tag:blogger.com,1999:blog-54938367599012115772024-03-14T00:16:23.432-04:00Morsels By MarkMorsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-5493836759901211577.post-49577537149491718552014-11-21T19:28:00.001-05:002014-11-21T20:22:38.050-05:00My Favorite Things 2014<div class="MsoNormal" style="text-align: left;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I always miss the Oprah
show most this time of year. My favorite
episode of Oprah was always her “Favorite Things” show around the
holidays. Since she stopped doing the
show, I try and honor it with my own Favorite Things list – a list of the cake
things I love and must haves for the coming year. This year is no different! With no further adieu, here are my Favorite
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<span style="font-family: Arial, Helvetica, sans-serif;"><!--[endif]--> Sugar Lace – edible lace has been hot over the
past few years, and the competition is really heating up with more companies
offering their spin on this product. My
favorite lace mix so far is Tricot by WonderCakes (Silikomart). I have yet to try Cake Lace premixed lace mix
(although I am dying to), but the Cake Lace line of lace mats have my favorite
designs – including 3 recently released ones (Feathers, Steampunk and Juliet)
topping my wish list - Santa, hope you’re taking notes!</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 7pt; text-indent: -18pt;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Classes – either online or in person. As an instructor, I love sharing my passion
for sugar – especially live and in person.
If you can’t make it to a class in person, The Cake Tool Company has
recently released my first video class, <a href="http://www.thecaketoolcompany.com/index.php/cake-decorating-tutorials-dvd-3/dvds/timeless-wedding-flowers?tracking=53c55edfe2f77" target="_blank">Timeless Wedding Flowers</a>, available for digital download. In it, I teach roses, ranunculus, hydrangea,
and calla lillies. I also love taking
classes, and Craftsy has some of the best out there – I highly recommend my
current favorites on cake photography, “Smarter Display Cakes” by Chrissie
Boon, and any of Jessica Harris’ classes.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"> Speaking of Jessica Harris, I love her <a href="http://jessicaharriscakedesign.com/design-shop/" target="_blank">design templates</a>.</span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"> </span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Reasonably priced and help
you create stunning cakes with minimal effort…perfect addition to any stocking
(Santa, you reading this?)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"> Cake Tools Part One – the entire line from The
Cake Tool Company.</span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"> </span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">I love their tools
(keep reading, Christmas may come early for a lucky reader – superior quality,
great prices, ‘nuff said!</span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"> </span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">My personal
faves?</span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"> </span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">The<a href="http://www.thecaketoolcompany.com/index.php/cake-decorating-turn-tables-the-cake-tool-company/12-inch-low-profile-cake-decorating-turntable?tracking=53c55edfe2f77" target="_blank"> turntables</a> (low profile means
no wobbling, and available in 4 sizes for all my various projects) and the <a href="http://www.thecaketoolcompany.com/index.php/tools/ball-tools/delrin-ball-tool?tracking=53c55edfe2f77" target="_blank">DelrinBall Tool</a> – food grade, seamless and it glides over my sugarpaste smoother than
any ball tool I’ve ever used.</span></div>
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<span style="text-indent: -18pt;"><span style="font-family: Arial, sans-serif;"> Cake
Tools Part Two – Sugar Shapers! </span><span class="apple-converted-space" style="font-family: Arial, sans-serif;"> </span><span style="font-family: Arial, sans-serif;">Y’all
know I have a HUGE crush on Kaysie Lackey who worked with Innovative Sugarworks. </span><span class="apple-converted-space" style="font-family: Arial, sans-serif;"> </span><span style="font-family: Arial, sans-serif;">There are two different sets – soft
and firm – designed to</span><span class="apple-converted-space"><span style="font-family: Arial, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"><b>r</b></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><b>evolutionize
the way you sculpt, shape, texture, and model flowers, figures, and
embellishments. They are the perfect
size and weight to work the way quality tools should work, and they are
textured to maximize grip. Best of all,
each tool is double sided which means you double up on all of the tool
awesomeness! I have a set of each
already. Santa – you still reading? Good….please ask the nice folks at Innovative
Sugarworks to come out with a miniature version of the sets now for all of my
finer detail work – I’ve been a good boy this year, promise! I got mine <span style="text-indent: -18pt;"><span class="apple-converted-space"> </span></span></b></span><span style="color: #222222; font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"> <a href="http://www.icinginspirations.com/" target="_blank">here</a>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #222222;"><span style="font-stretch: normal;"> </span></span><!--[endif]--><b>Petal
Dusts – Love my Sugar Art brand dusts!
Can’t say enough great things about them! And they are bringing Christmas to us
early. For the rest of November, visit
their <a href="http://www.thesugarart.com/" target="_blank">website</a> and save 40% off almost everything on their website (except James
Rosselle color kits and airbrush systems – which I still have on my wishlist –
ahem, Santa?)<o:p></o:p></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: #222222;"> </span> And one
last one….no, you’re not all getting a car!
But you need to buy yourself this favorite thing or be really nice to
Santa to make sure you get it. <a href="http://www.icinginspirations.com/" target="_blank">CakeCarnival 2015</a> – THE hottest class of the year!
3 projects, 6 instructors in teams of 2, 3 days = lots of fun! You know I loved taking part in Cake Carnival
2013, and am counting the days to the 2015 edition – wedded bliss! Seats are selling super fast from what I
hear, so you really need to be nice to Santa!!!</b><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prize time! I’m giving away a prize pack of some of my
favorite things! This pack includes my
favorite paintbrushes, brush rest, dotting tool, a stainless ball tool from The
Cake Tool Company, and a pump brush from The Sugar Art. How do you win? Make sure to follow my Facebook page, follow
my blog, and leave me a comment below telling me what your favorite cake toy
is. I’ll pick a winner at random next
week and announce it on my Facebook page.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I know we are coming up
to the busy Holiday season, and in case I don’t get back here before then….no
matter what your faith, I wish you and yours a happy holiday season and a
prosperous New Year.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy Caking!</span><o:p></o:p></div>
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Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com5tag:blogger.com,1999:blog-5493836759901211577.post-2528992614135197152014-10-07T18:31:00.000-04:002014-10-07T18:31:12.190-04:00The Teaching ConundrumHey cake land!<br />
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I love teaching! I also love taking classes and building on my skill sets! I work hard to preparing classes that I think people would enjoy and take away from. I also work hard to make the money required to travel to take classes or purchase classes online.<br />
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Lately, I've noticed an increase in requests for either free instruction or to have me re-teach a class I took. Here are a couple of examples of what I am referring to....<br />
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As you know, The Cake Tool Company recently launched <a href="http://www.thecaketoolcompany.com/index.php/cake-decorating-tutorials-dvd-3/dvds/timeless-wedding-flowers" target="_blank">my DVD</a>, "Timeless Wedding Flowers". Some people have purchased it, others have commented on the pictures online stating, "you should do a tutorial" or "how did you make your ranunculus?". Then they get upset when you answer that they can purchase the DVD online and watch as often as they want! I have no problem doing free tutorials for magazines, or my blog on basic things. A lot of time and effort went in to preparing the DVD, and if I were to teach it as a class, it would easily be 2 days and cost about $350......The DVD is $34.99.....a fraction of the cost of me teaching it live.<br />
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Here's another example that applies to taking classes (including Craftsy). I recently took Joshua John Russell's Haute Couture Cake class at Icing Inspirations. My class cost was not just the class itself - I rented a car to travel there and back, gas, food and hotel. I posted the picture and within a few hours had multiple messages asking me if and when I would teach it here in Montreal.<br />
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Here's where I have an issue. As an instructor, I do not want my students taking what I taught and turning it into a class of their own. Can I control it? Absolutely not! What I can do, is hope that people see that by my NOT teaching a class that I have taken, they will see the level of respect and integrity that I have for myself and fellow instructors. Until students can understand this point, things won't change, and in turn it cheapens the learning experience for teachers and students equally. I hope taking this stance shows people that I am an instructor that takes his love for the craft seriously and wants to offer his students classes that they can appreciate the work that goes into planning classes. Where it is OK to teach a technique you didn't develop, is say where you saw a picture online and taught yourself, or you modified something you learned in a class and made it your own.<br />
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I would hope, as an instructor, that if someone was going to teach something similar to something I taught, that they would have the decency to contact me and say they were teaching it. I just finished co-teaching Macabre Sugar Flowers. One of the flowers I taught was the Dahlia - a flower I recently made in class with James Rosselle. Now I had made them prior to James' class, and my technique was slightly similar to his. I was not teaching his techniques, but I was still respectful enough to contact him and give him a heads up that I was teaching Dahlia and assured him I was not teaching his methods - simply because I respect him as an artist and a person.<br />
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I really hope in writing this, people were not offended. It was not my intention. It was simply something I needed to address as it has been asked a lot of me lately, and I really wanted to help people understand why I won't teach something I learned directly from someone else or why I won't just give my methods away for free.<br />
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Until Next Time,<br />
Happy Caking!Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com1tag:blogger.com,1999:blog-5493836759901211577.post-80785614454269710452014-09-28T17:56:00.002-04:002014-09-28T17:56:46.097-04:00Macabre Sugar Flowers ClassHi Cakeland<br />
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Although the leaves are starting to change here in Montreal, we're still holding autumn off as best we can - it was a super nice weekend, and we made sure to take advantage of our pool still being open. It was nice to sit back and relax - it has been a busy week with the launch of my DVD, "<a href="http://www.thecaketoolcompany.com/index.php/cake-decorating-tutorials-dvd-3/dvds/timeless-wedding-flowers?tracking=53c55edfe2f77" target="_blank">Timeless Wedding Flowers</a>" as well as prepping my next live class - Macabre Sugar Flowers. Macabre Sugar Flowers is the result of a collaboration with my sweet friend Suzanne of Savauri Sugar. We will be teaching this full day class on Sunday October 5th at 9am at Kitchen Jukebox. As of this post, only 1 SEAT REMAINS, then a waiting list will start.<br />
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For only $150, you will learn to work with isomalt, make gumpaasste dahlia and succulents, make a fantasy wafer flower as well as learn how to make marbled fondant look like a real slab of marble! Although halloween themed in nature, these techniques can translate to flowers for other cakes as well. And as an added bonus, one lucky student will be going home with some swag courtesy of the Cake Tool Company.<br />
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If you want to fill that last spot or get on our waiting list, please <a href="mailto:morselsbymark@yahoo.com" target="_blank">contact me</a> so arrangements can be made.<br />
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Until next time,<br />
Happy Caking!Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-55446911879467832212014-09-18T20:37:00.002-04:002014-09-18T20:37:25.802-04:00Timeless Wedding Flowers Has Arrived!Hi Cakeland!<br />
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In my last post, I wrote about a project I had worked on for The Cake Tool Company that involved a video camera or 2. I am so very happy to share with all of you that my latest teaching endeavor is now available for sale at <a href="http://www.thecaketoolcompany.com/index.php/cake-decorating-tutorials-dvd-3/dvds/timeless-wedding-flowers" rel="nofollow" target="_blank">http://www.thecaketoolcompany.com/index.php/cake-decorating-tutorials-dvd-3/dvds/timeless-wedding-flowers</a> .<br />
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<a href="http://1.bp.blogspot.com/-dpacpF2j5xc/VBt5m86e_-I/AAAAAAAAAj8/o2bw9ZUkKWk/s1600/Mark-DVD-Cover-600x600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dpacpF2j5xc/VBt5m86e_-I/AAAAAAAAAj8/o2bw9ZUkKWk/s1600/Mark-DVD-Cover-600x600.jpg" height="320" width="320" /></a></div>
