AMERICAN

Decorating
ALL THAT

Glitters
LATEST TRENDS AND TECHNIQUES
for metallic dusts,
edible paints and more
Expert ADVICE
on achieving the perfect
metallic effects—from mirror
sleek to elegantly aged

4 TUTORIALS
AND 5 BONUS
DIGITAL TUTORIALS

P lus WINNING
RECIPES
from Pastry Team USA,
recent world
bronze medalists
MAY | JUNE 2015 • ISSUE 396
 A Celebration of...
CAKE SUGAR ART CHOCOLATE
3-DAY GUEST PERFORMANCES BY:

MICH TURNER BUDDY VALASTRO RON BEN-ISRAEL ROLAND MESNIER

Cakemaker for the Queen! TV’s Favorite Cake Decorator! The King Of Cakes! Pastry Chef to The White House!

Over 75 Hands-On Classes and Demonstrations!

Presented by 40 of the Greatest Cake Artists in the World!

Cake Competitions • Live Global Cake Challenge • Theater Presentations • Sugar Art Fashion Show
Chocolate Zone • Wedding Zone • Kids Zone • Sugar Art Zone ...and so much more!

September 18-20, 2015

Orange County Convention Center & Hyatt Regency Hotel • Orlando, Florida, USA

[Link]
Visit [Link] for cake decorating tutorials, inspiration and helpful tools!
 CONTENT

FEATURES
AMERICAN CAKE DECORATING MAY | JUNE 2015 ISSUE 396

07
SHOWCASE: ALL
THAT GLITTERS
Metallics are hot! Consumers are
looking for any way possible to
get shimmer and shine, glimmer
and glamour on their cakes.

58
TUTORIAL: SHIMMERING
ORGANZA RUFFLES
Gelatin sheets and metallic airbrush colors
combine to create elegantly translucent ruffles.
By Nisha Fernando

50 54
TUTORIAL: TUTORIAL:
FILIGREE FANTASIES MIXED METALS
Delicate filigree work and stunning Tips, tricks, techniques and more for
gemstones make for magnificent working with edible gold or silver leaf
brooches that form the center of a range and metallic dusts. By Marilyn Bawol
of fantasy flowers. By Michele Hester

AMERICAN

Decorating ON THE COVER

ALL THAT
RUMANA JASEEL
Glitters IncrEDIBLE Art Cakes | Cochin, India
LATEST TRENDS AND TECHNIQUES

62
for metallic dusts,
edible paints and more This baptism cake was eventually finished off with
Expert ADVICE
a name plaque for baby Thalia, while the flower
blossom on the top contains a miniature sleeping TUTORIAL:
on achieving the perfect
metallic effects—from mirror
sleek to elegantly aged

4 TUTORIALS
infant made from gumpaste. See more of Jaseel’s
VINTAGE VANITY
work at [Link]/INCREDIBLEART.
AND 5 BONUS
DIGITAL TUTORIALS

P lus WINNING
RECIPES
Isomalt is the basis for gleaming stoppered
from Pastry Team USA,
recent world
bronze medalists vases and strands of colorful beads, but
metallic accents are the glamorous extra touch.
MAY | JUNE 2015 • ISSUE 396

By Lisa Berczel

MAY | JUNE 2015 [Link] 1

 IN EVERY ISSUE
06 32
SHARE YOUR LOVE SPECIAL
Dessert professionals provide a glimpse FEATURE
into their current passions. The Good, the Bad
and the Glitter:
The importance of “bling”
as an element of cake design has lead to the
18 wide-spread use of non-toxic, but non-food-safe
disco dust. But there are several edible alternatives.
IN MY
KITCHEN
By Ramona A. Bause
40
Roland Mesnier TEST KITCHEN
pulls the brake. Dedicated to the Task: Cake decorators have
long “made do” with tools developed for other
crafts, so when a new company introduced
a set of products made specifically by cake
decorators for cake decorators, we had to put
them to the test. By Kristen Ostrowski

19
THE MADELEINE
QUESTIONNAIRE
Elysia Root

34
SWEET SCIENCE
20 Rich Whites: The seemingly bland, colorless
appearance of egg whites hides a wealth of
PROFILE important proteins of tremendous value to
A Competitive Spirit: On January 26 of this any baker. By Junita Bognanni
year Josh Johnson experienced an emotional
rollercoaster as years of dedication and hard
44
work was condensed into a single, demanding A MATTER OF TASTE
day, the culmination of which was a bronze
medal at the Coupe du Monde de la Pâtisserie 38 Sweet, Tart and Tangy: A delicious
exploration of citrus, in all its forms and
in Lyon, France. By Susan Schultz flavors. By Nicholas Lodge
BY THE BOOK
Free For All: Catherine
Ruehle, a pastry chef and
24 cake artist turned wellness
foods chef, developed 60
48
BUSINESS MINDED gluten-free cake recipes for WORK
Managing a Rebrand: Sometimes a business the recently released book
grows and changes too much to be comfortable Let Us All Eat Cake. STATION
in its original identity. Understanding why, By Sharon Spradley Products of interest
when and how to proceed can make the from recent shows.
transition easier. By Erin Gardner

28 68
COLOR STORY
Modern Day Metals: Shining and seductive, LAST BITE
metallic accents are more popular than ever. Lemon Meringue Cupcakes: Sunny and
With all the options currently available, here’s fluffy, these cupcakes conceal more than just
an overview of how to best go for the gold… a sweet-tart lemon curd filling, they’re also
or silver…or copper. By Elizabeth Marek gluten-free. A bonus recipe from Let Us All Eat
Cake by Catherine Ruehle with Sarah Scheffel.

2 [Link] MAY | JUNE 2015

 Over 9500 Items in Stock and Priced Right!

NEW Corrugated Cakeboards

Royal Icing Roses

NEW

Baking Cups

NEW

Gumpaste Flowers

Pastry Bag 718-545-4600

Dispenser Box W W W. C A K E D E C O. C O M
Candy Toppings

NEW

Fondant Sea Shells

Floral Wires
 AMERICAN

Decorating
Editorial Director Susan Schultz
Art Director Brooke Hennigs
as we proudly present Copy Editor Lynn Thompson
Contributing Writers Ramona A. Bause, Marilyn Bawol, Lisa Berczel,
Chef Nicholas Lodge Appointed Junita Bognanni, Nisha Fernando, Erin Gardner,
Michele Hester, Nicholas Lodge, Elizabeth Marek,
Brand Ambassador for Renshaw! Kristen Ostrowski, Sharon Spradley
Contributing Artists Stevi Auble, Kara Buntin, Shannon Bond,
and Chefs Lauren Byrd, Faye Cahill, Candace Chand,
Riany Clement, Rosemary Galpin, Tammy Iacomella,
Rumana Jaseel, Josh Johnson, April Julian,
James V. McLean, Roland Mesnier, Yunita Mowry,
Pia Munoz, Lucia Noel, Elysia Root,
Catherine Ruehle, Susan Trianos
“I love the taste, workability, Special Thanks Joe Bawol, Kristin Casemore, Scott Ewing,
and value of the Renshaw Cathy Kincaid, Joëlle Mahoney, H. Gita McCutcheon
brand of ready-to-roll President/CEO Grace McNamara
fondants and gumpaste...” Associate Publisher Karen Griffiths
Editorial Advisory Board Michelle Bommarito, Prof’l Chef/ Instructor
Chef Paul, Chef Rubber
John Kraus, Patisserie 46
Beatrice Schneider, Chicago School of Molding
Marina Sousa, Just Cake
Susana Martínez Zepeda, Casa Susana
Marian Franza, Marian Franza Tortas
Decorades Artesanales
Circulation Manager Peggy Yung
Chef Nicholas Lodge - Renshaw Brand Ambassador, Pastry Chef & Master Cake Artist Subscriptions 877-467-1759
1 Year: U.S. $28; CAN. $36; FOR. $48
Our NEW user-friendly website allows you to: 2 Years: U.S. $50; CAN. $66.50; FOR. $48
All subscriptions payable in U.S. funds,
• Review the complete line of specially formulated drawn on U.S. bank or postal money order.
Renshaw Décor-ice ready-to-roll fondant
available in 22 lb., 10 lb., 5 lb. and 1.5 lb. packages
in white, black, red, blue, green, yellow and purple Editorial Director: Please direct all correspondence, photos, and press releases to Susan Schultz,
along with Décor-ice gumpaste in 1 lb. packages susan@[Link] or mail to American Cake Decorating, 151 Lafayette Ave. #3 Brooklyn, NY 11238
Subscription Questions & Changes: Send address changes to, New Mailing Address: American
Cake Decorating, PO Box 15698, North Hollywood, CA 91615 or e-mail CakeDec@[Link].
• Review the Nicholas Lodge Collection of tools, Please notify us of address changes four to six weeks ahead of time. The post office is under no obligation
cutters, veiners, and supplies needed to create to forward your magazine. If the postal authorities notify us that your magazine is undeliverable, we have
no further obligation unless we receive a corrected address within one year. We cannot be responsible
your amazing works of sugar art for nondelivery.
The staff of American Cake Decorating magazine and AIM Communications LLC have reviewed
• Enroll in classes with Chef Nicholas to learn contributions and advertising materials with the understanding that the information is original, accurate,
the art and techniques of sugar flowers, and reliable, but we cannot be held responsible for such content. Please note that some of the techniques
ready-to-roll fondant, and royal icing may be suitable for private home use, but are not necessarily appropriate for cakes destined for sale.
Issue 396. American Cake Decorating (ISSN 1094-8732) is published bimonthly by AIM Communications

1-800-662-8925
LLC. 4756 Banning Ave. Suite 206, St. Paul, MN 55110. Periodicals class postage paid at St. Paul MN
and additional offices. Postmaster: Send address changes and subscription correspondence with

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mailing label to American Cake Decorating, 4756 Banning Ave. Suite 206, St. Paul, MN 55110.
Copyright 2015 by AIM Communications LLC, Phone: 651/330-0574, Fax: 651/653-4308,
service@[Link], [Link]. Reproduction in
whole or in part without written permission is prohibited.

4 [Link] MAY | JUNE 2015

 EDITORIAL

Happy
SOCIAL
BECAUSE
LIST I'M
I hope this issue makes you as
happy as it makes me! First of
Facebook: AmericanCakeDecorating all, what can be more fun than
Twitter: CakeDecMagazine glamorous, glittery cakes? I just
Pinterest: acdpins
love the way these talented cake
designers incorporate a little
(or a lot) of glam in the cakes
I find so many great
new cake artists we feature this issue. However,
on Mod Weddings in addition to the visual impact
cake board on
Pinterest, such as
of all this shine, we have to keep
Betsy Thorleifson the safety aspects in mind so
of Nine Cakes, who please be sure to read Ramona
created this design.
Bause’s article on page 32 and
[Link]/
modwedding/ try out the various options she
wedding-cakes/ lists for truly edible glitter.
I’d also like offer big congratulations to Pastry Team USA for placing
3rd in this year’s prestigious Coupe du Monde de la Patisserie in Lyon,
France. Having profiled John Kraus and Scott Green in previous issues,
we couldn’t do justice to our coverage without the third team member,
With Nicholas Lodge’s Josh Johnson starting on page 20. An incredible amount of effort went
past two Matter of
into preparing for the competition, which was life-changing experience
Taste columns in mind,
I tracked down this for all involved. We are so pleased to have met the team in person and
delicious lavender have the good fortune of having John Kraus of Patisserie 46 right in our
lemon cupcake recipes
from MovitaBeaucoup backyard in Minneapolis. (If you’re ever in the Twin Cities, you have to
via a lemon dessert list stop into his shop and sample the delicacies.) Way to go USA!
on A Night Owl.
Once again I find myself in complete agreement with Nicholas Lodge—
[Link]/1afEYr0
citrus is one of my favorite flavors, especially lemons, I use them in
everything. Note the great ideas he shares with us about the variety of
flavor compounds in his lively article beginning on page 44. I’m ready to
get on the next plane to Atlanta just to try Scott Ewing’s Meyer Lemon
and Rosemary Bread—what a delicious perk while taking great classes.
The outpouring of By the way, as a subscriber to American Cake Decorating, be sure to check
support and good will out the “extra” special content we include on our newly re-designed
for Jacques Pépin
on his 80th birthday website, [Link] and our digital edition, such as
was inspiring, as the recipe of that Meyer Lemon and Rosemary Bread, plus many others.
were all the cakes
created in his honor,
Between the newly redesigned website, our busy Facebook page and our
including this one by other social media, we’re adding something new all the time!
Della Gosset.
Keep in touch and let us know what you’re doing in the cake world!
[Link]/1OVVUT2

Grace McNamara, Publisher

MAY | JUNE 2015 [Link] 5

SHARE YOUR LOVE

THE inspirations
THAT DRIVE
ACD READERS TO CREATE.
PIA MUNOZ See more shots of Byrd’s cake as well as the second
place design by Munoz via the digital edition.
Culinary Student, Pulaski Technical College
North Little Rock, AR
Born in Lima, Peru, Pia Munoz
moved to the U.S. when she was
18 and soon after, she joined
the US Air Force, serving for
six years. After separating from
the military, she decided to
attend a cake decorating class.
Having tasted desserts in South
America, North America and
Europe, she wanted to learn the
all the skills and techniques she’d
experienced, while developing
her own interpretations.

A bottom tier detail of Byrd’s Willy Wonka-inspired cake from the

“I love baking. If I could bake all day, I would be West Tennessee Sugar Artists Sugar show which won First Place
and Best in Show overall.
happy. I love learning about ingredients, techniques
and new ideas in food. But I also I love the fact that
I can reproduce pastries that I used to eat as a child, LAUREN BYRD
bringing back wonderful memories.” Culinary Student, Pulaski Technical College
North Little Rock, AR
After searching for a fulfilling
education experience in several
different areas (pre-med, nursing,
and business), Lauren Byrd
instead decided to open her own
embroidery business. A move to
Louisiana reawakened her love
for food, as many of her friends
engaged in food careers. A single
semester in culinary school taught
her that 1) she’s allergic to seafood
just from the smell 2) her passion
is in the baking and sugar arts side
of the industry.

