NY Cake Academy Blog - Lisa Mansour

noreply@blogger.com (NY Cake Academy) — Wed, 01 Jul 2015 16:07:00 +0000

Cake Tutorial - Cake Central

http://www.cakecentral.com/tutorial/61653/crocodile-cake-board-tutorial

Passover / Easter Wishes

noreply@blogger.com (NY Cake Academy) — Sat, 04 Apr 2015 20:29:00 +0000

Spring Cookies

noreply@blogger.com (NY Cake Academy) — Fri, 27 Mar 2015 18:26:00 +0000

To register

www.nycakeacademy.com

Chocolate Easter Egg Class

noreply@blogger.com (NY Cake Academy) — Fri, 27 Mar 2015 18:24:00 +0000

To register go to
www.nycakeacademy.com

March newsletter

noreply@blogger.com (NY Cake Academy) — Fri, 06 Mar 2015 15:33:00 +0000

CONTENTS

LISA'S TIPS AND TRICKS

SALES OF THE WEEK

BAKER OF THE WEEK

RECIPE OF THE WEEK

COUPONS

Happy St. Patrick's Day

How to size up your cake

We are always asked how much would this cake feed or how much fondant would cover this size cake. So we are going to tackle these questions in this newsletter.

Some cake artist price their cakes based on how many people the cake needs to feed, while some charge by the pound. Wedding cakes tend to be charged by the per person technique, so one should know the size of a slice of cake and how much you can get from one size.

A typical wedding cake slice is 2in x 1in. A party slice could be 2in x 2in.

Here is a sample chart: (based on wedding size)

Now for the fondant. How much fondant should you use? That depends on high your cake is as well. Here is an example of a chart that can be used to measure fondant:

Of course the perfect cake is baked in the perfect cake pan, ex. FAT DADDIOS. This is just a start. Hope this helps in making and decorating your next big project.

Cake Style	Cake Size	Amount of Fondant
Round approx 4 in. high	5"	14 oz. / 400 g
	6"	18 oz. / 510 g
	8"	24 oz. / 680 g
	10"	36 oz. / 1021 g
	12"	48 oz. / 1361 g
	14"	72 oz. / 2041 g
	16"	108 oz. / 3062 g
	18"	140 oz. / 3969 g
Round approx 3 in. high	5"	14 oz. / 400 g
	6"	12 oz. / 340 g
	8"	18 oz. / 510 g
	10"	24 oz. / 680 g
	12"	36 oz. / 1021 g
	14"	48 oz. / 1361 g
	16"	72 oz. / 2041 g
	18"	108 oz. / 3062 g

Baker / Decorator of the Week

Silvia Caballero

Cake Artist

I studied the career to become a chef and got a degree in Haute Cuisine. I started to run my own business and did catering for small groups. Later I decided to do a specilization in pastry. By that time my clients started asking me to make decorated cakes of which I had no idea! Little by little I became acquainted with all the different techniques, materials and tools needed to do such cakes.

But I can say I´m a self-taught cake designer. I discovered a passion in what I do. Nowadays my business is based mostly on doing decorated cakes and sweet tables. It´s been about 6 years since I started with cake decorating. I really love design and try to learn as much as I can everyday. I also took some classes on my trips abroad.

I like to work in a peaceful environment especially when I have to decorate. I do my own baking of course, so everything tastes fresh as well as home-made.

Lately I found out that my favourite style is of cake is romantic, vintage. I love making flowers and working with light colours. This can be used for many occassions. I always try to imprint my own style and show my clients what I could do and design for their special event. I don´t like to repeat designs though sometimes clients ask me to do it. But I never copy the work of other colleagues.

To be considered for baker/decorator of the week please send your information and pictures of your cakes using the Lisa Mansour / NY Cake line to:

Margarita - margarita.nycake@gmail.com

Lisa Mansour

Tips and Tricks - How to apply an Edible Photo onto a cake.

Adapted from Decopac

Removing PhotoCake Images from their Backer / Then Apply

Use the edge of your counter or table as an easy way to remove the image from the backing paper. Another trick is to put your image in the freezer for a few minutes.

After the cake has been iced with buttercream you can apply the photo. If you are applying onto fondant, first dampen the fondant, do not over wet the fondant. Then apply the photo on to the fondant. You can also brush on piping gel first onto the fondant then apply the photo.

Now offering Edible Photos. To Inquire please email to ediblenycake@gmail.com. Photo will be available for next business day, Mon - Fri.

Recipe of the week

Irish Tea Cakes

Adapted from All Recipes

Original recipe makes 1 9-inch round cake

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

2 teaspoons baking powder 1/2 teaspoon salt

1/2 cup milk

1/4 cup confectioners' sugar for dusting

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

Sales of the week

Was $7.99

Now $6.99

NY CAKE Show 2015

noreply@blogger.com (NY Cake Academy) — Tue, 24 Feb 2015 16:44:00 +0000

NY Cake Newsletter

noreply@blogger.com (NY Cake Academy) — Thu, 19 Feb 2015 19:18:00 +0000

Contents

LISA'S TIPS AND TRICKS

SALES OF THE WEEK

BAKER OF THE WEEK

RECIPE OF THE WEEK

COUPONS

How To Make Cake Pops

Supplies needed -

- Cake mix or home made cake

- Frosting

- Silicone

- Lollipops Sticks or paper straws

- Cake pop stand or styrofoam

Bake your cake according to the directions on box or your own recipe. Let cool completely. Once cooled get ready to destroy. Cut off the sides of the cake to rid of the hard edges. Crumble the rest of the cake either with your hand or mixer, whichever is better. Helpful hint - use a food processor or mixer for a finer crumble. Once cake is crumbled add 1/3 to 1/2 cup of icing. Start with small amounts then add more frosting as needed. Mix in the frosting and cake until the dough forms and the cake is not sticking to the sides of the mixer. Then use a ice cream scoop or coffee scoop to portion out the size. Roll the mixture in the palm of your hand to make a ball. Set the ball on parchment paper, put in refrigerator for a few hours or freezer for 15 to 20 minutes. Once you remove them from the cold let them sit for a few minutes. Work in small amounts of the cake balls.

