Professional Documents
Culture Documents
o
l
u
m
e
3
I
s
s
u
e
1
C
a
k
e
C
e
n
t
r
a
l
M
a
g
a
z
i
n
e
A world of
Cake Decorating,
Candy and
Cookie Making
Supplies!
Crystal Poinsettia Cake
by Alan Tetreault featuring
Crystal Poinsettias and
GSA Stencils #25967.
Shop www.globalsugarart.com
800-420-6088
cake central magazine 1
Raising the
standards in edible
printing with:
Gold Label
Spongeless Inks
Premium
Icing Sheets
Chocolate Printing
Products
EXPECT MORE FROM
EDIBLE PRINTING!
Jhls Wlntcr Wondcrland cakc
was dccoratcd by Jullc Iashorc.
Accrcdltcd Mastcr Conlcctloncr.
JIC Champlon and owncr ol
Jhc Sugar Arts School.
Jullc uscs only Iclng Imagcs`
brand Gold Iabcl Inks and
Ircmlum Iclng Shccts lor all hcr
cdlblc prlntlng.
For a complete tutorial of this beautiful cake by
Julie Bashore, visit www.icingimages.com
Leaders In Edible Printing Equipment and Supplies
Come discover our exceptional service by calling 888 442 4648
or visit us online at www.icingimages.com
2 cake central magazine
Letter from Jackie
Te season for heart-themed crafts and secret
admirer notes is among us! Valentines Day is in full
swing in this issue, and you can get excited for the
holiday with our section of Sweetheart Cakes, or
read about the history of the greatest treat of all
chocolate. If youre feeling less-than thrilled about
the hearts and owers, check out our tribute to anti-
Valentines Day in the Valentines Blackout section!
No matter your preference, I for one am grateful to
have a community that shares thoughtful words and
kind acknowledgements on a day-to-day basis...no
candy hearts necessary .
Sincerely,
from jackie
cake central magazine 3
31 FEATURE
Its Not Just Cake:
The Renowned Marina
Sousa
38 COVER SPOTLIGHT
Exquisite Simplicity: The
Talent of Jene Rylan Nato
40 BONUS TUTORIAL
Truf es
43 LEFTOVERS
Champagne
49 CAKES ACROSS
AMERICA
Florida
66 BOOK REVIEW
Alan Dunns Celebration
Cakes
71 INTERNATIONAL
DESSERTS
Italy
78 INSPIRATION TO
CAKE
Janet Ben-Ami
in this issue
contents
71
73
31
43
49
40 78
4 cake central magazine
contents
in every issue
cakecentral.com member
21
53
81 64
10 17
the cakes
21 VALENTINES BLACKOUT
53 SWEETHEART
81 PARTY
6 LETTER FROM THE EDITOR
8 YOUR SLICE
Worst thing to hear...
10 TUTORIAL
Long Stem Red Rose
16 WEB BROWSING
Half-Baked
17 SCIENCE OF BAKING
Whats Your Type?
48 EVER WONDER?
History of Chocolate
64 BUSINESS OF CAKE
Eliciting Positive Reviews Online
68 SPOTLIGHT
Michael Guasta, Make it Work
73 CAKE CENTRAL RECIPE
Dessert Table for Two
93 CAKE MAKER LIST
95 SUPPLY SHOP LIST
96 BUYING GUIDE
cake central magazine 5
CEO
Jackie Shafer
COO
Heath Shafer
MANAGING EDITOR
Robyn Broker
DESIGN
Kit Oliynyk
forine.tumblr.com
PHOTOGRAPHY
Katie Shuy
Connie Riggio
Misty Winesberry
CONTRIBUTING EDITOR
Leanne Winslow
ASSOCIATE EDITOR/
ASSISTANT CREATIVE DIRECTOR
Katie Shuy
ASSOCIATE EDITOR
Rose Thompson
Letters to the Editor
editor@cakecentral.com
Subscription Orders
www.cakecentral.com/magazine
Advertising Inquiries
advertise@cakecentral.com
TO MAKE SUBMISSIONS:
submissions@cakecentral.com
contributors
magazine
Cake Central Magazine is not responsible for errors in advertisements,
articles, photographs or illustrations. While an ef ort is made to en-
sure the quality of the content and credibility of sources listed in the
magazine, Cake Central Magazine provides no warranty - expressed or
implied - and assumes no legal liability for the accuracy, complete-
ness, or usefulness of any information, product or process published
in the magazine. Cake Central Magazine is not responsible for readers
misinterpretation of images in the magazine in such way that might
cause injury or damage. Examples of such misinterpretation might in-
clude the use of items that appear edible but are not, such as natural
f owers that might be poisonous, modeled sugar f owers that con-
tain wires, etc. The views and opinions of the authors or originators
expressed in the magazine do not necessarily state or ref ect those
of Cake Central Magazine, its principals, executives, Board members,
advisors or af liates.
Summer Stone
Summer Stone has a Masters
in Biochemistry and Biophysics
from Oregon State University
and is a self-taught cake maker.
As a stay-at-home mom, she
continues to grow as a cake
decorator, combining her
love of science and cake art.
6 cake central magazine
Ive found that no matter how excited, relieved, or even
underwhelmed we feel when the New Year begins,
there never fails to be an opportunity for change. You
might be waiting for such an opportunity, or you may
run from it in the opposite direction, but either way
there is a sense of novelty that comes with the New
Year. As most of you know, Cake Central is still a very
young publication, and we are constantly faced with
the scary and exhilarating opportunities that come
with change.
One of my favorite parts of this job is the continual
shaping and development of the magazine that occurs
each and every day. New contacts are constantly being
made, story ideas are spilling out our drawers, and
the drive to make each issue better and better keeps
the o ce lively and fresh. As the Editor, I am faced
with countless decisions on how to best present Cake
Central Magazine to you, because at the end of the day,
it is you we hope each issue will inspire. With that said,
I encourage your feedback, as it is not only appreciated
but invaluable as we put together each magazine.
As mentioned earlier, the New Year provides an
opportunity for all of us to take on something
dierent. Tis issue includes Valentines inspired
cakes and tutorials. As you can see on the cover, weve
taken a new approach to Valentines Day and given
a voice to all those who loathe, resent, and all out
hate everything having to do with the holiday. Much
thanks to Jene Rylan Nato, whose cover cake kicks
o a new wave of Black Valentine celebrations. And
dont worry all you lovers out thereweve included
plenty of hearts and owers as well.