“Alfajores are South American shortbread cookies with

“The one thing that keeps me in love with the sugar
dulce de leche. They are my favorite thing to bake because arts industry is the concept of visualizing a new
they are quick and delicious.” creation in my mind and bringing it to life. It is pure
passion that drives me to transform a piece fondant
or gumpaste into an edible piece of art.”

6 [Link] MAY | JUNE 2015

 SHOWCASE

ALL THAT Glitters

Metallics are hot!
Consumers are
looking for any
way possible to
get shimmer and
shine, glimmer
and glamour on
their cakes.

CANDACE CHAND
Beau Petit Cupcakes
Delta, BC, Canada
Created for an evening engagement party, the indigo
base color was developed to match the dress worn by
the bride-to-be. The bottom tier features a bas relief
technique which is then complimented by the indigo
abstract petal dust paint and stenciled metallic gold.
Candace shared her how-to for this cake.
It’s available online via ACD+
at [Link]

MAY | JUNE 2015 [Link] 7

SHANNON BOND
Shannon Bond Cake Design | Olathe, KS
A cake designed for a pastor’s retirement party drew inspiration from Psalms 19.10, which speaks of God's word
being “more precious than gold...sweeter than honey from the honeycomb,” and became the basis of the design.
“I thought bringing in the geometric shapes of the honeycomb pattern would balance the blossoms, keeping it
very elegant without being too feminine,” said Bond. She used an impression mat for the honeycomb and then
dry brushed it with various shades of gold.
“Gumpaste succulents, blossoms and berries all tipped or edged in gold to represent God's sustaining grace in
both times of hardship and plenty.”

8 [Link] MAY | JUNE 2015

YUNITA MOWRY
You Need A Cake | Edmond, OK
Inspired by a private stringwork class she took from Lori Cossou, a two-time OSSAS grand champion, Mowry was determined
to incorporate stringwork into her 2014 That Takes the Cake entry.
The design featured Australian stringwork on the bottom tier, gold sugar lace on the second tier, molded gold distressed frame
with gold lace inserts on the third tier, with more gold sugar lace and pearls on the fourth tier. The stringwork is repeated on the
top tier in two layers. While a golden gumpaste chalice with intricate molded details filled with moth orchids and buds finishes
off the design.
See details from these designs
via the digital edition
Photography: Adrian Williams

MAY | JUNE 2015 [Link] 9

FAYE CAHILL See some of Cahill’s other
beautiful metallic designs
via the digital edition.
Faye Cahill Cake Design | Marrickville, NSW, Australia
Known for the incredible finish she achieves, no metallic showcase would be complete without some designs from
Cahill. This hanging cake, with a central design based on an Art Nouveau brooch, was created for a international
collaboration in celebration of moms. “I chose the pansy because it's a personal favorite that I don't get to work
with much,” said Cahill. When I researched the symbolism of pansies, I found that it's associated with memories of
those no longer with us. So this piece is for my sweet nana who was one of my ‘mums.’”
ROSEMARY GALPIN
Memory Maker Cakes | Luling, Texas
“I wanted to capture the rich lavishness of a bygone era in this design.
My muse was the fantastic golden jewels created in the 1920's,”
explained Galpin. This cake won first place, masters division for
tiered wedding cakes at the 2014 That Takes the Cake show.
Six tiers, in a combination of hexagonal, round and convex shapes were
covered in very pale lavender fondant, textured in various impression
mats, then hand painted. A simple stripe of varying widths provides a
solid gold contrast to the swirling florals.
The gumpaste decorations include pale lavender hand-cut plaques
trimmed in tiny gold cord, floral swags cut from a larger mold,
diamonds embossed with tiny crosses, and jewels made from
Clear View molds. The second tier featured custom-made gumpaste
dividers while stitched fondant ribbons were used on the bottom
and convex tiers to mimic the lines of the hexagons. See details from these designs
via the digital edition.
Photo credit: Josh Baker, Azulox Photography

MAY | JUNE 2015 [Link] 11

LUCIA NOEL TAMMY IACOMELLA
Noel’s Bakery | Burbank, CA Wonderful Wide World of Cupcakes
“Recently I became passionate about working with Perth, WA, Australia
wafer paper, especially for making feathers,” said Inspired by Venice Carnivale masks, this gumpaste design
Noel. “It provides a much more realistic look than overshadows (in a good way!) the 8-inch cake that supports
using fondant and for this design I was inspired by it. Gold is used as an elegant accent to embellish the base,
the Art Deco period—combining feather with a decorate the rest of cake and frame the face, drawing the
strong geometric feel.” eye up to the sugar flower “hair.”  Iacomella, a former clinical
nurse who recently left that profession to concentrate full
time on cake design, won first place in the 2014 Perth Royal
Show with this cake.

12 [Link] MAY | JUNE 2015

APRIL JULIAN
Queen City Cakes | Toronto, Ontario
“I love the look of sugar heels, but was hesitant to purchase a kit for upwards of $50,” explained Julian. “So I created this
cake as an experiment to see if I could make my own high heel shoe kit from items I could find at home.” Using an image
of a high heel in profile as her guide, she created her own templates. She made the back zipper portion first, attaching it to
the sole and allowing both pieces to dry. A foil and cotton ball “foot” was used to drape the gumpaste straps of the shoe
upper. Once this was fully dry, she mimicked the look of gold thread embroidery by piping tinted royal icing in a netting
pattern. Thinly rolled fondant was hand cut into leaves, which were then
detailed with royal icing. The “embroidery” was then painted with a See details and other photos from
mixture of gold highlighter and vodka. this cake via the digital edition.
RIANY CLEMENT
Bellaria Cakes Design | Nootdorp, The Netherlands
“This cake is my modern interpretation of a baroque/rococo style,” said Clement. “I’ve added 24 kt edible gold leaves
along with ruffles and horizontal stripes in combination with a damask pattern.”
Between the second and the third tier is a small shaped tier decorated with a painted sequin texture. A branch of small
white flowers adds a feeling of lightness and delicacy to the finished design. “I love how the cake turned out,” she said.
“I think it’s a successful modern take on baroque style.”

14 [Link] MAY | JUNE 2015

STEVI AUBLE
Hey There, Cupcake! | San Diego, CA
The modern take on metallics featuring a variety of techniques.
The bottom tier is covered in gold leaf, while the next tier is
treated with a watercolor effect using blush, ivory and gold
luster. The metallic wafer paper sequins are arranged in a pattern
reminiscent of the Art Deco designs found on the wedding
invitation. The floral decoration is a combination of wafer paper
blossoms with gumpaste dusty miller and blackberries.
 KARA BUNTIN
A Cake to Remember
Richmond, VA
“This silver texture on the fondant is done by embedding
silver leaf in the fondant itself instead of applying it to the
surface,” said Buntin. “It was an experiment but it gave an
interesting crackly texture.” She added gumpaste brooches
and random stenciling for added decoration.
The cake (below) features embedded gold leaf, along with
edible gold glitter decorating the fondant and the isomalt
flowers. More edible gold leaf is used for the scrolls and to
accent the flowers, while gold luster dust paint adds
yet another gilded accent.

Kara Buntin shares her video on how to create

edible glitter, via the digital edition.

16 [Link] MAY | JUNE 2015

Photography: Adrian Williams

JAMES V. MCLEAN
McLean SugarArt
San Antonio, TX
“I knew I wanted to do a steampunk cake as I've always loved
that style,” explained McLean, describing one of her entries
for the 2014 That Takes the Cake Show. “I started with my
favorite passion flower, but the design took on a life of its
own.” Called Forgotten Garden, the cake represents an
unkempt garden, with a fallen fence and flowers that have
transformed into time pieces. “There are several symbolic
references to the concept of time in this piece,” she added.
“It was really fun to make because it was all so very intuitive.”
She confesses that the chain for the pocket watch chain
was quite a challenge. Each link had to be made individually
and pieced together, cut to fit the piece before it. “I had to ships worldwide
work while the gumpaste was still pliable which proved to [Link]
US TEL: 800.420.6088
be a bit frustrating!” INTL: 001.518.561.3039

MAY | JUNE 2015 [Link] 17

IN MY KITCHEN

Ok, that requires some serious explanation!

I have had this tube since 1971 and I use it for all my blown
sugar work. I will never use anything else; it allows me
to have control of the sugar. I have blown a five-foot tall
swordfish, a full-sized peacock and giant sugar Christmas
ornaments decorated with sugar ribbons. This tube has
traveled with me from job to job in France, Germany,
England, Bermuda and the United States.

But how did you first discover this was the

perfect tool for blowing sugar?
As a young pastry cook,
20-21 years old, I had a
job at the Savoy Hotel
in London, which was
then one of the world’s
top hotels. The head
pastry chef there created
one of the most amazing
sugar pieces I’d ever seen,
the head of a Hindu man
complete with the turban
and jewelry. He blew the
entire head—eyes, nose,
mouth—in one piece. And he used a brake line.

ROLAND MESNIER At the time, I was trying to do sugar work myself and not
doing very well. He agreed to help me, so when I finished my
shift at midnight, I would stay in the kitchen another four or
five hours, working on a sugar piece. The next morning he
Chef Roland Mesnier, who served as the would critique my work and help improve my skills.
executive pastry chef at the White House It was an amazing opportunity, as every night for the
though five administrations for more than 26 dessert service each table would receive a silver platter
years is renowned for his culinary creativity. with house-made chocolates and petits fours, and each
Currently working on his sixth book, this tray featured a sugar piece. There were usually about
50 different pieces in rotation every night. So there were
one featuring many of the recipes he used
always pieces that needed to be repaired, or new ones
during the Christmas season at the White that had to be made. Using that brake line I gradually
House, Chef Mesnier is a featured speaker became the kitchen’s sugar expert, as my mentor turned
at The Americas Cake & Sugarcraft Fair, the production of these pieces over to me.
September 18-20, in Orlando, FL. He will be
sharing his experience at the White House, After 50 years are you still using the same
where over the years, for countless state brake line?
dinners, holiday events and other special Yes, and there’s one other unique tool I use with it—a coat
occasions he made it a point to never hanger that is bent at the end to help me remove the cooled
piece from the end of the brake line. I heat the hanger up
serve the same dessert twice. In spite of
just enough to warm the tube and release the sugar piece.
his resistance to repetition, he says there ACD
is one surprising tool he could never work
without—the brake line of a 1970 Chevy. Weblinks [Link]/chefrolandmesnier
[Link]

18 [Link] MAY | JUNE 2015

 MADELEINE

THE adeleine
QUESTIONNAIRE
Our take on the Proust Questionnaire, in deference to
his masterpiece Remembrance of Things Past, where a
madeleine dipped tea evokes waves of sensory memories.
Before launching her eponymous cake studio in Chicago, IL, Elysia Root worked in
the insurance industry for 10 years. What began as a fun hobby making cakes for family,
friends, and colleagues, soon developed into a passion. She received her formal training
in the pastry arts at The French Pastry School in Chicago where she attended L’Art du
Gâteau and studied with Chefs and Master Cake Artists Nicholas Lodge, Mark Seaman,
and Kristin Ryan, as well as Chefs and World Pastry Champions Scott Green and Joshua
Jackson. Her stylish, modern wedding cakes are a favorite with wedding style bloggers
such as Style Me Pretty, 100 Layer Cake, The Black Tie Bride and many others.

What kitchen task Do you have a favorite cookbook? If so, what

do you find to be the won you over?
most soothing? I love cookbooks of all kinds, so it is hard to pick a favorite!
Definitely creating sugar I do refer and use Rose Levy Beranbaum’s The Cake Bible
flowers—it’s one of the quite often when I am playing around and trying to develop
favorite things that I love new cake recipes. It’s a handy resource to understand how to
to do. I can just sit and create the right balance of ingredients to achieve the perfect
make flowers for hours. cake in terms of taste and texture.
What kitchen task What do you think is the
do you do anything most underrated ingredient?
to avoid? I don’t know if is most underrated,
Credit: Christy Tyler Photography
Anything repetitive/high but certainly I do wish I could find
volume such as making ways to incorporate passion fruit more
cake pops or cupcakes. I’ll gladly spend hours on a large frequently—it’s such a wonderful
five-tier wedding cake, but ask me to bake cupcakes or make distinct sweet, yet tart flavor.
cake pops and I do everything I can to avoid it!
What has been your best
Who's been the biggest influence on professional experience
your career? to date?
My husband—he encouraged me to leave my corporate IT Being invited to be the graduation Root created this Peter
Max-influenced, “summer
job to pursue cakes and also helped to financially support speaker at The French Pastry School’s of Love” cake for the
the business. I honestly don’t know if I would have pursued L’Art Du Gâteau’s graduation French Pastry School’s
cake decorating as a second career if not for him. ceremony on April 24th. It’s an honor annual fundraiser which
had a “Peace, Love &
as a FPS alumnus to come back and Cake” theme.
What tool do you wish you had? speak to graduating students! Photo: Tuan H. Bu
A few months ago, I would have said a fondant sheeter,
but we recently were just able to acquire a used one and Weblinks [Link]
it’s been amazing! I’m guilty of buying too many tools, so [Link]/ElysiaRootCakes
I really need to use and master the ones I already have. [Link]/elysiarootcakes
[Link]/elysiarootcakes/
[Link]/elysiarootcakes

MAY | JUNE 2015 [Link] 19

PROFILE

A COMPETITIVE
BY SUSAN SCHULTZ
Spirit
After wins at the National and World Pastry Championships,
Josh Johnson stepped up to the biggest stage of all,
Coupe du Monde de la Pâtisserie in Lyon, France.

