MASTERING THE ART OF ROMANTIC CAKES

S" t $t T h
TH E
'g G A R SHO RTCUT
A N E W SU
LE A R N

PAGE
46

PAGE
16

PLUS:
14
TUTORIALS
AND RECIPES Make this
gum-paste
sweet pea
faster.
BACK-TO-
BASICS TIPS
JAN FEB 2023 • ISSUE 442
2023 CAKE
COMPETITIONS
 FROM OUR TEAM

Get the CONTENT

NT HelloACD READERS & FANS
YouCRAVE
E LETTER FROM
THE EDITOR
Happy 2023! I’m so
excited to start another
We also take the time to get back to basics.
For those who may need refresh or are just
starting out, we have a simple sprinkle birthday
cake, a go-to buttercream perfect for piping,
and a look inside a new book on buttercream
Every issue of year with our amazing cake flowers. And, of course, we had to include
American Cake Decorating community. In this issue, lots of Valentine’s Day ideas. It’s one of the
we look forward to new sweetest holidays, after all! We have a sweet
magazine is filled with the latest trends and new ideas. Our bear couple made of cupcakes and a cloud
cake decorating info that incredible cover star Arati Mirji teaches a master that would happily shower any event with love,
our readers want—bringing class on a classic sweet pea flower with a new but my personal favorite might just be Scott
new ideas, techniques technique. It’s hard to call it a shortcut when the Bradshaw’s wayward Cupid.
end result looks so good! And, as we start a new year, I would love
& skills through to hear what you want to see more of in 2023.
step-by-step We have a lot in the works, including new
tutorials, themed trends and features, but I want to know
showcases, new what you want to see most. Drop me a line
any time!
product information
& more. From my kitchen to yours,

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 AMERICAN CAKE DECORATING JANUARY/FEBRUARY 2023 ISSUE 442

Publisher/CEO Grace McNamara

Associate Publisher Ania McNamara-Munzer
Managing Editor AnnMarie Mattila
Creative Director Brenda Drake Lesch
IN THIS ISSUE
Copy Editor Maude Campbell CAKE TALK | 4
Social Media Corina E. Buzdugan News, events, and more. ON
Coordinator THE
R
YOU MADE IT! | 6 COVE
Contributors Ms. Candy Blog, Kala Boulard, Scott Bradshaw, Featuring the latest Instagram
Mayra Estrada, Olivia Gadwah, Margarita Golden, trend.
Lisa King, Seri Lopez, Juliana Manno, Arati Mirji,
Cydni N. Mitchell, Laura Newhouse, Christina Ong, SHOPPING | 43
Beth Rush, Aaisha Sumbul, Valeri Valeriano,
Leslie Vigil, Sandrine Wallace
Pantone’s color of the year 10 24
is Viva Magenta.
SWEET BOSS | 44
Subscriptions 651-330-0574; 1 Year $19.95 Cyd Mitchell recaps the best lessons
from the pandemic.
THE CAKE ALCHEMIST | 57
Cupid had a bit too much to drink with
Correction: We mistakenly credited a photo Scott Bradshaw.
on page 7 of our July/August 2022 issue
to the incorrect cake maker. The correct photo LAST BITE | 70
credit is Joyce Ng at cakesinabox.com. Zesty and creamy lemon curd.

FEATURES
TREND ALERT | 8
Ms. Candy Blog talks cartoon cakes.
ASK THE EXPERT | 22
38 52
Find your inspiration with Lisa King.
LET IT SNOW | 16 POM-POM DAHLIA | 40
ASK THE EXPERT | 32 Build a wintry gnome with Look inside Leslie Vigil’s new
Beth Rush explains why baking is Laura Newhouse. book on piping flowers.
good for your health.
AmericanCakeDecorating.com TEXTURED LOVE IS IN THE AIR | 46
CAKE FIESTA MANILA | 66 FLORALS | 24 Margarita Golden will have you
Editorial Director: Please direct all correspondence, photos, and press releases to AnnMarie
Travel to the largest cake show Mayra Estrada repurposes a tool floating on clouds.
Mattila, annmarie@americancakedecorating.com, or mail to American Cake Decorating, in the Philippines. for a whole new look.
4707 Hwy 61 N #255, St Paul, MN 55110. BEARY MUCH IN LOVE | 52
2023 CAKE SHOWS | 68 WAFER-PAPER The cutest cupcakes from
Subscription Questions & Changes: Send address changes to, New Mailing Address: Find out about all the competitions BIRCH TREE | 27 Juliana Manno.
American Cake Decorating, 4707 Hwy 61 N #255, St Paul, MN 55110 or email contact@ this year. Create a woodsy scene with
americancakedecorating.com. Please notify us of address changes four to six weeks ahead of Aaisha Sumbul. PIÑA COLADA CAKE | 60
time. The post office is under no obligation to forward your magazine. If the postal authorities This recipe is a taste of the tropics.
notify us that your magazine is undeliverable, we have no further obligation unless we receive RECIPES BACK TO BASICS
PERFECTING THE
a corrected address within one year. We cannot be responsible for non-delivery. The staff
BIRTHDAY CAKE | 34
of American Cake Decorating magazine and AIM Communications LLC have reviewed
contributions and advertising materials with the understanding that the information is original,
& TUTORIALS Olivia Gadwah shows a beginner MACARON CAKE | 62
accurate, and reliable, but we cannot be held responsible for such content. Please note that
THE SWEETEST sprinkle cake. Sandrine Wallace shares her secrets.
some of the techniques may be suitable for private home use, but are not necessarily appropriate
for cakes destined for sale. American Cake Decorating magazine (ISSN 1094-8732) published THING | 10 PERFECTLY PIPABLE CHOCOLATE HEART
bimonthly by AIM Communications, LLC, 4707 Hwy 61 N #255, St Paul, MN 55110. Tel:
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Arati Mirji’s master class on the sweet BUTTERCREAM | 38 BOXES | 64
Periodicals postage paid at St. Paul, MN, and additional mailing offices. Postmaster: Send
pea flower. Use Kala Boulard’s recipe for Create adorable edible vessels
address changes to American Cake Decorating magazine, 4707 Hwy 61 N #255, St Paul, MN decorating success. with Seri Lopez.
55110. Allow 60 days for address change. Copyright ©2023 by AIM Communications, LLC.
Reproduction in whole or part without written permission prohibited.
CAKE DIFFICULTY KEY

January | February 2023. Issue 442. BEGINNER: INTERMEDIATE: ADVANCED: EXPERT:

2 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 3

NEWS, REVIEWS, & GIVEAWAYS NEWS, REVIEWS, & GIVEAWAYS

BUY THE BOOK

KE Talk
CAK
Connect with the community here and on social media for irresistible
cake inspiration, sweet giveaways, essential news, and exclusive offers.
New Releases in Cake Baking and Decorating
First, Cream the Butter and
Sugar: The Essential Baking
Companion
By Emelia Jackson
Anyone Can Cake:
Your Complete Guide to
Making & Decorating
Perfect Layer Cakes
By Whitney DePaoli
Murdoch Books (January 3, 2023)
Page Street Publishing
Make baking your happy place. It’s (February 28, 2023)
EVENTS ICING SMILES BAKER OF THE MONTH not so much a science; it’s practice
plus play, which becomes instinct and Many professional cake
then art. And even the failures are artists appear to have a
November December delicious. Welcome to First, Cream magical touch where every cake they make looks equally
the Butter and Sugar, the ultimate guide for everyone who loves perfect and effortless, so it can be intimidating to home
cake. Whether you’re setting your sights on conquering an opera bakers. Whitney DePaoli is here to help. As a self-taught
cake, a raspberry passion fruit tart, or becoming a choux-master, cake artist who has been baking cakes from her home
Emelia Jackson has done the homework on behalf of us all. For kitchen for more than a decade, Whitney shares her
those who love a good homemade cake but don’t love sifting flour best tips and hard-won knowledge to answer all of
and icing sugar and enjoy a shortcut, Emelia breaks down the steps your cake baking questions, help you avoid common
that truly matter and dispenses with those that don’t. Packed with mistakes, and master the building blocks that make
advice for every level of home baker, this is the modern baking a great cake. Discover the pride and joy of achieving
reassurance you need, whether it’s the night before the birthday the perfect consistency buttercream, the right way to
party or just a Sunday afternoon baking something sweet to get crumb-coat your cake, and beginner-friendly methods
you through the week. for popular decorating techniques.
THAT TAKES THE CAKE
March 31–April 2, 2023
Round Rock, TX 7 Piece
Plain Heart Cutter Set
A sugar-art show is a multifaceted 5 Piece No. 5751
JENNIFER TYLER ERIN DELATORRE Plain Star Cutter Set
event that brings sugar enthusiasts No. 5750

of all skill levels together from all

over the country and all over the
world. Competitors bring decorated CAKE ARTIST OF THE MONTH 9 Piece Plain Round Cutter Set
cakes and sugar arts of all forms to No. 5757

enter into the judged competition. November December 7 Piece

Instructors offer a variety of classes 9 Piece Plain Oval Cutter Set
Fluted SquareCutter Set No. 5754
to beginner and advanced students No. 5703

who are interested in learning new

techniques. Events throughout
the weekend are scheduled to
be informative and interesting to
attendees of all ages. Attendees
include pastry chefs, sugar artists,
business owners, hobby bakers,
9 Piece
and the general public. There is 7 Piece 4 PIECE MODELING FONDANT EXTRUDER Plain Square Cutter Set
truly something sweet for everyone. Plain Football Set BALL TOOL SET WITH 20 DESIGN PLATES No. 5753
No. 4213 No. 558
For more information, visit No. 5755

thattakesthecake.org.

Want more cake show coverage?

Check out all the 2023 shows
on page 68.
SHAHANA BAIG JULIE MCALLISTER www.atecousa.com
Visit the Ateco website for all of our latest cake decorating tools and products.

4 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 5

READER GALLERY READER GALLERY
Iced Piece of
Bakery Happiness

Sweet
Studio

Natali’s Bakery Sukarnabat Cakes

Moolita Passion et Gourmandise

Cake

The cartoon cake trend is taking

over social media—and artists are
showing they are as real as can be! Fresh Bakery
And remember: Don’t forget to tag us
on social media to possibly be featured
in an upcoming issue.

Chez Cakes Paradisal

Didi by Estee Bite

Glance Bakery

Bites
by M.E.

Amy’s
Little
Cakery
Carla Dona
Feitosa Terninha

Heart
and Arrow

facebook.com/AmericanCakeDecorating
instagram.com/AmericanCakeDecorating
Leonardo Espinoza

6 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 7

TREND ALERT TREND ALERT

CARTOON Mira Sleiman

of Yummy Bakes
“It’s a super-fun and unique style!

CAKES
It truly looks like it’s coming out
of a comic or cartoon show. Any
BY MS. CANDY BLOG cake can be turned into a comic-
style cake!”