Melt your chocolate in the microwave or on the double boiler. Do not over melt or the chocolate will become lumpy. If chocolate is too thick you can add vegetable oil for thinning. Dip the end of the lollipop stick into the melted chocolate then half way into the ball. Place back into the fridge to chill for dipping. Remove once all the sticks are in. Dip each chilled cake pop straight down into the melted coating covering the entire the cake ball. Remove the cake ball by pulling them straight up, then tilt to the side, tapping gently to remove the excess chocolate. Helpful Hint - use a narrow bowl or tupperware best for coating. Set your cake pops in a stand or styrofoam block until the coating has hardened, or decorate while chocolate is still wet.

Baker / Decorator of the Week

Juliet K. Galea

Cake Artist

The Kitchen Next Door

https://www.facebook.com/kndny

kitchennextdoor@gmail.com

Last year I entered my first contest ever and won first place in my devision using a NY Cake Stiletto Kit at the NY Cake Show 2014. I've never made a Stiletto Sugar Shoe before that day. With the help of the NY Cake Stiletto Kit, it was so easy! I also used weave like pattern matt and glitter all available at NY Cake Store. It's the most fabulous one stop shop in NYC! Love them.

I encourage anyone to join the fun of the NY Cake Show 2015. Even if you've never competed, just do it! Go to the NY Cake Store to get inspired with an idea or take a class! I've met so many wonderful "sweet friends" and we exchanged ideas and not to mention the wonderful classes and demonstrations being offered that day! Hope to see you there!

How did I get into cake decorating?

I've been holiday baking with my mom since I was little girl. Now, everyday is a holiday!

How long have I been doing cakes?

I always did cookies but the cakes and sugar figurines started in 2010.

Anything else you like to do while working on cakes?

I love listening to music and singing really loud, especially when I'm decorating.

Do I have a style or Specialty?

My specialty is pleasing my clients beyond their expectations. I don't have a style other than I love details!!!

To be considered for baker/decorator of the week please send your information and pictures of your cakes using the Lisa Mansour / NY Cake line to:

Margarita - margarita.nycake@gmail.com

Lisa Mansour

Tips and Tricks - How to paint on chocolates

When painting on chocolates there are of course different ways of doing so. If you

need to paint a whole mold or cake pop, you can do so with lustre dust dry. If you want a more metallic wet look I would recommend using alcohol (since it evaporates) and mix it with color of choice until a paste consistency. One can use almond or lemon extract but it may leave the taste of the extract on the chocolates. Take a brush and paint on the chocolate. If you wanta finer detail on the chocolate, use a thinner tip brush using this method.

If using a mold for the chocolates, you can paint inside the mold, let dry a bit, then add the chocolate for molding. Place in freezer to mold, remove from freezer and pop out of the mold. The chocolates will have the same pattern painted on the mold.

Recipe of the week - in honor of Chinese New Year

Egg Custard Tart

Egg custard baked into single-serving tart shells reached Hong Kong by way of Macau, the nearby Portuguese colony. Hong Kong bakers transformed the creamy pastel de nata into the dense dan tat by upping the egg yolks and lowering the dairy and sugar.

Ingredients

For the Crust:

11 tablespoons (5 1/2 ounces) unsalted butter, softened

1/2 cup (3 1/2 ounces) granulated sugar

1/2 teaspoon salt

1 large egg

1 1/2 cups (7 1/2 ounces) all purpose flour

For the Custard:

1/2 cup (3 1/2 ounces) granulated sugar

1/2 teaspoon cornstarch

1/8 teaspoon salt

3/4 cup milk

2/3 cup heavy cream

8 large yolks

1 teaspoon vanilla extract

Adjust oven rack to lower-middle position, place baking stone or sheet pan on rack, and heat oven to 375°. Lightly grease a 12 cup muffin tin. Stir butter, sugar, and salt in a large bowl until combined. Stir in egg, and then flour until completely combined. Divide dough into 16 portions and roll into balls.

Press a dough ball into each cup (muffin pan), pressing dough up sides to about 1/4 inch from top of cup, and maintaining a thickness about 1/8-inch thick. Chill for 30 minutes.

Whisk sugar, cornstarch, and salt in a medium bowl. Whisk in milk, cream, yolks, and vanilla until combined.

Fill each cup with custard to about 1/8-inch from top of crust (don't overfill). Bake until crust is golden and custard is just set, about 20 minutes. Let tarts cool in pan for 15 minutes then carefully transfer to wire rack to cool. Let pan cool, then repeat with remaining dough and custard. Serve room temperature or chilled.

Notes: To remove tarts from pan, run a butter knife along the sides of each tart. Tilt pan and gently slide a small offset spatula beneath the crust to release.

HAPPY NEW YEAR - 2015 SHEEP

Sales of the Week

Mini Cake pop Pan

Was $12.99 Now $8.99

Cake Pop Asst Shapes

Was $15.99 Now $11.99

Standard Cake Pop Pan

Was $15.99 Now $9.99

Roses Heavenly Cakes Book

Was $39.99 Now $19.99

Fat Daddios16x2 in Square Pans

Was $25.00 Now $12.50

Fat Daddios 16x3 in Square Pans

Was $28.00 Now $14.00

Fat Daddios 12x16x2 in Square Pans

Now $10.50

noreply@blogger.com (NY Cake Academy) — Mon, 09 Feb 2015 19:12:00 +0000

IT'S THAT TIME FOR THE SHOW. Come and join us in showing off your skills, or just come for viewing the cakes.

noreply@blogger.com (NY Cake Academy) — Fri, 23 Jan 2015 21:21:00 +0000

I AM HONORED TO BE FEATURED IN CAKE DESIGN MAGAZINE - FRANCE

noreply@blogger.com (NY Cake Academy) — Fri, 16 Jan 2015 18:18:00 +0000

Come and meet the incredibly talented Patti Paige and support her book. Event will be held at NY Cake & Baking, 56 W 22 St

noreply@blogger.com (NY Cake Academy) — Thu, 08 Jan 2015 18:23:00 +0000

I want to thank a very special person for doing a small interview and including me in her blog.

http://www.creatucake.com/2015/01/lisa-mansour.html

Here is the link to her blog, hope you enjoy.

noreply@blogger.com (NY Cake Academy) — Wed, 07 Jan 2015 17:49:00 +0000

Hello everyone, hope all had a wonderful New Years. NY Cake will be sending out a Newsletter with information, coupons, and featuring baker/decorator of the week, Products used must be Lisa Mansour NY Cake line. So if you would like to be featured in the newsletter please email pictures of your work (3), a picture of you if you would like, Facebook, instagram information, website. We will choose someone to be featured periodically. Please send information to Margarita.nycake@gmail.com

Valentines Day Chocolate Class

noreply@blogger.com (NY Cake Academy) — Fri, 02 Jan 2015 17:27:00 +0000

the date has been changed to Feb 12th

Learn how to make some sweets for your sweet.