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Timeless Wedding Flowers is 2.5 hours of HD instruction where I teach you to make the 4 most requested flowers brides are asking for - Hydrangea, Calla, Ranunculus and Roses. I show my methods for making these flowers from start to finish, including how to color them to look (and even smell) like real flowers! As an added bonus, I have included a lesson on arranging the flowers 2 different ways!<br />
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I am very pleased with the end result and can't get over how great my team at The Cake Tool Company made this DVD! The have been awesome to work with! And for a limited time, The Cake Tool Company is giving a FREE ruffle stick to every customer that purchases the DVD format! I love this tool so much, and I even show you a cool application for it in the class!<br />
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This is the first of many planned DVDs and I owe it all to you - my readers and students! I want to produce classes to make you all happy - so please leave a comment and let me know wht else you'd like to learn!<br />
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Happy Caking :)<br />
MarkMorsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-63893412175321439782014-09-06T18:38:00.001-04:002014-09-06T18:38:06.443-04:00Lights, Camera.......Hi Cakeland!<br />
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It's been a while, but I've been super busy, and busy is good! A few weeks ago, I taught at Sweet House Cake & Candy Supply in Las Vegas and had a blast! Thanks to my sponsors - The Cake Tool Company, The SugarArt, Simi Cakes & Confections, and Fondarific, prizes were given away in all 3 of my classes!!<br />
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I've also been hard at work on a few TOP SECRET projects, one of which happened today and I can finally share with you guys. I've been dying to share this secret for a while now. As you know from my previous posts, I am a proudly a member of The Cake Tool Company family - working as one of their sponsored artists. Now this position comes with a lot of great perks - the opportunity to work with great tools and an amazing family company! One of the other perks is that they are all about educating and helping artists grow their skills. Today, I was able to contribute to their vision of educating the cake community. Today, I filmed my first video class :)<br />
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<a href="http://4.bp.blogspot.com/-uHK6kbmw56s/VAuMbuZ2sXI/AAAAAAAAAjs/iUlcShbCcm0/s1600/DSCF5007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uHK6kbmw56s/VAuMbuZ2sXI/AAAAAAAAAjs/iUlcShbCcm0/s1600/DSCF5007.JPG" height="240" width="320" /></a></div>
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I have been a ball of emotions leading up to this project - experiencing all kinds of feelings simultaneously most often nervousness and anxiousness - all worth it. Thanks to my crew - Bunny and Harry, filming went smooth and didn't take nearly as long as I thought it would! I won't go into details just yet as to what the content of the class is - I'll leave that for a future post and maybe a contest ;) What I can say about it is that it was a memorable day, and I really think that you all are going to enjoy it - at least I hope you do! A lot of myself went into planning the class and I do think it is a good point to start what will be a series of classes. I can also say that it does feature sugar flowers, and I have changed up a few of my techniques to put a new spin on some classics. <br />
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This is just the start of more amazing things to come from the Cake Tool Company and I am honored to be a part of it! Keep your eyes posted here for more updates about the class launch, contests, and promotions. And now that the proverbial cat is out of the bag, leave me a comment below, and tell me what flowers you'd like to see in future lessons :) <br />
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Next week, I am off to class at Icing Inspirations with Joshua John Russell and Karen Portaleo - very excited, and wiil be sure to share my experience with you!<br />
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Until Next Time,<br />
Happy CakingMorsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-48840237285450777432014-08-01T18:58:00.001-04:002014-08-01T18:58:17.866-04:00New Product Review - Cake Tool Company Part 1Hi Cakeland!<br />
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Happy ICES weekend! A few weeks ago, I announced I have proudly joined the Cake Tool Company family as one of their sponsored designers. One of the perks (and there are many more to come, so stay tuned) of my job, is that I get to use their tools designed by Mercedes Strachwsky - one of the world's premiere cake designers.Since the line is so amazing, I am going to break my review down into multiple blog posts.<br />
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I couldn't get over how fast I received my new tools - and after reading online reviews, it wasn't fast because I am part of their team - everybody that has written reviews on their website have given them props for speedy shipping! Just the feel of the tools was phenomenal!<br />
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I'd say I have two favorites right out of the gate - the delrin ball tool and the stainless steel ball tool. The <a href="http://www.thecaketoolcompany.com/index.php/tools/ball-tools/delrin-ball-tool?tracking=53c55edfe2f77" target="_blank">delrin ball tool</a> is one piece of seamless hard plastic with a different sized ball at each end. For a flower maker like me, the fact that it is seamless is crucial, as it allows me to work my gumpaste without marring it. I love how it just glides over each petal effortlessly with very little pressure. It is lightweight and very durable!<br />
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My other favorite - <a href="http://www.thecaketoolcompany.com/index.php/tools/ball-tools/stainless-steel-ball-tool?tracking=53c55edfe2f77" target="_blank">the stainless ball tool</a> - looks like your normal good quality stainless ball tool with two exceptions - the brushed stainless steel is seemless (again, crucial!) and the delrin handle is actually food safe and doubles as a small 6 inch rolling pin - perfect for working with small pieces of paste. Gotta love a 2-fer!<br />
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If you want to check out their full line of tools, click the logo and treat yourself to the best quality tools I have seen in a loooong time (and no, I am not paid to say that!). And this weekend only, in honor of the annual ICES convention, The Cake Tool Company is giving all cakers a 25% discount regardless of if you are at convention or not! Simply use promo code ICES25 at checkout. And if you are able to be at convention, please swing by the Satin Ice booth where Mercedes will be doing demos all weekend and showing off these phenomenal tools! Make sure to give her a big hug for me if you do!<br />
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<a href="http://www.thecaketoolcompany.com/?tracking=53c55edfe2f77" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-joG31idq61A/U9wZZu5mkfI/AAAAAAAAAjM/zokordt5RCo/s1600/logo_cake_tool_company_pink2.png" height="100" width="640" /></a></div>
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I will be making my teaching debut teaching with the tools at Sweet House in Las Vegas, NV on August 18th. If you would like to attend one of my 3 mini classes, register <a href="http://www.sweethouselv.com/Guest-Instructors.html" target="_blank">here</a>. I will be giving away prizes in each class, including a tool or two courtesy of The Cake Tool Company!</div>
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Until Next Time,<br />
Happy Caking!Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-11603785387871461832014-07-16T20:09:00.000-04:002014-07-16T20:09:01.632-04:00Big Changes Coming!Hi Cakeland!<br />
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As I gear up to kick off my fall classes - starting with my <a href="http://www.sweethouselv.com/Guest-Instructors.html" target="_blank">classes at Sweet House</a> in Las Vegas NV - I am very excited to be embarking on an new journey in my cake career!<br />
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Only my family and very close friends were in on the secret until late last week when I took to social media to make the official announcement.....I am over the moon excited to tell you all that I have proudly joined The Cake Tool Company family!<br />
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The Cake Tool Company is owned and run by the amazingly talented Mercedes Strachwsky and her family. I have long been a fan of Mercedes' work since purchasing here pdf tutorial, "The Magic of the Sea" now available on <a href="http://www.thecaketoolcompany.com/index.php/cake-decorating-tutorials-dvd-3/dvds/new-the-magic-of-the-sea-cake-decorating-tutorial?tracking=53c55edfe2f77" target="_blank">DVD</a>!</div>
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Having just launched a little over a month ago, I answered an open application on facebook for artists to join the team, and honestly wasn't sure what my chances were given the number of followers the company has. Needless to say, when I checked my e-mail a couple of weeks ago, I had to make sure I wasn't dreaming (it was 5am afterall). I had an e-mail saying Congratulations. I thought I won something as I had entered a few contests they were sponsoring, and in all reality, I feel I have won....the first line actually read, "Let me be the first to say congratulations and welcome to the family"! There was some details I needed to send which was followed up with a phone call. All I can say is in a few short weeks, I certainly feel like I am part of the family.</div>
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The Strachwsky family has been nothing but welcoming and nurturing, helping me navigate these new waters I am swimming in! It feels like such a great fit, that every time we speak, I feel even better about this venture!</div>
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So what does all of this mean? Well for starters, I am a member of their team of artists hand chosen to help promote the brand.. You can view their retail store <a href="http://www.thecaketoolcompany.com/index.php/tools?tracker=53c55edfe2f77" target="_blank">here</a>. I will be playing with all of the line in the coming weeks (you all know this boy loves his cake toys) and giving you feedback, tips and tutorials for working with these awesome, high quality tools (and maybe a giveaway or two). It also means down the road you can expect to see more of me in the way of instructional DVDs (perfect for those of you who are to far to make one of my classes in person) and maybe even a few tools I design to help bring your sugar skills to the next level!</div>
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Please be sure to follow me and The Cake Tool Company on Facebook, and keep your eyes posted here for more updates on this awesome adventure I am starting! In the meantime, please leave me a comment here and let me know what you think my first digital class should be!</div>
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Until Next Time,</div>
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Happy Caking!</div>
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<br />Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-72281407615657792742014-07-06T15:30:00.000-04:002014-07-06T15:30:07.328-04:00Free Tutorial - Gothic Lace Flower<div align="left" class="MsoNormal">
I recently spent an
amazing 3 days in Kitchener ON learning from my friend James Roselle as he was
guest instructing at Icing Inspirations.
While I was there, I was able to pick up all the molds I pre-ordered
from the<a href="http://icinginspirations.myshopify.com/collections/marvelous-molds" target="_blank"> Elissa Strauss fashion line</a>. On
my drive home, I had a bunch of ideas going through my head, including one that
I thought would be awesome on a goth style cake.<o:p></o:p></div>
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To make my Gothic Lace
Flower, you will need:<o:p></o:p></div>
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<a href="http://icinginspirations.myshopify.com/products/tricot-lace-icing-mix-caramel-white" target="_blank">Tricot Lace Mix – white</a><o:p></o:p></div>
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<a href="http://icinginspirations.myshopify.com/products/tricot-decor-nature-lace-mold" target="_blank">Tricot Décor Nature LaceMold</a><o:p></o:p></div>
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<a href="http://icinginspirations.myshopify.com/products/metal-scrapper-perfect-for-use-with-tricot-icing" target="_blank">Bench Scraper</a><o:p></o:p></div>
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<a href="http://icinginspirations.myshopify.com/products/amerimist-black-airbrush-colour-4-5-oz" target="_blank">Black Airbrush Color</a><o:p></o:p></div>
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<a href="http://icinginspirations.myshopify.com/products/silicone-skull-cameo-mold-preorder" target="_blank">Skull Cameo Mold</a><o:p></o:p></div>
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<a href="http://icinginspirations.myshopify.com/products/americolor-soft-gel-paste-super-black-75oz" target="_blank">Black Gel Color</a><o:p></o:p></div>
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Gumpaste (I prefer
fondarific brand)<o:p></o:p></div>
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Spray Glaze <o:p></o:p></div>
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Gum Glue<o:p></o:p></div>
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Silver Highlighter<o:p></o:p></div>
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Lemon Extract<o:p></o:p></div>
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Start by making your
center. Make a small amount of grey
gumpaste using the black gel color. Take
a tiny amount of the grey and color it black.