Diff#$tly Dra( S*ʦ

Lori Baker of
Sweet Dreams NY
“I always challenge myself to create
illusion and gravity-defying cakes,
so this was very exciting for me,
The Birth of the itself a “community,” a label often MEET THE transferring from 3D to 2D. To get
Cartoon Cake reserved for accounts which serve TRENDSETTERS the best results, I use a combination
One of the hottest cake trends as “aggregators,” or curators which of materials and techniques: hand-
currently making the rounds on repost other creators’ work. sculpting with fondant, piping
Instagram and Pinterest is comic or buttercream, and royal icing. And
cartoon cakes. The trend started Technique the best thing about it? The more
to catch on thanks to cake artist The cartoon cake is a rather easy imperfections the comic cake
Mopmuku on Instagram. On creation. Simply craft a cake as you decoration has, the cuter it looks!”
February 16, 2022, the user shared normally would. Then, fill a piping
a video showing the assembly and bag with a dark frosting—chocolate
decoration of a strawberry cake could easily work. Outline your cake
The ca
without naming or tagging it. As of and its decoration with the frosting. sta ke that
mid-November 2022, the video A two-dimensional visual will occur, trenrdted the
c from
had 600,000 views. Not much is giving your creation a cartoon or Mopakme artist
known about this account that calls comic effect. Instaguku on
ram.

Ms. Candy Blog is Klout’s number one female livestreamer

and a World of Wonder (the Emmy-winning production
company of RuPaul’s Drag Race) award-nominated
YouTuber. With a degree in English and two in theater,
coupled with a background in corporate training and
instructional design, she has worked for such brands as Georgia Green
Google/YouTube, Yahoo!, J.P. Morgan, and American of Georgia’s Cakes
Express. Featured in The New York Times, Huffington Post, “I saw this trend on Instagram and
Vice, and The Guardian, she has appeared as a subject-matter expert on NBC and just had to try it myself. It was my
FOX. Her latest venture comes in the form of mind-blowing pastries from Blow birthday and I thought [it would be]
Your Mind Bakery. a great cake to make to celebrate! I
instagram.com/mscandyblog used to study animation, so making What do you think of the comic cake trend?
tiktok.com/@mscandyblog a comic cake made sense! I went Is this something you’re currently creating or
instagram.com/blowyourmindbakery straight for a three-tiered cake and do you think you’ll incorporate them into your
tiktok.com/@blowyourmindbakery absolutely loved the outcome!” practice or business? ACD

8 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 9

MASTER CLASS MASTER CLASS

the
sweetest
thing BY ARATI MIRJI
Sweet peas are delicate and, dare
we say, sweet additions to your
sugar-flower repertoire. Follow along
for some new quick techniques for
creating these pretty little blooms.

LEVEL:

Arati Mirji is COMPONENTS

a sugar-flower
artist from Edibles:
Bengaluru,
Flower or gum paste: white Paintbrushes
India. She
creates and green Rolling pin
realistic and Sweet pea flower veiners (Sugar Sweet pea cutters (FMM)
natural- Delites by Robert Haynes) Petal protector
looking sugar flowers with edible Water (optional) CelStick
flower paste and has won numerous Petal dust colors: buttercup,
awards for her work. She also enjoys Needle tool
white, dusty pink, autumn Soft sponge
experimenting with materials, tools, green, and woodland green
and new techniques. In her studio, Hockey stick tool
she is in in her happiest space, Equipment: Bumpy foam
and the joy of re-creating some of
nature’s wonders gives her immense White floral wire: 18, 22, 26, and Calyx cutter
pleasure. As a tutor, her practice 35 gauge Dresden tool
helps grow this unique craft into Blunt-nose pliers Veining board
an art form and she shares all the Scissors Teardrop cutter
skills, old and new techniques, and Quick Twiddle Tool (Arati Mirji)
personal experiences with others. Sweat pea leaf veiners
Foam pad (PME) Green floral tape
aratimirji.com
facebook.com/arati.mirji
instagram.com/arati.mirji

10 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 11

MASTER CLASS MASTER CLASS

4. With the heel of your palm,

give it a swift push away
from you, so that the noodle
Tip: THIS TWIDDLE 3. Place the thinned-out outer
petals into the veiner and
press.
gets attached to the wire IS CALLED THE
by friction. You should 4. Repeat the veining with the
get a neat, uniform, and AQT TECHNIQUE inner petals as well.
consistent twiddle in a matter OR ARATI’S QUICK 5. Use a needle tool to
of seconds. If your noodle exaggerate the frills by
is a bit dry, you can apply a TWIDDLE TECHNIQUE. holding the petal on the bony
WHAT little water with a brush to portion of your index finger
YOU the noodle or the wire and and rolling the needle tool
NEED then use the same technique. back and forth.
There is no need to use
any glue. 6. Snip the inner petal in the
CREATE THE middle to separate the 2
KEEL PETAL 5. Allow the covered wire to petals, ¾ of the length down.
dry completely. Repeat this
1. Take a 2-inch section of process for as many buds and 7. Use a soft sponge and a
22-gauge floral wire and flowers you decide to make. hockey stick tool to curl the
make a hook with blunt-nose edges of the inner petal.
pliers.
8. Dry the petals on the bumpy
2. Take a small chickpea-size foam.
ball of white flower or gum
paste and place the hook into
it, making it into a teardrop
shape. Secure it to the wire by
pinching it at the base.
3. Press the paste into the
depression of the sweet pea
keel veiner to shape it. Press
the top of the veiner onto it.
Cut out any extra paste with
scissors. COVER FORM THE
THE WIRES INNER AND
4. Allow the finished keel petal OUTER PETALS
to dry. 1. Take the Quick Twiddle Tool
(QTT) with disc number 4 1. Using a rolling pin, roll out
and fill with green flower or the white flower or gum
gum paste. paste, not too thinly, and cut
out the inner as well as outer
2. Holding the tool close to petals with the sweet pea
the foam pad, extrude the BUILD THE
cutters. FLOWERS
noodles so that they come
out neatly without sticking to 2. Place them inside a petal 1. Make a stronger glue by
each other. protector, dust liberally with mixing a bit of the petal or
cornstarch so that they don’t paste in water to form a gel.
3. Take 1 of the noodles about 2 stick to the plastic, and thin
inches in length and place it out to extend the petals on 2. Apply the glue to the base of
right next to the wire to which all sides except the base with the keel petal and attach the
the keel has been attached. a CelStick. inner petal.
3. Using the glue, attach the

12 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 13

MASTER CLASS MASTER CLASS

Tip: YOU CAN EITHER

outer petal as well and give it 5. Using 26-gauge floral wire,
movement. insert it into the leaves.
4. Take some of the green flower 6. Thin out the edges with a
paste and roll it onto the Dresden tool on a foam pad.
STEAM OR GLAZE
second-smallest hole in the YOUR LEAVES
PME foam pad to make a 7. Press the leaves into the
cone shape. veiners. Dry the leaves on the IF YOU WANT.
foam pad.
5. Using the cutter, cut out the
calyx. 8. Color the leaves with autumn
green and woodland green
6. Using the broad end of a petal dust.
Dresden tool, cup the sepals.
7. Using the narrow end of the
Dresden tool, make a central
ridge on the sepals.
8. Use the glue and attach the
calyx at the base. Let it dry.

DUST THE MAKE THE Interest

FLOWERS TENDRILS AND the QTeTd in
1. Mix buttercup petal dust with LEAVES Keep an ?
some white and apply it to 1. Using the QTT extruder, disc it to go oeye out for
the inner base of the keel, number 2, and green flower aratimirn sale at
ji.com.
the inner portion of the inner or gum paste, cover 35-gauge
petals, as well as that of the floral wire cut in half with the
outer petals. Apply some same AQT technique used to
at the base where the calyx cover the wire with paste for
meets the flower on the back. the stems.
2. Apply a bit of dusty pink 2. Using the end of a paintbrush,
petal dust on the outer edge curl the tendrils randomly.
ASSEMBLE THE
randomly for the keel, inner FLOWERS
base, as well as outer petals. 3. Roll out green flower or gum 1. Using green floral tape and
paste on a veining board. 18-gauge floral wire, tape the
3. Apply autumn green petal flowers, buds, and tendrils
dust on the calyx and the stem 4. Cut out a leaf with a teardrop
together. I used 3 to 4 flowers
and highlight with woodland cutter, one big and one and buds for each stem. Tape
green. You can also highlight slightly smaller. Squish the the length of the wire a couple
with a bit of dusty pink on the cutter to get a more elongated of times to thicken the stem.
sepals and the stem. leaf shape.
2. Similarly, tape the leaves,
tendrils, and buds. ACD

14 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 15

TUTORIAL TUTORIAL

Let It
Sn ow!
Celebrate the winter season with the cutest sculpted gnome.
BY LAURA NEWHOUSE

LEVEL:
Laura
Newhouse
always loved
COMPONENTS
baking. In
2012, after Edibles: Equipment:
having her Three 5-inch cakes Dowels
first child, Buttercream Cardboard rounds
she thought Sharp knife
it would be a 4-inch cake
fun hobby to learn to decorate cakes. 3-inch cake Flexible smoother
After teaching herself to decorate, Rice cereal Rolling pin
she started working at a couple of Fondant: dark gray, light blue, Dresden tool
bakeries and then a local venue white, ivory, medium blue, and Paintbrush
making custom wedding cakes. After brown (Renshaw)
welcoming her third child, she started Knit impression molds
her own business, Cakes by Laura Edible glue (Marvelous Molds)
Newhouse. To her, there is nothing Petal dust: pink, dark brown, light Cocktail sticks
more satisfying than a smooth brown, and white (Petal Crafts) Tape
buttercream canvas. Perfecting her Tylose powder (Wilton) Let It Snow stencil
sharp buttercream edges has become
her specialty. She enjoys creating
Royal icing Straight edge
anything from fondant figures to Wafer paper Snowflake cutter
intricate buttercream flowers and Pearl luster dust (Sunflower Food processor
she loves sharing her tips and tricks Sugar Art) Cake drum
with other cake artists to help them
improve their skills. She looks forward
to someday teaching her own classes.
instagram.com/cakesbylauranewhouse

16 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 17

TUTORIAL TUTORIAL

attach them to each side

BUILD THE GNOME of the nose indent. Use the 6&7 2a 4b

1. Start off by stacking and Dresden tool to score the hair.

filling three 5-inch cakes with
buttercream. Add 3 dowels 7. Roll out ivory fondant into
and a 3-inch cardboard round a ball to make the nose and
off center toward the back attach it with edible glue.
of the cake. Stack the 4-inch Using a paintbrush, dust the
cake on top of the cardboard, nose with pink petal dust.
followed by the 3-inch cake.
2. Press a center dowel through
the cake and into the board,
leaving 2 inches exposed. Use
a sharp knife to carve the top ADD THE DETAILS CREATE THE HAT
edge of each layer, carving it 1. For the boots, roll out dark 1. For the hat, press medium 2b FORM THE SIGN
into a cone shape. gray fondant into a sausage blue fondant into a knit mold 1. Roll out some brown fondant
shape. Press it down in the and repeat 2 more times. mixed with tylose powder.
3. Roll rice cereal treats into a
teardrop shape and curl the center and then cut it to make 2. Place the first piece of fondant Use dark brown, light brown,
point over. Press this onto the the boots. Using a Dresden on the front of the cake, and white petal dust and
top of the center dowel. tool, score a line around the directly above the nose. Add brush them back and forth
bottom of each boot. the other 2 pieces of fondant. to give it a worn wood look.
4. Cover your cake in a thin Fold the knit mold in half and Hold your stencil firmly and
layer of buttercream, using a 2. Place the boots on either side spread a thin layer of royal
of the cake, leaving room in gently press on the seams to
flexible smoother to smooth blend them in. icing across it.
it out. the middle for the beard.
3. Roll out some white fondant 2. While your icing is still soft,
3. Roll out a large rectangle of immediately cut your sign
light blue fondant. Center into a large noodle to wrap
around the bottom of the hat. out. Use your straight edge
your rectangle at the back to score lines horizontally to
of your cake, bringing each Attach it with edible glue.
Using 5 cocktail sticks taped make it look like wood boards.
end to the front. Fold your
fondant around the boots, together, make little swirls in 3. Cut a long rectangle for the
making sure all of your cake is the white fondant to give it a post of your sign. Brush it with
covered. Pinch the seam to the fluffy look. petal dusts from step 1 and
center and trim it. The beard 4. For the pom-pom, roll out attach to the bottom of the
will be covering the seam, so it a ball of white fondant. Use sign. Insert a dowel through
doesn’t have to be perfect. cocktail sticks to fluff it. Using the post and into the bottom
a cocktail stick with edible of the sign. Set it aside until
4. Make an indent where your completely dry and firm.
nose will be. Roughly shape glue, attach it to the side of
2&3 your beard out of white the hat. Press the point of
fondant coming off of the hat 4a
fondant, making sure it’s long
enough to go from the nose to into the top of the ball.
the board. Using edible glue,
attach the beard underneath
the nose indent.
5. Use the Dresden tool to score
the hair.
6. Roll out white fondant into
2 long teardrop shapes and