But on January 26, with Scott Green and John Kraus,

longtime friends and fellow French Pastry School
instructors, Johnson achieved one of his lifetime goals,
competing in the Coupe du Monde de la Pâtisserie, and
bringing home a bronze medal, the best result for Pastry
Team USA in more than a decade.
“The three of us are very competitive and wanted to win
of course,” explained Johnson. “We really felt like we had a
shot at gold, but it was a great accomplishment to make it to
the podium. It was an amazing experience with an amazing
group of people and that’s the most important thing of all.”
As Johnson recounts the months-long build-up to that day,
the description of “an amazing group of people” comes to
life. The team selection of Johnson, Green and Kraus, with
coaching support from Ewald Notter and Donald Wressell
was determined in early 2014, giving them a year to develop
their theme, recipes, designs, techniques and procedures.
Unlike other years, this time the team was appointed by the
directors of Club Coupe
du Monde U.S.A., a
501(c)(3) non-profit
Photo credit: Paul Strabbing organization. Pastry
Team USA manager
Josh Johnson had an early start in the world of cakes and Gilles Renusson,
pastry, as a teenager he worked in his uncle’s pastry shop explains the decision
in Barrington, IL. He then headed right for the big leagues, to forego competition
working at The Ritz-Carlton Chicago Hotel under the tryouts as one of
guidance of famed Chef Sébastien Canonne, M.O.F., economics—not merely
co-founder of and dean at The French Pastry School, the cost of running the
as well as Chef En-Ming Hsu, World Pastry Champion. national contents, but
After various career moves he eventually reunited with the costs of bringing
Chef Canonne as a pastry chef instructor at The French together a team on
Pastry School of Chicago. The relationship he built at a regular basis, if the
The French Pastry School would serve him well; Chef members lived in
Johnson competed in and won the National Pastry Team different parts of the
Championship with team captain Donald Wressell and country. Given the size
fellow French Pastry School instructors, teammates Scott of the U.S., this is an
Green and Della Gossett. The team went on to win Best expense most other
Dégustation and Silver Medal overall at the 2012 World The wolf howling at a full moon
teams, such as those was Johnson’s first competitive
Pastry Championship in Las Vegas. from Europe and most ice sculpture.

20 [Link] MAY | JUNE 2015

 Get all the recipes from Pastry Team USA’s
award winning chocolate dessert online
via ACD+ at [Link]

The team chose a Wild West theme for their pieces and incorporated that motif into all their elements. The chocolate dessert was the
first piece sent out to the judges and it consisted of chocolate pecan sponge cake, a pecan crumble and a pecan croustillant, chocolate
ganache, chocolate cremeux, chocolate mousse, chocolate namalaka and a chocolate glaze, as well as a tangerine compote.
Photo credit: Paul Strabbing

of Asia, don’t need to consider. The fact the both Green

and Johnson lived in Chicago, and Kraus was relatively
nearby in Minneapolis was a helpful factor, as was their
shared experiences in competing and teaching.
Renusson calls Johnson a key factor in the team’s success,
“the glue that held the team together,” as he took on the
tasks of coordinating materials, scheduling and more.
Johnson left his position as pastry chef at Vanille Patisserie
in July 2014 in order to focus on the competition. “It’s
a once in a lifetime opportunity,” he explained. “And
one of my jobs was to do the ice carving, which was
something I had never done before. So every day I would
do something competition related, for the whole day.
Sometimes I would focus on chocolate work, other days
it would be ice practice or traveling to get help with ice
carving, and some days it would be designing tools or
molds or working on equipment to make our kitchen set
up just what we needed.”
In addition to the ice carving, Johnson built the chocolate
showpiece with Green carving the chest and Kraus adding
detail work. “I’m pretty sure I ended up with it because I’m
very comfortable around power tools and I have a truck to
haul ice with,” he said jokingly. “It terrified me at first, but
I grew to love it.” He credits his friend Duane Schmelhaus
along with some great coaching from Randy Finch and A stolen chest of gold bullion, a wanted poster, broken wagon wheel
Derek Maxfield to allow him to confidently compete. and a longhorn skull all combine to carry through the Wild West theme.

MAY | JUNE 2015 [Link] 21

The frozen dessert was designed to look like a stick
of dynamite, complete with a pulled sugar fuse. The
elements included banana ice cream, forest berry
sorbet, vanilla parfait, pistachio crumble and pistachio
sponge cake, along with a forest berry coulis.
 “It was not only learning how to use the tools, but also how
to fuse large blocks of ice together to create dimension. It’s See images from the competition via the digital edition.
very different than creating a chocolate showpiece—with ice
you start with a big block or two and you create something
by removing material with an assortment of tools or chisels. The competition is set up so that Johnson was working on
With chocolate, you typically make several components and the ice carving in a separate area while Kraus was on
then attach them all together to create the sculpture.” the chocolate dessert and Green worked on parts of the
The team trained at Midwest Imports in Hillside, IL, chocolate showpiece. Once the ice sculpture was
eventually building complete work stations that were completed, he joined the others in their kitchen to finalize
shipped practically intact to Lyon, five crates totally nearly the chocolate showpiece. The other elements the team
5,000 pounds. They arrived in France on January 15, giving needed to complete were a frozen dessert and a plated
them more than a week to acclimate, train and replace dessert. “At the end of the competition there is a mad dash
anything that was damaged or missing. to empty the kitchens, with about an hour to load the truck,
On the day of the competition, the teams arrive at 6:00 move to showpieces to another part of the building and
a.m., but aren’t allowed to begin work until 6:30. “You have finally have a few minutes to visit with the friends that
one year’s worth of training and advice and critiques running came to watch,” said Johnson.
through your head at about 100 mph! All of that is in the With a few months of recuperation from the intense
first 10 minutes or so and what happens after that is the best schedule of the past year, Johnson looks back on that day
feeling ever, your brain connects to your hands and now with pride. “I can say confidently that we wouldn’t change
you’re on cruise control,” he explained. “Some of the best anything about the experience. We gave it our all, left the
advice was given to me the night before the competition, kitchen knowing that and have no regrets.” But already he’s
“tomorrow is a day that you will remember for the rest of looking for another challenge. “Ultimately I would like to
your life and you don’t get too many of those, embrace it.” have my own shop, but I have a few things I would like to
That changed my experience and helped me realize what achieve professionally before I head in that direction.”
a great opportunity it really was and what a great group of This is setting the bar high indeed. ACD
men and women that we were able to share that day with.”

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BUSINESS MINDED

MANAGING A Rebrand
Most small businesses experience significant changes as they
grow and develop, sometimes, so much so that the original name
and identity are no longer suitable. Erin Gardner experienced this
as her business, Wild Orchid Baking Company, transformed from
a “friends and family” sideline to a retail bakery to custom cake
studio to an education resource. It was that last transition that
made her realize a rebranding was necessary.

Wild Orchid Baking Co., has taken many The Decision to Change

different forms over past six years, but the core It was clear that my core business now was sharing
information. Given that Wild Orchid Baking Co. had
remained high-end custom wedding cakes, become so strongly identified with wedding cakes in New
even as other facets of the business came and England, I knew I had to make a change in order to not
went. And while my custom cake business was frustrate or confuse potential customers. I figured it would
be better to reintroduce myself than to apologize for not
growing, other opportunities
being able to provide what someone wants.
began to present
My solution was to rebrand, but I soon realized there
themselves. I was is no rulebook for rebranding. So much depends on
approached to the individual business’ needs and on the reason for
write my first book, rebranding. For me, the first thing was a new business name.
I considered a variation on Wild Orchid, but I wanted to
Great Cake Decorating, be crystal clear to both former clients and potential new
was asked to write and business partners that this was a whole new entity. My next
create content for a few different publications, consideration was to just use my own name. The teaching
and writing that I do now solely comes from me, so why not
and was given the opportunity to teach, both just use my own name as my business name?
in-person and for online Craftsy. This was probably the biggest hurdle I went through in this
Caking full-time, writing, and teaching kept my hands entire process. I had varying opinions from trusted friends
very full! I loved all of these activities individually, but the and family members. My final decision was to use my name
constant flow of deadlines, client meetings, and tastings left as part of the new business name—Erin Bakes—as just my
me feeling like I was rushing through everything, not getting name alone wouldn’t necessarily tell people what it is that I
to fully develop my ideas in any of those arenas. With baby do when they reached my website or saw my work reposted.
number two on the way, and more writing and teaching I also wanted the name to somehow convey that I’d be
projects coming through the door, it was time to make some writing about more than just cake. When I thought about
serious decisions. When I took the time to study what was how this new personal brand might grow, my decision was
best for me and my family, it turned out that custom cakes, to go with a name that felt more like a brand, as opposed to
the very reason I had for entering this business, was now at a single person putting out tutorials and recipes. It just made
the bottom of my priority list.

24 [Link] MAY | JUNE 2015

Social Media Instagram: So, so easy to change whenever you want—
I decided to switch over my social media accounts first, as long as the name is available. This was another instance
and then use them to help promote the new site once where I had to tweak what I wanted just a bit since the
it changes. Each platform had its own rules and challenges original name was already in use for a private user. The only
to making branding changes. Here are a few notes on each: thing to keep in mind here is that once you change your user
name you will lose all of the pictures that other people have
tagged you in. The old tags will not redirect to your new
Facebook: You only get to change your page’s name once,
page name. So, if there’s anything important you want to
so make sure it’s what you want to do! Once the request is
keep, go back and tag your new business name.
made they will make you wait up to 14 days until the change
is put into effect. Also, changing your page’s name doesn’t
automatically change the URL. They are two separate Twitter: Again, changing your user name is pretty simple,
processes. My page name was available, but the exact URL as long as it’s available.
I wanted was not. It was currently in use as a private page.
Having the page name exactly right was more important Pinterest: This was probably the easiest of them all to
from a search perspective. Also, keep in mind that Facebook change with the least amount of impact. I primarily use
does not redirect people searching for your old business to Pinterest to keep myself organized, as opposed to sharing
your new business. I found it was helpful to start promoting things with other people. So, the change was just to keep
the name change during that 14 day waiting period. the branding streamlined.

more sense to me. There was also that intangible “this just from the old logo to the new one. As cake designers we
feels right” factor. When I picked up a pen and wrote out always want our clients to trust us to show them a better
Erin Bakes for the first time, I knew it was the right decision. or more interesting way to do something. This was one of
those cases where trusting my design professional led to
Modern Day Marketing something even better than I could have imagined myself.
Now that I had a business name, I had to decide on a logo
as well as an overall brand identity. A logo is at the top of a
business’ brand identity pyramid, but the other elements—
colors, pictures, styling, shapes, wording, layout, etc.—all
add to the overall look, feel, and effectiveness of the brand.
Wild Orchid’s logo had a hand-sketched feel to it and I Claiming a Domain
wanted to transition that idea into the new logo, but in a My last public change was to be my website. I snatched up
cleaner way. With Wild Orchid I wanted people to see the my new domain name way back at the beginning of this
logo and website and think of romance, abundance, and process because while it’s easy to redirect people to social
luxury. With Erin Bakes, I now wanted a more streamlined media accounts that have a variation of your brand name,
approach. I want people to come to the site and see that this the website needs to be spot on. Luckily, [Link]
is what I do and you can do it too, I’ll show you how. was available!
I contacted a calligrapher that I had worked with in the The process of building the new site went on much longer
past who wrote out my new business name with beautiful than the initial process of deciding on the new brand’s name
lettering. Then, she did something that surprised me. She and identity. I used the same web designer that I used for
went to my former business site, pulled two of the pinks Wild Orchid. We have a great working relationship, and it
from my page, and used them in the new logo. I had always was helpful to have someone who had watched the brand
envisioned black, but she opened my eyes to something grow and change over the years. Sometimes fresh eyes are
entirely new and it was perfect! The hand-written style and good, and other times it’s best to go with someone who
combination of colors turned out to be the perfect transition understands the subtleties of how your business works.

MAY | JUNE 2015 [Link] 25

 Erin Gardner’s original business identity for Wild
Orchid Baking Company, (shown top) formed
the basis for her venture. By using related colors
and keeping a hand-drawn look to her logo,
she brought her clients, readers and students
through the transition with her.

We worked together to continue building that “identity

pyramid”, bringing in the right colors, fonts, and layout Erin Gardner began
that help convey the message that I’m trying to get across her career in sweets as a
to my readers. pastry chef in numerous
New England kitchens, most
Working with my web designer’s deadlines in mind, I
notably at Boston’s legendary
also lined up a few fun things to coincide with the new Locke Ober. She launched her
site’s launch. I gave away some of my “Favorite Things”, own business, Wild Orchid
announced the blogs that I’m contributing for and shared Baking Co., and received nods
some free tutorials. It was a tiny investment of time and from both Martha Stewart Weddings and Brides Magazine
resources that brought more awareness to my new business as one of the top wedding cake pros in the country. In the
past few years she’s written her first book, Great Cake
brand, but also got people excited about the change.
Decorating and won on Food Network’s Sweet Genius.
One of my biggest concerns initially, was that people would She now shares her caking tips, tricks and recipes on her
get the impression that I’ve gone out of business, or that site, Erin Bakes.
this change in name and focus was forced by circumstance. Weblinks [Link]
Keeping things organized and purposeful has really helped Facebook: [Link]/eringbakes
express to clients, readers and students that this is a positive Twitter: @eringbakes
change—the next step in the evolution of my caking and Instagram: @[Link]
baking career. It’s been a long, challenging, winding road
from restaurant pastry chef, to cake designer, to writer and
teacher—I can’t wait to see what happens next. I hope that
sharing my process inspires you to continue in the direction
you want to go in. ACD

26 [Link] MAY | JUNE 2015

 [Link]
Visit the all new Ateco website for all of our latest cake decorating tools and products.

ACD15001

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that provides complimentary custom

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Our goal is to provide a temporary escape from

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We need quality bakers to We need support. We need you to usee your y ur
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donate their time and talents In addition to donations, we ead the
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events. more than “just a cake.”

