spring 2015 - sample version

M A G A Z I N E

Musician, Mentor and Cake Artist Extraordinaire...

Cookie Expressions

Learn How To Make Gumball Characters

THE Information Source for Bakers & Sugar Artists

w w w . E d i b l e A r t i s t s N e t w o r k . c o mS P R I N G 2 0 1 5

David “Cakes” MacCafrae shares his inspiring story

Check out today’s hottest cookie trends!

from Geraldine Kidwell

www.ChefRubber.com

Create your story of

TASTE and COLOR

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Departments

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The Princes’ Piper

What is a CMSA?

Ruth’s Truths

What’s New and What’s Hot

Cookie Expressions

Musician, mentor and cake artist extraordinaire … David “Cakes” MacCarfrae shares hisinspiring story.

Learn more about obtaining this coveted title.

Today’s hottest cookie tips, techniques, and recipes.

by Michelle Howard

by Sheila Miller

by Ruth Rickey

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Burlap Lace Cake

The Petalear™

Stained Glass Strawberry Cookies

Bird on a Branch

St. Patrick’s DayWedding Cake

by Michele Hopps

by James Rosselle

by Aymee D. VanDyke

by Aime Pope

by Mark Desgroseilliers

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Mother’s DayLion Cookies

Cinco de MayoCookies

Multi-Tasking Mom Figurine

Outer Space Wedding

Gumball Characters

by Stephanie Kappel

by Lee Ann Clark

by Barbara Reginaby Kelly Lance, CMSA

by Geraldine Kidwell

Tutorials Features

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EditorialCheryl [email protected]

Theresa HappeExecutive [email protected]

Michelle HowardFeature [email protected]

Joanne PrainitoCreative [email protected]

Columns Ruth Rickey

ContributorsLee Ann Clark Mark DesgroseilliersMichele Hopps Stephanie KappelGeraldine Kidwell Kelly Lance, CMSASheila Miller Aime PopeBarbara Regina James Rosselle

Aymee D. VanDyke

Editorial OfficesP.O. Box 870614Stone Mountain, GA 30087

AdvertisingBarry Burden404/[email protected]

ProductionSamantha LaskowskiGraphic [email protected]

Subscription ServicesTo subscribe to the magazine please visit www.EdibleArtistsNetwork.com

Edible Artists Network Magazine is published 4 times per year by Edible Artists Network, LLC., P. O. Box 870614, Stone Mountain, GA, 30087.

Copyright 2015 by Edible Artists Network, LLC. All rights reserved. Materials may not be repro-duced in whole or in part without written permis-sion. For reprints of any article please contact the editor.

Contribute To Our MagazineIf you’re a cake artists or writer and would like to see your work published in Edible Artists Network Magazine, please send your tutorial idea or feature proposal to Cheryl at [email protected].

Spring Issue 2015

In December of last year, I traveled to Asia to attend the Hong Kong International Bakery Expo. It was a fantastic event,

featuring cake artists from around the globe demonstrating, teaching and showing their incredible works of art.

While attending the show with a mostly Asian crowd and watching demonstrations given by artists from England, Spain, Italy and the United States, I was struck by the fact that there wasn’t really a language barrier, because we all spoke sugar art. Sugar art, like other art forms, transcends barriers. It creates a common platform from which we can learn from one another. It unites the world.

Edible Artists Network is all about celebrating this art and portraying sugar artists as the true artists they are. This issue’s cover artist, England’s David MacCarfrae, is no exception. I met David in Hong Kong and knew, after speaking with him and watching him demonstrate, that we just had to feature him in the magazine. Whether he’s using a paint brush, a piping bag or a piano, David is an artist through and through. He’s also a great person on top of that. I loved getting to know him, and I hope you will too.

There’s so much we can learn from one another – literally a world of inspiration out there! In recognition of this, Edible Artists Network recently released the first of several booklets showcasing artists from near and far. Titled It’s a Sweet World …. Celebrating Sugar Art Around the Globe, this booklet features detailed technique instructions, step-by-step projects and valuable advice from international artists Mercedes Strachwsky, Peggy Tucker, Jacinta Yu, William Tan, and Susan Carberry.

