American Cake Decorating [Nov-Dec 2015]

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    AMERICAN

    Decorating

    NOV | DEC 2015 ISSUE 399

    Make a Cakefor the 12th Night!

    WHO SAYS THE HOLIDAYS

    END WITH NEW YEARS?

    THERES MORE THAN

    12 DAYS OF CHRISTMAS...

    including14designscreated exclusively for ACD!

    TIS THE

    eason

    EXCLUSIVE

    READER DISCOUNTS

    Start your new yearwith new skills!

    P lus5SEASONAL

    TUTORIALS

    RecreateA TASTE OF HISTORY

    Get the recipe for Martha

    Washingtons Excellent Cake

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    CONTENT

    SHOWCASE:

    TIS THE SEASON...To be frantically busy with holiday cakeand cookie orders. So before the real rushhits, heres some inspiration for the sweetest,craziest time of the year.

    06

    AMERICAN

    Decorating

    NOV|DEC2015ISSUE399

    Make a Cakeforthe 12thNight!

    WHO SAYS THE HOLIDAYS

    END WITHNEW YEARS?

    THERES MORE THAN

    12DAYS OF CHRISTMAS...

    including14designs createdjustforus!

    TIS THE

    eason

    EXCLUSIVE

    READER DISCOUNTS

    Startyour newyearwithnewskills!

    Plus5SEASONAL

    TUTORIALS

    RecreateATASTE OF HISTORY

    GettherecipeforMarthaWashingtonsExcellent Cake

    ON THE COVER

    MARGARITA MYRA S. GARCIA

    MayBakesCakes | Northhamptonshire, UK

    Created exclusively for our holiday issue, this modernrustic approach features a gold-tipped poinsettia andgold pinecones, both made with wafer paper, alongwith a shimmering top tier that provides an elegantcontrast to the wood-textured bottom tier.

    FEATURESAMERICAN CAKE DECORATING NOVEMBER | DECEMBER 2015 ISSUE 399

    TUTORIAL:

    MOONLIGHT FORESTA wintery cake that evokes a quiet,

    snowy forest at night.By Laura Dodimead

    48

    TUTORIAL: THE NEW

    OLDFASHIONED WAYAn airy piped Christmas tree tops this softly

    rounded cake, decorated with lavish swirls ofroyal icing. By Ceri DD Griffiths

    56

    TUTORIAL:

    WINTER FANTASIAThis snowy, icy design references but doesntcopy a range of pop-culture inspirations.See if you can spot the sources!

    By Charity Pykles-George

    62

    NOVEMBER | DECEMBER 2015 americancakedecorating.com 1

    TUTORIAL: INSPIRED

    BY CHRISTMAS PASTFamily traditions, such as this Bche deNol, hold a special place in our hearts,and at the table, during the holidays.

    By Jolle Mahoney

    52

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    SWEET SCIENCEIn For a Pound: Every baker has heard thatpound cakes were typically made from a pound

    each of butter, sugar, eggs and flour. But theresmore to discover. By Eileen Gray

    32

    IN EVERY ISSUE

    2 americancakedecorating.com NOVEMBER | DECEMBER 2015

    LAST BITEAn Excellent Orange Spice Cake:Acontemporary reworking of a historic MarthaWashington recipe, by City Tavern executivepastry chef Diana Wolkow.

    68COLOR STORYFinding the Right Red: When you shop for

    red food coloring for your latest project, whichred do you get? Is it the red of Santa Claus suit,the berries on a sprig of holly, or the glowingembers of a fire in the hearth? Take a look at thisswatch test to help you decide.By Derek Aimonetto

    28

    A MATTER OF TASTEFit for Three Kings: The Galette Des Rois,a specialty cake often served for 12th Nightand Epiphany celebrations, has a lot of historyattached to it. By Kelly Lance, CMSA

    42

    IN MY KITCHENDiana Wolkow gets a grip.

    20

    WORK STATIONInteresting products that have recently caughtour eye.

    46

    THE MADELEINE

    QUESTIONNAIRESara Lewis

    22

    BY THE BOOKAll Around the World:A life filled with travelingand teaching results ina beautiful book withdesigns inspired by 14different countries visitedby world-renowned cakedecorator Rosalind Chan.

    By Sylvia Wilson

    38

    TEST KITCHENSweet Infusion: Coconut is just one of thelatest food obsessions to sweep through thenation, but theres hard evidence to back itsclaims of being a healthy addition to any diet.Swapping flavor-infused coconut oils intorecipes may help with improving cholesterollevels and reducing body fat accumulation,but they definitely add layers of flavor.