Classes offered.

noreply@blogger.com (NY Cake Academy) — Fri, 02 Jan 2015 16:52:00 +0000

noreply@blogger.com (NY Cake Academy) — Fri, 02 Jan 2015 16:09:00 +0000

Pictures from our Wilton 4 - Advance Gumpaste class.

To enroll in this class please go to www.nycakeacademy.com

noreply@blogger.com (NY Cake Academy) — Tue, 30 Dec 2014 15:48:00 +0000

Wishing everyone a Prosperous and Happy New Year!

noreply@blogger.com (NY Cake Academy) — Tue, 23 Dec 2014 20:23:00 +0000

Tutorial for Wedding Cake in Edible Artist Network Magazine

LIDED BOX:

1. Clean seams on Styrofoam and prepare dummies by filling in any holes or uneven spots with royal icing or spackle. Let dry completely and if necessary sand any rough spot with a fine grade sand paper.

2. Using a Styrofoam Cutter (or bread knife), slice 1”off the top of the rounded dummy creating the lid, thus leaving 3” for the bottom of the box (Make sure the rounded edge is up when you cut the dummy).

3. Apply piping gel to the 3” piece of Styrofoam and cover with ¼” thick fondant.

4. Immediately, emboss the 3” layer with the Quatrefoil Cutter while fondant is still fresh to prevent cracking. Set aside.

5. Apply piping gel to the 1” piece of Styrofoam and cover (top and bottom) with fondant creating the lid.

6. Dust both the lid (both top and bottom) and the bottom of vessel with pearl dust.

7. Using a ball tool press into the center of the Quatrefoil shape creating a small indentation. Secure sugar pearls in indentation (as shown below) with edible glue.

8. Using royal icing, glue the white decorative trim around the base of the 3” box. Place gold decorative ribbon around 1” lid edge and secure with royal icing.

9. Push gumpaste into clasp mold and paint gold. Attach to center of gold decorative ribbon on the lid.

10. Arrange pre-made flowers, leaves, and berries on the top of the 3” tier. Once arranged, secure the lid on top.

11. Push fondant in Fashion Rose Mold. Dust with pearl luster and gold highlighter dust and secure to top of lid with edible glue.

GATHERING FOR PEDESTAL SPACER:

1. Roll out fondant and emboss with Swirl Impression Mat. Brush a thin layer of piping gel onto pedestal spacer and cover pedestal spacer with embossed fondant.

2. Using a mix of 50/50 Gumpaste/ Fondant, run the 50/50 mix through your pasta machine on setting #4 (or about 1/8” thick).

3. Measure circumference of pedestal spacer and divide into equal sections.

4. Create ruching using dowels (as shown below) gather 50/50 paste.

5. Measure your 50/50 paste to fit each section once gathered.

6. Using a small paint brush use edible glue to attach the first section of gathered panel in place.

7. Repeat steps 5 and 6 until every section of the pedestal spacer has symmetrical panels.

8. Brush entire tier with pearl dust.

9. To create the rope, run a small amount of fondant through greased clay gun (with the small hole disk inserted at tip) to produce thin cord approximately 24” long.

10. Cut cord in half and lay both cords side by side. Using a twisting motion, wind two cords together to create a rope.

11. Cut resulting rope into equal sections and apply in middle of gathered drapes as shown below.

12. Repeat above procedure until all gathered drapes have centered rope. Paint rope with gold highlighter dust.

13. Create the tassels by using “hair” disk insert in clay gun. Run a small amount of fondant through the clay gun producing hair/thread affect.

14. Measure desired length of desired tassel and using an xacto knife, cut to size.

15. Cut small 1”x1/4” piece of fondant and place threads from step 13 onto it.

16. Wrap small fondant piece around threads to produce your finished tassel. Glue in position (use tweezers to handle tassel) as shown below.

17. Use 4-piece rose mold to create roses for border of gathered pedestal spacers.

JEWELED GARLAND TIERS:

1. Roll out gumpaste on #4 setting on pasta machine.

2. Measure circumference of pedestal spacer and divide into equal sections.

3. Use “Tiffany Cutter Style A” to cut out various pieces.

4. Use a small skewer to “roll” the bottom of tiffany cutter shape and secure into place using edible glue.

5. Place gumpaste into Pendant Lace Mold. Unmold and paint with gold luster dust. Pendant Lace detail will alternate with the “tiffany cutter” curl detail.

6. Create small roses using the 4-rose mold and glue in position with edible glue.

7. Using your fingers, create tear drops by rolling gumpaste between thumb and forefinger. Place teardrops below roses and secure with edible glue as shown below.

8. Dust entire tier with pearl luster dust. Secure white decorative ribbon on bottom of tier with royal icing.

PEARL & RIBBON BORDER:

1. Cover tier with fondant and measure circumference. Divide into equal sections.

2. To create pearl garland, press gumpaste into pearl mold. Remove from mold and put in place onto cake with edible glue.

3. Create jeweled bow detail but pressing gumpaste into mold. Remove from mold and dust with pearl luster and highlight with gold luster.

4. Dust entire tier with pearl luster dust. Secure white decorative ribbon on bottom of tier with royal icing.

ART DECO BORDER:

1. Cover tier with fondant. Place gumpaste in Art Deco mold and highlight detail with gold luster dust. Secure in place with edible glue.

