Every goddamned day at work…
Every goddamned day at work…
How to make lace using gelatin: at Pink Cake Box U
I really hate sugar veil so I came up with an alternative. Then I wrote about it.
I love Mike McCarey. Back when Anne was doing still doing TV cake competitions, I made an oath that the only way she was going to get me to go on as an assistant is if we went up against Mr. McCarey. It never came to be and now those shows are a thing of …Continue Reading
Cookie swaps, the holidays, and most important of all — CUTE FOOD!!
Marzipan Smaug atop a treasure of golden sprinkles and rich chocolate souffle. As fun to eat as he was to make!
Marzipan dragon plus fire!
Pink Cake Box is expanding with a new retail boutique in 2014! Positions Available Part time baker - This position is a great way to join our fast paced an
We’re hiring at my job, so if you live in the NYC-Metro, the Tri State area, are willing to commute to some town in Jersey, have serious skills, maybe you want to let us know?
A lot of the time, we’ll get super unclear questions from guests who are too tired, jetlagged, or fed-up to fully describe exactly what they want. To the untrained ear, these questions are impenetrably vague. However, since we hear the same 12 questions all day every day, we become mind readers.
Can you guess what these disoriented tourists are asking for? Answers at the end, but no cheating.
"Where’s the cake place"
I love that there is a canned answer to this because of course I’m wondering if they mean Cupcake Cafe, or Magnolia, or you know — a place that is actually in NYC.
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!