It’s a Sweet World …. Celebrating Sugar Art Around the Globe is available in the Shop section of EdibleArtistsNetwork.com. You also can find back issues of the magazine there, and downloadable tutorials. Check it out at http://edibleartistsnetwork.com/product/sweet-world-book-1 Thank you for reading,

Cheryl

Publisher’s Note

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513.244.2999 | 1.800.333.5678www.MarvelousMolds.com

Watch our free Petalear™ Master Class Video.

http://marvelousmolds.com/free-videos/petalears-master-class

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Burlap Lace CakeA tutorial by Michele Hopps of Epicurean Delights

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Creating Burlap Flowers

Assembling Flowers

Tools Needed: • Three tiered cake covered in fondant (6, 8, 10)• Wafer paper (2 plain & 10 printed)• Susan Carberry Designs Button Mold and Burlap Mat• FMM Rose Cutter (2 sizes)• Spellbinders® Sweet Accents™ Machine & Snowflake Die • Fondant for wheat filler and flower centers• Modeling chocolate to build flowers on• Piping gel & parchment• Wood skewers for wheat filler• Cake board• Rolling pin, ball tool• Corn starch & tylose powder• Various petal dust & brushes• Tip #4 & #6 and couplers• Heart template (download @epicdelights.com)

1. Run wafer paper through edible printer and print design of your choice. Up to 10 sheets of printed paper may be used.2. Cut out 8 large hearts and 7 small hearts for each flower. 3. Place a thin layer of piping gel on the printed side of the heart to condition it.

4. Avoid runny piping gel and opt for a thicker one when conditioning your wafer paper. Thicker gels will keep the paper from breaking down quickly.5. Next fold heart in half. 6. Lightly crease the center of petal. Do not fold, just lightly crease. 7. Roll the sides of the petal back to create movement. 8. Repeat this step on all petals and lay each petal in a former or egg carton lined with plastic wrap and let sit for 20 minutes.9. Using the Sweet Accents machine, place the Moroccan die cutter on the wafer paper, between your cutting plates. Run through the machine. 10. Take your punched lace pieces and coat them with a thin layer of piping gel on the printed side. You will need two per flower.

11. Gather all your petals and lace.12. Take a disc of modeling chocolate and lay it down on a piece of parchment. This will be your flower base. 13. Begin arranging your petals. (photos 10, 11, 12, 13, 14)14. Use Susan Carberry Designs silicone button mold for the center of the flower. Dust with a golden bronze color.15. Place a small disc of modeling chocolate on top of the lace to create a flat surface for your button. You may use a touch of piping gel to securely adhere it.

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Creating the Lace Brocade16. Add tylose powder (approx. 2 tsp per lb.) to white fondant.17. Roll your fondant through a pasta roller or use a rolling pin.

(1/4” thick).18. Using a lace texture mat, lay it on top of the fondant.19. Lightly roll over the texture mat.20. Once imprinted, carefully peel back the mat from

the fondant.21. Next take your FMM rose petal cutter and cut flowers out.22. Run your hand along the backside of the cutter to clean up

any jagged bits.23. Use a ball tool to pop the flower out of the cutter.24. Once you have several small flowers cut out you can begin to

add the lace detail. Take a #6 tip, and dot the center of theflower.

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25. Take a #4 tip and add three dots in a row, on each petal.26. Repeat the process several times with the small cutter and larger cutter.

We will be using the larger flowers on the first and third tier.27. Using an X-acto knife cut two of the petals off in a straight line. Repeat

this for the bottom and top tier. The size of your tiers will determinehow many flowers you need. If you are making these up all at once,store them in a Ziploc bag. When storing be sure to lay them onparchment in the bag to prevent sticking. You want the flowers to staypliable, while at the same time you want the top of the flowers to be abit dry to get the color effect in the next step.

28. Using the Golden Bronze color, drag your brush just over the raised partof the flower. The raised parts were created with the lace mat in theearlier step. Don’t push the brush down into the flower, simply drag thecolor over the flower.

29. Repeat on the half petals.

Creating the Lace Brocade

30. Using the Sweet Accents machine and the Moroccan diecutter, place on wafer sheet between your cutting mats. Rollthrough the machine. Pop out the little pieces left behindfrom the die cutter. You will need 4-5 of these per filler pieces.

31. Once you have all your pieces cut out, you will take a very thinlayer of piping gel and brush it on the top side of the waferpaper lace piece. Once coated, you can begin the next stepright away or set your pieces to the side and let them set for10 minutes.

32. Once you have assembled your piece, it’s time to dust them.Using the Golden Bronze color, dust the center of the fillerpiece. Work your way around the piece dusting the edges tocreate an antiqued look.