2. Paint detailing with Gold Highlighter mixed lemon extract (creating an edible gold paint).

ROUCHED CAKE DRUM:

1. Begin by attaching the ½” fingerboard to the cake drum using a hot glue gun. Make sure that the fingerboard is attached securely.

2. Create a 30/70 mix of gumpaste/fondant. Run paste through pasta machine on setting #3 (or roll out fondant 1/8” thick). Create ruching, using dowels.

3. Attach ruching to cake drum using edible glue. Continue making ruching until the entire circumference of the cake drum is covered.

TIPS AND HELPFUL HINTS:

COVERING TIERS:

1. Brush piping gel on Styrofoam Dummy before covering with fondant in order for fondant to attach firmly to tier.

2. Make sure you knead fondant thoroughly until soft and pliable before rolling out.

3. Dust your work surface slightly with cornstarch to prevent sticking.

4. Roll out fondant and immediately cover dummy to prevent cracking.

5. Smooth fondant with fondant smoother to prevent any uneven surfaces or bubbles.

*Keep in mind tiers that need to be embossed need to be coved and embossed immediately.

USING MOLDS:

1. Dust molds with cornstarch using a pastry brush (or apply a small amount of Crisco) to prevent sticking.

2. Always knead fondant/gumpaste until soft and pliable and insert smooth side into mold.

3. Use an off-set spatula to remove excess fondant from mold.

4. Unmold onto clean work surface.

*If the mold is detailed or deep, place mold in the freezer for 3-5 minutes prior to unmolding to ensure the shape comes out clean and isn’t distorted during unmolding.

noreply@blogger.com (NY Cake Academy) — Tue, 23 Dec 2014 19:34:00 +0000

Meeting of the Minds

Look who I ran in to???

November 25, 2014 by RWT

The lovely Lisa Mansour New York Cake Academy. It’s that time of year to start purchasing my holiday cookie needs and I ran over to her store for a few cookie baking things.

Of course chatting all things cake, she shared with me that she took home Best in Show for her cake at the annual Societe Culinaire Philanthropique at the Javitz Center in New York City. Believe me it was well deserved!!!!

noreply@blogger.com (NY Cake Academy) — Tue, 23 Dec 2014 19:29:00 +0000

Wishing everyone a wonderful holiday.

JANUARY 2014 NY Cake Club Newsletter

noreply@blogger.com (NY Cake Academy) — Tue, 28 Jan 2014 19:34:00 +0000

HAPPY NEW YEAR

NY CAKE CLUB
MEMBERS!

We would like to wish you a very Happy New Year and a prosperous 2014! We have a lot of exciting things planned for our NY Cake Club Members in the coming year. Look for another "NY Cake Club Members Only" event this Spring as well as the 2nd Annual NY Cake Show in May and of course the latest products and classes listed in the newsletter each month.

As always we want to hear from you: what your interests are and what topics, questions or trouble areas you'd like us to cover in the newsletter.

* Please submit any comments, suggestion, or topics you'd like covered to nycake1@yahoo.com.

New Products for

Valentine's day!

We strive to bring you the latest merchandise available in the cake decorating world. Here are a few items we've just added to our shelves. Get them while they last!

____________________________________________

1. First up we have a variety of Wilton baking pans and cups for all of your sweet creations! Whether you want to bake your love an amazing surprise cake or make cupcakes with your kids, we've got what you need!

____________________________________________

2. Next is our lovely selection of Valentine's Day sprinkles! Anyone who has ever been in NY Cake knows that our selection of sprinkles and sugars is like a wonderland for any cake decorator or cake enthusiast.

____________________________________________

3. Most bakers have fallen in love with (or a tleast heard of) the amazing Rose Levy Beranbaum, author of the Cake Bible. You know her recipes and books, now check out Rose's all-in-one double boiler for both melting chocolate and for use with savory items.

____________________________________________

4. Looking for some molds to add amazing detail to your cakes, cupcakes and cake pops? Look no further! Use our silicone molds to create amazing details for any sweet lover. *For use with fondant, gumpaste, marzipan, isomalt or chocolate.

Who doesn't love to #Hashtag?!

We are jumping on the bandwagon

(like most of America)

& have gone
#hashtag #crazy!

Will you join in?

We are dying to see what our NY Cake Club Members are making! Start using the hashtag #NYCakeClub with your Instagram photos and show off what you've been baking!
We can't wait to see your sugar and baking creations!

BAKING TIP

OF THE MONTH

Garnishing with Chocolate!

Wow your friends and family with these quick creative ways to add chocolate accents to any dessert!

Shards:

How to:

Use a chef's knife to cut 1/8" shards from a block of cold chocolate. Using cold chocolate will allow the chocolate to naturally break apart as you cut.

Tool Used:

Sharp Chef Knife

Decorating Tip:

Pat onto side of cake or sprinkle on top of cupcake.

_____________________

Curls:

How to:

Use a peeler with room temperature milk chocolate. For longer curls, peel from a larger block of chocolate using a long fluid motion.

Tool Used:

Vegetable Peeler

Decorating Tip:

Use atop cupcakes or chocolate mousse

_____________________

Ribbons:

How to:

Use a ribbon grater to grate room temperature chocolate. Grate directly over dessert or onto a piece of parchment as touching the chocolate after it has been grated will cause it to melt.

Tool Used:

Ribbon Grater

Decorating Tip:

Use on top of pudding or ice cream

_____________________

Dust:

How to:

Use chilled chocolate and a fine grater to create a dusting of chocolate. Work directly over dessert or onto parchment and chill before transferring to dessert.

Tool Used:

Fine Grater

Decorating Tip:

Sprinkle on tiramisu or to garnish whipped cream

SIMPLE TRUFFLES!

Ingredients

-12 oz bittersweet chocolate, chopped

-1 tsp vanilla extract

-1/3 cup heavy cream

Directions:

1. In a medium saucepan, combine chopped chocolate and cream and heat over medium heat.

2. Heat stirring frequently, until chocolate is melted and mixture is smooth.

3. Remove from heat and whisk in any flavoring (liquor etc). Pour into a small dish and refrigerate until set, but not hard (approx 1.5-2 hours).