Use an even tinier amount of black, marble it in with the grey and cast
your skull cameo. Allow to dry
overnight.<o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-28ZgWl4IF8M/U7mijb-RsGI/AAAAAAAAAh4/GK_mEi0Q2Zg/s1600/2014-06-29+11.31.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-28ZgWl4IF8M/U7mijb-RsGI/AAAAAAAAAh4/GK_mEi0Q2Zg/s1600/2014-06-29+11.31.44.jpg" height="179" width="320" /></a></div>
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Mix some tricot lace
medium using the package instructions.
To get black, I substituted in some black airbrush color by weight with
the water.<o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-gTveOAkLG_w/U7mir-eFSDI/AAAAAAAAAiA/GnMpWoRe-vc/s1600/2014-06-29+11.21.59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gTveOAkLG_w/U7mir-eFSDI/AAAAAAAAAiA/GnMpWoRe-vc/s1600/2014-06-29+11.21.59.jpg" height="179" width="320" /></a></div>
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Spread the medium over
your lace mat (my mat is black, so I used a white mat for you to see it easier)<o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-97-n-XSDtTA/U7mi4OesjmI/AAAAAAAAAiM/v6y58MB2nAk/s1600/2014-06-29+11.30.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-97-n-XSDtTA/U7mi4OesjmI/AAAAAAAAAiM/v6y58MB2nAk/s1600/2014-06-29+11.30.41.jpg" height="179" width="320" /></a></div>
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Bake according to package
instructions (I usually leave it in until it is no longer tacky to the touch).<o:p></o:p></div>
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Remove leaves from mat
and pace on bumpy foam to give them some shape and allow them to dry.<o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-sKN10GYFwbg/U7mi4ME7v8I/AAAAAAAAAiU/mBTx2n6gIoY/s1600/2014-06-29+11.46.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sKN10GYFwbg/U7mi4ME7v8I/AAAAAAAAAiU/mBTx2n6gIoY/s1600/2014-06-29+11.46.01.jpg" height="179" width="320" /></a></div>
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Paint the base of the
cameo with highlighter mixed with lemon extract. Allow to dry then spray with glaze – this will
prevent the silver from coming off and will also help you achieve a true marble
look to the skull.<o:p></o:p></div>
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<a href="http://3.bp.blogspot.com/-vUouNy4ZrvQ/U7mi4POGGmI/AAAAAAAAAic/0erKOYU5RWI/s1600/2014-06-29+14.42.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vUouNy4ZrvQ/U7mi4POGGmI/AAAAAAAAAic/0erKOYU5RWI/s1600/2014-06-29+14.42.02.jpg" height="179" width="320" /></a></div>
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Use a small circle of
gumpaste as a base and adhere 3 of the same leaves to it with gumglue. </div>
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<a href="http://2.bp.blogspot.com/-F-DUF0GJT8s/U7mi5vR4chI/AAAAAAAAAio/JSkkTSO5Eyk/s1600/2014-07-01+14.18.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-F-DUF0GJT8s/U7mi5vR4chI/AAAAAAAAAio/JSkkTSO5Eyk/s1600/2014-07-01+14.18.38.jpg" height="179" width="320" /></a></div>
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Repeat with a second layer of leaves
(different style) to fill in the spaces.
Add your skull cameo center and you have a fairly quick and easy Gothic
Lace Flower (I left mine on the bumpy foam since it was really humid the day I
was shooting the tutorial).<o:p></o:p></div>
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<a href="http://2.bp.blogspot.com/-AlgH-oAsgcA/U7mi584PcsI/AAAAAAAAAis/fMLemUfZZbw/s1600/2014-07-01+14.21.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AlgH-oAsgcA/U7mi584PcsI/AAAAAAAAAis/fMLemUfZZbw/s1600/2014-07-01+14.21.32.jpg" height="179" width="320" /></a></div>
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I really hope you enjoyed
this tutorial – it helped me get into a dark place and come up with a few cool
projects for a class I will be co-teaching with Suzanne of Savauri Sugar in
early October – “Macabre Flowers”. If
you want to take part in the class, be sure to follow me on Facebook and
Twitter (@morselsbymark) to keep up to date when the class is officially
announced. Also, be sure to check out
the <a href="http://morselsbymark.weebly.com/supplies.html" target="_blank">Morsels By Mark Store</a> where I am now
making available some of the most requested tools from my classes.<o:p></o:p></div>
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Until Next Time – Happy Caking!<o:p></o:p></div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-64295614885618760892014-06-01T18:43:00.001-04:002014-06-01T18:43:42.630-04:00New Product Review – Icing Images’ Decogel<div align="left" class="MsoNormal">
Hey Cakeland! </div>
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You all know I love trying the latest and
[sometimes not so] greatest things hitting the cake scene. It can be anything from a new ball tool to
new molds for lace and bling. As a
blogger and the sponsor coordinator for
the Canadian Cake Decorators Guild, I am exposed to a lot, some of it good and
some of it not so good. Regardless of
the outcome, I feel it my responsibility to be completely and utterly honest so
that my readers benefit from my experiences.<o:p></o:p></div>
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A few weeks ago while I
was at the day job droning away at my computer, I was counting down the minutes
to my lunch break so I could check my personal emails and see if anything was
worth reading. Amidst the usual “lower
your credit card debt” and “increase
your manhood” emails I had a few emails from people that had used the “contact
me” feature on my website. I usually
save these to read when I get home as they are from potential clients or students
and I want to be able to give them 100% of my time when I reply. But that day was killing me mentally and I
decided why not read them and see if any could be answered right away – for all
I knew one could be a cake order and I wanted nothing better than to get my
creative juices flowing!<o:p></o:p></div>
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It was not an order, but
an email that would get my creativity going for sure. It was from Theresa at Icing Images asking if
I would be interested in trying out their latest product,<a href="http://www.icingimages.com/decogel" target="_blank"> Decogel</a>, and possibly
write about my experiences (and here we are).
I had been reading a lot about Decogel and had been intrigued by what I
had seen. Decogel is a gelatin based
product that you heat up and pour into molds, lace presses, and many other
applications. It sets quite quickly (a
lot faster than isomalt) and when set, looks like isomalt but has the texture
of gummy candy. We will be talking about
it in our June CCDG meetings as it is the topic and sponsored item of the month,
but I couldn’t wait and honestly demoing it and playing with a new item at a
guild meeting doesn’t really give you the full product experience. Needless to say, I jumped at the
opportunity. Theresa was great to speak
with and even gave me an option as to what colour I would like to sample.
Icing Images offers Decogel in 10 different colors including clear and
opaque white. I chose clear and figured
I could tint it however I liked.<o:p></o:p></div>
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All I had to do now was
mull over the billion ideas and designs going through my head and wait
(impatiently) for my sample to arrive.
So early this week, my sample (a full 8oz container) arrived, and it was
time to settle on what I was going to do.
I decided I wanted to use my new Marina Sousa molds by Marvelous Molds
that I got at <a href="http://icinginspirations.myshopify.com/collections/marvelous-molds" target="_blank">Icing Inspirations</a>. I had
also seen some of the cakes using Decogel by artists that work with Icing
Images on their design team (talk about my dream job) like the ever so sweet
Peggy Tucker (who I did message with a couple of questions about using Decogel
and she was awesome enough to answer very quickly). Now to be quite honest, I looked at some of
these cakes and thought, “Wow, they used decogel EVERYWHERE” almost to the
point where I was thinking it was almost “over-decorator-itis”…..after using
Decogel, I can see why it was used where ever possible – this stuff is FREAKING
AWESOME!!!!!<o:p></o:p></div>
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So my design was going to
incorporate yellow, black and white.
Something I hadn’t seen done on any of the cakes I looked at, were
Chandelier beads. I got my work area al
set up and was ready to go. First things
first, my canvas – made sure my dummies were covered and ready to go. Next thing I did was heat up the Decogel and
cast my chandelier beads. I am very
impatient and threw the mold in the freezer to expedite the setting time. I was able to cast all of my beads (10
strands) in about the time it would normally take me to do 2 strands in
isomalt!</div>
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<a href="http://1.bp.blogspot.com/-eV6SWTzMNFc/U4urKNDy5uI/AAAAAAAAAgs/jMQQkn4l0BQ/s1600/DSCF4856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eV6SWTzMNFc/U4urKNDy5uI/AAAAAAAAAgs/jMQQkn4l0BQ/s1600/DSCF4856.JPG" height="200" width="149" /></a></div>
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I still had tons of Decogel
left over, so I decided to add more to my design, I cast a clear brooch for the
top tier which I very easily painted and accentuated with gold highlighter and
extract. To make it look more
brooch-esque, I painted the back of the piece gold as well. Once dry, I sprayed the entire thing with
clear glaze and gave it a bit more “kapow” with some Rainbow Disco dust by my
friends over at theSugarArt. <o:p></o:p></div>
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Next up was to test its
colorability. I added a couple of drops
of Black gel color (I use Luck’s brand) and gave it a quick stir. I then cast enough jeweled diamond swags to
go around the top of my yellow tier.
Now, I normally apply decorative pieces to my cakes with clear corn syrup
mixed with water. This seemed to work on
the swags, but when I left the room and went back in, they had started to
slide, so I peeled them all off, cleaned up my tier the best I could, and went
to my next “glue” of choice – white chocolate and freeze spray – worked like a
charm.</div>
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I had finished the base of the
tier with lace border mold and black
fondant. I took a step back and found it
was too dull in comparison with the top of the tier. Low and behold, before I knew it, the fondant
trim was ripped off my cake and I found myself pouring black Decogel into the
same lace border mold. This stuck to my
cake no problem with my corn syrup and water glue. </div>
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Took another step back and liked what I was
seeing, so it was time to finish it off with a yellow sugar peony and buds.