    By Kara Buntin

    36

    PROFILEA Born Artist: Avalon Yarnes, known forher detailed sculpted cakes, is a sought-afterinstructor and collaborator. She shares somehighlights from her transition from cakedesigner to cake superstar. By Susan Schultz

    24

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    Editorial Director

    Art Director

    Copy Editor

    Contributing Writers

    Contributing Artistsand Chefs

    Special Thanks

    President/CEO

    Associate Publisher

    Editorial Advisory Board

    Circulation Manager

    Subscriptions

    Susan Schultz

    Brooke Hennigs

    Lynn Thompson

    Derek Aimonetto, Kara Buntin, Laura Dodimead,Eileen Gray, Ceri DD Griffiths, Kelly Lance,Sara Lewis, Jolle Mahoney, Charity Pykles-George,Sylvia Wilson, Diana Wolkow

    Marlene Debattista, Mayra Estrada,Margarita Myra S. Garcia, Tanya Halas, Liz Huber,Violet Lin Tran, Dany Lind, Cynthia Lorow,

    Noreen Mack, Patricia Moroz, Cheryl Moseley,Dina Nakad, Candice Ossman, Rabia Rafique,Rebekah Wilbur, Amanda Wojak-Macer,Hazel Wong, Avalon Yarnes

    Steph Hill, Todd Trice

    Grace McNamara

    Karen Griffiths

    Michelle Bommarito, Profl Chef/ InstructorChef Paul, Chef RubberJohn Kraus, Patisserie46Beatrice Schneider, Chicago School of Molding

    Marina Sousa, Just CakeSusana Martnez Zepeda, Casa SusanaMarian Franza, Marian Franza TortasDecorades Artesanales

    Peggy Yung

    877-467-1759

    1Year: U.S. $28; CAN. $36; FOR. $482Years: U.S. $50; CAN. $66.50; FOR. $48All subscriptions payable in U.S. funds,drawn on U.S. bank or postal money order.

    Editorial Director: Please direct all correspondence, photos, and press releases to Susan Schultz,susan@wf-vision.com or mail to American Cake Decorating, 151

    Lafayette Ave. #3Brooklyn, NY 11238

    Subscription Questions & Changes: Send address changes to, New Mailing Address: AmericanCake Decorating, PO Box 15698, North Hollywood, CA 91615or e-mail CakeDec@pubservice.com.Please notify us of address changes four to six weeks ahead of time. The post office is under no obligationto forward your magazine. If the postal authorities notify us that your magazine is undeliverable, we haveno further obligation unless we receive a corrected address within one year. We cannot be responsiblefor nondelivery.

    The staff of American Cake Decorating magazine and AIM Communications LLC have reviewedcontributions and advertising materials with the understanding that the information is original, accurate,and reliable, but we cannot be held responsible for such content. Please note that some of the techniquesmay be suitable for private home use, but are not n ecessarily appropriate for cakes destined for sale.

    Issue399. American Cake Decorating (ISSN 1094-8732) is published bimonthly by AIM CommunicationsLLC. 4756Banning Ave. Suite 206, St. Paul, MN 55110. Periodicals class postage paid at St. Paul MNand additional offices. Postmaster: Send address changes and subscription correspondence withmailing label to American Cake Decorating,4756Banning Ave. Suite 206, St. Paul, MN 55110.Copyright2015by AIM Communications LLC, Phone: 651/330-0574 , Fax: 651/653-4308,service@americancakedecorating.com, www.americancakedecorating.com. Reproduction in

    whole or in part without written permission is prohibited.

    4 americancakedecorating.com NOVEMBER | DECEMBER 2015

    AMERICAN

    Decorating

    Chef Nicholas Lodge AppointedBrand Ambassador for Renshaw!

    as we proudly present

    NEW

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    Our NEWuser-friendly website allows you to:

    Review the complete lineof specially formulatedRenshaw Dcor-ice ready-to-roll fondant

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    Review the Nicholas Lodge Collectionof tools,cutters, veiners, and supplies needed to create

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    I love the taste, workability,and value of the Renshaw

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    Chef Nicholas Lodge- Renshaw Brand Ambassador, Pastry Chef & Master Cake Artist

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    The holidays, although hectic,are truly a time to celebrateand entertain friends andfamily, which is one reasonwhy Jolle Mahoneys recipeand how-to on Bche de Nolon page 54struck such achord. I grew up in a Frenchand Polish familyMom was

    French and Dad from Polandand Bche de Nol was onlyone dessert in an overall feastthat combined their familytraditions. The other dessertsfor our Christmas Eve dinner,or what the Polish call Wigilia,

    Grace McNamara, Publisher

    NOVEMBER | DECEMBER 2015 americancakedecorating.com 5

    EDITORIAL

    HolidayTRADITIONS

    also included Polish favorites such as fruit-filled kolache andfaworki or angel wings.

    My mother was a fabulous cook and could make just aboutanything taste delicious but she was challenged by my Dad's

    stubbornness to maintain Polish meals and traditions. So forthe holidays, we developed our own combined traditions tosatisfy ever