18 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 19

TUTORIAL TUTORIAL

2&3
right under the hat and bend
it slightly so the bottom is just
starting to go over the beard.
2. For the other arm, bend
FINISH THE CAKE
1. Using your snowflake cutter,
cut out 15 to 20 snowflakes.
Using edible glue, attach
them to the hat and press o1
Grab
G a Print MASTER THE
ART OF AMOROU
S CAKES, BAK
ES, & SWEETS

it halfway down and use

or Digital
D Issue! Love
cocktail sticks to keep it in on to the top of each glove
place. You want an inch or so and either side of the sign.
to be sticking straight out to 30th
2. Run 4 sheets of wafer paper IS IN ANNIVERSARY
f
hold the sign. Using a cocktail through a food processor. THE AIR
stick, attach your glove and Sprinkle in some pearl luster WITH LUXURIOUAM
LACE BUT TER
CRE
S

score it halfway down. Bend dust to give it a shine. Cover ORIALS

12 ROMANTIC TUT
Add
textured
lace using
a silicone

the glove around the handle your board in royal icing and
mat.

of the sign and attach it with then sprinkle the crushed PLUS, BEHIND-THE-
AT:
edible glue. SCENES LOOKS

MAKE THE wafer paper over top. ACD A ROYAL

WEDDING PAGE
22
Make
your own

MITTENS 3. Roll out a small amount chocolate 436

NEXT-GEN sculpture.
JAN FEB 2022 • ISSUE

BAKERS
of white fondant into a MONEY
1. Roll out an oval of medium MANAGEMENT
noodle. Wrap it around
blue fondant. Using your each glove and use cocktail
finger, press halfway down to sticks to fluff it. MASTER
THE ART
make an indent. Roll the piece OF AMO
ROUS CAK
ES, BAK
ES, & SW
below the indent between EE TS

your fingers to make a thumb.

Love
2. Press your glove into the knit
impression mat. Fold the mat
in half and press it into the
sides.
IS IN
THE AIR
WITH LU 30 th
ANNIVERS
L ACE BUT XURIOUS f
ARY
T ER C R E A M

12 ROMANTI
C TUTORIA
LS

Add
textured
lace using
PLUS, B a silicone

SCENESELHIND-TH mat.

OOKS ATE-
:
A ROYA
WEDDINLG
PAGE
22
NEX T-G
BAKERS EN Make
ADD THE ARMS MONE Y
your own
chocolate
sculpture
.

1. Mix some of your light blue MANAGEM

ENT JAN FEB 20
22 • ISSUE 43
6
fondant with tylose powder.
Roll it into 2 logs roughly 3
inches long. Using cocktail
sticks and edible glue, place
1 of the arms along the beard

20 americancakedecorating.com January | February 2023 AmericanCakeDecorating.com/shop January || December

November February 2023
2021 americancakedecorating.com
americancakedecorating.com 21
21
ASK THE EXPERT ASK THE EXPERT

FINDING BY LISA KING

INSPIRATION
I have a confession: I was
struggling. I wasn’t creating art
because I was caught in a tangle
of self-imposed, misguided, and
limiting thoughts. I was searching
for inspiration and thinking I had
to develop my very own technique
that had never been done before.
I thought if I didn’t accomplish
being completely original, I’d risk
being labeled a copycat or, worse
yet, a thief. In the hopes of freeing
myself from this mental entrapment,
I decided to have discussions with I begin by doing some research. I represent the parts I love and create process of creation.
some friends who are well respected do an internet search on my idea. I my piece using techniques I know. My hope is that these ideas free
in the sugar-art world. I sought their look at clip art, paintings, drawings, Before you get to the hands-on you from feeling like you’re not
advice and thoughts on the subjects real images, and anything else that work of it, design your art on paper creative and that you’re only capable
of inspiration and originality. brings me joy. I collect the things or using technology. This will help of completely replicating another
I love from each. I tend not to look you fully realize all the tools in your person’s creation. You have it within
EVERYTHING HAS before? And just like that I was at other people’s sugar art for chest, utilizing what you know and you to be original too. It just takes
BEEN DONE BEFORE free, released into a world of limitless inspiration while in research mode. the skills you have. It allows for less some extra work and imagination
Lisa King is One of the most eye-opening possibilities. When I’m not in research mode frustration while creating because to develop your design. Through
a national discussions I had occurred one When you begin the journey and I see something that someone you won’t have to make things up this process, you’ll learn about
teacher, a evening while having dinner with of learning how to decorate cakes has done that I love, I make a note as you go. It also leads to a more yourself and what you are drawn to.
certified judge, friends and family. I explained my and cookies or creating sugar of it and add that particular aspect complete realization of your vision This is how you develop your voice
and an award- dire situation: How can I create art in the mediums you enjoy, you of it to the things that I love and because you’ll have included the and your very own style.
winning sugar something new and original when first begin by taking classes. The inspire me. things that you love and were Now, get to it! You are free!
artist who fell I didn’t have an idea of what that teacher has particular designs and I then give thought to how I could inspired by. Trust in yourself and the The world needs you! ACD
in love with the could possibly be? Would I need you learn the techniques by copying
sugar arts 14 to create something brand new, the projects you’re taught. You’re
years ago. She’s the owner of Cake an unheard-of technique that copying the project in class because
Frolic, LLC. Lisa enjoys working with others don’t incorporate into their you’re learning the techniques.
many types of sugar-art mediums own work? So, how do you create something
in creating her cakes, cookies, and Chef Nicholas Lodge reassured original after you have learned
other sweet creations. Her latest me that I didn’t need to develop a the various techniques? After
endeavor is focusing on her new new technique or product. He said, learning new skills, you first look >> Collect things you love that inspire you. These could be ideas, photos, feelings, etc.
educational blog cakefrolic.com “Everything has already been done for inspiration. >> Practice the techniques you learn and use them to create your own works of art.
and creating online content and before.” He explained I just needed
video classes.
>> Be free and create the art you want to see in the world.
to use the techniques I know and INSPIRATION IS
create new things from those. What?! EVERYWHERE
facebook.com/CakeFrolic I don’t have to develop a product or The awesome thing is that inspiration Believe in yourself.
instagram.com/cakefrolic technique no one has seen or done is everywhere! Once I have an idea,

22 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 23

TUTORIAL

textured
textured
textur
florals
orals
There are so many tools you can use to create texture for unique
and beautiful designs. This cake is made using a die and royal icing
to create a delicate floral pattern.

MAYRA ESTRADA

Mayra Estrada LEVEL:

is the owner of
Cake Creations
by Mayra COMPONENTS
Estrada, a
home licensed Edibles:
bakery located Equipment:
in Granada Hills, CA. After taking the Fondant (Satin Ice)
Rolling pin
Wilton courses in 2010, she pursued Cornstarch
her passion and continued to teach Floral die (Spellbinders)
Vegetable shortening
herself. She specializes in fondant Fondant smoother
Royal icing
techniques and sculpting. Today, she Cake board
can proudly say that she is a multi- Various gel food colors
X-Acto knife
award winner for her wedding cakes Vodka
and has been featured in worldwide
Piping bags
Airbrush colors: pearl sheen and Airbrush
magazines. She freelanced for Charm red (AmeriColor)
City Cakes West in Los Angeles Paper towel tube
owned by Chef Duff Goldman and Gum paste (Satin Ice)
has competed on the Food Network, Piping gel
with her first appearance on Holiday Melted chocolate
Wars in 2018. In 2019, she launched
Zeoto Pen, a heat decorating pen for
cakes. In 2020, she competed for the
second time on the Food Network in COVER THE to keep it from sticking to
Cakealikes, creating a life-size version TOP AND the die.
of Lady Gaga, and won! BOTTOM TIERS 2. Place the die onto the
zeotopen.net 1. Thinly roll out a piece of fondant and apply medium
facebook.com/CakeCreationsByME fondant using the same pressure using a fondant
facebook.com/zeotopen color as the fondant smoother or a rolling pin. In
instagram.com/cakecreationsbyme already on the cakes. order to cut the correct size
instagram.com/zeoto_pen Sprinkle it with cornstarch needed, use a cake board

24 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 25

TUTORIAL TUTORIAL

the same size of the cake

and cut it a bit larger than
the board.
3. Using vegetable shortening,
Wafer-Paper
prep the surface of the cake
to apply the design. Once
the piece of fondant is
applied, trim off the excess
using an X-Acto knife and
Birch Tree BY AAISHA SUMBUL

Use wafer paper and gum paste to create a woodland scene.

blend in the edges.
4. Repeat Steps 1 through 3
on all sides of the top and
bottom tiers.

Tip: WHEN APPLYING

LARGER PIECES OF
FONDANT, USING
SHORTENING MAKES IT 4. Once the royal icing is 2. For the top portion of the
EASIER TO ADJUST THE completely dry, use various bow, cut out 2 strips of
gel colors to paint the beads. fondant and use a paper
PLACEMENT IF NEEDED If your gel colors are a bit thick, towel tube to hold the shape.
use a little vodka to dilute Use piping gel to secure the
(RATHER THAN PIPING them so they can dry fast. ends and pinch them.
GEL OR WATER). It’s important to keep out
as much moisture when 3. For the ribbons, cute out
painting to avoid your royal 2 large strips, pinch them on
icing from dissolving. Allow 1 end, and cut them at an
CREATE TEXTURE to dry completely. angle on the bottom. Allow
ON THE TIERS them to set overnight to dry.
1. Make royal icing with a 5. For the final touch, airbrush
the entire cake with pearl 4. Airbrush the bow with red
medium consistency. Color
some of the royal icing with sheen airbrush color. mixed with pearl sheen for
gel food color. a beautiful luster.

2. Using black royal icing, pipe

ADD THE 5. Once the bow is dry and
the outline of the die design MIDDLE-TIER BOW ready, apply a small portion
to create a border. 1. Mix gum paste with some of melted chocolate on the
fondant to create flexibility, back and hold it in place
3. After the entire outline is aiming for about 20% of the until it’s dry. ACD
completed, use white royal mixture to be fondant.
icing to pipe lots of tiny beads
to create a textured look.
Set the cake aside to dry and
repeat Steps 1 and 2 on the Tip: WHEN COLORING ROYAL ICING, MAKE SURE
second tier using the same
method. TO ALWAYS USE GEL OR POWDER FOOD COLORS.

