March 2010 Cake of the Month

This cute and colorful cake was decorated by member Aldana. Isn't it sweet?

The Adventures of Cakediva

The Great Taste Test: What's your FF?

What's your FF (favorite fondant)? Most of us cakers got our chops learning how to cover a cake with Wilton rolled fondant. Cakers in NYC Cake Decorators Meetup have noted that this brand of fondant tends to dry faster and thus, you must work quickly to keep the fondant from cracking.

There has been much ado online about the taste of Wilton's fondant, but many cakers in NYC Cake Decorators knead flavorings into the fondant which greatly improves the taste.

There is nothing better for show cakes than Wilton fondant which dries hard on cake dummies and is resistant to humidity once set.



Satin ice is highly favored by members in meetup. Satin ice is really easy to handle and takes less muscle strength to knead and roll-out than Wilton. Satin ice also seems to give a longer working time and has a better taste than Wilton, but both brands are rather chewy.

Satin ice comes in a variety of really neat colors, and in most meetups you can see this brand of fondant being whipped out bar none.

Massa Grischuna fondant (not shown) is an excellent fondant sold by Albert Ulster. It is extremely easy to handle; the chocolate massa has a great chocolate flavor. Massa is recommended by Nick Lodge as well. The only major drawback is the price--Massa is more expensive than other brands.

Anyone heard of Ballina fondant (not shown)? Many NYC Cake Decorators first learned about this brand of fondant in a 3D cake class with member/instructor Chef Janet Ben-Ami. Ballina is Chef Janet's FF bar none.

Fondarific is not yo' mama's fondant. Fondarific is winning over lots of cakers because of its great workability on real cakes. Fondarific stays pliable for a very long time, giving cakers the ability to fuss over every detail of the cake without the worry of the fondant tearing and cracking. You can also refrigerate and freeze Fondarific without the problem of sweating when brought to room temperature. And Fondarific comes in a variety of flavors that taste great; buttercream and chocolate are top fav's. One caveat is that Fondarific does not handle well in warm environments and has been reported to separate at warm temperatures.

So which fondant is your FF? We want to know!

The Wedding Library Bridal Expo!

Photo Courtesy of Ruth Drennan, (l-r) Ruth Drennan and members Nicolle, Jessica, and Melissa

Members Nicolle, Jessica, and Melissa had a great time assisting Chef Ruth Drennan, Ruth Drennan Cakes, at the Wedding Library Bridal Expo held at the NY Palace Hotel. Chef Ruth is known for her extraordinary sugar flowers, and the lucky few have learned some of her techniques at her school, NY Sugar Art.

Objects of Desire: New Gadgets to Die-For!

NYC Cake Decorators visited Chef Lauri DiTunno at Cake Alchemy's studio last Sunday for demo on blown and pulled sugar. As a special treat, Lauri's assistant Christine showed us how to use ShowPeels. ShowPeels are one of the most fun gadgets ever! Melt isomalt to a dipping consistency, carefully "dip" a food safe mold into the sugar mixture, wipe off the excess sugar, and leave to set. When the sugar is set, carefully pull back the mold to reveal a sparking sugar piece. It's easy enough for beginners! Chicago School of Mold Making has a variety of ShowPeels for sale on their website, and also has a neat video on how to use the product.



While surfing their website, I came across instructions on how to create a custom textured mat, and how to create a textured rolling pin. A downloadable copy for the textured rolling pin is also available on NYC Cake Decorators Meetup website. Just click Files.

And for all you cakers who want to make champagne bottles to adorn your cakes, Chicago School of Mold Making also sells champagne bottle molds.

Cricut cake is still making a very BIG buzz for us cakers. The digial machine, scheduled to be available this spring, appears to be the best thing since mom's apple pie! Rumor has it that we cakers will be able to see cricut cake in action at TLC's Ultimate Cake-Off with Norman Davis and Carrie Biggers on March 1, 2010.



The cake buzz is that cricut cake will not only work with gumpaste and fondant but sugarveil as well! Provocraft will offer gumpaste and frosting sheets as well as edible inks. The cricut cake cartridges will be interchangeable with other cricut cartridges. . Dolly our resident cricut guru, has stated that even novice cake decorators have been able to create professionally decorated cakes with cricut. Can I say, Amen!!

The Great Cupcake: Taste and Rate Tour

This cute cupcake was decorated by member Helen Murphy, Helen's Cakes.

Taste and rate the best cupcakes in SoHo and the West Village on Monday, April 26, 2010 from 1:00pm to 4:00pm and Friday, May 21, 2010 from 1:00pm -4:00pm. The tour, sure to satisfy any sweet tooth, will visit such cupcakeries as Amy's Bread and Magnolia Bakery. For more information and to order your tickets visit the 92Y or call 212.415.5500.

Think Spring!

Ok, we are still in February but spring is right around the corner. These yummy cupcakes topped with fondant "clay pots" and posies were created by member Lynn. Lynn's cupcakes were made from scratch and swiss meringue buttercream icing was piped on top.

Ooh, La La!

Sadie, the Scottish Terrier that was recently awarded 2010 Best in Show at the Westminster Kennel Club, has nothing over this clever cupcake pooch created by member, Dawn. Dawn is passionate about cake decorating and hopes to own her own cake shop one day.

Fashionista Cakes!

Diamonds may be a girl's best friend but I'll take a pair of Manolo Blahnik or Jimmy Choo's any day! It's NYC Fashion week and NYC Cake Decorators invite you to enjoy our members fashionista cakes.

Jimmy Choo gumpaste shoes and gold designer purse cake was created by member Brenda, Brenda's Dream Cakes.

Pink shopping bag cake, shoe box cake and black Jimmy Choo gumpaste shoes were created by member Jayme.

Louis Vuitton Bag cake and fondant purse were created by member Irene.

This Louis Vuitton inspired cake and key was decorated by member Caridad.

Member Anjone decorated these checked bag and wallet cakes.

And member Aldana made this yummy bag cake.

Cakes with Bling!

Diamonds, rubies, gold, and pearls--Oh my! What better way to tell your sweetie "I love you", then with one of these two outstanding cakes.

Member Chef Janet Ben-Ami, owner Hey! Cookie in Long Island created the jeweled heart tiered cake.

Member Ines created the Tiffany ring box cake. Ines hopes to open her own custom cake business in the future.

Dem' Bones! Cake Support System, that is!

Ever wonder how 3D cakes are constructed? Ever wanted to have the confidence that your topsy-turvy cake wouldn't topple over?

Finally cakers have access to armature kits that take the guess work out of topsy-turvy and 3D Cakes. Acclaimed sugar artist Bronwen Weber and Francois Long have created the "Cake Study" system in collaboration with CalJava. The cake support systems are sturdy and reusable.

"Cake Bones" is the novelty system that started it all. Cake Bones lets you create 2-legged 3D cakes such as clowns, dolls, people--you are only limited to your imagination.

Happy Caking!