Here is the result:<o:p></o:p></div>
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<a href="http://1.bp.blogspot.com/-FylOWaHfqEA/U4usSvJiWMI/AAAAAAAAAhM/v_Ntde3y2FI/s1600/DSCF4850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FylOWaHfqEA/U4usSvJiWMI/AAAAAAAAAhM/v_Ntde3y2FI/s1600/DSCF4850.JPG" height="640" width="348" /></a></div>
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Like anything, there are
always pros and cons. The pros to
Decogel: it's easy and quick to heat, takes color easily, easy to clean spills (let
set and peel up), re-heatable (virtually no waste….unlike isomalt beads, if you
trim a length of beads away you toss em because they have the string inside,
but with Decogel you can just easily slide them off the string) and a little
goes a very long way – one 8oz tub gave me 10 chandelier strands, enough swags
for the top of an 8 inch round, enough lace for the same tier, a large jewel
brooch and still some leftover! The cons
– although it looks like isomalt, it doesn’t have the same rigidity. Also if we look at cost, 8oz is 16.99 plus
shipping – a bit more expensive than isomalt, but in my opinion this can be
passed on to the customer and 8oz of Decogel goes way further than 8oz of
isomalt would!<o:p></o:p></div>
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I am very happy to say
that Decogel is definitely something I want to add to my cake decorating
arsenal. After seeing all of the possible
applications for it, my mind is swirling with new decorating
possibilities!! If you have the chance
to try this product, I highly recommend doing so – you won’t be sorry!<o:p></o:p></div>
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Thanks to Theresa and the
fine folks at Icing Images for giving me the chance to play and stretch my
imagination. And thank you to you, my
readers, who allow me to continue doing what I love – writing and sharing my
passion for all things cake! Stay tuned
for more in the coming weeks and months – I have a lot of projects on the table
that I am dying to try with you all!<o:p></o:p></div>
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Until next time,<o:p></o:p></div>
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Happy Caking!<o:p></o:p></div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com2tag:blogger.com,1999:blog-5493836759901211577.post-50873276227116953642014-03-25T22:06:00.001-04:002014-03-25T22:06:37.234-04:00Airbrushing 101 - What every cake artist needs to know!<br />
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<span style="font-family: Calibri;">One of the things I love about teaching, working for the
Canadian Cake Decorator’s Guild and being present on social media, is the
visibility I have to the Cake Decorating community.<span style="mso-spacerun: yes;"> </span>As a teacher by nature, I am usually pretty
giving with information and willing to answer pretty much any question.<span style="mso-spacerun: yes;"> </span>In a recent class, my students were working
on their sugar flowers and we were talking and the topic of Airbrushing came
up.<span style="mso-spacerun: yes;"> </span>In my opinion, I would say this
topic comes up a lot.<span style="mso-spacerun: yes;"> </span>Airbrushing is one
of those topics that people love or are intimidated by.<span style="mso-spacerun: yes;"> </span>I figured the blog was a perfect place to
“air it all out” so to speak.</span></div>
<br />
<div style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">I remember my first airbrush experience like it was
yesterday (maybe because 7 years later I am still finding red airbrush color
every time I mop the kitchen floor).<span style="mso-spacerun: yes;"> </span>My
parents bought me a badger airbrush that I hooked up to my compressor that we
around the house (tire inflations, nail guns, etc).<span style="mso-spacerun: yes;"> </span>I had done a 3D car and wanted to airbrush it
to get a truer red.<span style="mso-spacerun: yes;"> </span>I hooked it all up,
turned the compressor on and filled the reservoir with Super Red airbrush color
and had at it.<span style="mso-spacerun: yes;"> </span>The cake looked
great!<span style="mso-spacerun: yes;"> </span>My beige kitchen was now pink!<span style="mso-spacerun: yes;"> </span>Walls, floor, ceiling….everything was
covered!!<span style="mso-spacerun: yes;"> </span>I spent more time washing
everything than I did working on the cake in the end.<span style="mso-spacerun: yes;"> </span>Lesson learned – protect your workspace.</span></div>
<br />
<div style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">I put the airbrush away, but took it out every now and then
to play.<span style="mso-spacerun: yes;"> </span>I just never seemed to get the
control or ability for fine detail the way some of my cake heroes did, despite
watching and reading countless tutorials online.<span style="mso-spacerun: yes;"> </span>I was feeling defeated – I usually pick
things up easily this way, but I just wasn’t getting it.</span></div>
<br />
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<span style="font-family: Calibri;">It wasn’t until a few years ago that my feelings for
airbrushing changed.<span style="mso-spacerun: yes;"> </span>I was at Icing
Inspirations taking Rick Reichart’s Discover Your Innner Artist Class 2.<span style="mso-spacerun: yes;"> </span>Icing Inspirations brings in the best of the
best when it comes to instructors.<span style="mso-spacerun: yes;"> </span>Rick
taught us about the “anatomy of the airbrush” and how to control it.<span style="mso-spacerun: yes;"> </span>It was then that I fell in love with my
current airbrush by Grex (but that is a whole other conversation).<span style="mso-spacerun: yes;"> </span>Taking the class just because of the
airbrushing component was the best thing I ever did to hone my skills!</span></div>
<br />
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<span style="font-family: Calibri;">The reason I never took a class for airbrushing before was
that I have to travel to classes, and to bring my airbrush with me would be a
major pain.<span style="mso-spacerun: yes;"> </span>The nice thing about the
classes at Icing Inspirations is that the classroom is equipped with an
airbrush for every single student!<span style="mso-spacerun: yes;">
</span>That’s right – no need to bring one with you.<span style="mso-spacerun: yes;"> </span>And if you don’t have an airbrush and have
been on the fence about making the investment, then taking a class at Icing
Inspirations would be ideal – you could give it a shot before making the commitment.<span style="mso-spacerun: yes;"> </span></span><br />
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<a href="http://2.bp.blogspot.com/-1yFX1yzgbEk/UzI2Hrqr-BI/AAAAAAAAAgU/wl7DdX9lJ4c/s1600/iiclassroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1yFX1yzgbEk/UzI2Hrqr-BI/AAAAAAAAAgU/wl7DdX9lJ4c/s1600/iiclassroom.jpg" height="213" width="320" /></a></div>
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"><br /></span></span></div>
<div style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>I know they have Lisa Berzcel – an acclaimed
airbrush specialist – coming in May to give a series of classes for all levels
on airbrushing techniques.<span style="mso-spacerun: yes;"> </span>There are 3
different classes total each building upon skill set, and the classes are
reasonably priced too.<span style="mso-spacerun: yes;"> </span>Lisa is probably
the best person to learn from when it comes to airbrushing – her work is bar
none!<span style="mso-spacerun: yes;"> </span>I am totally jealous that I can’t
make this set of classes, but she is indeed on my bucket list of instructors to
learn from.</span></div>
<br />
<div style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"> </span><span style="font-family: Calibri;">So the moral of the story is don’t think that by reading,
following an online tutorial, or practicing on your own is the best way to
learn airbrushing, since you will more than likely end up frustrated.<span style="mso-spacerun: yes;"> </span>Do yourself the favor and take a class.<span style="mso-spacerun: yes;"> </span>Invest in yourself and the skills will
come.<span style="mso-spacerun: yes;"> </span>I have gone from feeling defeated
and intimidated, to being a lean mean airbrushing machine!<span style="mso-spacerun: yes;"> </span>I airbrush pretty much anything<span style="mso-spacerun: yes;"> </span>I can now </span><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"><span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"></span></div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-26841816323974736372013-09-20T23:12:00.000-04:002013-09-22T07:41:35.933-04:00The Secret I've been dying to share.....A Canadian busts onto the Craftsy scene!!Hi Cakeland!<br />
<br />
You all know how much I love Craftsy classes and stand behind the quality and instructors. If you can't get to a live class for whatever reason, then Craftsy is the next best thing! The newest class on the roster is no exception! Now, I have long wanted my own Craftsy class, and it is still something I hope to do sooner than later. But until that dream comes true, I am ecstatic (actually over the moon) to share that a Canadian has broken onto the Craftsy scene!<br />
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<a href="http://1.bp.blogspot.com/-54WZuwI6byo/Uj0JGKiW2xI/AAAAAAAAAe0/tqMd-W32CIc/s1600/titleCard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="http://1.bp.blogspot.com/-54WZuwI6byo/Uj0JGKiW2xI/AAAAAAAAAe0/tqMd-W32CIc/s320/titleCard.jpg" width="320" /></a></div>
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That's right! In just 5 short days, Craftsy will launch "Small Cakes, Big Business", starring none other than my BCF, Chrissie Boon! I can never sing Chrissie's praises enough - a wife, a mother of 3 (including the cutest 6 month old I've ever seen), an award winning cake designer, a successful entrepreneur (her store <a href="http://www.icinginspirations.ca/" target="_blank">Icing Inspirations</a> is my favorite place on earth as you know), organizer of the upcoming cake event of the year - <a href="http://icinginspirations.myshopify.com/collections/frontpage/products/cake-carnival-2014" target="_blank">Cake Carnival</a>, and now Craftsy instructor! And I should throw in she is also the bestest friend a cake dude could ask for!<br />
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<a href="http://2.bp.blogspot.com/-Rkybijvn-K4/Uj0I9aAs73I/AAAAAAAAAeg/K-KlG14iRO8/s1600/454_04_Drippy_Cake_08_retouched.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-Rkybijvn-K4/Uj0I9aAs73I/AAAAAAAAAeg/K-KlG14iRO8/s320/454_04_Drippy_Cake_08_retouched.jpg" width="320" /></a></div>
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Now, Chrissie can't share any video with me until class launches on September 25th, but she was able to give me the lowdown on what this class is all about. It is a decorating class and business class tied into one - and you all know I love a 2-for! Chrissie understands our struggles with customers who want custom cakes but don't wanna pay custom prices - and we all have em! In "Small Cakes, Big Business", Chrissie will teach you how to supplement your cake income by building a line of cakes that are not time consuming for the decorator, but still offer customers somewhat of a custom look. This is something I can't wait to include in my cake offerings - it is an awesome idea!</div>
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Yes, I know Chrissie personally, and can attest that what you see is what you get. She is as nice in person as she comes across on screen, and she really does want to see her students and customers succeed! She is one of the biggest advocates for squashing the nastiness that is often prevalent in our industry, and I commend her for that! In her own words, "there is enough cake for everyone" - words that have resonated with me since I interviewed her for the blog a few years ago. Chrissie wants you to succeed so much that one lucky reader will get the chance to win her Craftsy class for free along with a $25 gift card for Icing Inspirations. All you have to do is click on the link below and you will be entered in the contest. But hurry - Craftsy will pick one luck winner right before the class launch Wednesday!</div>
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<a href="http://www.craftsy.com/lp/MorselsbyMark_ChrissieGiveaway" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-MuXwYxnPhPo/Uj0JBmHidXI/AAAAAAAAAes/2EiOhnw-rBQ/s1600/SCBB_0001_300x250_v1.jpg" /></a></div>
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If you want to learn how to grow your cake business and maybe finally turn a profit, then "Small Cakes, Big Business" is the class for you! Mark your calendars, and get the class September 25th. And if you want to meet Chrissie in person she will be at Toronto's Baking & Sweets Show next weekend, the Montreal Cake Show October 19-20 (where we are both teaching), and will also be hosting <a href="http://icinginspirations.myshopify.com/collections/frontpage/products/cake-carnival-2014" target="_blank">Cake Carnival</a> (where 4 other Craftsy instructors will be among 6 of the world famous intructors) November 6-8.</div>