4. Use a spoon to scoop small balls or truffle filling. Coat with chopped nuts or roll in coco powder.

5. Enjoy!

	HOW DO I USE...? PETAL DUST, LUSTER/PEARL DUST, & DISCO DUST

DECEMBER 2013 NY Cake Club Newsletter

noreply@blogger.com (NY Cake Academy) — Tue, 28 Jan 2014 19:31:00 +0000

NY CAKE CLUB's

First Members Only Event!

As a thank you to our cake club members, come join us for a free demo from Lisa Mansour and an afternoon with fellow baking enthusiasts. Lisa will demonstrate how to use Marina Sousa's cutters to create gorgeous holiday cookies.

RECIPE EXCHANGE:

NY Cake Club will also be hosting an optional recipe exchange. If you would like to participate if the recipe exchange please bring 12 copies of your favorite holiday recipe to share. Participating in the exchange is a great way to expand your recipe collection with tried and true recipes!

Members must present NY Cake Club Membership Card to enter event.

RVSP to nycake1@yahoo.com by December 7th

WHEN?

Saturday

December 14th

2pm-4pm

WHERE?

NY CAKE
56 W 22nd STREET
NY, NY10010
212.675.2253

Please submit any comments, suggestion, or topics you'd like covered to nycake1@yahoo.com.

We are proud to announce the December Issue of Bon Appetit Magazine features gorgeous hand- painted sugar cookies by using luster and petal dusts from NY Cake.

Try creating your own edible pieces of Artwork with the Bon Appetit Sugar Cookie Recipe!

ULTIMATE SUGAR COOKIE

*3/4 tsp. kosher salt
*1/2 tsp baking powder
*3 cups all-purpose flour (plus more for rolling)
*1 1/4 cups (2 1/2 sticks) chilled unsalted butter
cut into 1/2 inch pieces
*1 cup sugar
*1 large egg
*1 large egg yolk
*1 tsp vanilla extract

1) Place racks in lower and upper thirds of oven; preheat to 325 degrees.

2) Whisk salt, baking powder, and 3 cups flour in a small bowl.

3) Using electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes.

4) Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine.

5) Reduce speed to low and gradually add dry ingredients; mix just to combine.

6) Form dough into two 3/4 inch disk; wrap in plastic. Chill at least 2 hours.

7) Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes.

8) Roll out on a lightly floured sheet of parchment paper until about 1/4 inch thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm).

9) Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.

10) Bake cookies, rotating baking sheets halfway through, until edges are golden, 12-16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough. Decorate cooled cookies as desired.

Make Ahead: Cookie dough can be made 1 month ahead. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze. Makes 2-3 dozen, depending on size.

FOR MORE INFORMATION CHECK OUT THE DECEMBER 2013 ISSUE OF BON APPETIT MAGAZINE.

How'd you do that?

DECEMBER

Edition
___________________________________

Create your own stunning Snowflake Cake

can be easy as 1.2.3!

1. Dust your work surface and snowflake plungers with cornstarch to prevent fondant from sticking.

2. Roll out fondant and use plunger to cut out snowflakes.

*pro-tip: wiggle cutter first to cut shape and then press down on plunger to emboss details.

3. Use piping gel to glue snowflake onto cake.

Snowflake Plunger
Silver Dragees
Sugar Pearls
Super Pearl Luster Dust

_____________________________________

Christmas Border Impression Mat

1. Roll out fondant.

2. Cover cake with fondant.

3. Press impression mat onto cake to add a detailed border to your cake.

4. Use royal frosting or luster dust to add detail to your cake

Christmas Impression Mat

Check out our latest posting in In Style Magazine on how to create beautiful and elegant Gilded Tortes with NY Cake's gold luster dusts.

sparkle gold luster dust

BAKING TIP

OF THE MONTH

TO TRUST OR
NOT TO TRUST
YOUR OVEN

...That is the question!

We've all been there! You follow your recipe perfectly, you set your oven to the correct temperature, you bake for the correct amount of time and your cookies are burnt or your turkey is overcooked and dry.

Long story short, sometimes you do everything right and it still turns out wrong!

Here are a few helpful hints to help see your oven behaves itself!

1) GET YOURSELF AN OVER THERMOMETER!

It is really worth the money to get a thermometer and be able to tell if you oven is underheating or overheating compared to the what you set the dial at.

2) ROTATE, ROTATE, ROTATE!

Nobody's perfect and neither is your oven. It has hot spots and cool spots. The only way to ensure that your items bake evenly is to turn your items and rotate between lower and upper shelves.

3) DON'T TRUST YOUR TIMER!

Okay that's not entirely true... rather don't trust the time your recipe says to bake. Check your items often and trust your instincts. If your pie looks done, it probably is.

featured

DECEMBER CLASSES

Cake Pop
Decorating Classes

with Fabiola Scarbrough

Learn how to make cake pops from Fabiola Scarbrough, owner of Fabipops-a gourmet cake pop shop located in Brooklyn, NY!

In this two-hour class learn how to make cake pop like the pros. Each student will leave with 6 custom cake pops and the skills to recreate them again at home. Don't miss out as this is a limited time only class.

*All supplies included

WHEN? December 6, 13 and 14 11AM-1PM

WHERE? NY CAKE 56 W 22nd STREET NY, NY

Click HERE for more information

_____________________________________________

Holiday Celebration Cake Class

with Joelle Mahoney

Join Joelle Mahoney for a fun filled class focused on a making a gorgeous cake you will be proud to take to any celebration!

In this class each student will cover their cake dummies and cake drums with fondant. They will learn proper usage of plunger cutters as well as silicone molds, the "interlocking" technique to produce a 3-D affect in sugar work, measuring and layout of garland, and design and balance of finished piece

WHEN? December 16 10AM-6PM

WHERE? NY CAKE 56 W 22nd STREET NY, NY

Click HERE for more information

_________________________________________

Pulled Sugar Poinsettias Class

with Chef Kathryn Gordon

Join Chef Kathryn Gordon for a special introduction into sugar work! During this hands-on demo, Chef Kathryn will take you through the process and theory of working with sugar. Techniques for cooking sugar will be demonstrated as well as how to pull flower petals and leaves (using silicone molds).