To volunteer or for more information, please visit

[Link]
MAY | JUNE 2015 [Link] 27
COLOR STORY

MODERN DAY Metals

“Unless you’ve been living under a rock, you might have noticed
that metallics are pretty much all the rage right now in the cake
world,” said Elizabeth Marek. “I think the majority of my wedding
cakes featured metallics. I decided take a closer look at a few
brands to see what products provided the most shine and under
what applications. I could have experimented with these metallics
forever if I didn’t have a deadline!”

BRANDS I USED:
Non-edible: CK Products Highlighter, Albert Uster Gold
Edible AU Brand: Rolkem
Edible UK Brand: Rainbow Dust
Edible Canada: Colorants Roxy & Rich Colors
Edible US Brand: TruColor, Crystal Colors, Alan Tetreault Edible
Hybrid Luster Dust, The Sugarart
Edible Airbrush Color: Chefmaster Airbrush, PME Lustre Spray

28 [Link] MAY | JUNE 2015

As the basis for my investigation into metallics, bronze than the other colors, while the Rainbow Dust was
a bit more yellow.
I used inedible highlighters from CK Products
The results for dry brushing with silver on textured and
and Albert Uster as my standard for shine.
smooth surfaces were similar, but in general, the silver
Then I focused on luster dusts, because there tended to flake and have worse coverage than the gold.
are so many out there and it’s what most cake
decorators most often use. I could not test DID YOU KNOW?
Lighting with metallics matters! The brighter the light on
them all or I might never finish this article! I do the cake, the more shine you get out of it. When a metallic
feel though that I have tried enough of a variety cake is requested, a direct bright light overhead or direct
to get an idea of what works and what doesn’t. outdoor lighting will produce the best results.

I started with applications that are typical with See how different lighting changes the look
metallic cakes: dry brushing, diluting with of the gold samples via the digital edition.

water or vodka (spirits), airbrushing and hand

painting. Not every dust translates to each use Metallic “Paint”
but I tried to test each one where applicable. The other way people tend to apply metallics is to dilute
it with vodka (or something with high alcohol content)
Dry Brushing or water to create a smooth paste that is easy to paint on to

Rather than review each brand individually, I thought

better to group them by technique. I first tried dry brushing
over a texture. In theory, this would be used on top of
any object or surface that was not smooth. This could be
piping, textured fondant, modeled figures or anything like
that. I simply dipped my fluffy brush into the container and
brushed onto the surface. The main problems I noticed
where some tended to flake off the surface of the fondant,
leaving rough patches that could not be covered back up if
you brushed too hard.
As previously mentioned, the two non-edible dusts had the
best shine, but I noticed a little flaking on the edges of the
fondant. The Rainbow Dust, Rolkem, Alan Tetreault and
Crystal Color provided the best coverage.

DID YOU KNOW?

When using metallics, always apply over fondant, buttercream
or modeling chocolate that is tinted as closely to the color you
are trying to achieve as possible. If you try to paint over white,
it will show through and look dull. For gold I always mix a little
ivory, chocolate brown and a touch of black to get a greenish
yellow color and then put the gold over that. For silver, I start
with a very dark grey or even black for maximum shine.

The dry brushing over smooth fondant went much better.

Pretty much all the dusts performed well although the
Trucolor seemed to require a gentler touch than the others
to apply. Depending on the kind of gold you are going for, LEFT: An overview of all the different samples I created for these
color tests. ABOVE: Using the vodka “paint” method on the
I think any of these would do nicely for a gold color. I did smooth fondant, in both silver and gold. Visible brush strokes are
notice the non-edible Albert Uster seemed to be a bit more typical of this treatment, so that was to be expected. But it was
also interesting to see the differences in color and luster.

MAY | JUNE 2015 [Link] 29

the surface. This is especially great for piping or textured
surfaces because you can get into all those nooks and
crannies and you don’t get any dust fallout drifting all
over your cake from the dry-brushing.

DID YOU KNOW?

Don’t add too much liquid! Your dust to liquid ratio should be
mostly dust and be the consistency of melted ice cream. If you
have too much liquid, your coverage will be streaky.

Vodka in general seemed to greatly change the colors of

the gold and in general, dulled the shine compared to dry
brushing. Rolkem and Crystal Colors provided the most
shine in this treatment.
I had the most problems with streaking on the smooth surface,
which is to be expected. This can be corrected by carefully
going over the surface again with another coat but you run
the risk of accidentally removing some of the color with the Kara Andretta of Kara’s Couture Cakes posted a video tutorial on
second coat. The only one that did not streak at all was the her website, [Link] on how to create this satin
Alan Tetreault color and it was incredibly smooth to apply. luster finish.

DID YOU KNOW? See Kara’s video directly via the digital edition.
You can also apply dusts with vegetable shortening. You can
mix dusts with a bit of vegetable shortening and paint onto the
surface of the cake or you can coat your cake in shortening and Airbrush Colors
then dry brush the dust over the surface to create a beautiful I also experimented with PME Pearl sprays and Chefmaster
satin effect.
airbrush colors. The PME pearl sprays were quite bright and
pretty over a colored piece of fondant. And while there are
many different gold and silver airbrush colors out there, I
have yet to find any that look really great to me. I have been
told that you can combine gold dusts with vodka or other
spirits and airbrush with them but the one time I tried, it
clogged my airbrush horribly. So now I usually just paint
or dry brush my cakes.

Buttercream
If you want to color buttercream, you must first start
with a crusting buttercream—Swiss meringue buttercream
will repel water-based colors. Tint the buttercream to a
nice brownish yellow and then coat with your choice of
gold airbrush color. Work in thin layers and let dry in
between coats.

DID YOU KNOW?

We’ve seen gold and silver everywhere but I predict rose gold
will be the star of the metallics this season. To make rose gold,
combine 60% gold and 30% copper and a touch of silver dust.
Mix together in a dish and brush onto fondant that is tinted a
soft pinkish red, shown left. (I made this color by mixing red,
ivory and pink together). To airbrush a cake, spray with gold
first then a light coat of bronze over the top.

30 [Link] MAY | JUNE 2015

Other Metallics
So what about those metallics like foil and disco dust? Stun Them With Swag Molds!
Word to the wise, not everything you see is edible. If
you are purchasing gold or silver leaf, make sure it is
labeled edible. It is very expensive. There is inedible leaf
available craft stores but is for decorative use only. There
is currently no disco dust on the market that is actually
edible. They are usually labeled “non-toxic” which means
that the product will not harm you if you consume it ®
and will pass through your body with no problems but
this does not mean it is food. Disco dust should only be
used on items that can be removed from the cake before
consuming and your client should always be informed of
non-edible materials used on a cake. ACD

Weblinks [Link]

Cake by: But A Dream Custom Cakes - by Elisabeth Palatiello

[Link]
[Link]
(an Australian source for Rolkem)
[Link]
[Link]
[Link]
[Link] (for Crystal Colors)
[Link]
[Link]
[Link] (for Chefmaster airbrush
colors and PME Lustre Spray)

2 0 14 S w a g
Col le c t ion

Quick.
Easy.
Perfect.
Elizabeth Marek is the owner of Artisan Cake
Company in Portland, OR, and author of the recently
released Artisan Cake Company’s Visual Guide to
Cake Decorating. With degrees in graphic design
and marketing, as well as baking and pastry, she has
operated her licensed home bakery for the last six
years. She also has a successful YouTube channel
where she puts out free tutorials for her followers.

Weblinks [Link]
[Link]/artisancakecoPDX
[Link]/lissomarek
[Link]/lizzomarek
[Link]/artisancakecompany
[Link]
[Link]/photos/artisancakecompany
[Link]/artisancakes [Link]
513-244-2999 | 1-800-333-5678
MAY | JUNE 2015 [Link] 31
SPECIAL FEATURE

Glitter
THE GOOD, THE BAD
AND THE

“There is a history of using non-toxic

things in cake and confection
decorating—candles, certain plastic
toys, and some types of ribbon are all
non-toxic items that are fine to touch
food, but they’re not meant to be eaten,”
said Ramona Bause. “Disco dust,
which is non-toxic plastic craft glitter,
can be used on decorations that will be
removed, like gumpaste flowers, but not
as a finish decoration on entire cakes,
cake pops, or cupcakes. It is critically
important to remember that disco dust
has never been approved by the FDA for
use on or in food.”

Disco dust is made from copolymer, mylar, or PET Sugar Glitter

[polyethylene terephthalate] and it’s not on the list of The simplest recipe uses white sugar, superfine/caster [very
FDA-approved additives. The FDA refers to approved small grains], sanding [medium grains], or sparkling [very
additives as GRAS, an acronym for the phrase “Generally large grains]. Stir a few dots of gel/paste food color into
Regarded As Safe”. Being non-toxic doesn’t meet the test the sugar and then spread it out well onto a non-stick mat
for GRAS. Silica gel packets, chalk, pencils, crayons and or parchment paper. Bake it in the oven at 325°F for 8-10
styrofoam are all non-toxic, but they’re not approved as minutes. This allows the color to set well and the surface to
GRAS food additives either. Some suppliers mistakenly regain any lost shine. When cool, place it in a sealed plastic
refer to disco dust as “edible glitter”, which is grossly bag to store. Sprinkle it on, or use a thin coat of corn syrup
incorrect. Most disco dust containers in the US are labeled or piping gel to apply it to large areas or vertical surfaces.
non-toxic, and some contain the statement that disco dust Sugar is hygroscopic—it attracts water—so it’s best to apply
is only for decoration. this as late in the decorating process as possible.
Happily, there are great options for edible glitter. It can be
purchased as cake sparkles or decorative sanding sugars, Gum Glitter
and the internet is full of tutorials, videos and recipes for For this option, gum arabic is the standard choice, but some
making your own custom colors and shine. recipes use tylose powder or Gum-Tex™. Lindy Smith of
Lindy’s Cakes, Ltd. offers an easy recipe on her website,
where gum arabic powder is mixed with hot water and

32 [Link] MAY | JUNE 2015

edible metallic luster dust. Spread on a non-stick mat and
bake. The cooled material is then ground through a tea
strainer or sieve to create smaller, glittery flakes. No edible
metallic luster dust on hand? Add edible pearlescent
airbrush color, or your favorite gel/paste color and a pinch
of cornstarch, to the gum and water mix to get a shiny
result. The glitter has no flavor and it stores well in airtight
containers. It’s not strongly affected by mild moisture, but
in the presence of a lot of water, it can revert to what it
is—edible glue. For overall or vertical application, thinned
glucose, thinned corn syrup, a thin layer of vegetable
shortening or thinned piping gel will work well.

Gelatin Glitter
The newcomer on the block is edible glitter made from
gelatin. Made with unflavored gelatin sheets or powder
bloomed in water, there are endless possibilities for colors.
Edible pearlized airbrush colors work very well for creating NEW! Fondant Icing
unique looks. Adding a bit of white edible color or white
pearl yields the shiniest glitter, but using only a drop of and Gum Paste
white with basic soft gel food colors results in a beautifully Established in 1896, Renshaw knows a thing or
pure shine. Once the bloomed and colored gelatin has two about rolled fondant! Now available in the
been dried on a clean surface like an acrylic sheet, it can US, a specially formulated recipe in white and 8 key
be ground to any flake size. As with chocolates, the shinier colours and a variety of pack formats
the surface it is dried on, the shinier the results. Also, if the
surface is shiny and indented in some way, like a plastic
texture mat, the shine is amplified even more. Cake artists
Kara Andretta and Avalon Yarnes have both recently done As used by
extensive tutorials for making gelatin glitter. Gelatin can CHEF NICHOLAS
wilt in extreme humidity so for application on large areas LODGE
or vertical surfaces, use the same methods suggested for Renshaw US Brand
Ambassador, Pastry Chef
applying gum arabic cake sparkles. and Master Cake
Artist

Get the links for Kara’s, Lindy’s and

Avalon’s edible glitter how-to’s online
via ACD+ at [Link]

As cake decorators we wear many hats, often drawing on

chemistry, engineering, physics, art and gastronomy when
creating. But in the end, what we create must be completely
edible, if it’s truly to be considered food. ACD

A cake designer/baker/decorator
based in Cleveland, OH,
Ramona Bause first started SCAN ME
taking classes in 2005. Since
then, she’s won awards in both for more details and to
tasting and design competitions. find out where to buy
Her concern about the rising
use of disco dust on or in food
prompted her research into
FDA-approved food additives
CELEBRATING CAKE FOR GENERATIONS
Join the conversation Renshawbaking
and edible glitter options.
[Link]
[Link]@[Link]

MAY | JUNE 2015 [Link] 33

SWEET SCIENCE

Rich WHITES BY JUNITA BOGNANNI

If appearances were all that mattered, the verdict would be

in—the egg white is the yolk’s not-so-sexy sidekick. With its
colorless complexion and watery texture, the white is easy to
overlook next to the brilliantly colored, luxuriously thick yolk.
Yet sometimes substance matters more than style.
Egg whites can’t help but be bland. Technically termed Egg Foam Cakes
“albumen,” a word that derives from the Latin word for Egg whites serve many functions in a cake batter. The
white, they are made up of 90% water. The rest consists protein stabilizes and creates structure, while the high water
of a rich blend of proteins—approximately 40 different content produces moisture, but unlike other stabilizing
kinds. If you examine the white carefully, you can identify ingredients, egg whites have an added benefit. When
two distinct consistencies: the outer thin layer that was whipped with sugar into foam, egg whites can act as a
closest to the shell and a thicker inner layer next to the yolk. leavener, creating a lighter-than-air texture in a finished cake.
Depending on the quality of the egg, the inner layer may
The egg foam cake is a distinct breed, with recipes specially
be denser with protein, standing higher and spreading less
engineered to take advantage of egg whites. Containing little
than the thin outer white. In lower quality eggs, both layers
to no fat, these cakes rely on the air trapped in beaten eggs
appear thin.
for structure. The result is a very light cake with a springy
That percentage of protein in egg whites, small as it may texture and a tougher crumb than butter-based cakes. Egg
be, is where all the potential lies. With just the flick of a foam cakes can be baked in thin layers and will withstand
whisk, it’s possible to transform the watery fluid into a solid horizontal slicing into even thinner layers, making them ideal
state simply by harvesting the air. It works like this: agitation for desserts that require a lot of handling. Sponge cakes are
causes the proteins in egg whites to unfold and bond to one similar to egg foam cakes in terms of production, but sponge
another, creating a network of air bubbles. The resulting egg recipes call for both egg yolks and whites. Separating the
foam is surprisingly resilient. As early as the Renaissance, two and beating them into individual foams, incorporated
cooks discovered ways to utilize foams in baking and they one at a time, produces cakes with the highest volume.
made advancements early on—recipes for soufflé began
appearing in cookbooks around 1650. Get the recipes for classic Genoise and
Sponge cakes used in On Baking, one of
the world’s top culinary textbooks, online
via ACD+ at [Link]