26 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 27

TUTORIAL TUTORIAL

CREATE THE 6. Airbrush with autumn gold of white gum paste into a
LEVEL: 4b
teardrop shape. Insert a 2a
BIRCH TEXTURE and use brown to highlight
and give a texture look. hooked 30-gauge floral
1. Roughly tear strips of wafer wire dipped in edible glue
COMPONENTS paper approximately 1 inch in 7. Using circle cutters of and pinch it at the bottom to
Edibles: width. Size may vary to give a different sizes, make markings make sure it is secured. The
more natural look. on the cake so it looks like seeds should be dry in 2 hours
10-inch square cake, covered in a wood rings and paint it or less depending upon the
white fondant 2. Brush the fondant-covered brown. humidity.
6-inch round cake, covered in cakes with water and place
white fondant the strips on the fondant 2. When dry, dust the bottom
vertically around both cakes. part of the seeds with leaf
Airbrush colors: autumn gold, Make sure to leave the edges
brown, green, and red green petal dust on a paper 2b
slightly open to give a more towel. Make a bunch of 3 to
Gum paste natural bark look. 4 seeds and secure them with
Petal dust: leaf green, red, dark white floral tape.
brown, and pale yellow 3. Using an airbrush, color the
space between the strips with 3. For the leaves, airbrush wafer
Equipment: autumn gold, followed by paper a soft green.
brown. Then, highlight some
Wafer paper parts with green on the bark 4. Cut 30-gauge floral wire into
Water to give a more natural look. 1½-inch-long segments with
Airbrush pliers.
4. Using a fine paintbrush, 3, 4,
Paintbrushes highlight the edges with more 5. Cut a strip of the green wafer &5

Circle cutters brown and add detailing paper around 8 inches long.
Floral wire: 26 and 30 gauge texture. Brush a light coat of water
4a
on the white side of the wafer
Paper towel 5. For the tree trunk front, paper and place the wires on
Floral tape: white and brown cut wafer paper the same one side, about ¾ of an inch
Small Styrofoam buds circumference as your round up from the bottom. Carefully
Soft foam pad cake, apply water, and stick it fold the second half over,
onto the front. press firmly to make sure they
Dresden tool adhere together, and set them
aside to dry.
6. After drying, cut the strips
in the shape of eucalyptus
leaves.
Aaisha Sumbul is an award-winning cake artist, chocolatier, sugar florist, and the owner of
Choconest and Edible Bouquet. Previously based in Nairobi, Kenya, she won several awards at 7. Arrange the leaves and bunch
The Cake Festival Cake competitions. Aaisha is the brand ambassador of the Cake Collective for of seeds on a 24-gauge floral
India and East Africa. She loves hosting cake collaborations that have some message to society wire with white floral tape.
like tribal culture, women’s rights, melanite, and Ocean Day. She has done many online and offline
demos, classes, and workshops internationally on her forte: sugar flowers. Her love for wafer-
paper flowers is beyond imagination and she loves modeling and trying new things in sugar craft.
Aaisha owns a food-grade brass stamp line called Impressions by Aaisha Sumbul and routinely gets
featured internationally for her work and tutorials in different magazines and newsletters. Aaisha is also the Kenyan Cake
Festival Igniting Skillshare Ambassador and has enabled the 2022 novel global skill-share series that will hopefully grow MAKE THE SEEDED
exponentially and impact baking and decorating skills in Kenya. EUCALYPTUS
facebook.com/ashisumbul
LEAVES
facebook.com/impressionsbyaaishasumbul 1. Between your palm and
facebook.com/Choconests forefinger, roll a tiny piece

28 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 29

TUTORIAL TUTORIAL

ROLL THE
BERRIES
Dresden tool and starting on
the center of the leaves, put
gentle pressure on the leaves
Tip: YOU CAN
1. Airbrush wafer paper red and and press toward the pointed PLAY AROUND
cut it into small square pieces. ends to give them shape and
character. WITH DIFFERENT
2. Gently brush the back side of
the squares with water and 5. Apply a little water with the ARRANGEMENT
cover round Styrofoam buds. paintbrush on the bottom
Cover each bud with 1 to 2 OPTIONS.
edge of a sepal and place it
layers. against the wire of 1 of the
3. After they dry, dust the Styrofoam buds. Repeat the
buds with red petal dust process 3 more times.
and cover the wire with brown 6. Take another strip of brown-
floral tape. colored wafer paper, apply
water on the white side, and
1&2 fold it horizontally to have
a thick strip with brown on
both sides. Cut semicircles
out of the strip, slightly more 10
elongated on 1 side.
7. Apply a little water at the
bottom and place them in
between the buds.
8. For the center, cut a small
shape similar to the sepal and
make 3 to 4 incisions halfway
down and fold them.
ASSEMBLE
9. Apply a little water to the THE SPRAY
CREATE THE bottom and insert it into the
center of the 4 buds. 1. To create twigs, cover floral
COTTON FLOWERS wire with brown floral tape.
1. Cut wafer paper into square 10. Dust the bottom of the sepals
pieces, gently brush them with and the tips with dark brown 2. Create a spray with all the
water on the plain side, and and the inside of the sepals various twigs, leaves, buds,
cover round Styrofoam buds. with pale yellow. and flowers as desired. ACD
Repeat the same process to
create 2 layers per bud.
2. To form a flower base, join 4
buds together and wrap them
with brown floral tape.
3. Color some wafer paper with
brown airbrush color and cut
them into leaf shapes.
4. Turn the leaves over and
place them on a soft foam
pad. With the help of a

30 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 31

ASK THE EXPERT ASK THE EXPERT

4
YOU’RE

7
DOING
GOOD FOR
WAYS BAKING OTHERS.
Research shows
that doing a good deed makes you

CAN BOOST happy. Baking for others can help

you feel more positive when you’re
feeling down. It doesn’t matter how

YOUR MENTAL fancy it is—making something that

someone else can enjoy can bring
you happiness. That’s especially true

HEALTH BY BETH RUSH

when you get positive feedback.

5
IT IMPROVES

3
IT BOOSTS FOCUS.
How does baking help with mental health? Baking is an art and a science— YOUR
CONFIDENCE. Adverse mental
and the process can be healing when you feel down. Creativity, concentration, health leads to poor
and socialization come into play when working in the kitchen. The psychology of Making an enjoyable concentration. Focusing
baking can be a powerful tool to boost your mood on bad days or as part of treat for you or others on conversations, work, and other
can help boost your confidence daily tasks can be hard. With a recipe
a greater treatment plan. You can certainly visit your local bakery, but baking and self-esteem. Take pride in using you must follow to get your desired
these foods yourself can make you feel much better. Here’s why. ingredients to create something that results, baking simplifies things.
can fuel you or someone you care Doing so lets you work on easily
about and bring joy. Knowing building your concentration. You

1 2 YOU USE you can make something delicious have to follow the instructions—or
IT RELEASES STRESS. can make you feel better after a
You might be wondering, YOUR gloomy day.
you’ll end up with a bad-tasting,
“How does baking help CREATIVITY. burned, or undercooked dish.
with stress?” If you’ve never Using your creativity

6
taken out your anger on helps occupy your IT CAN MAKE YOU MORE SOCIAL.
some bread dough, you should try mind when it goes to negative
it. Bread and other baked goods places, boosting your mood and Joining a baking class or a social media group can help you feel less alone if you isolate yourself from others
need tough love to activate the energy levels. You can get creative due to your mental health. Baking isn’t a controversial topic, so it’s an easy subject to broach with others
gluten and form their desired with your recipes, adding different who enjoy the hobby. Share recipes, ask for advice, and plan events. Before you know it, you’ll make a
texture before entering the oven. flavors, fillings, and toppings until group of new friends. You can also welcome someone new to work or events by baking them something.
Did you have a bad day? Make you have a creation that’s all your Cookies and pies make great icebreakers for conversation. If you have family or friends nearby, consider inviting them over
some dough that you can punch own. Also, have fun decorating your for a night of baking to help you reconnect.
and knead to release your frustrations. products with sprinkles and frosting

7
The bonus is the delicious treat that and use cookie cutters that make you IT HELPS YOU REMAIN IN CONTROL.
comes afterward. happy. Be sure to brag about your
baking skills to Stress and anxiety often come from a lack of control. It’s hard for the
your friends and mind to cope when you can’t manage the outcome of something that
family, even affects you or someone you care about. Baking helps by giving you
Beth Rush, the content manager and managing editor something to have control over. When you make a dish, you are in
at Body+Mind, is well-respected in the mental health, if it’s not
perfect. Just charge of the outcome. How it looks and tastes is up to you. If you mess up, you can
nutrition, and fitness spaces. In her spare time, Beth make changes until it’s right. This process can relieve some of the stress you feel by
enjoys trying out new recipes and going for runs with taking the
time to giving your mind focus and purpose when things get overwhelming.
her dog.
facebook.com/bodymindmag heal in a
instagram.com/bodymindmag/ healthy way Baking is great for anyone, especially if you’re experiencing negative mental health symptoms.
twitter.com/bodymindmag is something Next time you feel overwhelmed, try pulling out a recipe. At the very least, you can end up with
linkedin.com/in/beth-rush-writer/ to take pride in. something tasty to help soothe your soul. ACD

32 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 33

TUTORIAL TUTORIAL

BACK TO BA S I C S Tip: THE ULTIMATE

BIRTHDAY CAK E GOAL OF A CRUMB COAT
IS TO TRAP ANY STRAY
CRUMBS FROM THE
CAKE, MAKING THE FINAL
LAYER OF FROSTING
AN EASIER STEP.
A great refresher for adult beginner
bakers or a perfect project for kids, there’s
something so deliciously perfect about a
basic birthday cake.
BY OLIVIA GADWAH

LEVEL:

Olivia COMPONENTS
Gadwah runs
a woman- Edibles:
owned 2 layers of cake
business,
Liv’s Sweets
Frosting
and Treats Rainbow sprinkles
Bakery, in the
beautiful White Mountains of New Equipment:
Hampshire. She grew up always Cake board
having a passion for baking and, Cake leveler (Wilton)
during the COVID-19 pandemic, she
decided to start her own business. Offset spatula (Wilton)
She works as a registered nurse Icing smoother (Wilton)
full time and baking is a great Rubber spatula
escape from the stressful nursing Piping bag
environment. Over the last few
years, her business has continued
Tip #1M (Wilton)
to grow and she has truly found a Candles
passion for specializing in weddings.
livssweetsandtreatsbakery.com
facebook.com/livssweetsandtreatsbakery
instagram.com/livssweetsandtreatsbakery

34 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 35

TUTORIAL TUTORIAL

4. Slowly squeeze the bag while DECORATE

moving your hand in a circular THE CAKE
motion to create rosettes on 1. Add the sprinkles to the top of
the top of the cake. Repeat the cake.
this process until the top of
your cake has a border. 2. Add sprinkles to the side of
your cake by taking a scoop
of sprinkles in your hand and
gently pressing them into
WHAT the side of the cake. Repeat
YOU
Tip: THE EASIEST
until the sprinkles cover the
NEED
bottom of the cake all the way
around.
FILL AND STACK 3. Lastly, add the candles to the
WAY TO FILL A PIPING
YOUR CAKES center of the cake. ACD BAG IS BY PLACING
1. Place 1 cake layer on your
cake board and use a cake IT INTO ANY CUP
2a
leveler to make it level. This
makes frosting the cake YOU MAY HAVE AND
easier. SPOONING THE
2. Using an offset spatula, FROSTING INSIDE.
cover the top of the cake with
frosting.
3. Place the second layer of cake
on top of the frosted layer,
2b
making sure the edges line up.
4. Using the offset spatula,
begin to crumb-coat the cake
sides and top.
5. Using an icing smoother,
smooth the frosting on the
side of the cake. You can use
your spatula to assist with
smoothing the top of the
cake. Once completed, place FINISH FROSTING
the cake in the refrigerator or
freezer for 15 minutes to allow THE CAKE
the frosting to harden. 1. Using a rubber spatula, place
more frosting onto your cake.
2. Using the icing smoother
and offset spatula, add
and smooth a final layer of
frosting.
3. Cut ½ inch off the end of a
piping bag and insert the #1M
piping tip. Fill the bag about
¾ full with frosting.