And speaking of owers, a while back I had the
incredible opportunity to perfect the art of gumpaste
roses with the one and only Betty VanNorstrand (or
at least, I tried). Betty has taught industry masters
including Ron Ben Israel, and it was indeed a privilege
to go through the motions rsthand with a cake legend
such as Betty. I was so inspired by this experience that
weve decided to include a tutorial for a V-day classic, a
long stem rose, with this Valentines special.
For this issue, we also had the honor of speaking with
the exquisitely talented and delightful Marina Sousa,
who discusses the ups and downs of cake fame as well
as her unique artistic mindset.
So please consider this letter as a welcome to the
New Year and an invitation to continue sharing your
constructive thoughts. Enjoy these pages, and look
for all the best the world of cake has to oer through
the 2012 issues coming your way.
Cheers!
Letter from
the Editor
Letter from the Editor
cake central magazine 7
8 cake central magazine
As you are delivering desserts, the client says, Oh,
did we remember to tell you no sugar?
Helen Gottesman, Boynton Beach, FL
I have a regular customer who always loves my
cakes, and she asked me to make a Star Wars
cake for her sons birthday. When I opened the box
and said, "Here's your special cake Brett," he said,
"That's not what I wanted for my birthday cake!"
I was surprised with this reaction, and I replied,
"Well, honey this is what your mom ordered." Brett
came back at me with, My mom is stupid and
doesn't know what I want so take it back! I don't
want it!. The mom came to the rescue, assuring
me he would love it by the time his party came
around. As I was leaving, I said bye to Brett and
he came over and kicked me in the shins while
yelling, Take that cake back I don't want it! We
really cant please everyone...especially kids! I left
dumbfounded and bruised (in more ways than
one). Thank God this hasn't happened again.
Paula Surette, Bridgewater, MA
The worst is when a client says, "Can you give me
a break on the price?" AFTER we have agreed on
a price and they are about to pick up the cake.
I had this happen once. The client wanted a
Quinceera cake for 250 people; white cake, white
chocolate mousse flling, and Italian frosting in
which I matched the lace design and the color
of the girls dress. I told her calmly that I was al-
ready giving her a break. She told me that a com-
mercial bakery would charge less and I said, Of
course they would! They use artifcial fllings and
shortening for the frosting. Mine was made from
scratch specifcally for her. She begrudgingly paid
me in full, but at the party she got her revenge; she
threw away the business cards I had given her and
refused to give any party guests my information.
Laura Medina, Chicago, IL
Edible Image
Embellishment decorations
applied to fondant plaques. Edible Shimmer Ribbons
decorations wrap around the cake. Lucks Liqua-Gel
Colors were mixed to achieve the vibrant teal icing shade.
Edible Image
, Dec-Ons
, and Print-Ons
are registered trademarks of The Lucks Company. The Lucks Company 2010.
All of Lucks manufactured products are made in the USA in FDA inspected and registered facilities and are Orthodox Union Kosher certified.
WHAT CAN YOU DO WITH
A LITTLE LUCKS?
Lucks sells directly to businesses. We also sell to
home decorators through distributors. For more
ideas or information, visit www.lucks.com.
LUCKS FOOD DECORATING COMPANY
48 cake central magazine
y recollecting
the pleasures
I have had
formerly, I
renew them, I
enjoy them a
second time,
while I laugh
at the remem-
brance of
troubles now past, and which I no longer
feel, Giacomo Casanova remarked on
life's pleasures. We wonder how much of
this jovial attitude had to do with choco-
late! The infamous womanizer Casanova
believed chocolate was an aphrodisiac.
True to form, this Italian libertine is said
to have consumed a generous dose of
chocolate before each romantic encounter.
Chocolate has long been associated with
romanticism in the Americas, as well. Like
Casanova, Montezuma also believed in the
power of chocolate for seduction. When
Hernn Corts arrived to conquer the Aztec
empire, Montezuma shared the secret
of imbibing liquid chocolate to promote
lustful feelings. Chocolate, of course, was
frst enjoyed in liquid form by the Aztecs,
extracted from their valuable cacao beans,
which they believed were magical.
By the 17th century, Europeans too
enjoyed the indulgence of chocolate.
And it was a cacao crusade from then
on. In 1828, a Dutch chemist figured out
how to make cocoa powder by remov-
ing some cacao butter from chocolate
liquor and pulverizing the remains.
Joseph Fry is accredited with creating
the first modern chocolate bar in 1847.
Cadbury and Nestle were a couple of
the very first commercial chocolate
producers. And melt-in-your-mouth
chocolates took the world by storm.
Presenting boxed chocolate to loved
ones quickly became a gift of choice.
Chocolate, in its now countless forms,
seems to truly be love's edible coun-
terpart. Take for example the gourmet
Chocolove Belgian chocolate bars. Each
bar resembles a love letter and comes
with a romantic poem inside the wrapper.
Could there be a clearer connection
between good old fashioned love and
chocolate? What's more, the booming
chocolate industry appears to be resilient
to economic woes. In 2008, chocolate
products displayed their recession-proof
marketability with retail sales increas-
ing 3 percent and reaching a record
$17 billion in 2009, according to market
research publisher Packaged Facts.
For other matters of the heart, the high
polyphenol levels found in chocolate may
help protect against heart disease. Plus,
in short-term clinical trials, chocolate
has reduced blood pressure and reduced
blood flow. While these theories are only
speculative, the word's longest-living
person, Jeanne Calment, ate about two
pounds of chocolate each week until
the age of 119 (she went on to live until
the ripe old age of 122). If anything,
chocoholics understand chocolates
feel-good factortheres nothing like
an excellent truffle, bar, or handful of
chocolate chips to put chocolate lovers
in a good (even romantic!) mood.
The Romantic History of Chocolate
Ever Wonder? History of Chocolate
cake central magazine 49
Florida
Cakes Across America
Cakes Across America Florida
There are countless perks to living in the Sunshine State.
But apart from its many famous theme parks, warm beach-
es, and world class orange juice, Florida has yet another
thing to brag about: its vibrant cake scene. Maybe its all
that extra vitamin D, but we found three talented Floridian
bakeries that rank among the top shops in the nation.
50 cake central magazine
Cakes Across America Florida
Divine Delicacies
Every year, masses of tourists travel to Miami
to get a taste of the magnifcent beaches and
active nightlife. Recently, cake has become an
attraction of its own, thanks to the renowned
cake shop, Divine Delicacies Custom Cakes.
While Divine Delicacies has experienced admi-
rable success in the Miami area and beyond,
the story behind this shop really began with
a husband and wife decorating team living
in Havana, Cuba in the mid 80s. Once Jorge
Rodriguez, a fondant expert, and Iliana Lom-
bardero, a buttercream artist, decided to start
making cakes for their friends and family in
Cuba, the popularity of their creations grew.
