Presented by Lesi’s Kitchen, School of Cake Artistry
February has been a really great month. Lots of new classes, new students, fresh new ideas.
If you have any ideas, pictures, projects that you would like to share, please send them to firstname.lastname@example.org.
I can add them to the next posting to this newsletter. We do love to share!
Early in February I introduced the new format for Gumpaste.
Intro to Gumpaste is a two hour class to get you comfortable to the process of working with gumpaste for the first time. As with all of our classes, it is hand on, and all supplies are provided. This class is key to moving on to the next level……..
Advanced Gumpaste. In this 6 hour class you learn new techniques and tools to make a more realistic gumpaste character. Again, it is a hand on class and all supplies are provided for your use during class.
*************Time Limited Offer **************
For the month of February only, when you sign up for the Advanced Gumpaste class, you will automatically be signed into the Intro class at NO CHARGE!
This is a limited time offer so don’t wait too long and miss this great opportunity to get two classes for the price of one!
The Gelatin Ribbons and Butterflies class was a big hit. The ladies left with some amazing works of art that I am pleased to share. Next Gelatin class will be in the fall of 2013 so please watch the website for exact dates and times. You really don’t want to miss out.
I borrowed this little “TIP OF THE DAY!”
for Perfect Chocolate Ganache from CakeBaker.
Visit them on Facebook @ http://www.facebook.com/cakebakers
Perfect Dark Chocolate Ganache:
200g (7oz) Good Quality Dark Chocolate
200ml (6.7floz) Cream
Perfect White Chocolate Ganache :
600g (1lb 5oz) Good Quality White Chocolate
80ml (2.7floz) Cream
Method : Place the chocolate and the cream together in a bowl and heat over a saucepan of simmering water, stirring occasionally until thoroughly combined.
Ganache can be used warm (poured onto cupcakes) or left to cool, then piped or spread on with a palette knife.
More Helpful Tips from Lesi’s Kitchen
When making substitutions in recipes, especially with oils, there are some very important facts that have to be taken into account.
Substituting oils may have an adverse effect on the taste and texture of your final product. For example, if you were to try and substitute melted butter for liquid vegetable oil in a recipe, it may not work as well. Butter contains milk solids that will set after the recipe has baked and cooled. This does not happen with liquid vegetable oil.
When substituting oils follow this guideline:
Substitute solid fats with another solid fat and liquid fat with another liquid fat
Ie: butter for solid vegetable shortening or Canola oil for liquid vegetable shortening
Keep in mind a solid fat in a recipe will behave differently than a liquid one.
Let’s Celebrate Accomplishments
Glamorous Wedding Cakes Class Next session: May 11, 12, 13 2013
Cake Basics Next Session: March 09, 2013
Golden Spatula Award December 2012
Golden Spatula award recipient Natasha Munro
Natasha has been doing some amazing work. I am honored to have been even a small part of her caking experience. Keep up the good work Natasha! I am looking forward to seeing more of your amazing works of art.
How do I qualify to be the next recipient of
The Golden Spatula Award?
It’s really quite simple.
All you have to do is send in pictures of your work. I love to see and share pictures of my former and current student’s works. The next award will be presented in June 2013 so you have plenty of time to bake, decorate and snap!
Send those pictures to:
post them on my Facebook page: http://www.facebook.com/LesiCakes
I look forward to seeing you in class. Until then,