By the end of this hands-on demo you will learn the skills of how to pull petals and leaves in order to create your own special sugar flower to top your holiday cake or adorn your table as a centerpiece.

WHEN? December 19 1PM-3:30PM

WHERE? NY CAKE 56 W 22nd STREET NY, NY

Click HERE for more information

For more information all all classes and to register

visit www.nycakeacademy.com

Who doesn't love to #Hashtag?!

We are jumping on the bandwagon

(like most of America)

& have gone
#hashtag #crazy!

Will you join in?

We are dying to see what our NY Cake Club Members are making! Start using the hashtag #nycakeclub with your Instagram photos and show off what you've been baking! We can't wait to see your sugar and baking creations!

NOVEMBER 2013 NY Cake Club Newsletter

noreply@blogger.com (NY Cake Academy) — Tue, 28 Jan 2014 19:27:00 +0000

WELCOME

NY Cake Club

Members!

We are so glad you could join us, and we look forward to providing you with lots of information and inspiration to make your life easier, more rewarding and more fun. And if you have any feedback for us, we'd love to hear it.... this is YOUR club, and we aim to make this newsletter an interactive forum, where members can help shape the content.

What does your NY Cake Club Membership get you?

Membership to NY Cake Club through Dec 2014
NY Cake in-store discount of 10%
Access to special NY Cake Club events and demonstrations.
First access to new NY Cake products and classes
And much much more!

In our next newsletter we will be announcing our first exclusive NY Cake Club Member event! Stay Tuned!

Please submit any comments, suggestion, or topics you'd like covered to nycake1@yahoo.com.

NEW PRODUCTS FOR

NOVEMBER

We strive to bring you the latest merchandise available in the cake decorating world. Here are a few items we've just added to our shelves. Get them while they last!

____________________________________

1. First up, we have 3 new flavors of our Chocolate Compounds. Available in 1 1/2 pound bags:

- Butterscotch Chocolate Wafers

- Peanut Butter Chocolate Wafers

and

- Greek Yogurt Chocolate Wafers

They really are all delightful... but the butterscotch especially, is really what dreams are made of :)

_____________________________________

2. Next up is a new product line being carried in NY Cake called Marvelous Molds. These silicone molds are heat safe and come in the most on trend designs and patterns. Love Chevron? We got the molds for you! These molds are so hot, they are flying off our shelves! Who doesn't love a silicone mold that helps make the most on-trend designs beautifully and without headache. Two thumbs up.

____________________________________

3. Our last featured product is the Colette Peters' stainless steel bow/feather cutter set. This set of cutters comes in three different sizes and can be used to create beautiful bows (or feathers) as a great addition to any cake or fondant shoe ;)
___________________________________

Start-to-Finish

We often wonder what will become of the many tools and ingredients customers purchase in our store. Provide inspiration to your fellow cake enthusiasts (and get some bragging rights) by submitting pictures of your finished products made by using supplies available at NY Cake!

Fist up the HIGH HEEL SHOE KIT:

TOOLS USED:

- NY Cake Stiletto High Heel Shoe Kit
- Fondant

FINISHED PRODUCTS:

by Armine Adamyan of Cake by Armine

by Armine Adamyan of Cake by Armine

by Yunita Mowry

by Yunita Mowry

by Yunita Mowry

by Najuma Salfarlie

Keep the submissions coming!!

Each month we'll feature before-and-after pics showing the raw materials and the edible art created from them

Take a pic of the products you used (fondant, molds, cutters, food colors, you name it)

Snap a photo of your finished cake, cupcakes, candy or other creation

Email both to us along with your name, phone number, city and state to nycake1@yahoo.com

How Do I Use...

FLO COAT

Do you make cakes as well as chocolates?

Do you hate having oil based colors and gel paste colors lying around your house?

If so, you definitely want to know about

Americolor Flo Coat!

WHAT IS IT?

Flo-Coat turns water based food coloring into oil based food coloring.

Basically, Flo-Coat makes it possible to use your Gel Food Coloring to color chocolate and sugar without it seizing.

HOW DO I USE IT?

Mix 5 drops of Flo-Coat to 1 drop of your gel paste food coloring. Once the two are mixed you can add it your your favorite chocolate or candy product to create beautiful colors. Simple as that.

WHY BOTHER?

For any baking enthusiast who has used food coloring, they know that it can be cumbersome to own an full set of gel food coloring for batter and icing as well as a set of oil based coloring for chocolate and candy. Flo-Coat eliminates the need for 2 different kinds of food coloring. Just like that, Flo-Coat magically turned water based gel colors into oil based colors. Tada!

Every month we'll de-mystify a product or tool that many people consider intimidating, complicated, or just plain confusing. Feel free to nominate ingredients for future issues by emailing suggestions to nycake1@yahoo.com

BAKING TIP

OF THE MONTH

ROOM TEMPERATURE EGGS AND BUTTER IN A HURRY!

We've all been there! You get off work late and get home after the sun has gone down and still need to bake a cake or pie! Have no fear! Here's a couple helpful hints to cut down on your prep time.

EGGS:

Goal: Get eggs to room temp in a hurry!

How to:

Place cold eggs (in shell) into a bowl of warm water. It will only take a few minutes for your eggs to reach room temperature and it will make all of the difference in your recipe!

BUTTER:

Goal: Get butter soft and room temp (without melting) in a snap!

How to:

Increase the surface area of the butter that is exposed to the room temperature. In order to do so, chop or cut butter into smaller pieces, leaving them on a plate (rather than piled in the bowl). Your butter should reach optimal creaming temperature in no time!

Nielsen-Massey

Chewy Macadamia Nut Cookies

Makes:3 dozen cookies

INGREDIENTS:

- 3/4 cup (1.5 sticks) butter, softened

- 2 cups firmly packed dark brown sugar

- 1 teaspoon

Nielsen-Massey Madagascar Bourbon Pure Vanilla

- 2 eggs
- 3 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1 cup chopped macadamia nuts

DIRECTIONS:

1. Cream the butter, brown sugar and Vanilla Powder in a mixing bowl using a electric mixer on a medium speed until fluffy.