With barely any resources to start a business,
they made the life-changing decision to move
to Florida in 1996 and test their skills with the
North American public. Although they couldnt
forsee it at the time, Florida would come to
give Jorge and Iliana a very warm welcome.
Shortly after making the move from Havana
to Miami, Jorge and Iliana came up with
their signature cake favor, vanilla rum. The
favor represents the couples dedication to
their Cuban roots as well as their close-knit
family. Derived from an old family recipe that
has been handed down for generations, the
favor has been tweaked and experimented
with over the years. But, as Iliana explains,
It remains a time-honored tradition in our
family, and it is made with only the fnest
ingredients and specialty Caribbean rums.
This attention to detail and passion for cake
has truly kept Divine Delicacies alive and thriv-
ing. Now, after 15 years of success in business,
Divine Delicacies has witnessed and been a
part of many changes in the Miami cake scene.
It's amazing how far this industry has come
in only 14 years,says Iliana. Not long ago the
most custom cake you could get was at a local
bakery where they would stick a Barbie on a
typical meringue cake and change the colors
for you. Now you can make almost anything
come to life in cake or even make the cakes
themselves come to life. You can make them
talk, move, shoot freworks, you name it.
Without a doubt, the gorgeous creations of
Divine Delicacies characterize some of the
top designs in the area. The pastry shop is
particularly recognized for its use of Swarovski
crystals and artist-inspired cakes, which has
not only made the shop popular with cake
lovers across the country but has also become
a go-to bakery for A-list celebrities. Amazingly,
Divine Delicacies frst celebrity cake request
came from the chart-topping rapper, LilWayne,
who personally requested a birthday cake from
Divine Delicacies with diamond bands (which
he provided). Now, Divine Delicacies is fooded
with high profle jobs, which include making
specialty cakes for Rihanna and Lebron James
to, more recently, a large project for the popular
Trinidadian-American rapper, Nicki Minaj.
Throughout the course of their time in Miami,
Divine Delicacies has experienced countless
highs, but one major setback occurred in 2004,
when Jorge Rodriguez passed away. Jorge was
a dearly beloved father and husband, as well as
an irreplaceable member of the Divine Delica-
cies team. His infuence can be witnessed in
the artistry and technicality of the cakes. Jorge
was a true artist. He had such a passion and
drive in everything that he did, and not just at
work but with his family. His positive attitude
was contagious. We still continue to carry on
that same vision in all that we do today,says
Iliana. Jorges positivity and passion for cake
certainly lives on in Divine Delicacies, and this
prevailing passion may be part of the reason
that it has become as huge as it is today.
The Divine Delicacies team is entirely family-
run. Iliana and Jorge have two daughters, Laura
and Leysi, who handle sales and fnances,
respectively. Laura is also a talented decorator,
taking after her father. Both Laura and Leysi
have really been a backbone for this business
and have taken Divine Delicacies to a whole
new level,says Iliana. Keeping things fresh
and up-to-date is so important in this ever-
changing industry, and we have all the right
people that let us keep growing and evolving.
Keeping the business in the family works well
for Divine Delicacies, and despite the fact that
they sometimes have trouble setting aside
time away from work, they have cultivated
their own way of doing things over the years.
When we are at work we are co-workers, we
don't let family business interfere with cake
business. We are all so in-sync, and we each
know each others strengths. This really helps
us to fow and function smoothly.Its clear
that this family is united by the passion they
have for their cakes. Now,Iliana says, this is
not just a business but a family heirloom.
Over the years, the Divine Delicacies team has
created hundreds of awe-inspiring cakes. Some
of Ilianas favorites include her own nine-foot-
tall wedding cake decorated with 1,000 sugar
fowers, or Miami heat player Dwayne Wades
birthday cake, which involved an unbelievable
10,000 Swarovski crystals. The Divine Delicacies
family has also discovered a way to give back,
choosing to become a community partner with
the Jason Taylor Foundation in 2009. Our aim
is to add that extra little bit of sweetness that
everyone deserves in their life, and we get to do
that with our cakes through the foundation.
Adding that bit of sweetnessto the lives of
others seems to be a large part of the dream
that brought Iliana and Jorge to the United
States so many years ago. Now the Divine
Delicacies family can look back on their suc-
cess with the gratitude that only comes with
the realization of a dream. Divine Delica-
cies started as a dream, but it was one that
came true and now we help to make the
dreams of all our clients come true as well.
"...Now you can make
almost anything come
to life in cake or
even make the cakes
themselves come to life.
You can make them talk,
move, shoot reworks,
you name it.
cake central magazine 51
The Cake Zone
You are traveling through fondant and fours
to another dimension of sugar art. You are
about to enter The Cake Zone. With a tal-
ented staf headed by Alla Levin, this Tampa
Bay Area pastry shop certainly has what it
takes to succeed in the universe of cake. Allas
competitive spirit and passion for her busi-
ness are evident in the work she does and the
ambitious goals she has set for her company.
Our goal is to be the most well known, and
of course busiest, cake design studio in south-
west Florida.With a successful business and
numerous awards under her belt, Alla under-
stands the price of hard work and passion for
sugar art. Thanks to the guidance of her father,
an amateur pastry chef and talented baker,
Alla was exposed to the world of fondant
and sugar fowers as a young girl. Hed often
let me lick the spoon or help him sculpt a
decorative topper for a holiday cake. As a kid,
I knew more about sugar fowers, fondant,
marzipan, chocolates, and cake batter than
most bakery owners. Looking back now, I real-
ize how precious those times were,says Alla.
While becoming a pastry chef wasnt always
a part of Allas life plan, she always possessed
a love for design. Still, while working as an
accessory designer in New York, Alla felt that
something was missing in her life. It was at this
time that her father gave her some wise advice
that changed the course of her career forever.
He said to her, Bake a cake, Alla. You will feel
better. Put all of your heart into it. Then sit
back and relax. Taste what you have created.
And this is exactly what she did. So on that
fateful day in 2001, The Cake Zone was born.
Like any business, the physical location of The
Cake Zone has a huge efect on both the f-
nancial and creative direction of the company.
Luckily, Western Florida is host to thousands
of destination weddings every year, many of
which are within a 50 mile radius of the shop
itself. Not surprisingly, The Cake Zone bakes
plenty of ocean-themed cakes, but they also
create just as many traditional cakes for wed-
dings held in historical properties located
in the area. Consequently, The Cake Zones
portfolio includes a diverse array of cake de-
signs including anything from realistic lobster
and crab grooms cakesto more elegant,
glamorous cakes that have lace, jewels, and
embossing, with gold and silver details.
