NY CAKETALK

Nycake Featured on Bravo Network

noreply@blogger.com (NY CAKE TALK) — Wed, 14 Dec 2011 18:10:00 +0000

Watch Chef Roble and Co. Season 1 Episode 3: The Vanessa Williams House Party, and see Chef Roble shop for this project and others right here at NY Cake.

noreply@blogger.com (NY CAKE TALK) — Tue, 29 Nov 2011 21:02:00 +0000

New York Cake Academy

(image: courtesy New York Cake Academy)

56 W. 22nd St
212-675-CAKE
nycakeacademy.com
Love giving flowers at the holidays? New York Cake Academy specializes in the fine art of making life-like flowers, beautifully realized in their holiday poinsettia cake class. This is too beautiful to eat. Or maybe not.

noreply@blogger.com (NY CAKE TALK) — Tue, 29 Nov 2011 21:00:00 +0000

NY CAKE & BAKING

We'd like to take this opportunity to spotlight our friends at NY Cake and Baking Distributor because of their 30 years of influence on the New York cake decorating supplies market, which was essentially created by them. Their store was the first of its kind in the region - selling all things cake, for amateurs and professionals alike. Everyone in New York's cake community knows all about this legendary one-stop shop, its cake decorating school . . . and its founder.

NY Cake and Baking is a family-run wholesale and retail store located near Manhattan's Chelsea District. It was founded by Joan Mansour, award-winning cake decorator and instructor, and is currently being managed by Joan's daughter, Lisa. Some call it a 'museum' of cake and baking supplies, offering one of the most comprehensive and abundant collections available.

Lisa was a young girl when her mother, Joan, taught cake decorating classes at their dining room table. Interest quickly grew and Joan used some extra space at the back of her husband's cosmetics store to teach larger classes. In 1989, after Lisa graduated college, she went into business with her mother and they opened a store and school. Hard work and dedication led them to expand to their current 5,000 square foot location in 1994. And just a couple of years ago, another daughter named Jenny opened NY Cake West in Los Angeles, California.

Joan Mansour is a pioneer in the industry and has taught many of the top names in cake decorating today. We applaud her vision and her contribution to cake decorating as an art form.

Visit the NY Cake website for more information.

Send Your Creations!!!

noreply@blogger.com (NY CAKE TALK) — Wed, 22 Jun 2011 14:13:00 +0000

Send us your delicious creations on our new blog. nycake.tumblr.com. Also get new ideas for any celebration by following us.

4th Of July

noreply@blogger.com (NY CAKE TALK) — Mon, 20 Jun 2011 21:19:00 +0000

Even simple cereal treats can soar when you Punch. Cut. Decorate! with colorful Sugar Sheets!™ Edible Decorating Paper. Cut the stars with our easy-to-use punch and star insert; the stripes with the Rotary Cutter.

Ingredients:

Crisped rice cereal treats recipe
Buttercream icing
1 Bright Blue Sugar Sheets Edible Decorating Paper
1 Red Sugar Sheets Edible Decorating Paper
1 White Sugar Sheets Edible Decorating Paper
Piping Gel

Makes:

Treat serves 36.

Tools:

9 x 13 in. Sheet Pan
10 x 14 in. Cake Board
Fanci-Foil Wrap
Knife
Ruler
Rotary Cutter
Brush Set
Single Shape Punch Set
Layered Stars Cutting insert

Instructions:

Prepare cereal treats recipe and press 2 in. deep into lightly greased sheet pan. Let cool.
Using knife, cut treat into an 11 x 7 in. rectangle. Position on foil-wrapped board; cut to 8 x 12 in.
Ice top smooth with buttercream.
Using Rotary Cutter and Blue Sugar Sheet, cut a 3 1/2 x 4 1/4 in. piece for star background. Brush back with Piping Gel and attach to treat.
Using Rotary Cutter and Red Sugar Sheet, cut 7 stripes, 11 x 1/2 in. Cut 6 3/4 in. sections from 4 stripes and attach to right of star background with Piping Gel. Attach 3 full-length stripes below star background with Piping Gel.
Using punch with smallest star cutting insert and white Sugar Sheet, punch 18 3-star sections. Trim off 2 small stars at edges of each section and discard. Attach 18 stars to background in rows of 4 and 3 using Piping Gel.