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Until Next Time,</div>
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Happy Caking!</div>
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Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com2tag:blogger.com,1999:blog-5493836759901211577.post-80617424339702469782013-08-03T17:48:00.000-04:002013-08-03T17:48:14.149-04:00Marina Sousa Has Done It........Again!Hi Cakeland!<br />
<br />
As you all know, I am a big advocate of furthering your education, learning new skills and expanding on ones you already have. Now although nothing can beat taking a hands on class, <a href="http://www.craftsy.com/" target="_blank">Craftsy</a> offers great classes that you can watch online over and over again, whenever, wherever you want. Their most recent offering is from someone I loved learning from in person as well as from her other Craftsy classes. Marina Sousa has blown my mind once again with fresh takes on decorating cakes effectively giving a wow factor with minimal effort!<br />
<br />
In "<a href="http://www.craftsy.com/fashiontextures25" target="_blank">Designer Fondant Textures</a>", Marina offers up a plethora of decorating methods that result in eye-catching, stunning cakes....but, would I expect anything less from Marina? Techniques covered in the <a href="http://www.craftsy.com/fashiontextures25" target="_blank">class</a> (each section offers multiple ways of achieving the look being discussed) include: Sequins, Ruching, Fringe, Zebra Print, Geometric Textures, and Ruffles. The great thing about this class (as well as Marina's other classes - Advanced Fondant Techniques and Jewelled Wedding Cake) is that Marina offers up a variety of techniques that look great on their own or can be mixed and matched to achieve stunning, show stopping creations. I have taken many classes, and still continue growing and learning new things - this class is no exception! My mind was exploding watching this class and learning some new tricks that I need to seriously find time to try!<br />
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Marina has to be one of the easiest instructors to listen to. She is well spoken, clear, and her effervescent personality really comes through each and every time! If you haven't yet purchased this <a href="http://www.craftsy.com/fashiontextures25" target="_blank">class</a> or any of <a href="http://www.craftsy.com/instructors/marina-sousa" target="_blank">Marina's other classes</a>, please head over to Craftsy and do so....you will not be disappointed! And once you get a taste of Marina's amazing teaching style, you will want to learn from her in person....why not join her at <a href="http://icinginspirations.myshopify.com/collections/frontpage/products/cake-carnival-2013" target="_blank">Cake Carnival</a> (along with 5 other amazing instructors) this November? There are still a few spots left....don't miss your opportunity to get the Marina experience first hand!</div>
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Happy Caking!!!</div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-28430025160618216742013-07-10T19:16:00.002-04:002013-07-10T19:16:45.487-04:00Marvelous Molds has done it…..Again!<br />
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<span style="font-family: Calibri;">Hi Cakeland!<span style="mso-spacerun: yes;"> </span>I am so happy summer is finally here – better
late than never I say.<span style="mso-spacerun: yes;"> </span>One of the things
I love about being in this industry, is the people I get to talk to and deal
with on a regular basis.<span style="mso-spacerun: yes;"> </span>Now you all
know I am a cake toy JUNKIE!<span style="mso-spacerun: yes;"> </span>Imagine my
excitement that day in May when I get a text from my BCF (for you newbies,
that’s Best Cake Friend) telling me to go check out the new products up for
pre-order online at her store <a href="http://icinginspirations.myshopify.com/collections" target="_blank">Icing Inspirations</a>.<span style="mso-spacerun: yes;"> </span>They were called “<a href="http://www.marvelousmolds.com/onlays" target="_blank">Onlays</a>” ….<o:p></o:p></span></div>
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">The first few patterns I
saw were very cool – knowing <a href="http://www.marvelousmolds.com/onlays" target="_blank">Marvelous Molds</a> made them, I had no question about
the quality – everything MM does is top of the line.<span style="mso-spacerun: yes;"> </span>What had me intimidated was the time it would
take me to transfer the intricate designs onto my cake – time is $$$ after
all!<span style="mso-spacerun: yes;"> </span>Then I watched Chef Dominic’s
(owner of Marvelous Molds and creator of Onlays) <a href="http://www.marvelousmolds.com/free-videos/onlays-master-class" target="_blank">master class</a> on using
onlays.<span style="mso-spacerun: yes;"> </span>I was blown away!<span style="mso-spacerun: yes;"> </span>I was intimidated for no reason. If anything,
the<span style="mso-spacerun: yes;"> </span>Onlays were going to make my
decorating even faster.<span style="mso-spacerun: yes;"> </span>Who could ask
for more?<span style="mso-spacerun: yes;"> </span>My pre-order was placed, and
all that was left for me to do was to sit back and wait (and dream up all kinds
of new cake designs).<span style="mso-spacerun: yes;"> </span>In true Icing
Inspirations style, I got my order in record time, and worked my busy wedding
cake schedule over a bit to make time to play….and make a tutorial for my
readers of course ;)<o:p></o:p></span></div>
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<o:p><span style="font-family: Calibri;"> </span></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="http://1.bp.blogspot.com/-0yLzfrNEbgg/Ud3i77Xv1qI/AAAAAAAAAbo/SLzBvLnSPoA/s1600/2013-06-28+14.50.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0yLzfrNEbgg/Ud3i77Xv1qI/AAAAAAAAAbo/SLzBvLnSPoA/s320/2013-06-28+14.50.11.jpg" width="320" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;">My Icing Inspirations Onlay Order (plus some other cool stuff)</span></div>
<br />
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;">I picked two onlays for
my first attempt – took every ounce of my being to edit it down and stick to a
simple, yet elegant design.<span style="mso-spacerun: yes;"> </span>The onlays I
used for this tutorial are called <a href="http://icinginspirations.myshopify.com/collections/marvelous-molds/products/ooh-la-la-onlay" target="_blank">ooh la la</a> (top tier) and <a href="http://icinginspirations.myshopify.com/collections/marvelous-molds/products/double-wedding-ring-onlay" target="_blank">double wedding ring</a>
(bottom).<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">I started with 3 dummies
covered in pink fondant.<span style="mso-spacerun: yes;"> </span>The middle tier
was hand painted with silver highlighter mixed with lemon extract.<span style="mso-spacerun: yes;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Eu9-BhSkpy8/Ud3keLsGUYI/AAAAAAAAAb4/JW0S2PcFoOg/s1600/DSCF4339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Eu9-BhSkpy8/Ud3keLsGUYI/AAAAAAAAAb4/JW0S2PcFoOg/s320/DSCF4339.JPG" width="320" /></a></div>
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span>To do the bottom tier, I rolled black fondant mixed with a bit of <a href="http://icinginspirations.myshopify.com/collections/additives-tylose-glue/products/gum-tragacanth-25g" target="_blank">gum tragacanth</a> (Fondarific is my fondant of choice) <span style="mso-spacerun: yes;"> </span>the width of my Kitchenaid Pasta roller
attachment to a number 2 – very important to note: the “cutting blades” on the
onlay are the perfect height for a 2 on the KA.<span style="mso-spacerun: yes;">
Tip: Roll and cut all of the pieces you will need and keep them under layers of plastic wrap.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Uu6oIfBmoZ8/Ud3krgMzbKI/AAAAAAAAAcA/vCJbkpvYVvU/s1600/DSCF4341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Uu6oIfBmoZ8/Ud3krgMzbKI/AAAAAAAAAcA/vCJbkpvYVvU/s320/DSCF4341.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span>I lightly corn starched the onlay and tapped the excess out.<span style="mso-spacerun: yes;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ewl7CV8ykII/Ud3lIDCEjFI/AAAAAAAAAcI/IoUOHRVmTXA/s1600/DSCF4342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Ewl7CV8ykII/Ud3lIDCEjFI/AAAAAAAAAcI/IoUOHRVmTXA/s320/DSCF4342.JPG" width="320" /></a></div>
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span>Place the piece of fondant<span style="mso-spacerun: yes;"> </span>on the onlay and press well to “cut” your
pattern.<span style="mso-spacerun: yes;"> </span>Brush the back of the design with
adhesive (I love this edible <a href="http://icinginspirations.myshopify.com/collections/additives-tylose-glue/products/edible-glue-50ml" target="_blank">sugar glue</a> by Rainbow Dust).<span style="mso-spacerun: yes;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-881MxugidNA/Ud3lThcG9MI/AAAAAAAAAcQ/9j05s6Z7DYY/s1600/DSCF4343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-881MxugidNA/Ud3lThcG9MI/AAAAAAAAAcQ/9j05s6Z7DYY/s320/DSCF4343.JPG" width="320" /></a></div>
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Remove the negative spaces (those areas you
don’t want attached to the cake).<span style="mso-spacerun: yes;"> </span>Line
the straight edge of the onlay flush with the base of the tier and rub/press
the silicone to get a good adhesion to the cake.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<o:p><span style="font-family: Calibri;"> </span></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="http://1.bp.blogspot.com/-U_2auiRUnrg/Ud3lgFcp5iI/AAAAAAAAAcY/tWD4RNxT51c/s1600/DSCF4344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-U_2auiRUnrg/Ud3lgFcp5iI/AAAAAAAAAcY/tWD4RNxT51c/s320/DSCF4344.JPG" width="320" /></a></span></div>
<br />
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;">Continue this until you
get the desired look you want.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-IjZvltXLU2g/Ud3luQykklI/AAAAAAAAAcg/tumDL9MzzC4/s1600/DSCF4345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-IjZvltXLU2g/Ud3luQykklI/AAAAAAAAAcg/tumDL9MzzC4/s320/DSCF4345.JPG" width="320" /></a></div>
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span> </div>
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span>Something
awesome that Chef Dominic has done is to create the onlays to be 2 times pi
long.<span style="mso-spacerun: yes;"> </span>For the not so math savvy, this is
exciting because it means that on any EVEN diameter round cake, you will get
perfect fitting without any seams meaning on a 6 inch round, 3 onlays fit
perfect (8 inch uses 4, 10 inch uses 5, 12 uses 6, so on and so forth). The Onlays are also constructed to line up to one another perfectly as you can see in the picture above.</span></div>
<span style="font-family: Calibri;">I allowed the fondant to
dry a bit before painting silver with the same mixture I used on the middle
tier.<o:p></o:p></span><br />
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;">I repeated the process
with the ooh la la onlay on the top tier, except I placed it in the middle of
the tier.<o:p></o:p></span></div>
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="http://2.bp.blogspot.com/-CpvXDcB-_2o/Ud3mebK2khI/AAAAAAAAAcs/Fos8piPmD5I/s1600/DSCF4350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-CpvXDcB-_2o/Ud3mebK2khI/AAAAAAAAAcs/Fos8piPmD5I/s320/DSCF4350.JPG" width="320" /></a></span></div>
<br />
</div>
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;">Stack your cakes and
embellish your cake drum as desired.<o:p></o:p></span></div>
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">For the flower and
embellishment on the top tier, I used pink 50/50 in <a href="http://icinginspirations.myshopify.com/collections/inspiration-kits/products/elisa-strauss-3-button-mold-set" target="_blank">Elissa Strauss’ new beaded button molds</a>.<span style="mso-spacerun: yes;"> </span>For the flower center, I
added a 20g wire bent in an “L” and allowed it to dry.<span style="mso-spacerun: yes;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WJonG5lc904/Ud3pH9Uap4I/AAAAAAAAAdU/CfbePrslfRk/s1600/DSCF4336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-WJonG5lc904/Ud3pH9Uap4I/AAAAAAAAAdU/CfbePrslfRk/s320/DSCF4336.JPG" width="320" /></a></div>
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Calibri;"> The other buttons were made same way (sans
wire) and allowed to dry.<span style="mso-spacerun: yes;"> </span>I painted all