The diversity of The Cake Zones designs is
refected by their motto, If you can dream it,
we can make it.With this mentality, Alla and
the rest of the team are practically begging for
a good challenge. We have lots of sleepless
nights fguring out how we are actually going
to accomplish it. But every special occasion or
celebration deserves an extra special cake, and
we have never had a request we couldnt ful-
fll.Alla recalls some of her favorite cakes: The
upside down, gravity defying wedding cake
with the Dali inspired decorations; the slot
machine cake with working, fashing lights
and edible coins; Snow White and the Seven
Dwarfs, with hand sculpted, edible dwarfs;
the wine barrel with grapes and wine bottle
cake (marzipan grapes and chocolate sculpted
wine bottle), and the all-lace wedding cake.
The distinct creations of The Cake Zone are,
in part, due to the wide array of talents and
personalities that make up the staf. Each
person on our team brings a unique talent
to the group. One is strong on creating new
recipes and baking, another is extremely
talented in creating support systems, lighting
efects, and display pieces, another brings
meticulous detail to creating fowers and
small sculpted fgurines,says Alla. And the
best part is that we are all friends and love
working together to create amazing cakes
and edible decorations that not only look
spectacular, but taste spectacular as well!
If there is one thing that keeps the shop going
strong, its The Cake Zones seemingly limit-
less aspirations. Someday the team hopes to
win $10,000 on a cake television show and
gain more recognition on the national level.
But Alla makes it clear that the happiness of
her staf and clients is the ultimate goalfor
the shop. When you look at it that way, we
meet our goals just about every day.Alla
and The Cake Zone certainly know how to
run a business as well as live happy, fulflling
lives. That being said, its no surprise that as
a fnal word, Alla made sure to remind us
how important it is to live in the moment.
Of course, she gave it her own sugary twist,
stating, Life is short eat dessert frst!
Cakes Across America Florida
We have lots of
sleepless nights
guring out how we
are actually going to
accomplish it. But
every special occasion
or celebration deserves
an extra special cake,
and we have never had
a request we couldnt
fulll.
52 cake central magazine
Dream Day Cakes
Wedding cakes? We do. states Dream
Day Cakes, and Florida brides will be
happy they found this couture cake shop.
Dream Day Cakes does wedding cake and
beyond, designing incredibly unique cakes
for each occasion that comes their way.
After all, their cakery-appropriate motto
is that every celebration deserves cake.
Yeni Monroy, owner of Dream Day Cakes,
frst studied and worked as a research scien-
tist. But then, this Bogota, Colombia native
decided to follow her dreams! Since her
husband, Fred, has lived in Gainesville, FL
for over 20 years, the pair decided it was the
perfect community for Dream Day Cakes.
Since Yeni approaches baking as a scientist,
shes found that perfect sweet spot that
combines excellent taste and beautiful art.
Yeni says that her own wedding cake
also reinforced her passion for baking
and decorating cakes: Ive always loved
being artistic and baking, Yeni says.
This business allows me to combine
two of my greatest passions. Dream Day
Cakes began two years ago, and since
then theyve expanded to better serve
customer needs, ofering classes, decorat-
ing supplies, and daily treats. We keep
things small, Yeni says, and this small
team wears many hats and are able to
help out with any task. This means we
all get to wash dishes, too, adds Yeni.
Popular favors at Dream Day Cakes
include classics like red velvet and fun
twists like strawberry morning brunch.
Yeni explains that they try hard to not
just focus on one main specialty. Rather,
Dream Day Cakes caters to the needs of
each individual client. We want to be able
to bake the perfect cake for our custom-
ers; knowing its equally important to
look and taste incredible, Yeni says.
Cakes Across America Florida
After living in Michigan, Yeni says the best
part of Florida is not having to deal with
snow. Of course, summers here are very
hot and very humid, both of which make
it a little dif cult to work with cakes, Yeni
admits, but were up for the challenge!
In this tough cake climate with heat and
humidity throughout the year, Yeni has
developed her own fondant recipe to help
withstand the weather. She also remarks
that occasionally adjustments need to be
made to recipes for those very hot days.
Due to their Gainesville local, Dream Day
Cakes ends up creating a lot of Florida
Gator-themed designs. Another one of my
favorite recent cakes was a Florida spiny
lobster, but there are so many more, Yeni
adds. At Dream Day Cakes, theyre always
fexible when it comes to design. Were
ready and willing to make whatever unique
design our customers want, and its a job
to see their faces when were done.
Yeni is inspired by smiles and stories. The
story behind why I am making a certain
cake can really inspire me to take it to the
next level, explains Yeni. Knowing how im-
portant the back story is to a customer lets
me know how important it is to the cake.
On a fnal note, Yeni leaves us with
a few words that will ring true with
many cake decorators who have hap-
pily found their true calling. It's true
what they say...when you love what you
do, you'll never work a day in your life!
You are always new,
the last of your kisses
was ever the sweetest.
John Keats
Sweetheart Cakes
CAKES
Spice a dish with
love and it pleases
every palate.
Plautus
I love thee like
puddings; if thou wert
pie, Id eat thee.
John Ray
If music be the food
of love, play on.
William
Shakespeare
Love is a great
beautifer.
Louisa May
Alcott
Who, being
loved, is poor?
Oscar
Wilde
cake central magazine 53
54 cake central magazine
Sweetheart Cakes
Pink Cake Box
Anne Heap
Denville, NJ
pinkcakebox.com
cake central magazine 55
Sweetheart Cakes
Susan Trianos Custom Cakes
Susan Trianos
Toronto, Canada
susantrianoscakes.com
Photo By: www.buchmanphoto.com
56 cake central magazine
Sweetheart Cakes
Mili's Sweets
Milissa Takashima
San Diego, CA
milissweets.com
Photo By: Corina Nielson
Photography
milisweet
cake central magazine 57
Sweetheart Cakes
Marlous Gloudemans
Gefen, The Netherlands
Photo Credit: Edwin van
Zandvoort
xMarlous
58 cake central magazine
Sweetheart Cakes
Anh Gross
Columbia, SC
cakesbyanh
cake central magazine 59
Sweetheart Cakes
Anh Gross
Columbia, SC
cakesbyanh
60 cake central magazine
Sweetheart Cakes
JaimeCakes
Mechanicsburg, PA
jaimecakes.com
Photo By: Ben Slabaugh
ladybug76
cake central magazine 61
Sweetheart Cakes
House of the Rising Cake
Sally Bratt
Toronto, ON, Canada
houseoftherisingcake.ca
62 cake central magazine
Sweetheart Cakes
Wild Orchid Baking
Company
Erin Gardner
North Hampton, NH
wildorchidbaking.com
wildorchid
cake central magazine 63
64 cake central magazine
Business of Cake Positive Reviews
online
Eliciting
Positive
Reviews
cake central magazine 65
Business of Cake Positive Reviews
Garnering good reviews online is be-
coming more and more of a marketing
necessity for all businesses, cake shops
included. Gone are the days of cus-
tomers visiting your brick-and-mortar
bakery to see what you have to offer;
this is the age of Google first, shop
later. However, even though reviews
are web-based, they still revolve around
the basic concept of word of mouth.
