Every year I send out some kind of New Years card. Sometimes I do a small press printed post card, sometimes actual hand drawn art. Last year it was art. I don’t know what I am going to do this year. Maybe a little of both? Anyway, I’m horrid at keeping track of addresses and people move and I lose track of my friends when I fail to stay in contact and sometimes I meet new people who I would like to include in my little art projects but am too shy to reach out and ask —- so here we go: PM me with your name and address and I will send you a card! If you want to send me one, too, all the better.
Review of Carlos Lischetti’s book Animation in Sugar - use Carlos Lischetti’s sponge cake recipe and ring mould technique! The cake is used to finish off an adorable woodland fairy!
In which I continue to abuse the perfectly good instructions in a very nice cake decorating book, this time with help from a pastry chef who also ignores the written proceeders. Good girl! This is actually our job! I’m not kidding.
First off, this is a beautiful book. I ordered it from Amazon without having done a lot of research on it and was quite impressed when a hard cover, full color, large format book arrived.
In which I buy a cake decorating book, read it through, ignore lots of instruction and make a thing that doesn’t look much like the thing it was meant to. But hey, this is part of MY JOB!
Tardis cake for BBCs Doctor Who! #cake #tardis #doctorwho (at Pink Cake Box)
Quem acompanha o mercado de decoração de bolos dos EUA com certeza já ouviu falar da Pink Cake Box. E olha que bacana: a Amanda conseguiu uma entrevista com a Anna Diaphenia que trabalha lá, com a Anne Heap. By http://www.angeldevilland.com/ Veja Também:Evento Casar 2012 - Parte IIEvento Casar Parte IIIEvento Casar 2012 - Encerramento
In which I talk about making flowers translated into Portuguese.
More ruffle inspired cakes on our blog at http://blog.pinkcakebox.com/trend-alert-ruffle-cakes-2-2013-11-16.htm
If you don’t like the taste of marshmallow fondant or store bought fondant that you’ve used in the past, try some new/other brands.
- They all taste a little different and you might find one that you think is tasty!
Side note: Taryn resents the fact that there is no mention of Bakels in this article. I’ve only tried Satin Ice and Fondx but neither compare to the power of Bakels!
We use Satin Ice at work. It is a great, domestic (locally!) produced product. My shop has a very close relationship with the company and I don’t feel I can be objective for that reason.
Beyond Satin Ice, Carma is the best fondant currently available in the US market. One of the big advantages is it can be rolled so thin that it is very cost effective (and can be rolled thin by hand — nice for the home baker). All the other brands are more or less forgettable. Not mentioned in this article but also easily dismissed are Duff’s Fondant (I used it for a trade show display once with mixed results), Massa and Fondart which are fine if you don’t have options but you are better off just seeking out Carma. I used Bakels for years and am perfectly happy not to use it any more, not because it wasn’t good but because there are better options. Chocopan is an interesting product because it is neither a fondant nor a chocolate plastique, but I have never used it to cover a cake.
Satin Ice makes good gum paste which none of these other brands do. I hate making gum paste from scratch.
Pink Cake Box offers cake, cupcake and cookie decorating classes at our bakery in Denville, NJ. Learn everything from stacking, icing fondanting to sculpting handbags, creating sugar figures or stitched animals.
Classes in New Jersey for Cake Decorating!