of the buttons with a <a href="http://icinginspirations.myshopify.com/collections/food-colouring/products/the-click-twist-brush-metallic-light-silver" target="_blank">silver paint pen</a> by Rainbow dust.<span style="mso-spacerun: yes;"> </span>And brushed the center with <a href="http://icinginspirations.myshopify.com/collections/additives-tylose-glue/products/edible-glue-50ml" target="_blank">sugar glue</a> and
dipped in <a href="http://icinginspirations.myshopify.com/collections/glitter-dust/products/sparkle-range-pastel-pink" target="_blank">pink disco dust.</a><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="http://2.bp.blogspot.com/-FrTe1QZ3Vns/Ud3nO4st6gI/AAAAAAAAAc0/G7pPmqe7EyE/s1600/DSCF4349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-FrTe1QZ3Vns/Ud3nO4st6gI/AAAAAAAAAc0/G7pPmqe7EyE/s320/DSCF4349.JPG" width="320" /></a></span></div>
<br />
</div>
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;">The flower petals were
made using Peony cutters by Collette Peters (2nd and 4th biggest).<span style="mso-spacerun: yes;">
</span>I veined the wired petals using James Rosselle’s<a href="http://icinginspirations.myshopify.com/products/james-rosselle-parrot-tulip-petal-veiner" target="_blank"> Parrot Tulip veiner</a> and
dried in an empty apple tray.<span style="mso-spacerun: yes;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TGApu3ORElw/Ud3ooxqlesI/AAAAAAAAAdE/4boRsjP1ML0/s1600/DSCF4352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TGApu3ORElw/Ud3ooxqlesI/AAAAAAAAAdE/4boRsjP1ML0/s320/DSCF4352.JPG" width="320" /></a></div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">To get the
curl on the tips, I simpleyplaced my ball tool on the top edge of the petal and
using firm pressure, bring it towards the center.<span style="mso-spacerun: yes;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LtYhY8DZ3Ec/Ud3o8T_tu3I/AAAAAAAAAdM/HQfHG85L9jo/s1600/DSCF4356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-LtYhY8DZ3Ec/Ud3o8T_tu3I/AAAAAAAAAdM/HQfHG85L9jo/s320/DSCF4356.JPG" width="320" /></a></div>
<br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">The petals were then dusted in <a href="http://icinginspirations.myshopify.com/collections/crystal-colors-buy-2-get-1-free-this-weekend/products/hot-pink-dusting-powder-by-crystal-colors" target="_blank">Hot Pink petaldust</a> and steamed to set the color.<span style="mso-spacerun: yes;"> </span>I
taped the petals around the center, and voila – a gorgeous fantasy flower!</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-B9t2ZwWKAw0/Ud3pnBmCNfI/AAAAAAAAAdc/4_WvW5IiSRc/s1600/DSCF4418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://2.bp.blogspot.com/-B9t2ZwWKAw0/Ud3pnBmCNfI/AAAAAAAAAdc/4_WvW5IiSRc/s320/DSCF4418.JPG" width="320" /></a></div>
<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;">Using white chocolate, I
attached 5 buttons to the top tier and placed the flower.<span style="mso-spacerun: yes;"> </span>Trim the cake seams with diamanite ribbons.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-B6hiWrodC64/Ud3pwUva4ZI/AAAAAAAAAdk/4SNTAE1DbyM/s1600/DSCF4459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-B6hiWrodC64/Ud3pwUva4ZI/AAAAAAAAAdk/4SNTAE1DbyM/s320/DSCF4459.JPG" width="240" /></a></div>
<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">The onlays went on the
tiers so easy and made the cake look very sophisticated!<span style="mso-spacerun: yes;"> </span>Best of all, my decorating time was cut down
immensely!<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7OmF_otNpVs/Ud3p9xtb7aI/AAAAAAAAAds/NDEoL7GqtcA/s1600/001+collage+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://3.bp.blogspot.com/-7OmF_otNpVs/Ud3p9xtb7aI/AAAAAAAAAds/NDEoL7GqtcA/s320/001+collage+(1).jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
The finished cake!</div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">I have already ordered the
majority of the onlays and will be finishing off the set shortly.<span style="mso-spacerun: yes;"> </span>I have already heard from a contact of mine
from Marvelous Molds, that these are the first patterns in a series, and new
patterns will be added in time - I.<span style="mso-spacerun: yes;">
</span>CAN’T.<span style="mso-spacerun: yes;"> </span>WAIT!!<o:p></o:p></span><br />
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;">If you wanna get your
hands on some onlays, head over to the <a href="http://www.marvelousmolds.com/onlays" target="_blank">Marvelous Molds site</a>.<span style="mso-spacerun: yes;"> They retail for between 12 & 29 dollars – very reasonable for the quality you get!<span style="mso-spacerun: yes;"> </span></span>Everything (including Onlays) I used on the cake for the tutorial is available at<a href="http://icinginspirations.myshopify.com/collections" target="_blank"> Icing Inspirations</a> (links to individual items are included wherever possible ;) ).<span style="mso-spacerun: yes;">
</span></span></div>
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;">Keep your eyes posted
here for more product reviews and tutorials in the future.<o:p></o:p></span></div>
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;">Happy Caking!<o:p></o:p></span></div>
</div>
</div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com1tag:blogger.com,1999:blog-5493836759901211577.post-86730609644155325362013-05-26T10:57:00.001-04:002013-05-26T10:57:33.121-04:00Tutorial - Making a Sound Structure for Stacked Cakes<span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>One of the most nerve wracking things in every cake
decorators life is delivery!<span style="mso-spacerun: yes;"> </span>You know
it, we have all been there……Not only are you making sure you’re transporting it
safely, you have to drive for everyone else on the road too.<span style="mso-spacerun: yes;"> </span>And our fears don’t stop there – once we get
to the venue and set up, you likely continue worrying until the day after the
event and you DON’T get that dreaded call saying the cake had “an accident”.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>That
is why I decided to do this tutorial.<span style="mso-spacerun: yes;"> </span>I
want to take some of the fear away from you.<span style="mso-spacerun: yes;">
</span>Proper structure under your cake will (or should) alleviate 80% of your
worries (the other 20%?<span style="mso-spacerun: yes;"> </span>Can we really
trust the people at the venue NOT to touch the cake?).<span style="mso-spacerun: yes;"> </span>Now, there are resources out there if you
want to research how to correctly build a tiered cake on pillars.<span style="mso-spacerun: yes;"> </span>This tutorial is for a stacked cake, simply
because in all my years of decorating<span style="mso-spacerun: yes;">
</span>(almost 10) I have only ever had to do 1 cake on pillars, and that was
only 1 pillared tier on a few stacked tiers.<span style="mso-spacerun: yes;">
</span>Not only will this be a very sturdy structure for your cakes, it will
make positioning of the tiers easy.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span><u>To
make the base, you will need</u>:<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 54pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">5/8 – ¾ inch ply wood cut to desired size<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">¼ inch mdf or cardboard cake drums in sizes of
your tiers<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">½ inch wooden dowel<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 54pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Drill and bits<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 54pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Wood glue<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Screws<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">4 wood blocks cut from leftover plywood<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Contact paper<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">pencil<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Ruler or other straight edge<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Saws – jigsaw and hand saw<o:p></o:p></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Glue gun<o:p></o:p></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;"></span></div>
<span style="font-family: Calibri;"><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-q0eT3gue4UQ/UaIhATzMetI/AAAAAAAAAaQ/QkQ3OCdkEN8/s1600/DSCF3521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-q0eT3gue4UQ/UaIhATzMetI/AAAAAAAAAaQ/QkQ3OCdkEN8/s320/DSCF3521.JPG" width="320" /></a></div>
</span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<u><span style="font-family: Calibri;">Step 1<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;">Draw central
line down middle of base and an intersecting line horizontally across the
middle (this is easy on squares – your lines will be drawn at the half distance
points easily measured out;<span style="mso-spacerun: yes;"> </span>in circles,
your lines will go from 12 o’clock to 6 o’clock and 9 o’clock to 3
o’clock).<span style="mso-spacerun: yes;"> </span>Where the lines intersect is
the true center of your board.<span style="mso-spacerun: yes;"> </span>Repeat
this on all tier bases (if using cardboard, draw your lines on the back)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<o:p><span style="font-family: Calibri;"> </span></o:p><u><span style="font-family: Calibri;">Step 2<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;">Using a “flat”
style ½ inch drill bit (or similar in same size of central dowel), drill <span style="mso-spacerun: yes;"> </span>a hole ¾ of the way down on your base board,
and completely through each tier board (again, if using carboard circles, make
sure central holes are cleaned up with an X-acto blade)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Y1CzG5eTkQ0/UaIhNExuS5I/AAAAAAAAAac/gBte1H95Sp8/s1600/DSCF3522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Y1CzG5eTkQ0/UaIhNExuS5I/AAAAAAAAAac/gBte1H95Sp8/s320/DSCF3522.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<br />
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<u><span style="font-family: Calibri;">Step 3<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;">Insert wood
dowel to make sure it fits snug.<span style="mso-spacerun: yes;"> </span>Place
your rounds on top to make sure they line up nicely<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-69M3ze1UWeE/UaIhXqkoI7I/AAAAAAAAAak/i-ia6EryCQ4/s1600/DSCF3523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-69M3ze1UWeE/UaIhXqkoI7I/AAAAAAAAAak/i-ia6EryCQ4/s320/DSCF3523.JPG" width="240" /></a></div>
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<u><span style="font-family: Calibri;">Step 4<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;">Glue the 4
blocks and attach to the bottom of your plywood base.<span style="mso-spacerun: yes;"> </span>Be liberal with your glue.<span style="mso-spacerun: yes;"> </span>I prefer wood glue or gorilla glue for this
over hot glue.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-P5GUs85DhHY/UaIhfxleX5I/AAAAAAAAAas/eKFA4BfBw6Q/s1600/DSCF3527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-P5GUs85DhHY/UaIhfxleX5I/AAAAAAAAAas/eKFA4BfBw6Q/s320/DSCF3527.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;"><o:p></o:p></span> </div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<u><span style="font-family: Calibri;">Step 5<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;">Once glue has
had a bit of time to set up, drill some pilot holes in the blocks, then secure
blocks to base with small wood screws (make sure they are not too long that
they go through the top of your base)<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WPx5wNFLuYA/UaIhnWnFCcI/AAAAAAAAAa0/aHzGoViCqWU/s1600/DSCF3528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-WPx5wNFLuYA/UaIhnWnFCcI/AAAAAAAAAa0/aHzGoViCqWU/s320/DSCF3528.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<u><span style="font-family: Calibri;">Step 6<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;">Cover your
board with contact paper (the dollar store variety works just fine).<span style="mso-spacerun: yes;"> </span>Use X-acto blade to clear hole in middle of
board<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iy7yLTaEqco/UaIhuHl-pnI/AAAAAAAAAa8/g_drXzjVMl4/s1600/DSCF3529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iy7yLTaEqco/UaIhuHl-pnI/AAAAAAAAAa8/g_drXzjVMl4/s320/DSCF3529.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<u><span style="font-family: Calibri;">Step 7 <o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;">Decorate your
base board as desired.<span style="mso-spacerun: yes;"> </span>Make sure to
clear the central hole so you can affix your dowel.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<u><span style="font-family: Calibri;">Step 8<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;">Place a small
amount of glue in the hole and attach your dowel.<span style="mso-spacerun: yes;"> </span>I like to secure it through the bottom with a