Potential customers want to hear what
other real people say about your busi-
ness. Were here to offer helpful tips for
enlisting your customers to help you
create a positive online presence...and
theyre anything but antisocial!
Follow the Conversation
Before we jump into explaining how
to build and manage your feedback,
well start with the basics. Its key to be
familiar with your business online pres-
ence. Have you Googled your business
lately? Do you check Yelp, Twitter, and
Facebook to see what people have said
about you? If so, skip ahead! If not, its
simple to start observing your online
presence by putting yourself in your
customers shoes. Think about what youd
do if you wanted to check out a new cake
shop online. Set up a Google alert so
that every time the name of your busi-
ness is mentioned, you receive an email.
Monitor your website comments and any
social media pages you use regularly.
Request Reviews
People enjoy talking about their favorite
companiessometimes they just need
a bit of motivation or a polite reminder
to do so. This might sound obvious, but
to get reviews you often have to ask for
them. You can incorporate eliciting reviews
into your daily business by asking your
customers to fll out comment cards after
a transaction and directly asking for online
reviews or a testimonial for your website.
Positive customer interaction is the foun-
dation of online reviews, after all. The best
reviews are genuine and transparent, so
if you have a great conversation with a
pleased client dont be afraid to ask for a
little marketing assistance! Chances are, if
your customer is head-over-heels for their
cake design, he or she will be happy to
do you the favor of posting a Yelp review
singing your praises. Just be sure to make
it easy for your clients: consider creating
a follow-up email, card, or newsletter,
with suggestions and links to where they
can post reviews and testimonials.
Respond to Feedback
Its basic common courtesy to respond
when people give your business feed-
back, even if you didnt request it. When
someone gives you a positive testimo-
nial, thank them! Equally important, you
should also try to respond to any negative
feedback you may receive. Simply ignor-
ing a bad review is not the best way to
deal with it. If the criticism is construc-
tive or you notice a trend in negative
reviews, consider using this feedback to
make improvements in your business. On
the other hand, if you think a negative
comment is unwarranted, send a short,
thoughtful note to let the commenter
know his or her input is valued. And just
leave it at thatavoid responding defen-
sively. You cant control what people will
say about your business online. However,
if youre doing your best to make your
customers happy, positive reviews should
consistently outbalance the stingers.
Get Social
If you have an established Facebook
page and Twitter presence, engage
your customers via social networking.
And make the most out of their stellar
reviews! Consider including a fattering
Facebook post or positive tweet on your
website or newsletterjust remember
to okay it with the customer frst. You can
even consider throwing a party for your
champion customers. Its a great chance
to network and bring them together in
person. During the event, create fun activi-
ties and incentives for customers to share
their commentary, like holding a raf e
drawing from their flled-out comment
cards or setting up a video camera for
multimedia testimonials! Finally, remember
this: At the heart of good reviews are the
real people who had a positive experi-
ence doing business with you. So take
the time to pat yourself on the back for
each complimentary review you receive!
66 cake central magazine
A
lan Dunns anticipated
ninth book, Celebration
Cakes, is an incred-
ibly practical and
comprehensive guide
to the enticing world
of sugarcraft. The books straightforward
layout is paired with step-by-step fower
tutorials that are oh so easy to follow. To
compliment Dunns accessible foral cre-
ations, the book is flled with high quality
photos that are as instructional as they are
elegant. Dunns book stands apart because
of the way he has consolidated a wide
variety of diverse fower tutorials. We tried
out the Purple chili peppers tutorial on
page 58, and found the material and equip-
ment lists (as well as Dunns instructions)
to be clear and manageable. It seems that
Dunn has truly thought of everything. For
example, if you arent sure where to buy a
specifc product listed in the book, he has
thoughtfully provided a list of suppliers
in the back for easy reference. Yet another
bonus is the inclusion of a photo gallery
of fower bouquets. In these photos, Dunn
has cleverly taken individual pieces from
the fower tutorials in the book and placed
them into larger arrangements for inspira-
tion. We think Celebration Cakes is defnitely
worth celebrating, and if you love Dunns
other books you will not be disappointed.
Book Review Celebration Cakes by Alan Dunn
cake central magazine 67
68 cake central magazine
Spotlight Michael Guasta
cake central magazine 69
Spotlight Michael Guasta
A
bout six years ago, I was in the process of
looking for a new career. If you would have
told me then that I would be a pastry chef
today, I would have looked at you like you had
three heads. I had always chosen of ce jobs
because they paid the bills. But whether I was
working in customer service or being the account executive for a
handful of clients, I wasnt happy. I wanted a job that I would look
forward to waking up in the morning to go to. I knew that whatever
my next job was going to be, it was going to be a step towards
something that I would be happy to do for the rest of my life.
One night, I came across a cake Challenge on The Food Network,
and it blew my mind. I couldnt believe that a woman on the show
had made a sock monkey out of cake. Like anyone else watching
for the frst time, my curiosity grew. How did she do that? What did
she cover the cake with? As I watched, little did I know that my
curiosity would soon turn into an obsession. After watching a few
more cake Challenges, I started to play around on my own with
shaping cakes and decorating them just for fun, because thats
what it was for me...fun. I also saw that there were other episodes
of Challenge that worked with chocolate and sugar. I had never
seen anything like them before, and I was extremely intrigued. It
was at this point that I knew I wanted to become a pastry chef.
I looked into a program at the Culinary Academy of Long
Island. Their Pastry and Baking program was exactly what
I was looking for. I quit my job and went back to school
full-time to become a pastry chef. That was it. There was
no turning back. I knew that I had to make it work.
Making the switch from working in an of ce to working in a
kitchen took some getting used to. Instead of sitting at a desk
proof reading my bosss presentations for eight hours a day, I was
loading 50 pound bags of four and sugar of the delivery truck
into the storage closet for 10 hours a day. Moreover, I was doing
it for less than half the amount of money I was making before. I
used muscles I never even knew I had. I knew that it was going
to be worth it in the long run, though. Every day was something
new, and as long as I was learning anything, I was happy.
Make it Work
Michael Guasta:
The two major skills I took from my past corporate life were my cus-
tomer service skills and the ability to think fast on my feet. Whether
youre dealing with a bride for a wedding cake, a mom for her
daughters sweet 16 cake, or the executive chef for a restaurant youre
working in, you must be able to meet everyones specifc needs.