Egg Whites 101

Egg White Stages: Biscuit—This cake contains both egg whites and
No Peaks—Whites appear foamy, but are still mostly yolks, but they are whipped separately and then folded
liquid. They do not hold any shape. back together. The resulting texture is drier than a
Genoise, making the cake ideal for piped shapes such as
Soft Peak—Whites are completely opaque and peaks ladyfingers.
are just starting to form. If you hold the whisk upside
down the shape holds for a few seconds, but is too soft Chiffon—A General Mills creation that rose to
to stand upright. popularity in the 1940s and 1950s, the Chiffon is a
cross between an oil and a sponge cake. Made with a
Firm Peak—When you turn your whisk upside down the separated egg foam as well as vegetable oil, the texture
shiny peaks hold completely, but the tips are still soft. is light as a sponge cake, but has the richness and tender
Stiff Peak—An upside down whisk reveals very straight, crumb of an oil cake.
pointy, gleaming white peaks that do not collapse at all. Genoise (or Plain Sponge)—A classic European
Overbeaten—If you beat whites past the stiff peak sponge cake made with whole eggs. American recipes
stage, they start to appear grainy and soon will collapse often call for butter, however European versions are
upon themselves. made with only eggs, sugar and flour. The cake lacks a
distinctive flavor, making it the perfect blank canvas for
syrups, buttercream and other fillings.
A Guide to Egg Foam Cakes:
Variations on the Sponge—Some sponge cakes call for
Angel Food—This supremely white, airy, delicate cake
whole egg foams, whereas others require the whites and
is made with egg whites whipped with sugar until very
yolks to be whipped separately. The texture differs with
firm. Flour is gently folded in at the end. The texture is
each version.
spongy and slightly chewy.

MAY | JUNE 2015 [Link] 35

Meringue Royal Icing
Egg white foams are also critical for making meringue. Egg whites play a starring role in one of cake decorators’
Used for cake icings, pie toppings and to give volume and most commonly used ingredients—royal icing. Made with
lightness to buttercream frostings, meringue is an essential just confectioners’ sugar and egg whites, this thick, quick-
part of the pastry kitchen. Meringue can also be prepared drying icing is used to create fine decorative elements on
and baked as stand-alone desserts, such as pavlovas and cakes. Unlike flat icings made with water or corn syrup, the
cookies. Going beyond a simple whipping of the whites, protein in the egg whites gives royal icing a hard texture
preparing meringue requires different techniques in order upon drying. It requires special handling—royal icing must
to produce a range of textures. With so many different be kept tightly covered when not in use—but its resiliency
uses, there are nearly as many techniques for making each gives designers the leeway to create elaborate designs.
corresponding meringue. Most notably royal icing is used in string work, a decorative
To cook or not to cook? Depending on the texture you element on wedding cakes in which delicate strands of icing
want, that is the question. Uncooked meringues (also are suspended between two points in a decorative pattern.
known as French Meringues) are the simplest to make and Royal icing can also be piped into designs directly onto
offer the lightest consistency. Egg whites are beaten into a parchment paper, then dried and used as three-dimensional
foam and, depending on the texture desired, sugar is added ornaments. Decorators will also use it to create beautiful
gradually or gently folded in at the end. Beating the eggs contrast, outlining an area of a cake with royal icing and then
and sugar together results in a denser foam. Basic meringues flooding the center with a colored icing. ACD
are often used as a filling for cake layers, spooned into pie
shells and baked or folded into batters.
There are two types of cooked meringues: Swiss Meringue Junita Bognanni is a
is made from egg whites and sugar whisked together and freelance writer and food stylist
based in Saint Paul, Minnesota.
warmed to at least 120° over a water bath, then beaten
You can find more of her
into a foam; Italian Meringue is made by beating the egg writing about food and travel at
whites into soft peaks, then slowly adding a hot sugar syrup [Link].
(heated to at least 243°) until firm peaks form. While more
trouble to make, cooked meringues are more stable, able to
absorb more sugar and get hot enough to kill the salmonella
bacteria that could be present in raw eggs. Both types
of cooked meringue make an ideal base for buttercream
frostings or can be used to lighten ice creams and mousses.

36 [Link] MAY | JUNE 2015

 AMERICAN

Decorating
JUST GOT SWEETER
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informative and an all-around better resource for you.

4 THINGS
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BY THE BOOK

Free FOR ALL

“I have only been asked to do one gluten-free cake and had
no recipes on hand at that time,” explained Sharon Spradley.
“With the growing demand for cakes that fit specific
dietary needs, I thought Let Us All Eat Cake would be
a great opportunity to explore some options.”

Dairy Free Vegan Nut Free Soy Free

ALLERGEN-FREE and Chocolate and Vanilla Marbled Cakes, page 30 x x x x

VEGAN CAKES CHART Texas Sheet Cake, page 32 x x x x

LAYER CAKES

Triple Lemon Cake, page 38 x x x

I developed this cookbook so that all of you gluten-free Note: Although the FDA classifies coconut as a tree nut, Very Vanilla Cake with Fudgy Frosting, page 40 x x x
folks can bake and enjoy your favorite cakes. But I’m well it typically does not cause allergic reactions. Recipes that
Peaches and Cream Cake, page 44 x x x
aware that an increasing number also have sensitivities to use coconut are marked Nut Free here. Don’t despair if you
dairy, nuts, or soy, and the ranks of vegans who eschew all
animal products are growing at a rapid pace. So I provided
see a recipe you’d love to make that doesn’t match up with
your needs: just swap out the problematic cake batter,
ALLERGEN-FREE
Hummingbird Cake with White Chocolate
Cream Cheese Icing, page 47
and x
Chocolate and Vanill

ingredient alternatives to address these needs wherever

possible. The checklist below makes it easy for you to
filling, or frosting for one of the other recipes. You may
just end up creating a cake that’s better than the original
VEGAN CAKES
Maple Walnut Cake
with Cinnamon CHART
Maple Buttercream, page 50
x x Texas Sheet Cake, pa

Southern Coconut Cake, page 51 x x x LAYER CAKES

choose cake recipes that suit your dietary requirements. rendition!
Pink Velvet Strawberry Cake with Strawberry Triple Lemon Cake,
x x x
Buttercream, page 52
Dairy Free Vegan Nut Free Soy Free
I developed this cookbook so that all of you gluten-free Note: Although the FDA classifies coconut as a tree nut, Very Vanilla Cake w
folks can bake and enjoy your favorite cakes. But I’m
German well Cake,
Chocolate it typically x reactions.x Recipes that
page 55 does not cause allergic x
Peaches and Cream C
BREAKFAST, SNACK & COFFEE CAKES aware that an increasing number also have sensitivities to use coconut are marked Nut Free here. Don’t despair if you
Boston Cream Pie, page 56 x x x Hummingbird Cake
dairy, nuts, or soy, and the ranks of vegans who eschew all see a recipe you’d love to make that doesn’t match up with
Nana Banana Snack Cake, page 8 x x x Carrot Cream Cheese Icing
animal products are growing at a rapid pace. So ICake with Brownyour
provided Sugarneeds: just swap out the problematic cake batter,
x x x
and Cinnamon Cream Cheese Icing, page 58 Maple Walnut Cake
Angel Food Cake with Fresh Berries, page 11 x x x ingredient alternatives to address these needs wherever filling, or frosting for one of the other recipes. You may
with Cinnamon Ma
possible. The checklist below makes it easyCinnamon
for you toSpice Cake just end up creating a cake that’s
x better than the original x
Buttermilk Bundt Cake with Peaches, page 12 x x x x with Almond Buttercream, page 59
choose cake recipes that suit your dietary requirements. rendition! Southern Coconut Ca
Poppy Seed Bundt with Clementine Glaze, Caramel Cream Cake, page 60 x x x
x x x x Pink Velvet Strawbe
page 14
Chocolate Layer Cake, page 63 x x x x Buttercream, page 52
Lemon Blueberry Bundt with Dairy Free Vegan Nut Free Soy Free
x x x x German Chocolate C
Glistening Lemon Glaze, page 16 Chocolate Peppermint Cake with
x x x x
Peppermint
BREAKFAST, SNACK & COFFEE Buttercream, page 64
CAKES
Honey-Lavender Tea Cake, page 17 x x x x Boston Cream Pie, p
CUPCAKES
Nana Banana Snack Cake, page 8 FILLED & FROSTED
x x x
Mocha Coffee Cake, page 18 x x x Carrot Cake with Bro
and Cinnamon Cream
Apple-Cinnamon Coffee Cake Strawberry
Angel Food Cake with Fresh Shortcake
Berries, page 11 x
Cupcakes, page 73 x x x x x
x x x Cinnamon Spice Ca
with Almond Streusel, page 20 Banana Cream
Buttermilk Bundt Cake with Peaches, pageCupcakes
12 x x x x x x x with Almond Butte
Pumpkin Spice Cake with Chocolate Ganache, page 74
x x x x Poppy Seed Bundt with Clementine Glaze, Caramel Cream Cak
with Creamy Cinnamon Glaze, page 21 x
Peanut Butter and Jelly Cupcakes, page 76x x x x x
page 14
Polenta Breakfast Cake with Chocolate Layer Ca
x x x Lemon Blueberry Bundt withChocolate Obsession Cupcakes, page 77 x x x x
Honey-Citrus Syrup, page 24 x x x x
Glistening Lemon Glaze, page 16 Chocolate Pepperm
Salted Caramel and Apple Cupcakes, page 78 x x x Peppermint Butterc
Pineapple Upside-Down Cake, page 25 x x x x Honey-Lavender Tea Cake, page 17 x x x x
Mocha Latte Cupcakes, page 80 x x x x CUPCAKES FILLED
Fruitcake with Citrus-Ginger Syrup, page 26 x x x Mocha Coffee Cake, page 18 x x x
Ancho Chile, Chocolate, and
Gingerbread Cake Apple-Cinnamon Coffee Cake
x x x x Strawberry Shortca
x x x x Cinnamon Cupcakes, page 83
with Fresh Ginger and Citrus Glaze, page 29 x x x
with Almond Streusel, page 20 Banana Cream Cupc
Pumpkin Spice Cake with Chocolate Gan
x x x x
200 L E T U S A L L E AT CA K E
with Creamy Cinnamon Glaze, page 21
A L L E R G E N - F R E E A N D V EGA N CA K E S C H A R T 201
201 Peanut Butter and J
Polenta Breakfast Cake with
x x x Chocolate Obsession
Honey-Citrus Syrup, page 24
Salted Caramel and
Pineapple Upside-Down Cake, page 25 x x x x
Mocha Latte Cupca
Reprinted with permission from Let Us All Eat Cake: Gluten-Free Fruitcake with Citrus-Ginger Syrup, page 26 x x x
Ancho Chile, Choco
Recipes for Everyone’s Favorite Cakes by Catherine Ruehle with
Gingerbread Cake Cinnamon Cupcake
x x x x
with Fresh Ginger and Citrus Glaze, page 29

Sarah Scheffel (Ten Speed Press, © 2014). Photo Credit: Erin Kunkel.
200 L E T U S A L L E AT CA K E

Given that my previous gluten-free cake chef. This book is her way of bridging her old
was from a box mix, a decision based on my career with her new.
inexperience and the very short notice given The book itself is beautiful, packed with lovely pictures and
me, I was very interested in working with Let Us recipe after recipe for those who are in need of gluten- and
All Eat Cake. When author Catherine Ruehle other allergen- free cake recipes, as well as icings and fillings.
I love the charts in the back of the book (pages 200-202)
was diagnosed with an autoimmune disease for dairy-, soy-, and nut-free recipes as well as vegan options
she decided to to try eliminating foods that that allow you to quickly find the potential recipes that work
triggered flare-ups, and as a result, transformed with specific client requests. Recipes are clearly explained,
with details as to substitutions that can be made, allowing
herself from a renowned pastry chef and Food
most recipes to work for any diet.
Network cake competitor, to a wellness foods

38 [Link] MAY | JUNE 2015

 I chose the “Hummingbird Cake with White Chocolate
RECIPE
Get the Very Vanilla Cake with Fudgy Frosting Cream Cheese Icing” as I had never tried this Southern
recipe via the digital edition.
favorite before and it sounded delicious. Again the recipe
was super easy to follow and this time the results were
amazing. The cake cuts beautifully and the icing was oh
so very yummy…an absolutely terrific pairing of cake and
icing. I would recommend this recipe to everyone. I would,
however double the icing mixture as it was not enough to
provide a good filling plus cover the cake generously.