Father's Day Cake

noreply@blogger.com (NY CAKE TALK) — Mon, 20 Jun 2011 21:07:00 +0000

Dressed to the nines in a fondant shirt and tie, this one-layer cake baked in a 9 x13 Sheet Pan is well-suited for office parties and for celebrating a new job or promotion.

Ingredients:

Red-Red Icing Color
Royal Blue Icing Color
2 pkgs Ready-To-Use White Rolled Fondant

Makes:

Serves 14.

Tools:

9 x 13 in. Sheet Pan
Cake Board
Fanci-Foil Wrap
Easy-Glide Fondant Smoother
Cotton Balls
Freezer paper

Instructions:

Prepare and cover 1-layer cake with 1 pk. of rolled fondant. Smooth and shape fondant using Easy-Glide Smoothers.
Divide 1 pk. of rolled fondant into 3rds. Reserve 2/3 white; divide remaining 1/3 in half and tint on half red, one half blue.
Cut pocket and flap out of white fondant. Stack flap on pocket, aligning top edge; set aside to dry. Roll red fondant into long 1/4 in. thick, roll blue into log 1/2 in. thick. Cut each in 3 in. sections. Position sections diagonally side by side on freezer paper, alternating colors; roll out. Cut out tie and knot (do not remove from paper). Work quickly to position tie on cake top; ripple tie and support with cotton balls, carefully peel off paper. Shape a small amount of white fondant into a not shape, cover with fondant knot cutout; tuck under edges and position at top of tie. Cut collar out of remaining white fondant; fold in half lengthwise, shape and place on cake over knot. Position pocket.

Sugar Sheet! Jelly Roll Diploma Cake

noreply@blogger.com (NY CAKE TALK) — Mon, 23 May 2011 17:56:00 +0000

Everyone shares in the sweet success when you serve these delightful diplomas made with your favorite jelly roll recipe and Sugar Sheets!™ Edible Decorating Paper. The breezy bow adds the colorful touch that ties it all together.

Ingredients:

Buttercream icing
1 White Sugar Sheets Edible Decorating Paper (makes 2 treats)
1 Red Sugar Sheets Edible Decorating Paper (makes 18 ribbons)
Piping Gel
Jelly Roll Yellow Sponge Cake

Makes:

Cake serves 8.

Techniques Used:

Accent Bows with Sugar Sheets

Tools:

10 1/2 x 15 1/2 in. Jelly Roll Pan
Non-Stick Parchment Paper
Rotary Cutter
Brush Set
Craft knife
Ruler

Instructions:

Bake and cool jelly roll. Roll, fill, reroll and freeze following recipe instructions. Cut into 1 1/2 x 3 1/2 in. long cakes. Ice smooth in buttercream.
Turn White Sugar Sheets! horizontally. Using Rotary Cutter, cut 4 x 7 ½ in. long sections. Brush back with Piping Gel and wrap around cakes.
For bow loops, use knife and Red Sugar Sheets! to cut 2 strips 3/8 x 3 in. Secure ends with Piping Gel and let dry on side.
For diploma band, cut a 3/8 x 5 in. long red strip. Wrap around cake and secure ends with Piping Gel.
For streamers, cut two red strips, 3/8 x 2 in. long; cut V-shaped ends and attach to band with Piping Gel.
Attach loops together with Piping Gel.
For knot, cut a 3/8 x 1 1/2 in. long red strip. Wrap around loops and secure with Piping Gel. Attach to cake with Piping Gel.

Brilliant Basket Cake

noreply@blogger.com (NY CAKE TALK) — Wed, 27 Apr 2011 19:23:00 +0000

Ready-To-Use Rolled Fondant in this season’s prettiest colors decorates this classic design with a trendy twist. The Easter basket cake is perfect for your springtime celebration.

Ingredients:

Lemon Yellow Icing Color

Rose Icing Color

Violet Icing Color

Royal Blue Icing Color

Orange Icing Color

Leaf Green Icing Color

72 oz. Ready-To-Use White Rolled Fondant

White Candy Melts®

Gum-Tex™

Buttercream icing

cornstarch

Pattern:

Brilliant Basket Handle

Makes:

Cake serves 30.