One of the terms that my old bosses would throw at me a lot
was, Make it work. You have to be able to think quickly to
solve problems when they arise. And believe me, they always
do. When I began, not only was I able to come up with plans to
fx problems when they arose, but I was also able to carry out
these plans despite the limited resources I had at the time.
Im a frm believer in having a back-up plan (also a back-up plan
for your back-up planjust in case). When all else fails, youve got
to just make it work. My old chef, Michael Fallon, believed in this
motto too. When a problem would come up, we would bounce
ideas of of each other to come up with a fast solution. After
some time working with another person, you really get to know
the other persons style. After Michael and I had been working
together for a while, when a problem would arise, we wouldnt
even need to talk about it. We both knew what the other was
thinking and did whatever it took with whatever was around to
get the job done. There were times I felt like MacGyver and all I
had was a piece of string and paperclip to ice a wedding cake.
I have always had a competitive side. I love the training and prac-
tice it takes to reach a goal. In high school, I would do competi-
tions in the marching band. In college, I joined the rowing team.
Now, of course, I make desserts. These all required very diferent
training methods, but whenever I achieved the goal of each, I
always felt the same feeling of victory. One of my greatest attri-
butes is the ability to never give up. Even if I dont succeed in my
task, I will give it everything Ive got or go down trying. Im okay
with that because I know Ill never learn if I dont make mistakes.
My future goal is to someday be a member of the U.S.
Pastry Team. These people are the best of the best. I know
that when I fnally make it to that place in my career, it will
be one of the greatest accomplishments of my life.
70 cake central magazine
cake central magazine 71
International Desserts Italy
Raspberry
Tiramis
72 cake central magazine
Layering fresh raspberries in one
of Italys most traditional desserts,
tiramis, gives this classic a pretty
twist. The English translation is
pick me up, and fittingly, this
tiramis provides a lovely light
finish to a romantic dinner.
Many versions of this originally
Tuscan treat include chocolate
and espresso, but this particular
recipe focuses on succulent
berry flavors. Tiramis contains
a refreshing concoction of
ingredients. Mascarpone cheese
gives the tiramis an unbeatable
creamy texture, while soft
ladyfingers provide a delectable
base. A bit of Grand Marnier
liqueur and raspberry jam add the
perfect touch. If youd like, up the
from-scratch ante and make your
own lady fingers or pound cake.
RASPBERRY TIRAMIS
28 SOFT LADY FINGERS
3 CUPS FRESH RASPBERRIES
1 CUP SEEDLESS RASPBERRY JAM
6 TABLESPOONS GRAND MARNIER OR
OTHER ORANGE LIQUEUR
1 POUND MASCARPONE CHEESE
1 CUP WHIPPING CREAM
1 1/4 CUPS SUGAR
1 TEASPOON VANILLA EXTRACT
POWDERED SUGAR
ZEST OF ONE ORANGE
1/3 CUP HOT WATER
1/2 CUP COLD WATER
Whip cream, 1/4 cup sugar, and
vanilla in another large bowl with
electric mixer until soft peaks form;
fold in mascarpone and orange zest.
Whisk liqueur and jam in small
bowl.
Dissolve 1 cup sugar in 1/3 cup hot
water; stir in Grand Marnier and
cold water, then set aside.
Brush lady ngers with Grand
Marnier syrup.
Line 13 by 9 inch glass baking dish
with 12 lady ngers.
Spread with half of jam mixture.
Spread half of mascarpone mixture
on top of jam mixture.
Cover layers with half of fresh
raspberries.
Repeat layering, nishing with
evenly scattered fresh raspberries.
Refrigerate at least 3 hours or
overnight.
Serve in individual glass cups and
garnish with a sprig of fresh mint, if
desired.
International Desserts Italy
cake central magazine 73
Dessert Table for Two
Dessert
Table
for Two
Valentine's Day dessert table set for two makes
for a sweet, romantic evening. Its classic, with a
few special touches. And its chocolately, with
one exception. These recipes are not overly
complicated, yet suf ciently elegant. Serve with
full futes of champagne, and revel in dessert
bliss. Flavors of almond, chocolate, strawberry,
and espresso blend delectably in this lovely last
course pastiche. Cheers to Saint Valentine!
74 cake central magazine
Dessert Table for Two
CREAM CHEESE FROSTING
1/2 CUP BUTTER (1 STICK)
8 OUNCES CREAM CHEESE
2 TO 3 CUPS POWDERED SUGAR
1 TEASPOON VANILLA EXTRACT
Blend butter and cream cheese, mixing well.
Add vanilla extract and mix.
Add in powdered sugar about 1/2 cup at a time, testing for
desired sweetness and consistency.
Pipe onto cooled mini cupcakes.
ESPRESSO INFUSED
TRUFFLES
20 OUNCES SEMISWEET CHOCOLATE, CHOPPED
2 TABLESPOONS UNSALTED BUTTER, SOFTENED
1 CUP HEAVY CREAM
3 TABLESPOONS FINELY GROUND ESPRESSO
For the lling, slowly bring cream to sim-
mer in small saucepan over low heat.
Pour 1/2 cup cream into a bowl with 8
ounces of chocolate and butter, whisk
until smooth.
Gradually add remaining cream, whisking
until shiny and smooth.
Whisk in coee.
Pour the ganache mixture into baking pan
and spread evenly.
Place in freezer for at least 30 minutes or
until set.
Using a small spoon or melon baller, form
rounds and place them on a baking sheet
lined with parchment paper. Place in
freezer for about 15 minutes.
Remove from freezer and roll tru es into
marble-sized balls, working quickly to
prevent melting.
Place tru es back in freezer to make
chocolate glaze.
Heat remaining 12 ounces of chocolate
over double boiler, and stir until smooth.
Remove from heat and let cool, stirring
occassionally, until chocolate starts to set
at edges.
Drop tru es into melted chocolate
and retrieve with a fork, allowing excess
chocolate to drip o.
If desired, garnish by sifting powdered
sugar on top of tru es.
Place tru es on lined baking sheet,
and allow to set in fridge for at least 5
minutes.
BERRY TARTLETES
4 BAKED, 3 INCH TARTLETE SHELLS
1/2 CUP VANILLA PASTRY CREAM OR CUSTARD
BERRIES OF YOUR CHOICE
Pipe pastry cream into previously baked and cooled tartletE
shells to the top of the shell.
Place berries of your choice on top and serve immediately, or
store in the refrigerator.