2. Add the eggs one at a time, mixing after each addition.

3. Add the flour, baking soda, salt, cream of tartar and cinnamon and mix well.

4. Stir in macadamia nuts. Chill for 2 hours.

5. Preheat oven to 350 degrees F.

6. Coat an insulated cookie sheet with non-stick spray. Shape the dough into 1-inch balls and place on the prepared cookie sheet.

7. Bake for 15-18 minutes or until golden brown. Cool on wire rack.

*Top with Fall Decorettes for a festive Fall treat!

For more information and recipes visit:

Nielson-Massey Recipes

Who doesn't love to #Hashtag?!

We are jumping on the bandwagon

(like most of America)

& have gone
#hashtag #crazy!

Will you join in?

OCTOBER 2013 NY Cake Club Newsletter

noreply@blogger.com (NY Cake Academy) — Tue, 28 Jan 2014 19:22:00 +0000

Are you an Official

Cake Club Member?

This is the last month to receive the

NY Cake Club Newsletter without paying the yearly dues.

Don't miss out!

What does the $20 NY Cake Club Membership get you?

Membership to NY Cake Club through Dec 2014
NY Cake in-store discount of 10%
Access to special NY Cake Club events and demonstrations.
First access to new NY Cake products and classes
And much much more!

This is YOUR club and we want to make it great for this amazing community of cake enthusiasts! We're so glad you could join us, and we look forward to providing you with lots of information and inspiration to make your cake adventures easier, more rewarding and more fun. And if you have any feedback for us, we'd love to hear it.... this is YOUR club, and we aim to make this newsletter an interactive forum, where members can help shape the content.

Please submit any comments, suggestion, or topics you'd like covered to nycakeclub@yahoo.com.

featured

HOW-TO VIDEOS

Ever wonder how to create beautiful fondant high heel shoes with ease?

Watch award wining cake-decorator and instructor Lisa Mansour demonstrate how to use her Stiletto High Heel Shoe Kit to create stunning fondant shoes. A must watch video!

Fondant High Heel Shoe Demo

Halloween is right around the corner! Watch this video for some tips and tricks to making perfect Halloween Treats for any Halloween party or get-together!

Halloween Decorating With Fondant & Chocolate

For more videos subscribe to the
Lisa Mansour Channel here

FALL IS HERE!
Try Sandra Lee's

Pumpkin Sweet Potato Pie Recipe

Makes: 8 servings

- 1 (9-inch) frozen unbaked deep pastry shell, thawed

INGREDIENTS:

PUMPKIN CREAM CHEESE LAYER:

- 1 package (8 oz) cream cheese, softened

- 1/4 cup sugar

- 1/4 cup canned solid-packed pumpkin

- 1 egg

- 1 teaspoon imitation maple flavoring

- 1 teaspoon SILVER CLOUD pumpkin pie spice

SWEET POTATO LAYER:

- 1 can (15 oz) cut sweet potatoes

- 2 teaspoons vanilla extract

- 1 can (14oz) sweetened condensed milk

- 2 eggs

- 2 teaspoons ground cinnamon

- 1 teaspoon SILVER CLOUD pumpkin pie spice

- Frozen whipped dessert topping, thawed (optional)

DIRECTIONS:

1. Preheat oven to 375 degrees F. Line a baking sheet with foil.

2. Prick the bottom of the pastry shell with a fork; place on prepared baking sheet. Bake for 10-20 minutes or until golden brown. Transfer to a wire rack; cool completely.

3. Reduce oven temperature to 325 degrees F.

4. For pumpkin cream cheese layer, in a small mixing bowl, beat cream cheese and sugar with an electric mixer on medium until creamy. Add pumpkin, 1 egg, maple extract, and 1 teaspoon SILVER CLOUD pumpkin pie spice; beat until smooth. Spoon cream cheese mixture into cooled pastry shell. Spread mixture on the bottom and up the side of the pastry shell; set aside.

5. For sweet potato layer, in a large mixing bowl, beat sweet potato and vanilla extract with electric mixer on low until smooth. Add sweetened condensed milk, 2 eggs, the cinnamon, and 1 teaspoon SILVER CLOUD pumpkin pie spice; beat until smooth. Pour over cream cheese layer to fill pastry shell.

6. Bake for 1hour to 1 hour 15 minutes or until set in center. Cool on wire rack. Cover and chill within 2 hours. If desired, serve with whipped topping.

Recipe adapted from Sandra Lee's Semi-Homemade.

See her full recipe here

New Products for

HALLOWEEN!!

We strive to bring you the latest merchandise available in the cake decorating world. Here are a few items we've just added to our shelves. Get them while they last!

____________________________________

1. First up is our new 3-D Wilton Skeleton and skull cake pans! Whether you are making a Dia De Los Muertos cake, a spooky zombie cake or a Frankenstein cake, these pans will add pazazz to any party!

_____________________________________

2. Next is our lovely selection of Halloween and Fall Sprinkles! Anyone who has ever been in NY Cake knows that our selection of sprinkles and sugars is like a wonderland for any cake decorator or cake enthusiast.

____________________________________

3. Our last featured product are our adorable Wilton Icing decorations. These beauties will look adorable on any cupcake or cake pop!
___________________________________

How Do I Use...?

Paramount Crystals

Paramount Crystals are one of our favorite "tricks of the trade" here at
NY Cake!

DO YOU MAKE:

-Cake Pops?

-Chocolate Strawberries?

-Chocolate Lollipops?

-Chocolate Dipped Pretzels?

-Chocolate Potato Chips?

-Chocolate Dipped Oreos?

If so, you definitely want to know about

Paramount Crystals!

WHAT ARE THEY?

Paramount Crystals are used to aid in the melting of carob, chocolate, chocolate coatings and yogurt coating.

HOW DO I USE IT?

Add 1 tablespoon (per pound of chocolate) to your melted chocolate. Simple as that.

WHY BOTHER?

Paramount crystals are one of the secrets bakers use to make their confections look flawless! The addition of Paramount Crystals helps your chocolate stay smooth and prevents clumping. The other magical aspect of the Paramount Crystals is that they help the chocolate/candy melt stick to the strawberry, cake pop, or whatever you are dipping. Nothing is worse than taking a bite into your favorite treat and having all of the chocolate fall off! The use of Paramount Crystals prevents that from happening!