36 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 37

RECIPE RECIPE

PERFECTLY PIPABLE Tip: WIPE DOWN THE MIXING BOWL, WHISK ATTACHMENTS,
SWISS MERINGUE AND ALL OTHER EQUIPMENT WITH WHITE VINEGAR TO ENSURE THERE
IS NO FAT RESIDUE ON ANYTHING BEFORE STARTING.

BUTTERCREAM
BY KALA BOULARD

Ingredients slowly add the softened

6 large egg whites, room butter in chunks.
temperature 3. Add the vanilla and whip on
1¼ cups granulated sugar high speed for 8 minutes.
2¾ sticks salted butter
1 teaspoon vanilla extract 4. Place the bowl back over
your double boiler to soften
Instructions the butter a bit more, about
1. Add the egg whites and 30 to 60 seconds until small
sugar to the bowl of a stand puddles form at the bottom
mixer set over a double of the bowl. This is called
boiler. Stir constantly until tempering.
the egg whites reach 140- 5. Transition to the paddle
144°F. Remove from the heat attachment and beat for
and let it sit for 10 minutes. 5 more minutes on low
2. Using the whisk attachment, speed until it’s shiny and
whip the egg white and completely smooth. ACD
sugar mixture on high speed

Tip: DOUBLE THIS RECIPE IF YOU WANT MORE

until medium-stiff peaks
form. Turn the mixer down
to the lowest speed and
BUTTERCREAM FOR CAKE DECORATING.

Kala Boulard is a cake designer and recipe developer who adapted her love for art into cake
creations. She has always considered herself an artist before a baker. Painting local murals and
holiday windows allowed her an artistic outlet before discovering cakes. Kala creates all her cake
art with different variations of buttercream and uses a palette knife to paint with buttercream as if
it were oil or acrylic paints. She built a thriving home-baking business, which specializes in wedding
and bridal cakes. She also runs a dessert blog, where she shares delicious seasonal dessert recipes
and photography. Kala resides in Idaho with her husband and their daughter. Some of her favorite
things include drawing digital art, photographing her sweet treats, and being a mom.

almondsandapricots.com
instagram.com/almonds_and_apricots

38 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 39

BAKE THE BOOK BAKE THE BOOK

Pom-Pom
Dahlia
This variety of dahlia is known as a pom-pom for its round, fluffy structure.
Dahlias are some of the most diverse flowers with hundreds of varieties and
come in shades of white, red, pink, orange, yellow, purple, and combinations
of these colors. The pom-pom dahlia is a playful addition to any buttercream
arrangement, contributing lots of texture and interest.

BY LESLIE VIGIL LEVEL:

ring. This will be a guide to
help keep your dahlia round
COMPONENTS and provide a platform for
the petal layers.
Edibles:
3. Starting on the outside
Buttercream of the ring, pipe a circle of
short, arced petals, using
Equipment: the same technique as with
Piping bag the previous petals. Repeat
#102 petal tip several times to produce a
Flower nail complete circle, creating the
first layer of petals.
4. Turn the flower nail and
PIPE THE DAHLIA reposition the piping bag as
in Step 1, with the widest end
1. Prepare a batch of your of the piping tip at the center
chosen shade of buttercream of the petal ring.
and fill a piping bag fitted
Excerpted from Buttercream with the #102 petal tip. Place 5. Repeat Step 3, creating
Botanicals for Beginners: Simple the widest end of the piping another set of petals on top of
Techniques for Creating Stunning tip in the center of the flower the first. Make the petal arcs
Flowers, Foliage, and More by nail with the piping bag shorter to produce a smaller,
Leslie Vigil. Copyright 2022. parallel with the flower nail. more narrow petal. Complete
Published with permission from another ring of petals.
2. Squeeze the piping bag and
Quarry Books. 6. Continue making layers of
turn the flower nail to pipe a

40 americancakedecorating.com January | February 2023 January | February 2022 americancakedecorating.com 41

TUTORIAL SHOPPING

ringed petals until there are

a total of 4 or 5 layers, with
each layer being slightly
Viva Magenta Edit
smaller than the previous one Pantone’s color of the year promotes a joyous and
to produce a domelike shape.
optimistic celebration, perfect to kick off 2023.
7. To finish the dahlia, deposit
5 to 6 small petals in the
center. ACD

Fuchsia Cake Wayfair Basics 10-Piece

Party Favor Gift Boxes, Napkin Set,
$24, efavormart.com $21, wayfair.com

Sweet Pea Cutter Valentines Color

Tag us inYour P hotos!

and Veiner Set, Heart Cutters,
$28, evilcakegenius.com $15, williams-sonoma.com

The perfect width

for standard-size
cakes and the perfect
color for Valentine’s
Day too!
FOR A CHANCE TO BE FEATURED
ON OUR INSTAGRAM FEED
Creative Options Sprinkle Pop Cupid’s Apple Red Disco Powder,
Grab’n Go Storage System, Arrow Sprinkle Mix, $6, nycake.com
$27, joann.com $7, sprinklepop.shop

@americancakedecorating Satin Ice Pink

Vanilla Fondant,
$29, bakedeco.com
Colour Mill Raspberry
Oil Blend Coloring,
$8, colourmill.com.au
Hot Pink Cake Stand,
$35, sprinklesandconfetti.com
Easy Bake 4-Piece Set,
$100, greatjones.com

42 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 43

SWEET BOSS SWEET BOSS

expand their businesses during the the business moving forward. Delivery

THREE
Lessons pandemic in ways they may not have
previously dreamed.
I recall seeing bakeries offer
“sponsored lunch boxes” to support
apps, online store platforms, and text
message marketing are not going
away anytime soon. Keep an eye out
for other resources that will continue

YEARS
LATER
from the frontline workers during the height of
the pandemic. I saw other bakeries
offer and deliver treat boxes to party
guests who attended virtual birthday
to make your business run efficiently
in the future.
We all just experienced a once-in-
a-generation event as a society and

Pandemic parties. Although these ideas may

not have extended much beyond
the shelter-in-place period of the
pandemic, being flexible and open
I know that most of us will be forever
changed. As your business continues
in these next few years, don’t forget
these lessons and others that
BY CYDNI N. MITCHELL to providing other services allowed you learned during the pandemic.
When times are good, make sure to many businesses to stay afloat and Stay flexible and ready for whatever
Although it feels like yesterday, can you believe that the global pandemic that shook the focus on keeping your cash safe and even thrive during the pandemic. life throws your way. As long as
world happened almost three years ago? The pandemic changed so much about how we live building and retaining good credit. Being open to multiple streams of you prepare during the good times
our daily lives and it has definitely changed the way a lot of us run our businesses. As we emerge This will help you in the long run if income will only help round out your and keep an open mind in the tough
into another year of unknown possibilities, I want to take a moment to reflect on four major times ever take a turn for the worse. business and reduce the risk to your times, you’ll be able to weather
revenue in times of uncertainty. any storm! ACD
lessons that we, as Sweet Bosses, should have learned from the pandemic. 3. DON’T PUT ALL YOUR
EGGS IN ONE BASKET. 4. TECHNOLOGY
Over the years, many popular IS YOUR FRIEND. Cydni N.
Sweet Boss, it is your responsibility entrepreneurs have pushed the Who knew virtual tastings and Mitchell
to remain open to new opportunities idea of having seven or more parties were even an option? (a.k.a. Cyd)
and to be willing to try new methods streams of income to grow wealth. From e-signed contracts to online is a bakery
of reaching customers. Being The pandemic taught us that this meetings, the world really opened up consultant
flexible when it comes to new tools, may not be such a bad idea. If you while we were locked inside. and the sweet
resources, and policies will help focused on weddings or celebration Although some of the ways that business coach
your business continue to grow and cakes, your business was likely hit we interact with our customers will behind Sweet
survive during challenging times. pretty hard during the pandemic. go back to the old normal now that Fest®. Based in
Those businesses who diversified the worst is behind us, it’s nice to Atlanta, GA, Sweet Fest® is an online
2.PLAN FOR their income by providing other know that there are tools out there company that supports the business
THE UNEXPECTED. services or menu items were able to that will help us stay connected and needs of the sweets community
When you run a thriving business, in the areas of professional
it can be easy to lose sight of certain development, marketing, branding,
expenses. Splurging on a larger and web design. By trade, Cyd
workspace or financing expensive is an accountant and financial
equipment feels like a great idea analyst with a master’s from the
when times are good and the money Kenan-Flagler Business School at
is flowing; however, the pandemic the University of North Carolina at
taught us to expect the unexpected. Chapel Hill. She is the co-founder
1. BE FLEXIBLE. of us can actually tell the future; I’m a huge advocate for investing of the Sugar Coin Academy, an
The businesses that did well during however, we can read the writing on in your business, but you must make online business academy for business
the pandemic were the ones that the wall and take actions based on sure that every move you make in owners in the baking and sweets
quickly adapted to change. When our best guesses. business is strategic. Build a cushion industry, and she is also the organizer
we were asked to socially distance, Although none of us could have of savings to help cover your basic of The Ultimate Sugar Show,
the food businesses who developed ever imagined that life would change monthly expenses for a certain length Georgia’s largest annual baking
contactless delivery policies or took so quickly because of a pandemic, of time, like six to 18 months. Then, and sweets expo in Atlanta.
advantage of delivery apps were there is no denying that food make specific purchases after you’ve thesweetfest.com
able to keep their businesses going delivery apps were already gaining built a level of comfort that you can facebook.com/thesweetfest
with very little slowdown. Very few in popularity before 2020. As a afford to make the investment. instagram.com/sweet_fest

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TUTORIAL TUTORIAL

L VE
Spending the time to build a sturdy base
is the key to this adorable sculpted cake.