ALMOND CHOCOLATE
TARTLETES
4 UNBAKED, 3 INCH TARTLETE SHELLS
3 OUNCES ALMOND PASTE
1 SLIGHTLY BEATEN EGG
1/4 CUP GRANULATED SUGAR
SLIVERED ALMONDS
2 OUNCES MELTED CHOCOLATE
Preheat oven to 325F, and place un-
baked tart shells on a baking sheet.
In a food processor, combine almond
paste, egg, and granulated sugar.
Spoon mixture into tart shells, and top
with slivered almonds.
Bake for 15 to 20 minutes or until
golden. Allow to cool and drizzle with
melted chocolate.
cake central magazine 75
Dessert Table for Two
DOUBLE CHOCOLATE COVERED
STRAWBERRIES
6 OUNCES SEMISWEET CHOCOLATE, CHOPPPED
3 OUNCES WHITE CHOCOLATE, CHOPPED
1 POUND STRAWBERRIES WITH STEMS, WASHED AND DRIED
Put semisweet and white chocolate into 2 heatproof medium bowls,
and heat over double boiler, stirring until smooth.
Line a sheet pan with parchment paper.
Dip fruit into dark chocolate rst, setting strawberries on paper.
Dip a fork in white chooclate and drizzle over dipped strawberries,
creating a striped pattern.
Allow chocolate to set for at least 30 minutes.
76 cake central magazine
RED VELVET MINI
CUPCAKES
1/2 CUP BUTTER
1 1/2 CUPS SUGAR
2 EGGS
1 CUP BUTTERMILK
1 TEASPOON VANILLA EXTRACT
1 TEASPOON BAKING SODA
1 TEASPOON BAKING POWDER
1 TABLESPOON DISTILLED WHITE VINEGAR
2 1/3 CUPS CAKE FLOUR
1/4 CUP UNSWEETENED COCOA POWDER
1/2 TEASPOON SALT
1 1/2 DROPS RED FOOD COLORING
Preheat oven to 350F.
Beat butter and sugar with electric
mixer until light and uy.
Mix in eggs, buttermilk, red food color-
ing, and vanilla.
Sift all dry ingredients; mix into batter
until just blended.
Scoop into mini paper cupcake liners,
dividing evenly.
Bake for 18-22 minutes.
Dessert Table for Two
Odds of a child becoming a top fashion designer: 1 in 7,000
To learn more of the signs of autism, visit autismspeaks.org
No words by
16 months.
No babbling by
12 months.
Some signs to look for:
No big smiles or other joyful
expressions by 6 months.
Odds of a child being diagnosed with autism: 1 in 110
78 cake central magazine
Inspiration to Cake Janet Ben-Ami
The inspiration for the
cake came from a photo
of a Russian opaline vase I
came across in an architec-
tural magazine. When I saw
it I thought it would make a
dramatic cake topper. I was
particularly drawn to the
gold accents against the blue
coloring, as well as the beauti-
fully scalloped top edge of the
vase. I used the scallop motif
throughout the design, both
upright and upside down.
Since this was supposed to be
a competition cake, I wanted
to use as many techniques
as possible. The ivy in the
vase is gumpaste. The "moss"
in the vase is dried, dyed rice
noodles. There is string work,
Lambeth, lattice cushion
piping, drapes, pleats, and
painted royal icing stencil
work, as well as dry dusted
stencil work.
Inspiration to Cake:
Janet Ben-Ami
cake central magazine 79
Inspiration to Cake Janet Ben-Ami
hey!cookie at Dortoni
Bakery
Janet Ben-Ami
Levittown, NY
hey-cookie.com
JB55
80 cake central magazine
cake central magazine 81
Party Cakes
cakes
P
a
r
t
y
Brenda's Dream Cakes
Brenda Dellagicoma
Bloomingdale, NJ
brendasdreamcakes.com
Photo By: Megan O'Keefe
Photography
bdrider
82 cake central magazine
Party Cakes
Brenda's Dream Cakes
Brenda Dellagicoma
Bloomingdale, NJ
brendasdreamcakes.com
Photo By: Megan O'Keefe Photography
bdrider
cake central magazine 83
Party Cakes
Cake Madam
Mary Katherine Dunston
Memphis, TN
cakemadam.com
CakeMadam
84 cake central magazine
Party Cakes
Ms. Debbie's Sugar Art
Melanie Judge and Debbie Busser
Gainesville, FL
melcakewalk.blogspot.com and
msdebbie.homestead.com
Photo By: Melanie Judge
mkm25 and
msdebbie
cake central magazine 85
Party Cakes
Tammi Luckey
Fort Worth, TX
luckeycakes.com
cakelady77
86 cake central magazine
Party Cakes
Lovely Cakes
Renata Papadopoulos
Norwalk, CT
lovelycakes.net
cake central magazine 87
Party Cakes
Wild Orchid Baking
Company
Erin Gardner
North Hampton, NH
wildorchidbaking.com
wildorchid
88 cake central magazine
Party Cakes
Jacques Pastry
Jacques Pastry Team
Suncook, New Hampshire
jacquespastries.com
Photo By: Jacques Depres
cake central magazine 89
Party Cakes
Too Nice To Slice
Kitchener, ON, Canada
toonicetoslice.ca
90 cake central magazine
Party Cakes
Terrie Guess
Las Vegas, NV
terrietown.com
Tguess3494
cake central magazine 91
Party Cakes
Too Nice To Slice
Kitchener, ON, Canada
toonicetoslice.ca
92 cake central magazine
Party Cakes
Jacques Pastry
Jacques Pastry Team
Suncook, New Hampshire
jacquespastries.com
Photo By: Jacques Depres
cake makers
CALIFORNIA
Just Cake
Marina Sousa
Capitola, CA
justcake.com
pg. 31-36
Mili's Sweets
Milissa Takashima
San Diego, CA
milissweets.com
pg. 56
CONNETICUT
Lovely Cakes
Renata Papadopoulos
Norwalk, CT
lovelycakes.net
pg. 86
FLORIDA
The Cake Zone
Alla Levin
Tampa Bay, FL
thecakezone.com
pg. 51
Divine Delicacies
Miami, FL
ddcakes.com
pg. 50
Dream Day Cakes