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Dressing Your Board

33. Cover a cake base with fondant. We will be using the Susan Carberry Designs burlap mat to imprint the pattern on the board. 34. Using the burlap mat, work around the base of your cake board imprinting the edge back to the center of the board. 35. Dust with the Golden Bronze color and a white Super Pearl. Once your board has firmed up you may place your cake on it.

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Creating Wheat Filler

36. Coat a skewer withshortening. Set to the side.

37. Take a small ball of fondant(with tylose powder) androll into a log, tapering oneend of the log.

38. Place tapered piece ontoyour prepared skewer. Withsmall scissors, cut in andpull out and away creatingtexture to your piece.

39. Dust using Golden Bronze,Gold, Champagne, Copperand Buttercup.

Adding the Lace Brocade40. Place small half flowers around the base of the top tier, starting in the back, adhering with a little piping gel.41. Use larger half flowers around the base of the bottom tier.42. For the middle tier, attach the smaller whole flowers. Working from the back, place flowers all around the

base. Place the second row of flowers in-between the row you just placed, to create a staggered pattern.Repeat all the way around the cake.

43. Once you have placed all your pieces, you can take a small amount of piping gel mixed with a pearl lusterdust and pipe pearls in the center holes of each flower. This can be done on top and bottom tiers as well.Arrange your flowers and you are done!

Michele first picked up a pastry bag at the age of 6. She is a 4th generation baker and 2nd generation cake decorator. She is also the owner of Epicurean Delights in Kirkland, WA.

She’s a graduate of the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art and a former Wilton Method Instructor. Her training and education include Chez Boucher Culinary School in New England as well as an extensive education with some of the top sugar artists and teachers in the country. Including Nicolas Lodge, Susan Carberry, Colette Peters, Kathleen Lange and many more.

Her work has won several awards and been featured on several sites and publications. When she’s not busy creating custom works of art for clients, blogging about caking and baking or shooting new sweet or savory “how to” videos, you can find her demoing and teaching sugar art classes at home and around the US. She’s equally passionate about teaching as she is about culinary art.

You can find her newest video, “Vintage Cakes” on DVD or Video on Demand (VOD). Visit her website at epicdelights.com or on Facebook at facebook.com/epicdelights for more information or to connect with her.

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2 0 1 4 R E F E R E N C E E D I T I O NM A G A Z I N E

Character artist Jorge Cruz

Industry Leaders share their favorite recipes

BONUS! 2014 Show & Competition Calendar

discusses the best tools money can’t buy

Tips, techniques, projects and strategies to make this your sweetest year yet!

THE Information Source for Home Bakers & Sugar Artists

W W W . E D I B L E A R T I S T S N E T W O R K . C O M

Jay Qualls goes behind the scenes on ABC’s The Taste

PLUS:

Ruth Rickey’s - “Top 10 Secrets Every Cake Competitor Should Know”

S U M M E R 2 0 1 4

M A G A Z I N E

Baking For Brad’s Wedding:

From This Cake Forward

Marina Sousa talks celebrities, Craftsy

and counterfeit cake products

Planning a beautiful future for

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Sugar Flower Arranging

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2014’s Top Wedding Cake Trends

Insights from Elizabeth Solar

A gallery of designs to

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THE Information Source for Home Bakers & Sugar Artists


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M A G A Z I N E THE Information Source for Home Bakers & Sugar Artists


An in-depth interview withChef Nicholas Lodge

ICES Uncovered: See what’s new!

Industry pros share invaluable, honest business advice

Make fab flowers, Halloween projects & more

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Coming in the Next Issue...Our Summer issue will feature everything Weddings!

Trends, tutorials, articles and more!!

CELEBRATING 175 YEARS OF ROYAL ICING (1840 – 2015)

Help us celebrate the Year of Royal Icing while we take you on a journey around the world as International artists from all over the globe come together to celebrate and share their passion for Royal Icing!.To celebrate this momentous event and the emergence of ‘Royal Icing’ in 1840, Jens Oprzondek from Cake Company Cake Akademie in Cologne, Germany invited David Cakes International School of Cake Decorating Art and Design and Karen Davies International Cake Decorating Academy to collaborate in the creation of a commemorative plaque to celebrate 175 years of Royal Icing and the 175th Anniversary of Victoria and Albert’s Royal Wedding.

Taking the team over 200 hours to create together, the free hand piped Royal Icing commemorative plaque is adorned with free hand sugar roses. Positioned in the center are free hand modelled figures of Queen Victoria and Prince Albert finished with fine hand painted Royal Icing detail.

To learn more please visit http://bit.ly/1vpDpzL

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spring 2015 - sample version

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