BY MARGARITA OLIVERO GOLDEN

is in the air
LEVEL:

Margarita
Olivero COMPONENTS
Golden is a
graduate of Edibles: 12-by-14-inch wood board
the University Marshmallows Drill
of Texas at Rice cereal treats
Austin with a 5⁄16-inch threaded rod
bachelor’s degree in journalism and Three 8-by-6-inch cakes 4 nuts
the Institute of Culinary Education Buttercream 4 bolts
in New York. She worked for various Ganache Wrench
culinary publications such as La Fondant: white, black, and 3
Cucina Italiana before becoming a 4-by-6-inch wooden
shades of pink rectangle.
personal chef in Manhattan. Her real
love has always been baking, so she Chocolate candy melts Two 4-by-2-inch cake
moved to London and graduated FlexFrost sheets boards
from Le Cordon Bleu in pastry. After Water 8-by-6-inch cake board
stints at 1880 at the Bentley Hotel 4 wooden skewers
in pastry and the Fairmont Hotel in Petal dust: pink and gold
Nonpareils Aluminum foil
San Francisco in food and beverage
management, she moved back to the Everclear Offset spatula
Houston area in 2008 to be closer to Sugar shapers
family. Margarita officially launched Equipment: Ball tool
Confectionary Home in 2015 and Hot glue Paintbrushes
specializes in custom cakes and
cake pops for weddings, birthdays, Hot-glue gun Heart cutters
milestones, showers, and more. Four 2-inch wood squares Silicone bow mold
confectionaryhome.com
facebook.com/confectionaryhome
instagram.com/confectionaryhome

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TUTORIAL TUTORIAL

BUILD THE CAKE 3. Mix the carved cake scraps ADD THE
Tip: YOU CAN ALSO
7. Wrap the threaded rod, 2b
STRUCTURE with buttercream to make FONDANT
the cardboard, and the “cake clay” and press it
1. Using hot glue, affix the suspended wood surface in AND DETAILS
onto the cake to create
2-inch wood squares aluminum foil. COVER THE SURFACE IN rounded shapes. Once 1. Roll out white fondant
underneath the 12-by-14-inch you’re happy with the large enough to drape
wood board about 2 inches 1, 2, CHOCOLATE TO MAKE over and cover the cloud
&3 shape, crumb-coat it in
in from the corners to create IT FOOD SAFE. buttercream, and place it in cake. Cut around the
a balanced and sturdy cake the refrigerator to set up. bottom edges and tuck it
stand. over the rice cereal treats
BUILD DIMENSION 4. Cover the cake in ganache underneath.
2. Using a drill fitted with an ONTO THE CAKE and refrigerate once more.
attachment, drill a hole into STAND 2. Using sugar shapers,
the center of the wooden press into the rounded
1. Heat 8 marshmallows in the
board. Place your threaded indentations to try and
rod through the center hole microwave until puffed up,
about 25 seconds. highlight the roundness of
and secure it underneath the the cloud.
board with 1 washer and bolt 2. Using an offset spatula,
and a second washer and bolt 3. Cover the base with a thin
spread the marshmallow
on top of the wooden board. “glue” onto the underside layer of melted chocolate
Tighten them with a wrench and edges of the suspended candy.
until secure. cake base. This will help the 4. Cut out 5 or 6 strips of
3. Drill a hole through the center
rice cereal treats stick to the FlexFrost sheets and
of the 4-by-6-inch wooden underside. lightly brush the back
rectangle. Secure it onto the 3. Heat another 8
sides with water. Wind the
threaded rod using a washer marshmallows until puffed strips around the skewers
and bolt underneath and up, about 25 seconds. Add and around the central
a second set on top at the
desired height. Tighten the
the rice cereal treats and mix
until incorporated. Allow it to
Tip: PUT SHORTENING rod until covered.
5. Using a ball tool, make
bolts to secure. cool for 5 minutes. ON YOUR HANDS 2 round indentations
4. Using hot glue, secure the 4. Begin pressing the rice cereal
for the eyes. Brush the
two 2-by-4-inch cardboard SO THE RICE CEREAL indentation lightly with
treats to the underside of the
rectangles onto the small suspended base, forming DOESN’T STICK. water.
wooden board on either side a rounded underside and 6. Press a small round ball of
of the washer and bolt to even rounding out any sharp black fondant into each
out the height of the washer corners. Make sure to press BUILD THE CAKE indentation to form eyes.
and bolt. the rice cereal firmly so the 1. Place 1 cake layer on the Make a small white ball of
5. Using hot glue, secure the
marshmallow “glue” really cake board and layer with fondant and press it into
larger cardboard cake holds on to it. Refrigerate and buttercream. Repeat for a the upper right area of the
rectangle on top of the allow the rice cereal to set up, total of 3 cake layers or to black eye to make a little
smaller ones to create a sturdy approximately 30 minutes. your desired height. glimmer. Roll a thin strip
8-by-6-inch cake board. of black fondant to make
2a 2. Carve the cakes until they small eyelashes.
6. Drill 4 holes fitted with a 7⁄64 become rounded cloudlike
attachment to secure the shapes. It helps to use an 7. Using soft pink petal dust,
4 skewers in a staggered inspiration photo to imitate lightly dust blush around
pattern. Dip the tip of the the curves of the cake, the cheek area with a soft
skewers into a bit of hot glue preferably a cartoonlike brush.
before placing them into each image.
hole underneath the small
wooden rectangle.

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TUTORIAL TUTORIAL

fondant, tucking the edges in 5a

underneath. Create a second
one the same way.
6. Decorate the mini clouds as
you did the larger cloud. Use
a silicone bow mold to make
mini bows.
7. Using pink petal dust, lightly
brush in the rounded creases
to lightly accentuate them.
8. Using gold petal dust diluted
in Everclear, brush some of
the edges of the hearts and 5b
bows to add a little glitz and
dimension. ACD

ADD THE
FINISHING
TOUCHES
1. Using pink fondant, make a
fondant bow to top her off.
2. Roll out the 3 shades of pink
and cut out 2 hearts in each
color. Lightly brush the back
of each heart with water and
gently press them onto the
center rod and the 4 skewers
as though the hearts are
hanging from the cloud.
3. Spread a thin layer of
buttercream on the cake base,
then cover it in nonpareils.
4. Roll 6 balls of fondant into
different sizes.
5. Stack the balls next to and
on top of each other to form
Tip: THE HEARTS LOOK BEST
what looks like a mini cloud, STAGGERED, SO KEEP THAT IN MIND WHEN
then cover it with white
YOU’RE BUILDING THE BASE.
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TUTORIAL TUTORIAL

BEARY
MUCH
in Love
CUPCAKES
Create an adorable Valentine’s Day treat with only four cupcakes.

BY JULIANA MANNO LEVEL:

WHAT
YOU
COMPONENTS NEED
Juliana Manno Edibles:
grew up with
a love of arts Confectioners’ sugar
and crafts Fondant: red, dark brown, light
but found her brown, black, and white
true passion 4 cupcakes
when she Buttercream or ganache
completed a
beginner’s cake decorating course Water
in 2012. Science student by day, she Petal dust: brown and pink MAKE THE
spent every spare moment between HEART
her studies teaching herself new Equipment:
cake decorating techniques and 1. Lightly dust the knitting
Knitting silicone mold silicone mold with
baking cakes for family and friends. Heart cutter
Her passion is for designing cute confectioners’ sugar to
and unique cupcakes, inspired Rolling pin prevent the fondant from
by children’s illustrations and soft Circle cutter sticking. Roll out a piece
toys. Her business, Juliana’s Cake Toothpicks of red fondant and place it
Laboratory, is based in Melbourne, into the silicone mold. Use
Ball tool your rolling pin to roll over
Australia.
Sharp knife the fondant with even,
instagram.com/julianascakelaboratory Dusting brush firm pressure to indent the
knitting pattern. Gently

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TUTORIAL TUTORIAL

peel the fondant off the mold.

Tip: ALTERNATIVE
the fur effect. For neater- 4. Roll 2 tiny balls of black 7&8
looking fur, drag the fondant fondant for the eyes and
2. Using the heart cutter, cut
in the same direction with adhere them into the eye
out a heart shape from the each stroke. sockets with a little water.
fondant. The stitches should METHODS FOR
Roll 2 smaller balls of white
be oriented vertically. CREATING FUR ARE TO fondant and adhere them
to each eye. To make the
SNIP OVER eyebrows, roll black fondant
THE SURFACE OF THE into a thin sausage and cut
it into 2 short segments. MAKE THE LEGS
FONDANT WITH A Adhere them onto the face
1. Roll dark brown fondant into
at an upsloping angle to
CLEAN PAIR OF FINE give the teddy a cute facial a thick sausage. Bend 1 side of
expression. the sausage upward to form
SCISSORS OR, USING the foot. Repeat for the other
A GRASS PIPING 5. To make the nose, roll a leg, with the foot facing in the
piece of black fondant into opposite direction.
TIP, PIPE BROWN a rounded teardrop shape.
2. Press the base of each foot
Press to flatten it slightly.
BUTTERCREAM. Indent a groove in the to flatten them. Roll light
rounded edge of the fondant brown fondant into a ball
with a toothpick to create and press it between your
2. To make an ear, roll a piece the heart shape. fingers to form a flat oval
of dark brown fondant into shape slightly smaller than
a ball. Press it between your 6. Roll a tiny piece of white the base of the foot. Adhere
COVER AND thumb and index finger to fondant into a thin sausage. them in position. Texture the
TEXTURE THE flatten it slightly into a thick Adhere it to the right side dark brown fondant with a
CUPCAKES disc approximately 1 inch of the nose following the toothpick. Adhere the legs to
1. Spoon a small amount of wide. Repeat using a smaller curvature of the rounded the body cupcakes.
buttercream or ganache onto ball of light brown fondant edge. Using a little water,
each cupcake and spread it but pressing it to form a thin adhere the nose to the
to form a flat surface, being circle. Adhere the light brown snout. Roll a thin sausage
careful not to touch the MAKE THE FACIAL circle off-center at the edge of black fondant and attach
cupcake liners. Knead and roll FEATURES of the ear to form the inner it vertically to the base of
out a piece of the dark brown ear. Texture the dark brown the heart nose to form the
1. To make the teddy’s snout, fondant with a toothpick.
fondant. Cut out 4 circles to mouth.
take a piece of light brown
fit the tops of your cupcakes. fondant and roll it into a 3. Using a little water, attach 7. Repeat Steps 1 to 6 for the
2. Lay the fondant circles onto ball. Roll over the ball with the ears to the cupcake, with second teddy face cupcake.
the prepared cupcake tops. a rolling pin to form an oval the inner ear closest to the
shape approximately 1 inch cupcake. Use your small ball 8. To make the glasses, roll 2
3. Press into the fondant with wide. Using a little water, tool to indent 2 rounded eye long and thin sausages from
a toothpick, using short adhere the snout to the sockets on either side of the the black fondant. Arrange
dragging motions to create bottom of the cupcake. top of the snout as shown. them onto the cupcake to
form a large circle around
each eye. Cut away any

Tip: IF YOU DON’T HAVE A HEART-SHAPED CUTTER, YOU CAN CREATE

excess fondant with a sharp
knife. Gently press the 2
ends to hide the join of
YOUR OWN TEMPLATE BY PRINTING OR DRAWING A HEART ONTO THIN each circle. Attach a small
segment above the snout to
CARDSTOCK AND CUTTING THE FONDANT WITH A SHARP KNIFE. join the 2 lenses.