Techniques Used:

Bead

Fondant Cut-Outs™

Applying Fondant to Fondant

Tools:

6 x 3 in. Round Pan

9 x 2 in. Round Pan

Round Cut-Outs™

Leaf Cut-Outs™

Oval Cut-Outs™

Tip: 5

Rolling Pin

Roll & Cut Mat

Brush Set

Easy-Glide Fondant Smoother

Plastic Dowel Rods

Cake Circles

Flower Former Set

6 in. Lollipop Sticks

Waxed paper

Knife

Ruler

Instructions:

In advance: Make fondant pieces. Combine Violet with Rose for violet shown. Tint fondant as follows: 6 oz. yellow, 4 oz. green, 2 oz. light blue, 2 oz. violet, 2 oz. rose, 2 oz. orange. Add 3/4 teaspoon Gum-Tex to yellow, 1/2 teaspoon to green and 1/4 teaspoon to all other colors. Shape 4 oz. yellow into 3 logs 3/8 x 18 in.; braid together. Cover handle pattern with waxed paper; dust with cornstarch. Curve braid over pattern; let dry.

Make leaves. Roll out green fondant 1/16 in. thick. Cut leaves using medium Cut-Out; move cutter down 1/8 in. and cut again to make leaf slightly smaller. Cut 1/8 in. off bottom to make a straight edge. Make 45-50 leaves; let dry on cornstarch-dusted medium flower formers.

Make eggs. Roll out 5 fondant colors 1/8 in. thick. Use largest oval Cut-Out to cut 2-3 eggs in each color. Let dry on cornstarch-dusted surface 24 to 48 hours.Use melted candy to attach lollipop sticks to back of eggs and to each end of handle. Leave ends exposed to insert into cake.

Bake and cool 1-layer 6 in. cake (3 in. high) and 2-layer 9 in. cake (bake 2 layers 1 1/2 in. high for a 3 in. high cake). Prepare for rolled fondant and stacked construction. Tint 18 oz. fondant yellow, 30 oz. rose (reserve 3 oz. white). Cover cakes; smooth with Fondant Smoother. Stack cakes.

Pipe tip 5 bead bottom borders. Roll out white fondant 1/16 in. thick. Use smallest round Cut-Out to cut approximately 70 dots; attach to cakes using damp brush. Insert handle into cake top; insert eggs. Use melted candy to attach 2 rows of leaves around edge of top cake.

Easy Fondant Eggs Mini Cakes

noreply@blogger.com (NY CAKE TALK) — Wed, 27 Apr 2011 19:18:00 +0000

What a great family project! Single-serve mini cakes are covered and decorated with rolled fondant. Create your own designs using flower Cut-Outs and a variety of geometric shapes.

Ingredients:

Violet Icing Color

Ready-To-Use White Rolled Fondant

Ready-To-Use Rolled Fondant Pastel Colors Multi Pack

Buttercream icing

Makes:

Each mini cake serves 1.

Tools:

Mini Egg Pan

Funny Flower Cut-Outs™

Decorator Brush Set

Instructions:

Prepare cake for fondant covering by icing lightly in buttercream icing. Tint a portion of fondant violet.

Roll out blue and yellow fondant and cover cakes. Attach fondant pieces to eggs using damp brush.

Blue Floral Egg: Roll out pink, violet and yellow fondant and cut out smallest flowers, attach. Roll 1/4 in. balls of white and blue fondant, attach.

Yellow Stripe Egg: Roll out violet, green and blue fondant, cut into 3/8 in. wide strips. Attach on a diagonal. Roll 1/4 in. balls of pink fondant, flatten slightly and attach between strips.

Sacred Moment Cake

noreply@blogger.com (NY CAKE TALK) — Wed, 27 Apr 2011 19:14:00 +0000

Truly a divine dessert! Our Cross Pan and Floral Collection Flower Making Set makes it easy to serve this stunning cross-shaped cake at Easter, christenings, First Communions, showers and any religious gathering.

Ingredients:

3 packages Ready-To-Use White Rolled Fondant

Buttercream icing

Makes:

Cake serves 12.