Yeni Monroy
Gainesville, FL
dreamdaycakes.com
pg. 52
Ms. Debbie's Sugar Art
Melanie Judge and Debbie Busser
Gainesville, FL
melcakewalk.blogspot.com
and
msdebbie.homestead.com
pg. 84
NEVADA
Art and Appetite
Jene Rylan Nato
Las Vegas. NV
artandappetite.com
pg. 22, 29, 38, 39
Terrie Guess
Las Vegas, NV
terrietown.com
pg. 90
NEW HAMPSHIRE
Jacques Pastry
Jacques Pastry Team
Suncook, New Hampshire
jacquespastries.com
pg. 88, 92
NEW JERSEY
Brenda's Dream Cakes
Brenda Dellagicoma
Bloomingdale, NJ
brendasdreamcakes.com
pg. 81, 82
Pink Cake Box
Anne Heap
Denville, NJ
pinkcakebox.com
pg. 54
Wild Orchid Baking Company
Erin Gardner
North Hampton, NH
wildorchidbaking.com
pg. 62, 87
cake makers
NEW YORK
hey!cookie at Dortoni Bakery
Janet Ben-Ami
Levittown, NY
hey-cookie.com
pg. 78, 79
Michael Guasta
West Babylon, NY
pg. 68, 69
SOUTH CAROLINA
Anh Gross
Columbia, SC
pg. 58, 59
PENNSYLVANIA
JaimeCakes
Mechanicsburg, PA
jaimecakes.com
pg. 60
TENNESSEE
Cake Madam
Mary Katherine Dunston
Memphis, TN
cakemadam.com
pg. 83
TEXAS
Tammi Luckey
Fort Worth, TX
luckeycakes.com
pg. 85
UTAH
Frosted Fantasy Cakes
Amelia Carbine
Logan, UT
frostedfantasycakes.com
pg. 23
WASHINGTON
The People's Cake
Kaysie Lackey
Seattle, WA
pg. 10-15
INTERNATIONAL
House of the Rising Cake
Sally Bratt
Toronto, ON, Canada
houseoftherisingcake.ca
pg. 61
Leanne Winslow
Vancouver, BC, Canada
pg. 28
Marlous Gloudemans
Gefen, The Netherlands
pg. 57
Susan Trianos Custom Cakes
Susan Trianos
Toronto, Canada
susantrianoscakes.com
pg. 24, 25, 55
Tessa Uitvlugt
Veendam, Netherlands
pg. 26, 27
Too Nice To Slice
Kitchener, ON, Canada
toonicetoslice.ca
pg. 89, 91
Are you charging
enough for your cakes?
Essential software for
your cake business.
CakeBoss
www.cakeboss.com
calculate costs | save recipes
shopping lists | record expenses
invoicing | and so much more!
supply shops
CALIFORNIA
Calico Cake Shop
7321 Orangethorpe Avenue
Buena Park, CA
calicocakeshop.com
Creative Cakes and More
4930 E Ashlan Avenue, Suite 107
Fresno, CA
fresnocreativecakes.com
NY Cake West
10665 West Pico Boulevard
Los Angeles, CA
nycake.com
Ro Zs Sweet Art Studio
277 South Rancho Santa Fe
Road
San Marcos, CA
rozsweetartstudio.com
Spun Sugar
1611 University Avenue
Berkeley, CA
spunsugar.com
GEORGIA
International Sugar
Art Collection
6060 McDonough Drive, Suite F
Norcross, GA
nicholaslodge.com
INDIANA
Country Kitchen Sweet Art
4621 Speedway Drive
Fort Wayne, IN
countrykitchensa.com
MASSACHUSETTS
Pisky Pixie Cakecrafts
25 Blackpoint Road
Webster, MA
piskypixie.com
VIRGINIA
Icing Images, LLC
161Properity Drive, Suite 106
Winchester, VA
icingimages.com
NEW YORK
Global Sugar Art
28 Plattsburgh Plaza
Plattsburg, NY
globalsugarart.com
Kerekes Bakery and
Restaurant Equipment
6103 15th Avenue
Brooklyn, NY
bakedeco.com
NY Cake & Baking
Distributor
56 West 22nd Street
New York, NY
nycake.com
TEXAS
Cake Carousel
1002 North Central Expressway
Richardson, TX
cakecarousel.com
Cake Craft Shoppe
3530 Highway 6
Sugar Land, TX
cakecraftshoppe.com
Elizabeths Cake Supplies
112 South Ector Drive
Euless, TX
elizabethscakesupplies.com
NEW JERSEY
Sweet N Fancy Emporium
1 South Avenue East
Cranford, NJ
sweetnfancy.com
CANADA
Flour Confections
1750 Plummer St., Unit 19
Pickering, ON Canada
fourconfections.ca
Geraldines Creative
Cutters
561 Edward Avenue, Unit 2
Richmond Hill, ON Canada
creativecutters.com
ONLINE RETAIL
Beryls Cake Decorating
and Pastry Supplies
beryls.com
CakeBoss
cakeboss.com
Cake Carousel
cakecarousel.com
Cake Craft Shoppe
cakecraftshoppe.com
Country Kitchen Sweet Art
countrykitchensa.com
Designer Stencils
designerstencils.com
Geraldines Creative Cutters
creativecutters.com
Global Sugar Art
globalsugarart.com
Icing Images
icingimages.com
International Sugar
Art Collection
nicholaslodge.com
Kerekes Bakery and
Restaurant Equipment
bakedeco.com
NY Cake & Baking Distributor
nycake.com
Spun Sugar
spunsugar.com
Sweet N Fancy Emporium
sweetnfancy.com
buying
guide
Tutorial, Long
Stem Red Rose
Tools and Materials
globalsugarart.com
Bonus Tutorial, Truf es
Tools
globalsugarart.com
;OLSHYNLZ[YL[HPSZ\WWS`
Z[VYLPU5VY[O;L_HZ
2UV^UMVYV\YWYVMLZZPVUHS
HWWYVHJOPU[LHJOPUN*HRL
+LJVYH[PUNJSHZZLZ
- Nevy udded 3 segment lML
lroessonu Dpomu Cusses to
eurn u Musters Certcute
- Yeur round cusses rom usc to
Advunced und beyond
- Specuty cusses vth guest
teuchers throughout the yeur
Mukng Le Sveeter Snce l976
6ULZ[VWZOVWWPUNMVYHSS`V\Y
JHRLHUKJVVRPLKLJVYH[PUNHUK
JHUK`THRPUNZ\WWSPLZ
Cu 877-814-6670 or
972-690-4628 or come by
l002 N. Centru Lxpy. Sute 50l
Rchurdson, 1X 75080
:OVWVUSPULH[
www.cakecarousel.com
V
o
l
u
m
e
3
I
s
s
u
e
1
C
a
k
e
C
e
n
t
r
a
l
M
a
g
a
z
i
n
e
A world of
Cake Decorating,
Candy and
Cookie Making
Supplies!
Crystal Poinsettia Cake
by Alan Tetreault featuring
Crystal Poinsettias and
GSA Stencils #25967.
Shop www.globalsugarart.com
800-420-6088