There were so many recipes in the book that I had a difficult

time deciding which two recipes to try for this review. I
decided to start with the “Very Vanilla Cake with Fudgy
Shown left is the Very Vanilla Cake from the book, and above is my
Frosting”. A simple vanilla cake is something many people version of the book’s Hummingbird Cake, the popular Southern
end up choosing, even though there are so many other spice cake made with bananas, pineapple and often pecans.
options available! The steps for this cake were clearly written
with page number references and instructions for any items Let Us All Eat Cake is very well written and filled with so
that maybe optional. It was super easy to make and cooking many helpful hints and varieties of cake that no one’s taste
time was spot on, and the frosting, which set up well on the buds are left out. I feel it provides a very detailed list of
cake, was almost like a ganache. ingredients for all recipes and substitutions that can also
However, I'll need to make this cake again, because my be made. I believe you would find it hard to find a more
results were a little crumbly and dry. I’m going to try the detailed book for allergy sufferers who like to eat cake.
original recipe and compare it to a version using store- The book also gives a few decorating tips, such as piping
bought, gluten-free, all- purpose flour as well. I want to techniques and writing, for those that aren’t cake decorators
discover where things went wrong, as the basic ingredients but still want to give it a shot. Let Us All Eat Cake is a must
of the vanilla cake were very similar to the next recipe I tried, have for anyone planning to provide gluten-free options to
a Hummingbird cake, which turned out wonderful! potential customer. ACD

Sharon's Tips:
Since this was my first time baking gluten-free Sharon Spradley runs
Curiaussiety Cake Studio, a
from scratch, I needed to locate all the necessary licensed cottage kitchen in
ingredients among them xanthium gum, and three Tampa, FL. She spearheaded
elements of the gluten-free flour—rice flour, tapioca, the recent Rev-Heads cake
and potato starch. My first stop was a local health collaboration, celebrating
store that caters primarily to people with allergies and 50 years of the Ford Mustang
and is looking forward to
health conscious clientele. The ingredients were not her first teaching gig in
inexpensive, so keep that in mind when pricing these September at The Americas
types of cakes. The following week, I saw some of the Cake & Sugarcraft Fair.
same ingredients needed at a lower cost in a chain
store, less expensive than even online, so it pays to Weblink [Link], search for
shop around a little. Curiaussiety Custom Cakes

MAY | JUNE 2015 [Link] 39

TEST KITCHEN

Dedicated TO THE TASK

“Like most cake decorators I have my preferred tools,
a set usually cobbled together from several different
sources,” said Kristen Ostrowski. “So I was very eager to
try the six-piece sets from Innovative Sugarworks.”
LEFT: The carved design and sugar flowers on this cake were
made using the Sugar Shapers, but the star of this shot is the See Kaysie Lackey, who served as an early product
company’s Turntable Expander. Made to adapt to most 12" tester, demonstrate using these tool in creating her
turntables, this piece provides up to 20" of work space. popular tree stump cake.

TOP: Both sets of Sugar Shapers are color-coded by tip type

with raised dots for both identification and ease of use. The For very tight, close frills I used the pointed tip; while the
light grey tools feature a softer, more flexible tip, while the
dark grey have a firmer tip.
ball tip produced softer, wavy frills. For very thin gumpaste
I used the softer tips, but when working with the thicker
To test each of the tools in the two Sugar Shapers™ sets — gumpaste or fondant, I recommend the firm tips.
one set with soft tips and one set with firm tips—I created I next tested the Sugar Shapers on sculpting, practicing with
an oversized cake featuring tiers of 6-, 8-, 10-, 12- and 14 fondant, 50/50 and gumpaste. Across all types the firm set,
inches, set on a 16-inch board. This allowed me to try not surprising, provided the most impression. These worked
every two-sided tool as well as work with the company’s great for carving sharp lines and precise details, but you
Turntable Expander and its Cake Porter. can use the soft tips for those aspects of the design where
The Sugar Shapers in light grey feature a softer, more you may need to be a little more delicate. It was a pleasure
flexible tip, while the dark grey set has firmer tips. In both to have this range of tools at hand, each ideally suited for
sets, each end is angled differently so you can use them its purpose.
for different purposes and food-grade TPE is embellished When designing on the cake, I used the company’s
with raised, colored dots making them easy to grip and easy Turntable Expander, a food-grade work surface that
to identify. Given that these tools were made to be used securely fits most cake decorating turntables, providing
with sugar and chocolate, they were designed to be easy to
clean and to stand up to the rigors of commercial kitchens,
including hot dishwashers, without breaking or cracking.
For most of my sugar flower work, I use a ball or Dresden
tool. I found the firm Sugar Shapers to be too stiff for this
type of work, but the soft tip Sugar Shapers worked great
on gumpaste, allowing you to gradually soften or expand
each petal in order to create the exact look you want. The
two tips I used most often were the pointed tip (with the
teal dots) and round ball tip (orange dots).
When frilling, I typically use a medium cel pin or Dresden
tool. I noticed that this set gave a more frilled edge to my
petals, which is wonderful for certain flowers although
not those where you want a very thin smooth edge. You
definitely get different looks depending on the tip you use.

MAY | JUNE 2015 [Link] 41

a 20" work area. The expander features cake sizing guides
on its surface and built-in niches to make it easy to turn,
lift and remove. I typically have difficulty with my regular
turntable when creating large cakes as stacking the tiers on
the 12" surface can lead to instability and making it difficult
to work on. With the Turntable Expander, this five-tier
cake felt completely secure. And I liked using it when
working on smaller cakes as well, the extra room for resting
your hand or palm when working on intricate designs was
definitely welcome.
The last item I tried was the Cake Porter, the company’s cake
transportation offering. I usually use Cake Safe products to
transport my cakes and in comparison the Cake Porter was
lightweight and easy to disassemble. I also loved the fitted
insulated cover with its convenient side handles and slot
for paperwork, which allows you to keep orders organized
without unpacking to check each order. The medium-
sized Cake Porter is designed to transport up to five tiers
of cake, with a maximum weight limit of 50 lbs. However, I
worried about transporting such a large, heavy cake without
additional support to the bottom of the Cake Porter. I felt
“The Cake Porter is easy to clean, easy to store and I really like the
more comfortable using the Cake Porter for lighter-weight fitted, insulated cover (not shown) with the pocket for paperwork.”
cakes and the Cake Safe for heavier cakes.
After trying all the Innovative Sugarworks products, I’m The Turntable Expander is now a must in my kitchen. It is
very pleased with all of them. The soft tip Sugar Shapers are great for large cakes to give a more stable work surface and
great for a frilled edges and ribbons, and for light, delicate small cakes, to have room to rest your hand for intricate,
sculpting, while the firm tip Sugar Shapers work well on delicate work, such as painting or string work. And the Cake
thicker pieces, impressions and for sculpting in fondant, Porter, which its insulated cover is ideal for transporting
50/50, and gumpaste.
lighter weight cakes—it makes delivery simpler, collapses
for storage and is easy to clean. You can tell that the team
behind Innovative Sugarworks knew and understood the
challenges of working cake decorators, and created a highly
useful set of tools to make our lives easier. ACD
Weblink [Link]

Kristen Ostrowski
graduated with honors from
The French Pasty School
L’Art du Gateau program in
Chicago. During her studies
she interned in many popular
restaurants, bakeries and
cake studios throughout the
Chicago area, expanding
her knowledge in the pastry world. Upon graduation she
honed her cake decorating/design skills interning with
Maggie Austin in Washington DC. She holds the pastry
chef position at newly opened Sea Salt Restaurant,
located in downtown St. Petersburg, FL, and continues to
follow her passion creating decadent desserts in addition
to designing and creating custom cakes.
“I loved the Turntable Expander,” said Ostrowski. “It makes working
on any cake so much easier—giving stability to large cakes and Weblink kostrowski316@[Link]
providing extra working room for even single tier projects.”

42 [Link] MAY | JUNE 2015

Pastry Live 5 August 23-25, 2015 Atlanta, GA

Come make history!

Be part of the action with Pastry Live’s
audience awards and chocolate
tastings in which you get to vote.

Join us for an amazing three days!

August 23-25, 2015
Atlanta, GA
Come learn, be inspired, and
meet some new friends. Your
old friends are already here.

2014 Best Overall/Most Excellent Showpiece and

Best Sugar Showpiece: “Dragon Ball” for the theme Video Games
Team Captain Bill Foltz, with Cori Schlemmer,
of L’Auberge Casino Resort, Lake Charles, LA

[Link]
A MATTER OF TASTE

SWEET, TART AND Tangy

“I’m not fond of overly-sweet desserts, so my preference for the
final course is citrus—whether as a cake, pie or sorbet,” explained
Chef Nicholas Lodge. “Citrus is so versatile and I’d love to encourage
people to explore the incredible range of flavors available.
Scott Ewing bakes a Meyer lemon and rosemary bread that is a favorite of the students in the International Sugar Arts classes,
held at the school’s headquarters in Atlanta.

Out of all the citrus fruits, my two favorites are definitely familiar with the small Key limes of classic Key lime pie, but
Meyer lemons and yuzu. Meyer lemons are smaller, less there are also Persian limes, Kaffir (or Markrut) limes, the
acidic and have a thinner rind than traditional lemons. I love orange-fruit limes of Central America and the increasing
them so much I grow them on my terrace in Atlanta so I have popularity of the Calamansi lime (which goes by dozens
them on hand whenever possible. I like to use them for a of different names including Calamondin, Kalamansi,
fresh curd for cake fillings, lemon bars, cookies, shortbread and more.) The unique citrus, native to the Philippines
and more. We serve a Meyer lemon and rosemary bread at is a hybrid between kumquat and most likely a mandarin
our school that’s very popular with our students. orange. It seems to be taking a similar path to success
in the U.S. as yuzu, starting with ethnic-inspired uses,
adventurous chefs and diners and eventually becoming
Get the recipe for Meyer Lemon and Rosemary bread
served at the International Sugar Arts classes in Atlanta, more familiar.
online via ACD+ at [Link]
Other citrus fruits, such as oranges, grapefruit, ugli fruit and
bergamot are usually used mostly for their zest in baking,
My second favorite is citrus is yuzu, which has a unique although occasionally the juice is also used depending on
flavor, which is between a grapefruit and mandarin orange. the type of dessert.
It’s long been popular throughout Asia and has been This brings us to the discussion on how to best achieve the
making inroads into the U.S. palette over the past several citrus flavor you’d like in your desserts. Citrus used as a
years. Like other citrus fruits, it works in both sweet and flavoring for cake and pastry comes from several sources—
savory preparations. I like it in curds, marmalades, fillings the zest and/or juice of the natural fruit, oil-based natural
and baked goods as well as squeezed over seafood like or imitation flavors, extracts, compounds and powders.
lobster or langoustines. And honestly, a slice in a gin and
tonic is amazing! Natural Zest and Juice

Aside from the standard limes you typically find a grocery Classic recipes for curds, lemon bars, and pies such as
store, there’s an entire range of limes to explore—each with lemon meringue, lemon ice box and Key lime, call for the
its own distinctive flavor profile. Of course, most of us are juice of the fruit and sometimes the zest. I’m sure you’ve all

MAY | JUNE 2015 [Link] 45

 RECIPE
Get Chef Lodge’s recipes for Meyer lemon cookies
and fresh citrus curd via the digital edition.

heard or read the admonishments that when zesting you Extracts

need to be careful not to also remove the white pith under If you read my column in the last issue about vanilla and
the peel. Just to remind you this is very true, the pith is vanilla extract, I’m going to repeat much of the same
bitter and can seriously upset the balance of flavors in your information here. I prefer Neilsen Massey lemon and
recipes. When fresh fruits are not available for the juice, orange extracts because they use natural oils in a higher
there are now several choices of natural, pre-squeezed proportion to the alcohol, providing a better depth of flavor.
and pasteurized juices available, although replacing the Generic or low-cost brands usually use artificial flavors and
true flavor and aromatics of fresh zest is more difficult. low-grade alcohol to achieve that inexpensive price, but you
sacrifice flavor.
Oil-based Flavors
In most specialty cake decorating stores, culinary stores Compounds
and online stores you usually can find natural oils. In our Compounds are a thick syrup-type of product that are
industry LorAnn is a popular brand, with dozens of natural excellent to use in buttercream, ice cream, mousse, cake
citrus (and other) flavors originally meant to be used in batter, etc. My preferences are for these flavorings are
candy making, but that are also suitable for rolled fondants Amoretti and AUI Fine Foods, and each manufacturer has
and gumpaste, as well as in baking if you don’t want to a recommended amount to use by weight. Most often it’s
use an alcohol-based product. I love to add a few drops of 3-5% by weight, meaning that 1 kg of buttercream will take
their orange oil to chocolate fondant, just a few drops so 30-50 g of compound to flavor and it’s important to always
it doesn’t become sticky—it’s delicious. I also prefer to use scale out and use the recommended amount. Many of the
these natural oils for my metallic paints as compared to more unusual citrus flavors are available in compound form
using alcohol-based extracts, as I find that the paint goes including yuzu, blood orange, bergamot, Meyer lemon,
on much smoother and less streaky. tangelo and others. This allows you to experiment with
these different citrus flavors even if you can’t get your
hands on the actual fruit, or if they’re out of season.

46 [Link] MAY | JUNE 2015

 Powders
One of the most recent additions to flavorings is Nicholas Lodge an
the use of powders that can mixed into buttercream, acknowledged leader in
the world of sugarcraft. The
batter, ice creams, etc. I haven’t tried many but I do
author of numerous books,
like the natural lemon tree from More Than Cake; he teaches and demonstrates
it’s very subtle, not too tart or acidic and perfect all over the world, although
for buttercream. his home base is the
International Sugar Art
I definitely have my favorite citrus fruits and citrus Collection (ISAC) school
combinations, but as spring turns into summer here, and shop in Atlanta, GA and
I’m going to try out a few new ideas and I encourage its sister school in Tokyo,
you to do the same. Sweet wishes! ACD Japan. He can also frequently
be found in Chicago, IL, where he is a lead instructor at
Weblinks [Link] the French Pastry School’s L’Art du Gâteau program. A
[Link] frequent judge, he is known for his considered, detailed
feedback on entries, as his goal is always to assist in the
[Link]
improvement of any work of sugar art. To this end he
[Link]
has also developed more than 400 specialized tools and
[Link] pieces of equipment for his ISAC product line.
[Link]
Weblinks [Link]
[Link]/ instructors/ nicholas-lodge
[Link]/programs/ lag

From acai berry to blood orange to capsicum,

whisky to yuzu lemon to zabaione,

Amoretti ® has the flavors to bring

your culinary dreams to life.