Techniques Used:

Curlicues

Fondant Bow and Loops

Tools:

Cross Pan

Tip: 2

Tip: 6

Floral Collection Flower Making Set

Cake Board

Fanci-Foil Wrap

Drinking straw

Instructions:

Make flowers, loops, and ribbon curls at least 1 day in advance.

Following directions in kit, and using Rolled Fondant, make 60 large flowers using pansy cutter, 60 medium flowers using apple blossom cutter and 35 small flowers using forget-me-not cutter. Let dry.

To make loops, roll fondant about 1/8 in. thick. Cut 24 strips 1/2 in. wide and 4 to 6 inches long. Form into loops by brushing a small amount of water on one end of strip and press ends together to secure. Lay loops on side on waxed paper to dry. To make 8 ribbon curls, cut fondant strips 3/8 in. wide and in various lengths. Wrap strips around a straw and let dry overnight.

Prepare cake and cover with fondant. When fondant is dry, add sponging effect by dipping crushed paper towel in buttercream and randomly dabbing on cake. Pipe tip 6 bead bottom border. Add tip 2 dots to flower centers. Attach flowers to bottom border with dots of icing. For bow, add 8 loops for base row. Next, position 8 more loops in between loops in base row. Fill in center with 6 more loops, add ribbon curls under bow

Valentine Sweetheart Cake

noreply@blogger.com (NY CAKE TALK) — Thu, 03 Feb 2011 20:29:00 +0000

Valentine Sweetheart Cake

Equipment Used

2 lbs Chocolate Fondant
8 oz Pink Fondant
Heart cutters
Texture rolling pin
FMM Straight Frill Cutters Set #2
Rolling pin
Pink Fondant Work Mat
Gum Glue (gum arabic mixed with water)

I wanted to make a very "easy to do" cake for anyone to make. You can decorate this cake in a short amount of time and it looks like you spent hours.

First, I baked a 9" heart shape cake, let it cool completely before filling and frosting the cake. I put a thin layer of buttercream around the whole cake. This will help the fondant stick to the cake.

Open the chocolate fondant and kneed till smooth. Roll out the fondant to 15" diameter round to cover the heart cake.

Roll out pink fondant then take your texture roller and push on the fondant - your fondant will now have a texture. Cut out 6 small heart shapes and 1 large heart using heart cutters. Roll out brown fondant and cut out 6 small brown hearts.

Using a paintbrush- apply the gum glue on the back of the hearts and place around the sides of the cakes, then put brown hearts on top of the pink hearts. Place the large heart in the center of the cake.

Cut out LOVE in chocolate fondant apply with gum glue.

Roll out pink fondant to 1/8" and use the heart FMM Straight Frill Cutter to cut out the heart boarder around the cake. Glue to the cake with Gum Glue. Continue to cut out strips to go on the top ans bottom boarder of the cake.

Happy Valentine's Day !!!!

Lisa Mansour

Simple Garden Cake

noreply@blogger.com (NY CAKE TALK) — Mon, 12 Jul 2010 20:02:00 +0000

Garden Cake

Tint fondant as follows: 2 oz. each rose, yellow, violet; 4 oz. green. Use smallest Flower Cut Out to cut approximately 50 leaves, place on thin shaping foam and use veining tool to impress veins in leaves. Let leaves dry on flower former dusted with cornstarch.

Divide cake into 4ths and position large flowers 1 1/4 in. from bottom edge. Place 2 smaller flowers on either side. Attach flowers with damp brush. For stems, roll green fondant into 1/8 in. thick ropes and attach to cake with damp brush. Roll 1/4 in. white fondant ball for center of small flower and 1/8 in. white fondant ball for center of large flowers (flatten balls for center of flowers) and attach with damp brush. Pipe tip 1 swirls on center balls. Attach leaves and stems to base of cake with damp brush.

4th of July Cupcake

noreply@blogger.com (NY CAKE TALK) — Mon, 28 Jun 2010 18:15:00 +0000

Step 1

Bake cupcakes in Stars & Stripes or Patriotic Themed Standard Baking Cups and cool completely on Cooling Grid.

