Have you considered joining a cake decorating guild?
If you decorate, dream of decorating, or just admire the decorating of other cake designers, it probably IS something that you enjoy. It could be a missed opportunity that you previously felt was not practical for you.
You do not have to be a member to attend a meeting. You should just show up and feel it out. See if it is something that you might want to continue doing.
The guild will open you up to new ideas and products. They offer mini tutorials on techniques and new trends. It is a great place to network with like minded individuals each with a unique talent set. It is a place of sharing.
The Canadian Cake Decorator’s Guild (Calgary Chapter) is headed by Sophie Goodman of Spotty Dog Cakes.
The meetings are held once monthly (Sunday evenings 6-8pm) at Waves Coffee House located at 602 17th Ave S.W Calgary
Please go and check out the website. It is a great place to connect, see other designers’ cakes and find out what is happening in the cake decorating community.
I really like to multi-purpose materials. It saves money, extends my cake material so that I can create more.
I turn left over fondant into gumpaste. I know many of you also do this. But did you know that with a few additions, you can turn your left over Royal Icing into a really nice sugar paste. It makes a very durable paste for creating life like flowers like the ones that we create in our 2 Days of Flowers class.
I have created a short video clip to walk you through this very easy process. I hope that you enjoy….the money savings and the paste of course.
Well, I am back from vacation and hard at work once again. We have so many new classes coming up.
My vacation was a very relaxing and rejuvenating time. Lots of fun was had.
There are few things that I love more than meeting new cake friends. So, while I was away, I took a short trip off the beaten path to seek out a fellow cake designer in the area where I vacationed. Her business is named Pasteleria Crisandree. (Pastry Shoppe Crisandree)
Thinking I was going to a shopping plaza to look for her shop, I looked up the address on the internet and jumped in a cab. Having forgotten how spoiled we are in this little area of the world, I did not consider that this wonderful woman does some of her best works from her home. It is a home that she has converted entirely to her passion of cake design. It is also the place where she is raising a lovely little family filled with life and energy.
As it turned out, my cab driver did not know his way around the area very well. The provinces in Mexico are very strict about their cab services. If you are taking a taxi and you leave one province and heading into another, you can only be traveling in one direction. Should you need to go back in the other direction, you need to switch to a taxi designated to the province that you traveled into. If your initial taxi driver is caught with people in his taxi, headed back in the direction of his designated province, he stands to loose his license. This did make the trip a little inconvenient and at some points a bit scarey, but still, very much an adventure.
There I was. I had entered a new province, was forced to leave my taxi in an area that was definitely not tourist oriented. I needed to find and get on a city bus that would take me to another cab stand. This made me a bit nervous, but determination to reach my destination kept me pretty focused.
I gave “Pasteleria Crisandree” a call and was so relieved to be greeted by a very friendly voice. I asked if she spoke English, to which she replied “yes”. Whew! was my only thought. My lack of Spanish skills would have not been good at that point.
We spoke for a length of time. I found out her name was Sandra. She gave me a general idea of where she was located and told me to call her when I had a taxi and she would speak to him directly. I got off my bus, found a cab and gave Sandra another call.
She took the time to speak with my new cab driver, giving him instructions, her phone number in case we got lost and texted him the actual address to help us on our way.
I arrived at Sandra’s home a short time later. She welcomed me as if I were a good friend that she had not seen for a very long time. Sandra stopped her very busy work day to sit and chat with me. We spoke of all types of cake things. Common issues, recipes, techniques, ingredients. There are so many differences in the caking business to where each of us live.
I truly wish that I had more time to spend with her and learn some of her techniques. What I did leave with however is a true appreciation for all my fellow cake friends. Old and new.
We work well with what we have. We have a great passion for our craft. We have an unquenchable hunger for more knowledge, but most of all, we are willing to share and grow as a specialty group called Cake Designers.
Sandra, I want to take this opportunity to thank you for welcoming me into your home, into your business world and into your life. I look forward to many years of being your cake friend. I hope that we can learn from each other and grow in our individual professions. I am grateful to you for the time that you shared with me. I look forward to you visiting me in my home studio. The place where my passion lives.
I challenge you, my other cake friends, to reach out to your peers. If you are traveling, make an adventure and seek out fellow designers. As a group, I have mostly seen accepting, approachable folk that I am pleased to call friends.
We all excel in the sharing of information.
That is my challenge to you. And until we meet again,
This is a three day cake decorating day camp that kids will love. (Age 11-14)
They’ll learn to bake, sculpt, ice and decorate just like the Cake Boss that they are!
[video_lightbox_youtube video_id=”YDnlmlpAaMc” width=”640″ height=”480″ auto_thumb=”1″] At the end of this three day cake decorating day camp, your child will have created his/her own cake masterpiece.
Learn the skills of the pros. Cake Decorating Day Camp for Kids.
Our classes are kept small to promote creativity in a more one on one environment.
All supplies, tools and equipment are supplied for use during class.
Indoor shoes, an apron and a box to take home your work of art is all that is required.
I have had several occasions where the discussion of Red Velvet cake has come up. I have a little something that I would like to share.
Being a mom and grandmom, I prefer to feed healthy nutritious foods to my family. My family loves cake. And Red Velvet is no exception. But most Red Velvet Cake contains so much red food dye.
Cake in my mind is a treat and I would prefer not to put their health in jeopardy if I can help it. That being said, I will repeat myself. Cake is a treat, and I only eat it for breakfast with my grandkids to get even with my own kids.
The following is a direct quote from the FDA website:
“Exposure to food and food components, including AFC [artificial food colors] and preservatives, may be associated with behavioral changes, not necessarily related to hyperactivity, in certain susceptible children with ADHD and other problem behaviors, and possibly in susceptible children from the general population.”
Ok, I don’t know about you but I don’t like the sound of that at all. The amount of red food coloring in your average Red Velvet Cake is ridiculous. Typically 1-2 ounces per recipe. That is 1 or 2 entire large size pots of food gel color. (The large size being 1 oz.)
Now don’t get me wrong, I use my gel colors often but not in such large saturated quantities. I surely do not want to keep any of you away from a perfectly good Red Velvet cuppie or slice. But we can keep it on the natural. We just have to do a little adjustment with the recipe and carry on.
I will share with you my own very fabulous (if I may say so myself) Red Velvet Cake the Natural Way recipe.
It contains beets which have a natural sweetness that lends itself quite nicely to a chocolate cake, as well as that deep red hue that we need to achieve that velvet texture.
Rich, moist and luscious, this cake will leave you wanting just one more piece. Just keep in mind, cake is a treat.
Until next time,
Red Velvet Cake the Natural Way (Recipe)
1 ¼ cup granulated sugar
¾ cup unsalted butter (at room temperature)
3 large eggs
1 ¾ cups flour
¾ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
pinch of salt
1 cup buttermilk
1 tsp white vinegar
2 tsp vanilla extract
2 cups pureed beets
On low speed, cream the sugar and butter until light and fluffy. Add eggs and cream until well combined.
In a separate bowl sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a second bowl combine buttermilk, vinegar, and vanilla. In a food processor, puree to a fine mulch your beet.
Add dry ingredients and buttermilk mixture alternately to butter mixture. Be sure to mix well after each addition. Add the pureed beets to your cake batter and combine well.
Pour batter into prepared cake pans. Tins should not be more than 2/3 to 3/4 full.
Bake for 35 – 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow to cool completely before frosting.