wood screw (the flat drill bit will leave a small pilot hole in the bottom of
your board so you will know exactly where to position the screw).<span style="mso-spacerun: yes;"> </span>This can only be done once your cakes are
made and covered in fondant – you need to measure the height of all your tiers
and then cut your dowel to the length of their sum less ½ the height of your
top tier (Confusing I know…. If you have 4 tiers all four inches tall, their
sum is 16 inches; 16 inches less 2 (half of the top tier) is 14 and that is how
long I will cut my dowel)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<o:p><span style="font-family: Calibri;"> </span></o:p><u><span style="font-family: Calibri;">Step 9<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;">Stack your
cake by starting with the bottom tier (duh!) and sliding it down the central
dowel (I position one hand on top one on bottom to minimize damage to my
fondant).<span style="mso-spacerun: yes;"> </span>Add support dowels like you
normally would (either wood or bubble tea straws would suffice).<span style="mso-spacerun: yes;"> </span>Repeat for your remaining tiers.<span style="mso-spacerun: yes;"> </span>Since you cut the central dowel short, it
will not protrude from the top tier.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<o:p><span style="font-family: Calibri;"> </span></o:p><u><span style="font-family: Calibri;">Step 10<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt 36pt; text-align: justify;">
<span style="font-family: Calibri;">Finish the
edge of your base with ribbon and hot glue<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wsXsLrxanpc/UaIiL5ML6GI/AAAAAAAAAbE/78sYefFrfig/s1600/mcs6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-wsXsLrxanpc/UaIiL5ML6GI/AAAAAAAAAbE/78sYefFrfig/s320/mcs6.jpg" width="213" /></a></div>
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<span style="font-family: Calibri;">Even a cake as tall as the one shown here could be transported safely by folloowing these steps! I hope you enjoyed this tutorial as much as I enjoyed sharing it! I plan on doing more tutorials in the future, so please be sure to follow my blog if you aren't already. Until next time, Happy Caking!!</span></div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com6tag:blogger.com,1999:blog-5493836759901211577.post-48769726262923929732013-01-30T19:27:00.003-05:002013-01-30T19:27:38.595-05:00Major Class AnnonuncementHi Cakeland<br />
<br />
I know it has been a while since my last post, but I have been extremely busy working on a few cake related projects that I hope to share with you all very soon!<br />
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<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
If you're as big of an Icing Inspirations fan as you know I am, you'll know their website is currently down for a complete overhaul, but that's not a bad thing. One of the reasons I love them so much is the amazing customer service they give - and this seen through every stage of the order process from their product knowledge to the super fast shipping. Currently, if you need to place an order or sign up for a class, you can either email them at <a href="mailto:chrissie@toonicetoslice.ca">chrissie@toonicetoslice.ca</a> or give them a call at 519-576-3364 and get the experience of top notch service! One benefit of being BCFs with Chrissie is that I get a heads up when new stuff comes in, and fresh from the recent celebrity class with my crush Kaysie Lackey, Icing Inspirations has if stock Kaysie's two DVDs on panelling/box cakes and a tree stump cake. I am still reeling from not being able to attend Kaysie's class (thanks to my wife's bday, but I am NOT bitter ;) ). I am optimistic Kaysie will return to Icing Inspirations in the future.<br />
<br />
Speaking of classes, it seems Icing Inspirations students cannot get enough of one instructor in particular - the uber talented Karen Portaleo! Karen is known for her lifelike sculpted cakes, and she will be back at II in March for 2 classes - a flamingo and a super cute bunny. I did hear seats are extremely limited and these two classes are almost SOLD OUT! <br />
<br />
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<a href="http://1.bp.blogspot.com/-h8xeT6nVfgY/UQm6cPBeovI/AAAAAAAAAZ0/MshCFZ6pErs/s1600/karen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-h8xeT6nVfgY/UQm6cPBeovI/AAAAAAAAAZ0/MshCFZ6pErs/s1600/karen.jpg" /></a></div>
<br />
<br />
And now that we're on the topic of Ms. Portaleo, I am very excited to be able to learn from her this coming November , when she returns to Icing Inspirations for Cake Carnival a 3-day fun filled cake extravaganza where Karen and 5 more amazingly talented instructors (Marina Sousa, James Roselle, Elisa Strauss, Joshua John Russell and Courtney Clark) take over Kitchener and team teach 3 great carnival themed projects. Carnival will be the cake event of the year - surpassing even the annual ICES convention! I have already reserved my spot in class, and to learn from 6 of the top artists in the world is well worth the $1200 price tag. Think of it - if you break it down into 10 payments, youre looking at $120 each payment and it is one of the best investments you can make in yourself as an artist in my opinion. When these teachers teach individually, a 3-day class goes for $800-1400 easily - you'll get 6 instructors for the price of one! If you want to secure a spot in Cake Carnival (taking place November 6,7 and 8), just call or email the store and sign up. They do offer payment plans, and I know for a fact the seats are well on their way to being sold out! Don't miss your chance - this could be a once in a lifetime opportunity!!!<br />
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Until next time, <br />
Happy Caking!<br />
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Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-39323079965494169462012-12-03T19:02:00.000-05:002012-12-03T19:02:37.464-05:00Montreal Cake Show RecapHi Cakeland<br />
<br />
As faithful readers, you all know that I spent alot of time from August to October to work on my product line for a "soft-launch" at the Montreal Cake Show. The 1st ever Montreal Cake Show (MCS) was a two day event that took place the last weekend of October and all proceeds benefited dans la rue and breast cancer research. Considering it was my first show as a vendor (and first show ever), I had high expectations - many of my online friends do the "show rounds" on the cake show circuit. I must honestly say, this event met my expectations!<br />
<br />
I was fortunate to have my booth next to my second family's booth - Icing Inspirations! Chrissie and Justin from II were there and we had a blast talking with everyone and promoting each others' wares. Part of being a vendor included the opportunity to do a one-hour demo. My demo was on the Midnight Orchid, and it was such a hit, that the demo coordinator came and asked me to do a second demo to fill in a space that opened up last minute. I could not say no, and thankfully, I had some pre made flowers that I was also able to demo my techniques for making hydrangea. On day 2, Chrissie asked me to demo on behalf of Icing Inspirations, so I did, and my demo on making silicone molds and using isomalt caused a mass of people to visit the Icing Inspirations booth and buy most of their silicone and isomalt stock! Hearing from show volunteers that my demos were the most popular and crowd favourites was awesome. Honestly, I was chalking it up to them being polite. That is until it was confirmed by the show organizer (and a very good friend of mine), Paige McEachren.<br />
<br />
Another aspect of the show was the competition. There were multiple categories to enter for any level of designer. I entered 2 cakes into the Wedding Professional category - both are some of my favourite work ever (even if one of the judges didn't "get it" on one of them :) It was a great learning experience and even if I didn't place, I still feel like I won! Here are my two entries:<br />
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I am really looking forward to next year's MCS. I have decided to not have a booth, but instead will work with Icing Inspirations at their booth and they will promote my Montreal Classes (to see the first set of classes I announced at the show this year, <a href="http://morselsbymark.weebly.com/classescours.html" target="_blank">click here</a>). Considering the success of my demos, I am hoping to be asked to teach a class or two. But most of all, I am looking forward to competing again and seeing many of the new cake friends I made at the show.</div>
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Until next time,</div>
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Happy Caking!</div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com3tag:blogger.com,1999:blog-5493836759901211577.post-21319105708039965292012-11-18T09:28:00.001-05:002012-11-18T09:28:16.833-05:00Holiday savings starting!Hi Cakeland!<br />
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As you know, I live in an area where there is not much in the way of cake supply stores, so I must rely on online shopping, which means having to be smart! I only use products that I know will give me stellar results, from places with reasonable shipping. One such place is <a href="http://sunflowersugarartusa.com/" target="_blank">Sunflower Sugar Art</a><br />
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Sunflower has a wide range of dusts (disco, luster, petal and highlighter) available in larger sizes if you need them. They also have cutters, veiners and molds that produce some of the most realistic flowers I have ever seen.<br />
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They are currently running 2 specials for the holidays:<br />
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<span id="yui_3_7_2_7_1353248244134_460" style="font-size: 36pt;"><span id="yui_3_7_2_7_1353248244134_459" style="font-size: 18pt;"><span id="yui_3_7_2_7_1353248244134_458" style="font-size: 18pt;"><span class="yiv1212598862Apple-style-span" id="yui_3_7_2_7_1353248244134_457" style="font-weight: bold;"><span id="yui_3_7_2_7_1353248244134_456" style="font-size: 14pt;">ENJOY <span style="color: red;">30% OFF EVERYTHING</span> AT <span class="yiv1212598862Apple-style-span" style="color: blue;"><a href="http://sunflowersugarartusa.com/" id="yui_3_7_2_7_1353248244134_420" rel="nofollow" target="_blank"><span id="lw_1353248256_1">SUNFLOWER SUGAR ART</span></a> </span>WITH SECRET CODE '<span style="color: green;">HOLIDAY</span>' UNTIL <span class="ycalshortcuts" data-action="calevent" fid="Inbox" id="lw_1353248256_2" mid="2_0_0_1_53325_AL4biWIAAOcuUKhXmQRH6Ry/Nqo" title="Add an event at this date">SUNDAY DECEMBER 2</span> AT MIDNIGHT!</span></span></span></span></span></div>
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<span style="font-size: 36pt;"><span style="font-size: 18pt;"><span style="font-size: 18pt;"><span class="yiv1212598862Apple-style-span" style="font-weight: bold;"><span style="font-size: 14pt;"><br /></span></span></span></span></span></div>
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<span id="yui_3_7_2_7_1353248244134_469" style="font-size: 36pt;"><span id="yui_3_7_2_7_1353248244134_468" style="font-size: 18pt;"><span id="yui_3_7_2_7_1353248244134_467" style="font-size: 18pt;"><span class="yiv1212598862Apple-style-span" id="yui_3_7_2_7_1353248244134_466" style="font-weight: bold;"><span id="yui_3_7_2_7_1353248244134_465" style="font-size: 14pt;">ENJOY <span style="color: red;">40% OFF EVERYTHING</span> ON CYBER MONDAY ONLY WITH SECRET CODE '<span style="color: green;">MONDAY</span>' - VALID ONLY FROM MIDNIGHT MONDAY 26 to MIDNIGHT TUESDAY 27.</span></span></span></span></span></div>
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<span style="font-size: 14pt;"><span class="yiv1212598862Apple-style-span" style="font-weight: bold;"><br /></span></span></div>
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<span id="yui_3_7_2_7_1353248244134_474" style="font-size: 18pt;"><span class="yiv1212598862Apple-style-span" id="yui_3_7_2_7_1353248244134_473" style="font-weight: bold;"><span id="yui_3_7_2_7_1353248244134_472" style="font-size: 14pt;"><span style="color: red;">FREE SHIPPING</span> ON ALL ORDERS OVER <span style="color: red;">$150</span> WORLDWIDE UNTIL SUNDAY DECEMBER 2. <span class="yiv1212598862Apple-style-span"></span></span></span></span></div>
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<span style="font-size: 18pt;"><span class="yiv1212598862Apple-style-span" style="font-weight: bold;"><span style="font-size: 14pt;"><span class="yiv1212598862Apple-style-span"></span></span></span></span> </div>