Step 2

Prepare Buttercream Icing recipe. Tint 1/3 of icing with Royal Blue Icing Color. Tint another 1/3 icing with Christmas Red Icing Color.

Step 3

For fireworks, pipe a ring of fringe around rim of cupcake with blue icing and Multi-Opening Decorating Tip 233. Using same tip, pipe a concentric circle with white icing. Finish by piping red icing fringe in the center and inserting a 4th of July Party Pick.

NY CAKE TOBA GARRETT

noreply@blogger.com (NY CAKE TALK) — Mon, 24 May 2010 17:26:00 +0000

Toba Garrett

I have known Toba for at least 20 years. She is a wonderful person as well as a talented Cake Artist. Toba is Master Chef-Instructor, Cake Decorating and Design at the Institute of Culinary Education in New York City. She started this department more than 14 years ago, and now her classes are sold out months in advanced. I am pleased to announce that we will be having Toba teach at NY CAKE in the fall!!!

Here is an interview I had with her.

What is your favorite cake flavor?

It would have to be my hi-yield yellow cake recipe, followed closely by my chocolate fudge cake.

If you had to pick one favorite cake tool, what would it be?

My absolute favorite cake tool is the PME dogbone tool.

If you had to make a cake for anyone, who would it be?

The first lady, Mrs. Obama.

What was your worst cake disaster?

My worst cake disaster was a cake I did for a chef who did not like the look of the cake. It was actually for his son and daughter-in-law. They absolutely hated the look of the cake but loved the actual taste of the cake.

What is your favorite cake moment?

My first cake decorated in the Australian style of cake decorating.

Where do you see yourself in ten years?

Teaching a lot less and perhaps doing more traveling with teaching.

Where do you get inspiration?

From everywhere, such as fashion, movies, various building angles and scrolls, gilding and flowers.

What are the trends you are seeing?

Wedding cakes in different colors and shapes. Wedding cakes made up of cupcakes and wedding cakes that are theme oriented.

Give us a funny story?

At the beginning of my career as a cake artist, I was asked to make a “divorce cake”. The client wanted a hideous cake in black icing and decorated in the worst colors imaginable. The money was so tempting that I decided to do it. I imagined that she was planning on throwing it in her ex-husband’s face after her divorce!

The Quickeset Birthday Cake EVER.....

noreply@blogger.com (NY CAKE TALK) — Sun, 09 May 2010 22:25:00 +0000

I had 45 minutes to assemble, frost & decorate a cake to take to my friend's house for MY SON! With 24 hours notice, I baked the cake in the morning and assembled it after work in record time. I am proud of the fact that I pulled it off! Thank goodness for icing images. I quickly frosted the cakes with buttercream and threw on edible icing images. The cake looked great in minutes! A quick shell border a few stars, placed an Elmo image on the top, Elmo picks, and happy birthday picks and voila! It isn't my greatest masterpiece but my quickest cake EVER! How could I NOT make my son's cake! Jake-my 2 year old son loved it! The kids and adults got a kick out of the fact that they could eat what they thought was paper. Working mother of 4 made her son's day special with quick cake- Mission accomplished!

Buttercream Frosting Recipe Video

noreply@blogger.com (NY CAKE TALK) — Thu, 06 May 2010 00:59:00 +0000

Take a look at my new video on About.com to learn a great recipe for Buttercream Frosting!

Mothers Day Buttercream Purse cake

noreply@blogger.com (NY CAKE TALK) — Mon, 03 May 2010 19:19:00 +0000

Buttercream Purse Cake -

This is a very pretty cake and very easy to do. All my Cake 1 Students -You can do this - no problem-make me proud!!