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TUTORIAL THE CAKE ALCHEMIST

CREATE THE
SCARVES
1. Arrange the cupcakes CURMUDGEONLY

CU PI D
with each head and body
adjacent to each other.
Roll white fondant into a
sausage about ⅓ inch thick
and 4 inches long. Bend the
sausage in half and adhere
it over the join between each
head and body cupcake BY SCOTT BRADSHAW
pair, following the face curve MAKE THE TAILS
of the cupcake. Repeat for AND ARMS
the other cupcake pair.
1. Roll a small piece of light
2. Roll out a piece of black brown fondant into a ball.
fondant and cut a long Adhere it to the teddy’s
rectangle approximately bottom adjacent to the leg. E THE M
the same width as the white Texture the tail by making YOU’R EANING
“
sausage. Cut the rectangle swirling motions on the MY LIFE . YOUR TH E
into small pieces. Adhere the surface of the fondant using ADD THE IN
pieces onto the sausages in a toothpick. Repeat for the FINISHING N SPIRATION.” —Chicago
a checkerboard pattern. other body cupcake. TOUCHES I
3. Adhere the heart to the 2. Roll dark brown fondant 1. Create 2 red hearts for the
center of the 4 cupcakes, into 2 thick sausages, with bow and adhere them to the
overlapping the scarves. one side slightly narrower teddy’s ear.
to form the shoulder. Bend A quick image search online will
them slightly. 2. Dust the edges of all the light
brown pieces with brown give you lots of different hits. The
3. Press the arms to flatten them petal dust and the cheeks with term “drunk cupid” gave me the
slightly. Adhere them to the pink petal dust. ACD pages to choose a few different
cupcakes, with the shoulder images from that I liked. Be mindful
overlapping the scarf and the of copyright infringement. Copyright
hand overlapping the heart. is an entire complicated ball of wax.
Texture the fondant with a My general rule is if I recognize
toothpick. the character or art, it’s probably
copyrighted and I avoid using it.
Chances are you will encounter some
naughty or bawdy images, too, and
Have you ever been in love? to know I can’t compete with the if they fit the situation or mood you’re
Blame this guy. He’s to blame for giants of cake tutorials. So, you trying to make with your cake, go for
all that. He’s grumpy and surly, and want to make a gravity-defying it. The amazing thing about life in the
I can practically hear him asking showstopping fun cake? Great! Learn 2020s is that if you make a cake and
“What do you want for dinner?” from someone else! I want to talk don’t post a picture of it, did it really
from here. You’ve had enough Cupid. about the creative process and where happen? Who’s to say?
Go to bed. to start. The success or failure or even An amazing thing happens when
Tip: MAKING THE GLASSES OVERSIZED I wanted to make a tutorial for
everyone on how to make this fun guy,
the “next level-ness” of a cake design
hinges on the creativity and planning
you cake for a while: You immediately
start building the cake structure in
WILL GIVE YOUR TEDDY A CUTER LOOK. but I completely forgot I’m horrible you put into the project way before your head when you see an image
at teaching or showing how to do you even turn on the oven and start you want to cake. You evaluate and
PLUS, IT'S EASIER! anything. I’m self-aware enough creaming the butter for the cake. choose between threaded rods

56 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 57

THE CAKE ALCHEMIST THE CAKE ALCHEMIST

smoother and less dimply you can

and PVC pipe, cantilevering the You can see my plan for structure get the ganache, the smoother the
weight and shape and size of the for this cake. The black is threaded C OME WITH ME final skin will go on. Being a cake
base. (I’m team threaded rod.) I rods and the orange is ¾-inch “ AND YOU’L sculptor means you’ll need to get
also evaluate my inspiration image plywood. I decided to go with ½-inch L BE all up in places you never suspected
for how much cake I can get into it. threaded rod for Cupid’s bow so it WO RLD you’d be, like Cupid’s butt and Elsa’s
People generally get excited about could hold the weight of the cake, IN A boobs. Oh, the Places You’ll Go! never
eating cake from the most dramatic which leads to my first tip. Imagine F PURE IMAGINATION.” covered this. Where Dr. Suess lets
parts of the cake, but never forget things are ten times heavier than they O —Willy Wonka you down, I’m here to tell you.
that the base cake board can usually are, because they are. Cake adds
hold a lot of cake. Incorporate up. Ganache adds up. Modeling REAR VIEW
it into the design. If by this point in chocolate and fondant add up. The Now that you’ve decided on your
the process you still can’t decide key to a successful gravity-defying image and a rough idea of the
on an image, use it! I use my cake is that it, oddly enough, defies structure, the hard part can begin.
indecision for social media views gravity … and that includes a super- You must imagine what the 2-D STRUCTURE
and interactions. Post images and bumpy ride in the back seat of a car image looks like in 3-D. What does
ask for feedback. It fosters investment while your spouse hits EVERY BUMP it look like from above? It’s important Speaking of using your
in the project and you get to see THEY CAN POSSIBLY FIND WHILE to think about because that shape imagination, what does Cupid’s SCULPTING
which one has mass appeal. THEY DRIVE YOU TO DELIVER determines the cake-holding board. butt look like? You’re going to have
THE CAKE. That shape dictates the shape of to decide. The inspiration image
, WORK, WOR
the cake. The shape I came up with doesn’t tell us. It’s up to us to decide
RK , WORK K, WO
is quite rude and I know you saw it. what Cupid’s butt looks like. Luckily, WO —Rihanna RK, WORK.”
“
That’s why we’re friends. I have some built-in inspiration.
All the cake weight will be coming Now, I’m not saying that my body
Sketch It Out off my Cupid’s one arm, so I drew one type resembles the inspiration Now that you have your image
arm and then a roundish shape for image and I’m not suggesting that and structure and plan in place, it’s
Cupid’s belly off the arm, then another my butt might have influenced this time to get to work. Bake the cakes
roundish shape for Cupid’s other arm cake’s butt. I’m saying props to all and make the ganache and the
and back where it met back up with you people out there posting butt modeling chocolate or fondant.
his long arm (marked A in the doodle pics online. Taking a pic is difficult Be sure you’re flexible enough in
plan). In retrospect, this arm needed and it also can be awkward asking your plan to compensate for scale
to be longer to make the entire thing for help getting a photo. “No honey, issues or for design choices. I made
a better match to the image, but I was it’s for a cake, I swear.” my Cupid a bit more imp-looking
worried about that one arm holding While the image suggests it and a bit more surly-looking just
the entire weight of the cake. might be kind of flat, I decided he for fun. I also covered the cake
Get your structure assembled, needed some junk in that trunk. He board base with nip bottles. This
sanded, and sealed. HVAC aluminum is Cupid after all. Cupid’s cake butt is an adult cake with an alcohol
tape is what I learned to use. If you’re needs to be cakey after all. Decide theme, so why not? Have fun with
using Styrofoam for any shapes that if you’re going to skin Cupid’s butt your cake and enjoy watching all
hang off the bottom of the board or leave it bare ganache. Skinning a your art get demolished. It’s the
(knees and belly on my Cupid for cake is the process of building most transient nature of beauty. ACD COMPARISON
example), the aluminum tape is a of the design elements with a firm
great way to keep the Styrofoam from ganache (either 4:1 ratio or 5:1),
contaminating any edible parts with then covering the designs with a Scott Bradshaw is the owner of sevenravensbakehouse.
Styrofoam cottage cheese curds. If thin layer of modeling chocolate com, an entertaining blog which strives to get people to
you’re using rice cereal treats, they or fondant to finish. I chose to skin look at food and recipes in a twisted way … as twisted as
stick nicely to the aluminum tape too. the ganache cake with a modeling an old phone cord. Scott grew up in Texas, and has lived
chocolate finish. in Arizona, Nevada, and Missouri. He makes Plainville,
Manage your nuts. Inevitably, you’ll need to cut your threaded rod to fit a design. As you sculpt and mold the butt, MA, his home these days with his saintly husband and a
Nuts will not go onto a cut end of a threaded rod unless you rethread the rod. keep in mind that another layer of bossy little Pomeranian.
Build your cake structure from the bottom up, keeping the cut ends of the threaded skin will go over the top and some
sevenravensbakehouse.com
details will get bulked up. Also, the tiktok.com/@goosecaboose70
rod down. Nuts will not screw down on a bent rod, so keep that in mind too.
58 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 59
RECIPE

Tip: YOU CAN

PIÑA COLADA CAKE ALSO TOAST THE
COCONUT FOR THE
Coconut and pineapple have long been flavor profiles
OUTSIDE. SPRINKLE
associated with cake, but this recipe takes those traditional
ingredients and kicks it up a notch. Inspired by the classic piña IT EVENLY ONTO A
colada cocktail, this moist, rum-infused coconut cake is layered SHEET PAN AND BAKE
with pineapple compote and coconut-rum buttercream. FOR APPROXIMATELY
7 MINUTES AT 350°F.
Ingredients Instructions 7. Cool the cakes in the pans for
10 minutes and then place the
COCONUT CAKE MAKE THE CAKE cakes on a wire rack to cool
1¾ cups all-purpose flour 1. Preheat the oven to 350°F. completely.
1½ teaspoons baking powder Grease and flour three
½ teaspoon salt 6-inch cake pans.
½ cup unsalted butter, softened MAKE THE
1½ cups granulated sugar 2. In a medium bowl, whisk the BUTTERCREAM
3 large eggs flour, baking powder, and 1. Beat the butter in a large
2 tablespoons rum or salt to combine. Set aside. bowl for 5 minutes until
1 teaspoon rum extract smooth and very pale.
¾ cup coconut milk, 3. In a separate bowl, beat
room temperature the butter until smooth and 2. Slowly add the
pale. Add the sugar and confectioners’ sugar and
COCONUT-RUM beat on medium-high until beat after each addition
BUTTERCREAM pale and fluffy, about 3 to 4 until smooth.
2 cups unsalted butter, softened minutes.
3. Add the coconut cream and
2 pounds confectioners’ sugar 4. Add the eggs 1 at a time, rum extract and beat until
¼ cup coconut cream making sure to fully pale and fluffy.
1 teaspoon rum extract incorporate after each
addition. Add the rum or the MAKE THE
PINEAPPLE CRUSH extract and incorporate.
COMPOTE PINEAPPLE
14-ounce can crushed 5. Alternate adding the flour COMPOTE
pineapple, drained mixture and the coconut 1. Place the pineapple, sugar,
¼ cup granulated sugar milk, beginning and ending rum, and cornstarch into
¼ cup coconut rum with the dry ingredients. Mix a medium saucepan,
2 teaspoons cornstarch until just combined. stirring fully to combine.
Cook over medium heat, ASSEMBLE
DECORATION 6. Spread the batter evenly stirring constantly, until the THE CAKE hold the filling. Add the 4. Add a final layer of
7 ounces sweetened into the prepared pans and mixture thickens, about 1 to 1. Level and trim the cake layers. pineapple filling inside the buttercream and use a bench
coconut flakes smooth the tops with a 2 minutes. Cool completely dam and spread it evenly. scraper to even the sides.
spatula. Bake for 30 to 35 before using. 2. Place 1 layer of cake onto a
minutes, or until a toothpick cake round. Top it with a thin 3. Repeat with the next layer 5. Cover the outside of the
inserted comes out clean. layer of buttercream and pipe until all layers have been cake with the coconut,
a dam around the outside added and crumb-coat the pressing it into the sides to
using a large round tip to outside. Chill to set. fully adhere. ACD

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TUTORIAL TUTORIAL

PERFECTING Macaron cakes are popular and

versatile. They can be in the shape
of digits for birthdays, monograms
DECORATE THE CAKE.
This is when your creativity
comes into the picture! Fruit,

theMACARON
for weddings, or simply round- chocolate balls, little French
shaped for any occasion. Here meringues, candies, doughnuts,
are some pro tips to create one for French macarons, and flowers
yourself or your clients. are all great options. When it

CAKE CHOOSE YOUR FLAVORS.