Who doesn't love to #Hashtag?!

We are jumping on the bandwagon

(like most of America)

& have gone
#hashtag #crazy!

Will you join in?

Start-to-Finish

We often wonder what will become of the many tools and ingredients customers purchase

in our store. Provide inspiration

to your fellow cake enthusiasts (and get some serious bragging rights) by submitting pictures

of your finished products made using supplies available

at NY Cake!

Each month we'll feature before-and-after pics showing the raw materials and the edible art created from them

Take a pic of the products you used (fondant, molds, cutters, food colors, you name it)

Snap a photo of your finished cake, cupcakes, candy or other creation

Email both to us along with your name, phone number, city and state to nycakeclub@yahoo.com

SEPTEMBER 2013 NY Cake Club Newsletter

noreply@blogger.com (NY Cake Academy) — Tue, 28 Jan 2014 19:10:00 +0000

Greetings Cake Enthusiasts!

Welcome to our very first monthly newsletter. We're so glad you could join us, and we look forward to providing you with lots of information and inspiration to make your cake adventures easier, more rewarding and more fun. And if you have any feedback for us, we'd love to hear it....this is YOUR club, and we aim to make this newsletter an interactive forum, where members can help shape the content.

Please submit any comments, suggestion, or topics you'd like covered to nycakeclub@yahoo.com.

How Do I Use...?

Tylose

Tylose is a powdered synthetic gum used to make homemade gumpaste, either from scratch or by adding to fondant to make a gumpaste-like substance. There are many recipes available online for scratch gumpaste (Nicolas Lodge's is a favorite in the cake decorating community), so we'll focus on the simpler process of using Tylose as an additive to achieve various effects.

September Specialty Classes

Gumpaste Flowers 1:

Peonies & Poppies

Date: Monday, September 16th

Time: 11:00am-4pm

Location: NY Cake, 56 W 22nd St, NYC

Cost: $200

Learn to make gorgeous, realistic Peony and Poppy flowers by hand. You'll discover how to create the centers, shape the petals, assemble the flowers and add finishing touches with petal dust. Cutters and veiners included. You will be expected to bring a basic decorator's tool kit, as well as James Rosselle brand gumpaste, as this brand will dry the same day (it is available at NY Cake for purchase).

Building a

Macaron Tower

with
Chef Kathryn Gordon

Date: Thursday, September 19th

Time: 1:00pm-3:30pm

Location: NY Cake, 56 W 22nd St, NYC

Cost: $60

Join Chef Kathryn Gordon, author of Les Petits Macarons, Colorful French Confections to Make at Home, to learn how to design a macaron tower. Chef Kathryn will discuss how to lay out the macarons in patterns, and (edible) options for glueing it together.

While you are helping to glue together the tower, Chef Kathryn will explain how to bake macarons. A NY Cake materials list will be provided so you will be able to create your own tower at home with a styrofoam base and fondant covering.

New Products Available

We strive to bring you the latest merchandise available in the cake decorating world. Here are a few items we've just added to our shelves (pictured from left):

1. Geometric plunger fondant cutters in oval, square, and diamond shapes

2. 3D figure molds that make modeling lifelike people out of fondant or gumpaste a snap. Comes in male and female varieties.

3. Paper straws in a multitude of fun colors and patterns that come in two sizes...use as cake pop sticks, cupcake toppers (the longer size comes with coordinating paper flags), or just jazz up your summery drinks

Start-to-Finish

We often wonder what will become of the many tools and ingredients customers purchase

in our store. Provide inspiration

to your fellow cake enthusiasts (and get some serious bragging rights) by submitting pictures

of your finished products made using supplies available

at NY Cake!

Each month we'll feature before-and-after pics showing the raw materials and the edible art created from them

Take a pic of the products you used (fondant, molds, cutters, food colors, you name it)

Snap a photo of your finished cake, cupcakes, candy or other creation

Email both to us along with your name, phone number, city and state to nycakeclub@yahoo.com

Fondant Amounts

Estimating the amount of fondant you need can be tricky...especially if you don't have access to a scale. Use the rules of thumb below and you won't be caught short. The estimates are for 3 to 4" high round tiers.

If covering square cakes, add about 25% to the number:

6" - 1.5 lbs

8" - 2 lbs

9" - 2.5 lbs

10" - 3 lbs

12" - 4 lbs

14" - 5 lbs

To guestimate weights without a scale, a ball of fondant the size of a large fist is about 3/4 of a pound (12 oz), and a golf-ball sized piece is approximately 2 oz.

August's Featured Blogger:

______________

Every month we'll introduce you to a new cake blogger we love.

Have one yourself? Shoot us an email and tell us about it! It could be your turn next month: nycakeclub@yahoo.com

Welcome Susan Carberry!

Join us in welcoming award-winning cake artist Susan Carberry from the Cake Cottage in Murrieta, California!

Susan will be with us September 7th-9th teaching 3 fabulous classes.

September 7th

Topsy Turvey with a Twist!

September 8th

Tea Party!

September 9th

Garden Critters Cake

For more information and to sign up visit:
www.nycakeacademy.com

noreply@blogger.com (NY Cake Academy) — Wed, 13 Feb 2013 18:19:00 +0000

All You Need is Love

Make Valentine's Day special with a chocolate "I love u" heart puzzle, perfect for someone special in your life. Celebrate the day of love and affection the right way !

NY Cake Academy Blog - Lisa Mansour

Passover / Easter Wishes

Spring Cookies

Chocolate Easter Egg Class

March newsletter

NY CAKE Show 2015

NY Cake Newsletter

Valentines Day Chocolate Class

Classes offered.

Look who I ran in to???

JANUARY 2014 NY Cake Club Newsletter

DECEMBER 2013 NY Cake Club Newsletter

NOVEMBER 2013 NY Cake Club Newsletter

OCTOBER 2013 NY Cake Club Newsletter

SEPTEMBER 2013 NY Cake Club Newsletter

All You Need is Love

Happy Valentines Everyone