[Link] | 805.983.2903

half [Link] 1 MAY | JUNE 2015 [Link]

3/18/15 9:14 AM47
WORK STATION

PRODUCTS OF interest
FROM RECENT SHOWS
Silver Gels
[Link]
Most sheet gelatin in the U.S. comes from one primary source, a German
company called Deutche Gelatine-Fabriken. The company’s hallmark gelatin
for the cake/candy/pastry industry is offered in Bronze, Silver and Gold options.
This doesn’t refer to the color of the sheets, but variations in production.
Given all the emphasis on gelatin sequins, gelatin-based glitter and the other
translucent/transparent designs that can be made with these products, this may
be a new standard addition to your pantry.

Pretty Practical Small Miracle

[Link] [Link]
The new spring line of women’s This non-stick, easy release
jackets includes bright colors pan turns out mini tiered cakes
with curved collars and piped without the bother of cutting
details in accent colors. But and stacking. Each multi-tier
there are also practical details, cake is 4-1/2" high with a
such as the extra-large pocket 4" base diameter.
divider, under-arm air vents
and the easy-care poly/cotton
poplin fabric.

More Than Mixers

[Link]
A recent addition to the company’s commercial-grade line,
Cups for All Cakes the KitchenAid® Commercial NSF-certified immersion
[Link] blender is designed to
help chefs and bakers
Available in a range blend through all types
of sizes— petite, of ingredients. Available
small, large, jumbo in three dishwasher-safe
and square—these blender arm sizes—8-,
decorative baking cups 10- and 12 inches—the
are FDA approved and blender offers two speeds
come pre-greased, for added versatility.
eliminating the need
for baking pans.

48 [Link] MAY | JUNE 2015

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46 [Link]
TUTORIAL

FILIGREE Fantasies
“The delicate filigree setting of a brooch is the perfect
textural backdrop for precious jewels,” said Michele Hester.
“These beautiful gems work both on and off the cake, on their
own, or as the center of wonderfully fantastical flowers.”

1. Mix luster dust with

grain alcohol to a paint
consistency and brush
onto Brooches Mat.

COMPONENTS:
SugarVeil® Icing
SugarVeil Extra Dark Chocolate Icing 2. Mix Extra Dark Chocolate (or regular SugarVeil) Icing and spread
atop dried luster dust. Place in a 200°F oven for 15 minutes
Brooches confectioners’ mat (10 minutes if using regular SugarVeil).
AirPen® piping dispenser Michele notes: Complete mat instructions are available online via
[Link]

FOR DESIGN & ASSEMBLY:

Confectioners’ fin or a sharp knife
Choco-Pan modeling chocolate or 3. Place the mat face down and peel mat from set SugarVeil.
Michele notes: Metallic luster dust provides a wide range of options.
your preferred modeling chocolate Using a thinner layer of metallic luster dust with Chocolate SugarVeil
Liquid, powder or paste food color will render an antique look as compared to a more solid layer of dust.
of your choice Brooch pieces may also be airbrushed, or painted with dusts after
Luster dust in gold and/or silver decorations are set.
Vodka or grain alcohol
Glitter piping gel in assorted colors
Craft scissors or optional, circular
craft punches
Heat tool, or hair dryer
Cosmetic sponges
Plastic wrap
Skewers
Flower former

50 [Link] MAY | JUNE 2015

4. When working in dry kitchens (when ovens are operating or with
furnace heat), moisten a dish drying mat or towels and place under
and along borders of work area to increase humidity and work life of
the piece. Then use scissors or paper-crafting circle punches to cut
the various brooch shapes.
Michele notes: The decorations will last indefinitely once in fully ‘dry’
form. When ready to use, re-moisten with water to restore flexibility:
handle gently and either run through a path of steam, or place briefly
onto a damp towel. Pat gently and allow decoration to absorb moisture
from the towel. After a minute or so, flexibility is restored.

5. Roll a ball of modeling chocolate and lightly press onto plastic wrap
until the size is a bit larger in diameter than the brooch shape selected.

6. Use a craft-type heat tool

(or hair dryer) to melt/soften 7. Using a toothpick or a sharp
skewer, start in the center and 8. Use the thin, contoured
edge of the Confectioners’
the modeling chocolate gently press on the brooch Fin, or a sharp knife to cut
and place brooch onto lines in a clockwise fashion. the outer edge from the
the chocolate. Working from the center brooch, as well as to neaten
toward the outside edge of the shape.
the brooch, press filigree
repeatedly at the 3:00, 6:00,
9:00 and 12:00 positions,
enabling the modeling
chocolate to be raised like
stones in the brooches.

9. Use the AirPen® to pipe

tiny SugarVeil dot accents.
See a video of the AirPen in
action and get tips for usage
via the digital edition.

Get Michele’s detailed instructions on working with the

AirPen online via ACD+ at [Link]

MAY | JUNE 2015 [Link] 51

10. Another technique, rather than removing the excess around
the circumference of the brooch, is making a ‘brooch bloom’.
Holding on the straight edge of the Fin, dip the ball head
into the modeling chocolate and rock back onto the tool’s
wider contoured edge to create a frilled border. Continue in
a clockwise manner.

11. If a variegated effect is desired,

combine colors of modeling chocolate
and push one color into the other. Cut
or tear a supportive layer of SugarVeil
roughly the size of the finished
bloom and place under the modeling
chocolate, metallic side down.
Michele notes: Large diameter blooms
require this support.
Continue as in steps 6, 7 and 10.

12. Lift the bloom by the plastic wrap

while still warm and place onto a
circular former to shape. Use the
skewer to ease the bloom downward.
Lift the outer edges of the plastic
wrap to contour/curve edges of
bloom. Snip a cosmetic sponge into
small wedges to shape the bloom as
it hardens. Use a small brush to paint
the metallic dust on the edges and
fine areas inside of bloom.

13. Torathermakethana more dimensional brooch,

flattening the modeling
chocolate ball, slice it in half. Apply
heat with tool, then push with skewer
and add AirPen details as desired.

14. Tocutattach modeling chocolate not backed with the supporting SugarVeil to the cake surface,
a strip of the SugarVeil fabric and moisten to adhere brooch to cake surface.

52 [Link] MAY | JUNE 2015

 See many more of the designs Michele created with
this technique, as well as Fabergé-inspired filigree
decorated cake via the digital edition.

15. 16.
Use brooches for The AirPen can be
the center of bows used to add variegated
or create “flounce” streaks to the ‘stones’
versions by only and ‘jewels’ piped within
trimming a portion the brooch filigree. The
of the surrounding variety of looks that can
modeling chocolate. be achieved is unlimited!

Michele Hester is an internationally regarded dessert artisan, inventor and innovator

who has been inspiring and empowering dessert artists around the world for over twenty
years. She invented SugarVeil, the original spreadable, workable lace product in 2001,
and she pioneered the use of spreadable lace with intricately detailed silicone mats.
She has taught Sugarveil Icing and lace techniques to thousands of pastry and cake artists
around the world, from master chef to beginner. Her work has been featured on numerous
magazine covers, in feature articles, and at several international sugar art events.
Weblinks [Link]/sugarveilicing
[Link]
[Link]/sugarveil

MAY | JUNE 2015 [Link] 53

TUTORIAL

Mixed METALS
“Since my favorite color is ‘bling’ I’m always looking for ways to jazz
up my cakes,” said Marilyn Bawol. “There are so many ways lusters
and metallics can add interesting accents, including luster dust,
edible paint, edible glitter and gold leaf. Because each of these
can produce different effects, I thought it would be interesting to
explore a range of techniques in a set of mini tutorials.”

Cameo Topper

This cameo was carved out modeling chocolate

and I covered it with white pearl luster. Don’t
be afraid to add lusters on top of lusters. Here,
for example, I added rose luster accents on top
of the pearl luster. The frame is antique gold
crystallized pearl mixed with oil.
Tip: When you are using gold, it helps to use a
deeper color fondant or gumpaste as your base
such as yellow instead of white to get a bolder finish.
To accent the base, I added a little antique gold
to the white luster and oil. And for the chocolate
“cloth” surrounding the base, I used dried luster
powders on brown fondant, applying the gold
first and then highlighting with white pearl to
create a bronze finish.

Multiple Shades of a Single Color

Layer various shades of green on

fondant embossed with a reptile skin
impression mold to mimic the variety
of colors found in nature.

54 [Link] MAY | JUNE 2015

 Luster on Fondant

Various colors of powdered luster can add either a rich sheen or a subdued pearl effect. Here are some quick tips:

1. To get a deeper finish, mix the dust with

lemon extract, or apply to a surface coated
with shortening. You can also use oil instead
of lemon extract to get a smoother finish but
this may not ever fully dry, so it’s better to use
this technique on pieces that are already in
place and will not be moved. To get a lighter
finish, apply dry.

2. Pearl dust applied to a dark base produces a

silver look. Here’s a sample of adding luster
dust to colored buttons: the black button has
a light dusting of all dry powder. The other
two show a dry application on the left half
and a shortening based application on the
right to show the difference in color intensity.

Cake by Shayne Greenman Cake by Sharon Spradley

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MAY | JUNE 2015 [Link] 55

 Gold Sequins

1. Add 1 oz gelatin to 8 tbsp cold water until it looks like

applesauce. Let it sit at least four hours or, if you have 2. After letting it sit, heat in microwave in 15 second
intervals, stirring in between until fully melted.
the time, overnight.

3. Remove the sticky white substance from top of gelatin and discard. Add about 1 tsp of gold sheen airbrush color to
the remaining gelatin. When the color has been thoroughly mixed, spread it out on a silicone sheet with a paintbrush
or spatula. Make sure this is not too thick and let dry for about five minutes.

4. Dust with edible antique gold, then let it dry overnight.

Once dry you can use any size hole punch to create glittery sequins.

Shimmered Fondant

This is an excellent way to get a slightly shimmering wood grain effect. If you use non-toxic glitter, I would only use this on
your cake board. If you want to use this technique on a cake, make edible glitter by following the process for the sequins,
but instead of using a punch, put the gelatin into a coffee grinder or food processor and pulse to your desired size.

1. Roll out brown fondant to about a 1/4" thick.

2. Add a thin layer of glitter, in either the gold or sahara color, to

cover the fondant (glitter is typically non-toxic but you can make
your own edible version). Roll up the fondant with the glitter in
the middle. Create an “S”, squeeze it together and roll it into a
long cigar shape. Flatten it and roll it out long ways to achieve this
effect. Using glitter in white fondant can produce a similar effect.

56 [Link] MAY | JUNE 2015

 Gold Leaf

Make sure that you use the edible gold and not the imitation gold leaf (typically made of copper and zinc and not edible).
Available in both in loose sheets and transfer sheets, edible gold leaf is very, very thin and susceptible to the slightest air
movement. I prefer to use the transfer sheets where the gold leaf adheres to the backing, making it easier to apply to the cake.
Even so, it will stick to your skin, so wear
cotton gloves and use a sharp tool and
paintbrush to apply it. A nice accent to
the gold leaf on a cake is to kiss the tips of
white gumpaste flowers with some gold
luster mixed with lemon extract. ACD

A natural-born artist, Marilyn Bawol thrives on combining her sculpture and painting
skills with her baking talents to create an art form that others can enjoy as much as she
can. As the owner of Unique Cakes, she focuses on the unusual in wedding cakes, three
dimensional sculpted cakes and blown and pulled sugar amenities, sometimes using her
husband Joe’s technical support when developing support structures for complicated
designs. She is always experimenting with different techniques and to her, the more
challenging the cake, the more enjoyable it is to create.

Weblinks [Link]
[Link]/uniquecakesbymarilyn

What’s your
secret ingredient?

When you make cakes,

just add [Link]
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Fort Wayne IN 46818 [Link] [Link]
MAY | JUNE 2015 [Link] 57
TUTORIAL

Shimmering ORGANZA RUFFLES

“I wanted to capture the sheer organza ruffles on a bridal
gown and decided to try gelatin sheets instead of wafer
paper or other materials,” explained Nisha Fernando.
“I’m very pleased with the elegant, translucent effect.”

58 [Link] MAY | JUNE 2015

 FOR DESIGN & ASSEMBLY: 1. In a microwave safe cup add 4 tbsp. cold water and
sprinkle 1 tbsp. gelatin. Let sit for five minutes until
the gelatin is bloomed.
One 8" cake or dummy, covered in fondant
Unflavored gelatin packets
Water
Microwave safe cup 2. Microwave the gelatin
mixture in 15 seconds
Americolor Gold Sheen & Copper Sheen intervals until the gelatin
airbrush colors is melted, making sure
7.5" x 11" acrylic sheet that the gelatin does not
Nisha notes: You can also use the clear flexible foam too much. Use a
cutting mats that can be found in a dollar store. spoon to remove any
foam that has built up.
Quilting ruler
X-Acto knife
1/4" circle hole punch
Nisha notes: You can also try a polka dot
punch cutter to cut more sequins at once. 3. Add a few drops of
Americolor Gold Sheen
Piece of Styrofoam™ airbrush color to the
Sewing pins gelatin, mix it and then
add a few drops of the
Clear piping gel
Americolor Copper
Paint brush Sheen airbrush color and
mix to your desired tone.

4. Pour the mixture onto the acrylic sheet and, holding

the two ends of the sheet, move the sheet back and
forth in a rocking motion until the gelatin is spread
in a thin, even coat over the sheet.
Nisha notes: Any excess gelatin should be poured back
into the container, because if the coating is too thick, it
will be hard to ruffle the sheets.

5. Let the sheet sit for a couple of hours

until dry. Then, cut 1-1/4" width strips 6. To make the ruffles take a 1-1/2" width strip, and starting 1"
from the end, make a fold to form a pleat. Apply a little bit of
to be used for sequins and 1-1/2" width water to both sides of the pleat and glue it together. Repeat
strips to be used as the ruffles. this for the rest of the gelatin strip and on the other 1-1/2" strips.
Nisha notes: You can use a fan to dry Nisha notes:
the sheet faster. Don’t use too
much water as it
will dissolve the
gelatin sheet.