Pick two favors or three, maximum.
Too many flavors is overwhelming.
comes to toppings, anything is
possible, but keep the following
guidelines in mind.

Some combinations are really 1. Pick two or three colors.

popular, like pear and almond, Like too many flavors is
lime and coconut, strawberry and overwhelming for the
banana, and dark chocolate and palate, too many colors is
peppermint. But there’s really no rules overwhelming for the eye.
for combinations here. All the cakes An exception to this rule is a
are filled for a soft and moist texture. rainbow cake.

ASSEMBLE THE CAKE. 2. Coordinate the color of

Slice your completely cooled cake your frosting with the
with a long knife. Fill a piping bag natural color of the fruit
fitted with a star tip like Wilton #8B used as toppings. You can
with the flavored filling of your choice stay monochromatic or
such as ganache, cream cheese go with a complementary
frosting, or buttercream. Dollop palette.
the filling over your cake base, add 3. For fruit like bananas and
sliced fruit or berries, and cover kiwis, only place them
with the second half of the cake. inside the cake, as oxidation
Repeat the piping step on top of the will turn them brown very
cake, covering all the surface again quickly. Pick fresh fruit in
with dollops. season or used canned fruit.
4. Focus on each section of
the cake to make sure they
are each as detailed.
5. Use all kinds of floral
items like different types of
BY SANDRINE WALLACE greenery and both small
LEVEL: and large flowers.
6. Adjust the theme to the
season or to the personality
Sandrine Wallace is the founder and owner of French Pastry by Sandrine in the Midwest. Since of the recipient. Don’t be
2018, the bakery offers traditional and authentic French desserts, including the incomparable afraid to be bold!
French macarons. Sandrine grew up in Southern France and has been baking for years. She shares
her love of creating authentic French pastries, but puts all her authentic savoir faire in developing an 7. Remember, harmony is
original and unique range of macarons flavors, more than 120, available all year long. The birthday the key: harmony of the
macaron cake has become Sandrine’s signature cake. colors and harmony of
the flavors. ACD
frenchpastrybysandrine.com
instagram.com/frenchpastryby

62 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 63

TUTORIAL TUTORIAL

Chocolate
Heart
Boxes
Such a sweet gift, these edible
6a 6b

boxes can be filled with your favorite

candies or small cookies.
BY SERI LOPEZ

LEVEL: CREATE
THE BOXES
Tip: YOU CAN TEST YOUR COLORS ON THE BOTTOM SIDE OF YOUR
After years COMPONENTS 1. Heat your various chocolates. BOX OR POUR EXTRA CHOCOLATE ONTO PARCHMENT PAPER, ALLOW IT
of working in I used ruby chocolate,
environmental Edibles: couverture white chocolate,
TO DRY, AND THEN TEST YOUR COLOR SELECTION.
engineering Ruby chocolate and candy melts. Microwave
and education– them in 30-second for 15 minutes, then place the
IT careers and Couverture white chocolate molds into the freezer for 15
increments, stirring until
running her Candy melts melted and smooth. The more minutes.
own Pampered Chef business, Seri Oil-based food colors chocolate should run off your
Lopez took a cake-decorating class 4. Once the chocolate has set,
Various luster dusts spatula. Do not overheat the take the molds and gently
and her new career began. She was chocolate or it will burn.
certified by taking classes at local Lemon extract or vodka flip them over onto a piece of
cake-decorating supply shop in 2002, 2. Pour the chocolate into very parchment paper to release
made her first wedding cake in 2004, Equipment: clean molds. Tap them lightly the hearts from the molds.
and started her business in 2006. She Heart molds on the counter until all air They should just fall out. If
honed her skills in sugar art through bubbles have come up. You they don’t, you may have to
Paintbrushes put them back into the freezer.
master classes under very well-known can hold up your mold and
sugar artists over the years. She has see through the chocolate 5. Repeat Steps 1 through 4 with
been a Food Network competitor and underneath a lamp to see if other colors. If you would like
a winner at both the Oklahoma State the chocolate has filled into all to color your chocolate, use
Sugar Art Show and Oregon State the crevices of your molds. oil-based colors so you do not
Fair. She loves making cakes and seize the chocolate.
working with her hands to create. 3. Place the molds onto a tray
and place a small item under 6. Using various luster dusts
the lid side of the molds to mixed with lemon extract or
seriouscake.com keep them level on the tray.
facebook.com/SeriousCakecom-155812504431839 vodka, paint the lids of the
instagram.com/seriouscakecom
Place them in the refrigerator boxes. Let dry. ACD

64 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 65

SPECIAL FEATURE SPECIAL FEATURE

1st 1st 1st

CAKT E
IE S A
F NILA
MA 22
C ake Fiesta Manila, which prides
20 itself on being the first and the
biggest international cake show
in the Philippines, returned on Buttercream Cake Winners Celebration Cake Winners Cookie Winners
November 24, 2022. For three days, the First Place: Faith Ileto First Place: Faith Ileto First Place: Marie Mae Tacugue
show hosted top cake artists and 108 sold- Second Place: Alicia Alwin Alterado Second Place: Madelane Maddagan Second Place: Stacy Taljaard
out vendor booths from around the globe Third Place: Jeaniffer Arnaiz Prichard Third Place: Thi Phuong Nguyen Nguyen Third Place: Gizelle Roa
to share their skills and expertise with
thousands of aspiring cakers and bakers.
The show remains the largest and most
prestigious international display cake
competition in the country. There were a
1st 1st 1st
total of 247 cakes and eight categories in
which to compete. Cakers of all levels were
welcome to enter, with cakes being judged
on seven criteria: general appearance,
proportion, number of techniques used,
creativity, difficulty of techniques, neatness,
and precision.
In addition, Cake Wars, the nation’s
first live cake decorating competition,
once again was a huge success. Teams Cupcake Winners Sculpted Cakes Winners Sugar Figure Winners
from all over the country showcased First Place: Madelane Maddagan First Place: Khristine Marie Sablon First Place:
their talent through a one-hour decorating Second Place: Catherine Recato Second Place: Alvin Gomez Madelane Maddagan
challenge. ACD Third Place: Alfred Nimo Third Place: Patrisha Anne Bautista Second Place: Rowena Torres
Third Place: Marie Rachelle Canave
Cake
Wars heard
the loudest
cheers of the 1st 2nd
entire expo, SAVE
as crowds
gathered to THE DA
watch fearless Cake Fie TE
competitors s
Manila w ta
race to finish.
back in N ill be
ovem
2023! ber
>> Cakes from
all around the
world were
entered in the
eight different
display Sugar Flower Winners Wedding Cake Winners
categories. First Place: Daisy Flor Parreno First Place: Shiela Olivo
Second Place: Jairuz Bon Edano Second Place: Sofia Ulloa
Third Place: Angie Parina Third Place: Juncelle Resurreccion

66 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 67

SPECIAL FEATURE SPECIAL FEATURE

2023

e S ho w Sc hedule ZOE CAKES SUGAR ART SHOW

Cak
September 29–October 1, 2023
Tulsa, OK

Zoe Cakes Sugar Art Show is proud to host their first annual
sugar-art competition. All ages and skill levels are welcome to
compete and all skills are welcome. Medals, prizes, and cash will
While the Ultimate Sugar Show will return in 2024 be awarded to the winning entries.
and IBIE will be back in 2025, we still have plenty of other For more information, visit zoesugarartshow.com.
shows to look forward to in 2023!

SOFLO CAKE
& CANDY EXPO
April 28–30, 2023
Miami, FL

Going on its seventh year,

South Florida is home to
the largest and most
interactive cake and candy
expo. In its short existence,
SoFlo Cake & Candy
Expo has already proven to be one of the most dynamic and ARTISAN BAKERY EXPO EAST CAKE INTERNATIONAL
THAT TAKES engaging events for cake and candy industry professionals, October 1–2, 2023 November 3–5, 2023
THE CAKE enthusiasts, and hobby bakers. It is the trendsetter for offering Atlantic City, NJ Birmingham, England
March 31–April 2, 2023 a shopping and learning experience during one weekend like no
Round Rock, TX other show! Join us and be a part of the industry’s most high- The second annual Artisan Bakery Expo East Cake International is the original and world
powered and influential cake and candy convention. (previously Atlantic Bakery Expo) is the only event leading competition for the sugarcraft community,
A sugar-art show is a multifaceted event For more information, visit soflocakeandcandyexpo.com. in the Eastern United States focusing on the specific attracting thousands of entries each year! Cake
that brings sugar enthusiasts of all skill levels needs of the retail-artisan bakery community. Every enthusiasts must experience this unique event
together from all over the country and all year, ABEE will provide the opportunity to network that brings together the latest trends and supplies,
over the world. Competitors bring decorated with your peers and connect with the industry. You’ll cutting-edge workshops and demos, and the
cakes and sugar arts of all forms to enter into learn the latest baking techniques and business world-famous Cake International competition
the judged competition. Instructors offer a practices as presented by some of the most successful display. Details on the 2023 show will be posted
variety of classes to beginner to advanced bakers in the region. Included in the events is Cake in the upcoming months. ACD
students who are interested in learning Decorating Extravaganza, a cake competition with
new techniques. Events throughout the three categories. Stay tuned for more information at
weekend are scheduled to be informative cakeinternational.co.uk.
and interesting to attendees of all ages. For more information, visit
Attendees include pastry chefs, sugar artists, artisanbakeryexpoeast.com.
business owners, hobby bakers, and general
public. There is truly something sweet for
everyone. Have the 4-1-1 on other cake shows in 2023?
Send us a message at annmarie@americancakedecorating.com with more details.
For more information, visit thattakesthecake.
org.
68 americancakedecorating.com January | February 2023 January | February 2023 americancakedecorating.com 69
LAST BITE

CREAMY
Ingredients
2 large eggs
2 egg yolks
WE WANT
LEMON
¾ cup granulated sugar
2 teaspoons lemon zest
½ cup lemon juice
2 tablespoons heavy cream
TO PUBLISH
CURD
BY ANNMARIE MATTILA
8 tablespoons unsalted butter, softened

Instructions
1. In a medium heatproof mixing bowl, add the YOU!
eggs, egg yolks, sugar, lemon zest, lemon juice,
and heavy cream and whisk to combine.
A good basic lemon curd 2. Set the mixture over a saucepan of simmering
water and whisk constantly until the mixture
CAKE
can be used as a filling for all CASTING
becomes thick and the temperature registers
kinds of pastries, from cakes 170°F, about 12 to 15 minutes. CALL!
to pies to cookies. 3. Remove the mixture from the heat and add
the butter chunks a few at a time, whisking to
melt and combine. Once the mixture is creamy
and consistent, press through a sieve into a
separate clean bowl and cool completely to
room temperature before using. ACD

Tick one thing off your bucket list in 2023:

Get yourself published in a leading world cake magazine.
Getting published raises your profile and helps to showcase your skills, and
personality, which can lead to all kinds of exciting opportunities, including teaching at
international shows, online tutorial commissions, brand ambassadorships, and more.
The first step is easy: Simply get in contact with our editor to discuss which submission
opportunities are open, You Made It! themes coming up, and what ACD can do for you.
Get in touch: annmarie@americancakedecorating.com
IDEAS
THAT
INSPIRE
SUBSCRIBE TO ACD
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