Make 4 1/4 cups buttercream icing:
Tint 1 1/4 cups light violet (thin 1 cup with 3 teaspoons light corn syrup)
Tint 1/4 cup dark violet
Tint 1/4 cup rose
Tint 1/2 cup green/yellow combination
Reserve 2 cups white (thin 1 1/4 cups with 3 1/2 teaspoons light corn syrup)

Decorate in Order

1. Ice background area and sides smooth in thinned white icing.
2. Ice cake top and handle area smooth with thinned light violet icing.
3. Use tip 3 and light violet icing outline purse.
4. Use tip 5 and light violet icing to pipe dots on flap and edge of flap.
5. Use tip 2B and green/yellow combination icing pipe 7 stripes on cake top spacing approximately 3/4 in. apart.
6. Use tip 3 and rose icing to overpipe outlines on stripes
7. Use tip 5 and rose icing to outline and pipe-in medallion on flap.
8. Use tip 5 and dark violet icing to pipe balls at center and edge of medallion.
9. Use tip 3 and dark violet icing to outline handle.
10. Use tip 3 and dark violet icing to add zigzags between stripes.
11. Use tip 21 and white icing to add bottom star border.

Baking Instructions
Preheat oven to 350°F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces. Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour or use Wilton Cake Release, for perfect, crumb-free cakes!).

Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan. Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.

Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking. To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.

To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking

Thanks to Wilton for this cake design.

Mothers Day Daisy Cake

noreply@blogger.com (NY CAKE TALK) — Mon, 03 May 2010 18:20:00 +0000

Mother's Day is here . This is a very quick and easy cake to make. Just cover you cake in fondant. Using the Daisy plunger cutter, cut out daisies out of fondant. I viened each petal with a viening tool. Next I rolled some yellow fondant into a tiny ball and glued it to the daisy with gum glue. Let the flowers dry. Attach the daisies to the cake with some icing.

Happy Mother's Day!!!!

Diamonds are a girls best friend....

noreply@blogger.com (NY CAKE TALK) — Thu, 22 Apr 2010 23:50:00 +0000

These Edible Sugar Diamonds are all the buzz....

There are absolutely stunning on cupcakes, cakes and cookies. There are available in a multitude of colors and shapes-rounds-diamond, oval and hearts. Top off your cupcakes and take them to a new class of sophistication! I LOVE THEM!-Jenny

What do you think?

Ten minutes with Chef Mary

noreply@blogger.com (NY CAKE TALK) — Thu, 22 Apr 2010 17:10:00 +0000

Chef Mary A. Moy-Hochstetler

-Pastry Chef for Izzy's Ice Cream Cafe St. Paul, Minnesota

Mary Ann, a Minnesota native, began her adventure with food at the age of 14, working in the kitchens of local restaurants. She attended Culinary School after high school and later accepted several Pastry Chef positions. At the same time, Mary began her career as a Sugar Artist. Now, a professional competitor at various events, notably the Oklahoma State Sugar Art Show and Ultimate Cake Off on TLC. Most recently, she was an adjunct instructor at OSU Institute of Technology Oklahoma in their culinary department. She later took on the position of Pastry Chef for D’Novo, LXI and The Grocer and the Gourmet Tulsa OK. Her cakes have been seen on Food Network and photographed for publication, including the February/March 2009 issue of Bride’s Magazine. Accolades include gold, silver, bronze and divisional placements. She has done two tutorials for American Cake decorating on tiered fondant cakes. You can read her newest column in Cake Central Magazine-Diary of a Pastry Chef!

Ten Minutes with Mary

What is your favorite cake flavor?

I actually do not eat that much cake which is no surprise! I am a sucker for chocolate cake though.....anything chocolate in all reality!! I always order dessert wherever I dine at.

If you had to pick one favorite cake tool, what would it be?

I have many favorite tools that are used all the time. My all time favorite is my Dewalt 18 volt drill. I use it all the time when building boards and such! They are bright yellow and match my bubbly personality! I wish they came in pink!

If you had to make a cake for anyone, who would it be?

I am looking forward to making my daughter's wedding cake someday. I have made every birthday cake with the exception of her ninth birthday. I was shooting Ultimate Cake Off in Los Angeles and missed her birthday. I was more sad that I was not home than losing $10,000. She already has her birthday cake drawing for her birthday in July!

What was your worst cake disaster?

I have had only one real disaster in ten years. I deliver all my cakes assembled and I had a five tier square wedding cake in my SUV. I was lost for two hours in eighty degree heat when a car cut me off. I hit the breaks and saw the cake shift. Not in a good way.....The entire second tier cracked open. So, I loaded the cake on a cart and wheeled it into the freezer. It was iced in butter cream and was fixed by removing an entire tier of cake. The Bride did not notice, but the Mother of the Bride did according the venue. They never asked me about it.