MAY | JUNE 2015 [Link] 59

7. Use piping gel to attach the
ruffle to the cake and hold 8. Take two of the 1-1/4" strips
and glue them together 9. Take one of the extra strips
and with the 1/4" hole
in place with sewing pins with a little water, repeat punch, cut out the sequins.
until the piping gel has set. with other strips until Place these on a piece of
Nisha notes: For this design, you have enough for the Styrofoam™ and use a pin
I placed the ruffles with a 1" circumference of your cake. to make a hole in the center
gap between. of each.

10. Apply piping gel to 2" section of the long 1-1/4" strip and sprinkle the
sequins on. If there are any open areas where sequins are missing, use
tweezers and place the sequins individually to cover the gaps. Repeat
until entire strip is covered with sequins.

11. Apply piping gel to the back of the sequin sash as well as to the cake and
then attach the sash to the cake. Use sewing pins to hold the sash in place
until it dries.

Nisha Fernando is the owner of Sweet Delights Cakery in West Bloomfield, MI and has
been decorating cakes for more than 10 years. She won the grand prize at the 2014 Michigan
ICES Sugar Art showcase and her work has been published in this magazine as well as
Cake Masters. In addition to providing custom cakes, she also offers a variety of classes
for all ages in the Oakland County area as well as a series of tutorials on her website.

Weblinks [Link]
[Link]/sdcakery
[Link]/SD_cakery
[Link]/SweetDelightsCakery
[Link]/sd_cakery
[Link]/sdcakery1

60 [Link] MAY | JUNE 2015

 SAVE THE DATE

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Decorators at all levels are welcome to participate!

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TUTORIAL

Vtage VANITY
“Visiting my grandmother’s house was always an adventure, a
place of discovery. Some of my favorite archeological studies
were conducted on the top of her dresser. It was packed with old
glass bottles and exotic boxes chock-full of all kinds of jewelry,”
explained Lisa Berczel. In this isomalt project she seeks to
capture the rich sparkle of vintage glass and old lacquer she
found there, incorporating traditional glass molding and
no-mold lampwork techniques that have been adapted to sugar.

62 [Link] MAY | JUNE 2015

For the Necklace Beads
COMPONENTS: Hair pick with metal teeth, various sizes
CakePlay isomalt, approximately 3-1/2 oz each of clear, Lisa notes: These can be found at stores such as Sally Beauty
blue and pearl; approximately 1/2 oz each of white Supply for around $2.50 each.
and green Silicone mat work surface
Bucatini pasta Wire cutter
Lisa notes: This is a thick, spaghetti-like pasta with a hole Small kitchen cleaver
in the center. It can be found in specialty stores or on-line.
Wooden popsicle or craft sticks
White airbrush color or emulsion gel
Lisa notes: I use Chef Rubber Chef Rubber Magic Freeze Spray
(optional, but highly recommended)
Confectioners glaze food lacquer in a concentrated
form and undiluted AMACO Tri-Bead Roller
Lisa notes: These can be found with the polymer clay supplies
Fishing string at craft stores.
AMACO Bead Baking Rack
FOR DESIGN & ASSEMBLY: Lisa notes: Also found with the polymer clay supplies.
Three isomalt holding pots It’s optional but convenient.

22 gauge floral wire, cloth wrapped Food dehydrator or oven with pilot light

Alcohol spirit lamp and fuel Airtight container with desiccant sachets

1. The secret of making beautiful beads that do not require a mold is the bucatini pasta. The hollow center makes
is perfect. However, the yellow color of the pasta will tint the bead, so to prevent that, paint the pasta with white
airbrush color or emulsion gel and set aside to completely dry. Because isomalt does NOT like moisture or
humidity, plan on painting the pasta a day ahead.
Lisa notes: A fruit dehydrator or pilot light/warm oven is perfect for fast drying the painted pasta.

2. Once the pasta is completely dry, place six clear

isomalt squares in a holding pot to start melting. 3. Break the bucatini into three sections to create a
nice, workable length. Slide a piece of 22 gauge
Don’t over crowd. More isomalt can be added as floral wire into a section of Bucatini for added
it melts. Use a second pot for the blue and a third strength. The wire should not go past the end of
pot for the pearl. Crush 1-2 squares of the white the pasta or it will get stuck in place by isomalt.
isomalt into chunks ranging in size from cornmeal Lisa notes: Every once in a while the Bucatini hole
to coarse salt—this mimics what glassmakers call will have a block in it. Just snap off that section.
“frit”. Place in a small dish and set aside. Repeat
with the green isomalt. Hold the pasta flat across the surface of the blue
isomalt hot pot. Roll the pasta between fingers to
Lisa notes: Don’t be afraid to mix colors or tint evenly coat. Carefully tip the pot if needed or roll
clear isomalt. For this project, the blue bead base is against a popsicle
4 clear to 1 stick that has been
blue for a rich, dipped into the
translucent pot. The layer
color, while should be no more
the pearl is than 1/8" thick.
cut 50/50
with clear.

MAY | JUNE 2015 [Link] 63

 4. The hot pot is above 250ºF, so the isomalt-enrobed pasta will need to
cool a bit before it can be shaped. If the pasta is held in one position too
long, it will drip off. So, twirl the pasta to keep the isomalt layer even as it
cools. It takes a bit of practice to find the “sweet spot” when the isomalt
is too cool to sag, but still warm enough to shape.
Roll the isomalt pasta against the clean, cool metal teeth of a hair pick.
At first, use just enough pressure to crease the isomalt. While rolling
back and forth, increase the pressure till the crease goes all the way to the
pasta core. This makes perfect spacer beads or a base for larger beads.
Lisa notes: If the isomalt sticks to the pick, the pick was too hot, or dirty.
Or isomalt was still too hot or it was shaped too fast and “smooshed”
against the metal instead of being shaped.

5. Set the spacer beads on a bead baking rack so

they don’t flatten out as they finish cooling. If the 6. For larger beads, a thicker layer will be needed. It’s
difficult to get a thick layer in one application, as
isomalt is still too warm, the beads will droop as the isomalt will want to sag and be uneven. Instead,
they cool. Twirling the bead stick in blast Freeze apply a second layer and roll the warm isomalt stick
Spray will speed against a silicone work mat to even it out. If the
up the cooling. isomalt is too hot it will stick. Just keep rolling back
Or patiently twirl and forth and it will re-adhere as it cools.
the bead stick
in front of a fan.

7. Make a candy cane style swirl by drizzling hot gold pearl isomalt while twirling.

8. To add the colored frit to the bead, place a pinch

of each color onto the silicone mat. Mix the colors 9. Roll the isomalt stick in the prepared frit until
you’ve picked up as much color as desired. Some
together and spread to an even layer that is as long of the blue first layer and gold second layer should
as the isomalt stick and wide enough to roll back still be visible.
and forth to coat the entire stick. Frit won’t stick
to the isomalt if
it has cooled too
much, if so, light
an alcohol spirit
lamp and twirl the
stick just above the
flame to warm it.

64 [Link] MAY | JUNE 2015

10. 11.
Place the isomalt The thicker the
stick back over the isomalt layer, the
alcohol flame. Twirl larger the bead and
gently to evenly heat the wider the hair
the isomalt. The pick teeth need to be.
frit will melt and Choose a hair pick
fuse onto the rest of the isomalt. The more isomalt on the with wider spaced teeth than used in step 4, or use pliers
pasta, the longer it takes to cool. So, the frit-covered stick to pull out individual teeth from a plastic handle pick.
will be quite warm and want to sag. Keep twirling until it Slowly roll the still warm isomalt stick until the teeth reach
no longer sags, or spray with a short burst of Freeze Spray. the pasta core. Hit with another burst of Freeze Spray if
Lisa notes: A clear isomalt layer can be added after the Frit needed. Finish cooling on the bead bake rack.
has been fused for a super extra shine glass look.

12. The pick comb process will make round beads. The bead’s profile can be changed while the isomalt is still warm,
for example, rolling the round beads lightly against a silicone mat will square off the edges. Or use half of a bead
roller to make triangular beads.

13. Once the isomalt stick has almost completely cooled, brush on a layer of undiluted food lacquer and allow to
dry on the bead rack.
Lisa notes: Diluted glazes and lacquers have a higher water content which will haze the beads. If used, dry in a food
dehydrator set at about 95 degrees to speed the process and keep the water from attacking the beads. But, don’t set
the temperature too high because the isomalt will sag or flatten if it gets too warm.
If the beads don’t dry or become sticky, then humidity is probably the issue. As mentioned in the note above, a
dehydrator is a perfect remedy. Once dry, store bead sticks in an airtight container with desiccant sachets until
ready to assemble.

14. 15.
Use a small, sharp Clear fishing line is perfect for stringing the new beads
kitchen knife to because it is stiff enough to not require a needle. Or, the
break apart beads. same 22-gauge wire used to make the beads can be used
Place an old kitchen for projects that need a more rigid structure.
towel or t-shirt
above and below the
bead stick to both
cushion and keep the beads from flying across the room.
Place the knife edge between two beads and give the back
of the knife a sharp whap. This will crack the pasta. The
larger the bead, the easier they are to break apart.
Lisa notes: It is normal for some beads to be broken,
particularly with small spacers or where grooves between
beads haven’t been made all the way down to the pasta. Keep
the knife perpendicular so it is pressing against only the pasta.

MAY | JUNE 2015 [Link] 65

 For the Lacquer Box
COMPONENTS: Toaster oven or oven with pilot light
CakePlay isomalt: four 7 oz packages red and 3-1/2 oz black Pyrex oven-safe cup
Confectioners glaze food lacquer in a concentrated form Silicone hot mitt and hot pad
and undiluted
Chef Rubber Magic Freeze Spray
SugarVeil, approximately 2 tbs each of original recipe and (Optional, but highly recommended)
dark chocolate
Food dehydrator or oven with pilot light
Gold paint (gold luster dust mixed with vodka)
SugarVeil icing dispenser
Plain cocoa butter
Script liner paintbrush
Chef Rubber colored cocoa butter in Ruby Red (Jewel)
Disposable gloves
and Eclipse Black)
Airtight container with desiccant sachets

FOR DESIGN & ASSEMBLY: Lisa notes: The box is supposed to look like a well-worn
Japanese revival style. Isomalt is perfect for this because of the
Silicone wood grain box mat by Chef Rubber.
depth that can be achieved by manipulating its transparency.
Alcohol spirit lamp and fuel or kitchen torch Panels from a woodgrain box mat were adapted for this
Silicone mat work surface project. I first made a test box, re-using some old black and
scrap isomalt so I could determine the number and shape of
Microwave the panels as well as the best assembly method.

1. Melt the red isomalt in the microwave let it rest in

a 250ºF toaster oven to remove excess bubbles. 2. The box has a smooth finish, so the mold’s wood
grain texture will be placed on the inside, while
Cast panels for the box walls and one working the smooth back surface of each panel will be
drawer—the top and bottom drawer are fake. used for the outside. Heat the panel edges with a
kitchen torch and brace together until they cooled
and set. Molded box lid edges were attached to
the inside of the
box to act as
reinforcements
at long joints.

3. Because old lacquer doesn’t have a super glossy shine, apply a thin layer of melted plain cocoa butter to seal
the isomalt. Paint the inside of the box with ruby red jewel cocoa butter and a little bit of this shimmer will show
through to the outside. Once the ruby cocoa butter is set, apply a layer of black cocoa butter. This layer interacts
with the wood grain pattern of the mold and the brace pieces. The result is a nice, aged feel.
Create raised designs on the box and perfume bottles using SugarVeil in an icing dispenser. Both white original
and dark chocolate are loaded into dispenser cartridges and a fine tip attached.
Lisa notes: Any piping recipe will have some amount of moisture in it, so it’s safest to work on sealed isomalt.
SugarVeil has a nice amount of elasticity that I’ve found works well with isomalt.

66 [Link] MAY | JUNE 2015

4. On the side of the box I made a pine tree and crane graphic. The design
was sketched out on computer and printed to fit. One of the easiest
ways to create elements like the crane is to cut out the bird, lay the
paper on the isomalt panel, and “sketch” the major border lines with
the dispenser pen. Then, lift off the paper and connect the lines.

5. Shape some black isomalt beads in a triangular bead roller to

make the drawer knobs. Carefully heat the drawer surface to 6. Once the SugarVeil is dry, paint it gold.
The drawer knobs and box trim also
remove the cocoa butter sealing layer, then heat the back of get a bit of gold.
each knob and press it into the drawer panel.
Lisa notes:
The attachment
point is fairly
small with this
bead shape, so the
knobs look cool but
structurally more
fragile than if they
were attached with
a hot wire support.

Get the tutorial for the perfume bottles online

at ACD+ at [Link].

Lisa Berczel of Battledress Paint-n-Body specializes in placing art onto

any surface, from cars to the human body, musical instruments to fabulous
foods. If it stays still long enough, Lisa can turn it into a work of art. One of her
specialties is airbrushing and she has a master class on The Art of Airbrushing
on Craftsy (see link below for 25% off). However, she works with almost any
medium and her work has been used on runways, book illustrations, on stage,
for advertising and much more.

Weblinks [Link]
[Link]/[Link]
[Link]/airbrushing25

MAY | JUNE 2015 [Link] 67

LAST BITE

With more than 50 gluten-free interpretations of classic desserts,

including coffee cakes, bundt cakes, sheet cakes and other treats,
Let Us All Eat Cake: Gluten-Free Recipes for Everyone’s Favorite
Cakes, is a comprehensive introduction to this rapidly growing baking
specialty. These Lemon Meringue Cupcakes are like sunshine in a bite.

Get the recipe online at ACD+ at Credit: Reprinted with permission from Let Us All Eat Cake: Gluten-Free Recipes
[Link]. for Everyone’s Favorite Cakes by Catherine Ruehle with Sarah Scheffel
(Ten Speed Press, © 2014). Photo Credit: Erin Kunkel