What is your favorite cake moment?

I have so many cake moments. I am blessed to be a part of a couples most important day! The cake is the first thing people see and the last thing they eat. How could I not feel special? I usually get a call a year or two later for a baby shower cake! My favorite would be seeing my wedding cake on a full page for Brides Magazine. I was at the grocery store and about passed out!

Where do you see yourself in ten years?

I see myself hopefully doing what I love! I am a strong believer of following my heart. I was never made to sit in an office or be cooped up doing the same thing over and over! I love teaching! Maybe, retirement if I am lucky! But I would get bored :)

Where do you get inspiration?

I love a quote from Coco Chanel. It reminds me of cake "Fashion is not something that exists in dresses only. Fashion is in the sky, in the street, fashion has to do with ideas, the way we live, what is happening."

I see and think in cake all the time!

What are the trends you are seeing?

The bigger the better! When I do cake, the Bride is usually trying to out do her best friend! My clients are very close friends of mine. They honestly just let me roll with whatever vision I have. It is a lot of pressure! Because of this, I do not see many trends. I think the Cricut will be hot in wedding cakes though.

Give us a funny story?

If you have ever met me, you will discover I am very modest. I was at the Oklahoma State Sugar Art show and this teenage girl came up to me. She has been following my work for years. Who knew! She started flapping her hands in the air and crying. I did not know what to do! I looked at her and said "will you knock that off!" She started laughing and I signed her autograph book. I am just a Pastry Chef!

Chef Mary A. Moy-Hochstetler

Magical making with Sugar!

noreply@blogger.com (NY CAKE TALK) — Tue, 20 Apr 2010 18:55:00 +0000

New York Cake East

We wrapped up this last weekend with a great turn out for our Magical Makings with Sugar with Chef Mary A. Moy-Hochstetler! On Friday we held an eight hour private class. The students created two projects. The first was a three tiered cake with an under water theme. The second was a small sugar showpiece with a butterfly.

The students learned the basics of cooking sugar to advanced bubble blowing. We had a blast just learning how to make sugar bubbles!

Finished bubbles!

These are all the casted sugar pieces for both projects! We cast them all in clear and then airbrushed them with color!

For most, it was a first experience ever working with Sugar! Chef Mary made the class easy for the beginner to come in and create these beautiful pieces. She provides all the materials and all you need to bring is yourself! You leave with two great projects and the knowledge you take away is amazing!

We also hosted a two hour demo class on Saturday that was loads of fun! The next class is already in the works and will only have ten spots open! Book early for a day filled with sugar!

Happy Baking!

~Lisa

An Alice in Wonderland Tea Party Cake

noreply@blogger.com (NY CAKE TALK) — Thu, 15 Apr 2010 17:49:00 +0000

This was a cake that I was asked to do for Kids LA Magazine Spring 2010. The theme was a tea party with the Alice in Wonderland motif to be incorporated. I made a topsy turvy cake thinking that this was the perfect twist since this new version seems to be a little bit of a twist as well. My son, Joey was a great help to me -watching the trailer and telling me what colors to use and what to incorporate. I decorated the cake with fondant in vibrant colors and I also did a few cupcakes using red cupcake wrappers and polka dot cupcake wrappers. I just piped buttercream and placed fondant cut-outs. I was happy to see it turned out well for the shoot!

Jenny Kash

Popcorn Cupcakes

noreply@blogger.com (NY CAKE TALK) — Tue, 13 Apr 2010 19:53:00 +0000

These popcorn cupcakes are a staple at my house. Whenever my sons friend, Jonah, comes over for a playdate, these tasty treats have to be on the table ready. Luckily they are super easy and quick to make.

First, I bake the cupcakes and let them cool. I used a recipe from Martha Stewart Cupcakes.

I use a cupcake sleeve with a popcorn motif, just peel of the adhesive sticker and wrap them around the cupcake.

Frost your cupcakes with white icing and dip in mini marshmallows.

I use yellow Jimmies to sprinkle on top of the cupcake to look like butter!!!!

Voila!!! You have popcorn cupcakes in minutes.

Sweet Baking!
Lisa