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<span style="font-size: 18pt;"><span class="yiv1212598862Apple-style-span" style="font-weight: bold;"><span style="font-size: 14pt;"> <span style="font-family: inherit; font-size: small;">Take advantage of this opportunity and get yourselves what you really want for the holidays - no cheap perfume or ugly ties!</span></span></span></span></div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-61923524375643936562012-10-18T19:38:00.001-04:002012-10-18T19:38:21.076-04:00Craftsy Class Review - Exotic Sugar Orchids with James RosselleLast week it was Marina's Jeweled Wedding Cakes. This week it is James Rosselle's <a href="http://www.craftsy.com/class/exotic-sugar-orchids/140" target="_blank">Exotic Sugar Orchids</a>! <br />
I am in sugar heaven! If you know me, you know my most favorite part of cake design is sugar flowers! That is probably why watching James in this class makes me feel so relaxed - we have the same feelings and philosophies when it comes to sugar flowers. Or maybe, just maybe, it is James' smooth, relaxed way of presenting step by step how to create the most amazing, lifelike sugar flowers I have ever seen! <br />
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In <a href="http://www.craftsy.com/class/exotic-sugar-orchids/140" target="_blank">Exotic Sugar Orchids</a>, James teaches you 3 gorgeous orchids - cattleya, dendrobium, and cymbidium. You learn step by step how to make and wire petals, make centers and throats, assemble and color your creations. James also includes features on making leaves, rocks, and bamboo as well as offers a whole section on techniques for making stunning arrangements with your orchids.<br />
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<a href="http://3.bp.blogspot.com/-Und1SVQRydE/UICQ92hFKMI/AAAAAAAAAYk/b1bxQvjKS_Q/s1600/ESO160x160Banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Und1SVQRydE/UICQ92hFKMI/AAAAAAAAAYk/b1bxQvjKS_Q/s1600/ESO160x160Banner.jpg" /></a></div>
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As with all Craftsy classes, once you buy it, it is yours to keep for life - you can watch it as much as you want, whenever you want! You can also interact with James and fellow students through the platform. There are detailed resource guides and instructions, and you get a sneak peek at James' new cutters and veiners from his line at <a href="http://www.nycake.com/" target="_blank">NY Cake</a>. I must say, the Cymbidium throat cutter is sick! It makes the most amazingly realistic throat I have ever seen! <br />
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I have been fortunate enough to learn from James in person and consider him a good cake friend! I can vouch that what you see is what you get - James' cool laid back personality and teaching style jump through the screen just as if you were live in class with him! He is a genuinely nice person - so nice in fact, he wanted me to share something with you......James wants you all to benefit from this amazing class, so he has given you a<a href="http://www.craftsy.com/sugarorchids" target="_blank"> link</a> to get the class for $20 - that's half off! Thank you James!<br />
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And the niceness doesn't stop there! The great team over at <a href="http://www.nycake.com/" target="_blank">NY Cake</a> are giving one lucky reader the chance to win some of James' products - namely one of his new Orchid veiners (due to be released in a couple of months). So here's how you win: you need to be following my blog publicly, and you need to leave a comment below telling me how James frills his cymbidium throat (hint: look for the comment I posted in that lesson). Visit <a href="http://www.nycake.com/" target="_blank">NYCake</a> and see James entire line, as well as the cool cutters Marina used in Jeweled Wedding Cakes. <br />
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If you haven't gotten enough James after this class, fret not. There are still a few spaces available to learn from James in person, when he returns to <a href="http://www.icinginspirations.ca/" target="_blank">Icing Inspirations</a> next year, where he'll join 5 other star instructors for a 3 day fun filled class at the <a href="http://icinginspirations.ca/product_info.php?products_id=2284" target="_blank">Cake Carnival</a>!<br />
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Until next time,<br />
Happy Caking!Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com10tag:blogger.com,1999:blog-5493836759901211577.post-48197402400508793202012-10-11T20:13:00.002-04:002012-10-12T12:39:12.730-04:00Craftsy Class Review - Marina Sousa's Jeweled Wedding CakeHi Cakeland!<br />
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The lovely and talented Marina Sousa has done it now! With her latest online class with <a href="http://craftsy.com/">Craftsy.com</a>,
Jeweled Wedding Cakes, she has raised the bar for classes to come. <o:p></o:p></div>
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If you are not familiar with craftsy, they are an online
craft site that offers affordable online classes that you can view in the
comfort of your own home, whenever you want.
You get to interact with the instructors and fellow students through the
craftsy platform, and best of all your class is yours forever – there is no
expiration date!<o:p></o:p></div>
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In, “Jeweled Wedding Cakes”, Marina walks you through
techniques required to give your brides the bling factor they are all seeking
these days! In this class, you learn how
to use molds, cutters, pearls and dragees, to create eye catching pieces of
edible jewelery and adornments that add a touch of elegance, sparkle and
shimmer to your creations. If you are a
novice cake artist, or a seasoned pro, this class is a must have to help
elevate your skills to the next level!<o:p></o:p></div>
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Marina is one of the biggest names in cake land. She has won multiple competitions including
Food Network Challenge, and has appeared on Oprah. I had the privilege of learning from her in
person, and she is exactly the same on film as she is in class! Marina starts the lesson with a focus on
design – a primer in the “how-to”. She then
moves on to cover tips and tricks for covering and carving your tiers. One of the more interesting segments is on
how to create your own cake stand that looks like it is made entirely of
sugar! I love making wedding cakes and
have learned so much from this class – including a quick and easy way for
creating swags that look incredible! <o:p></o:p></div>
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Marina uses molds from her line available through <a href="http://www.marvelousmolds.com/" target="_blank">MarvelousMolds</a> and <a href="http://icinginspirations.ca/" target="_blank">Icing Inspirations</a>. She moves
on to demonstrate how to brighten the baubles up by using lusters, disco dusts,
edible pearls and dragees. And speaking
of Marina’s molds, a HUGE thank you to my friend Chrissie from Icing
Inspirations, who has generously agreed to give one lucky winner the
opportunity to get their hands on 3 of the molds Marina uses throughout the
lessons, valued at $75! If you would
like to win Marina’s <a href="http://icinginspirations.ca/product_info.php?products_id=2275" target="_blank">Bling squared</a>, <a href="http://icinginspirations.ca/product_info.php?products_id=2338" target="_blank">Jeweled Brooch</a>, and <a href="http://icinginspirations.ca/product_info.php?products_id=2274" target="_blank">Diamond swag</a> molds, you
need to do two things – 1) Make sure you are signed up for blogger and follow
my blog; and 2)Buy Marina’s “Jeweled Wedding Cake” class and leave a comment
below telling me what Marina does to make a “simple swag” (Hint: It is in
lesson 4 at the 5:08 mark). All correct entries received by 11:59pm EST October 25th, will be put into a random draw.<o:p></o:p></div>
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This class is well worth the $40 fee, but for a limited time, you can purchase the class (thanks to Marina and Craftsy<a href="http://craftsy.com/ext/jeweledwedding" target="_blank"> </a><a href="http://craftsy.com/ext/jeweledwedding%20" target="_blank">here</a> for 50% off!)</div>
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If you really enjoy this class as much as I did, then you
should check out Craftsy’s other cake decorating classes, including Marina’s “<a href="http://www.craftsy.com/class/advanced-fondant-techniques/99" target="_blank">AdvancedFondant Techniques</a>”. And if like me, you
can’t get enough Marina, then join her (and 5 other amazing instructors) next
November (2013) when she returns to Canada for <a href="http://icinginspirations.ca/product_info.php?products_id=2284" target="_blank">Cake Carnival</a> – a 3 day
cake-a-palooza hosted by Icing Inspirations.<o:p></o:p></div>
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Keep your eyes peeled here next week, as I will be offering
you a review of James Rosselle’s Exotic Sugar Orchids class on Craftsy. Oh yeah, we’ll be having a contest for that
too!<o:p></o:p></div>
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Until next time,</div>
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Happy Caking</div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com18tag:blogger.com,1999:blog-5493836759901211577.post-25846056817332896692012-10-02T21:19:00.005-04:002012-10-02T21:19:42.930-04:00Craftsy Class - Cityscapes with Lauren Kitchens
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<span lang="EN-CA" style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">The
folks at Craftsy have done it again!<span style="mso-spacerun: yes;">
</span>They have added yet another great class to their growing stable of
classes<span style="mso-spacerun: yes;"> </span>taught by celebrity cake artists
– this time, it is Cityscape Cakes with the one and only queen of modelling chocolate, Lauren Kitchens.<span style="mso-spacerun: yes;"> </span>In Cityscape Cakes, Lauren gives you an
amazing introduction to modelling chocolate.<span style="mso-spacerun: yes;">
</span>You will learn how </span><a href="http://www.blogger.com/null" name="_GoBack"><span style="font-family: Calibri;">to </span></a></span><span style="font-family: Calibri;"><span style="mso-bookmark: _GoBack;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;">make and color modeling chocolate, how to work the
chocolate by rolling and cutting chocolate </span></span><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;">shape, adding
texture, adding dimension through color, backfilling with buttercream, and so
much more.<span style="mso-spacerun: yes;"> </span>The class even gives you
insight to Lauren’s design process and tips for assembling and transporting the
cake.<o:p></o:p></span></span></div>
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<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"><span style="font-family: Calibri;">Although this is an Introductory type class, there
are many techniques included that even experienced cake artists will benefit
from this class as well.<span style="mso-spacerun: yes;"> </span>Lauren is an
amazing instructor who’s personality jumps through the screen and keeps you
captivated through the duration of the class.<span style="mso-spacerun: yes;">
</span>What is also cool about the Craftsy platform is that the class is yours
to keep and watch as often as you like, whenever you’d like!<span style="mso-spacerun: yes;"> </span>The ability to make video notes as you watch
for easy referral later on.<span style="mso-spacerun: yes;"> </span>You also get
to interact with Lauren and fellow students through the class message
boards.<span style="mso-spacerun: yes;"> </span>Valued at $40, this class is a
bargain!<span style="mso-spacerun: yes;"> </span>But, until 11:59 MST October 2<sup><span style="font-size: x-small;">nd</span></sup>
only, the folks at Craftsy are offering the class for only $20!<span style="mso-spacerun: yes;"> </span>Just click<span style="mso-spacerun: yes;">
</span></span></span><span lang="EN-CA"><span style="color: windowtext; mso-bidi-font-family: Calibri;"><a href="http://www.craftsy.com/ext/FB_Cake76">http://www.craftsy.com/ext/FB_Cake76</a></span></span><span lang="EN-CA" style="mso-bidi-font-family: Calibri;"><o:p></o:p></span></div>
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<a href="http://3.bp.blogspot.com/-8vrjcoIFa5k/UGuSc8PzkcI/AAAAAAAAAXs/gLkOi7l-PiQ/s1600/Lauren.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-8vrjcoIFa5k/UGuSc8PzkcI/AAAAAAAAAXs/gLkOi7l-PiQ/s320/Lauren.jpg" width="213" /></a></div>
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<span lang="EN-CA" style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">And
when you’re done with this class, you are like me and can’t get enough of my
cake dreamgirl LK, head over to her <a href="https://www.fancycakesbylauren.com/dvds.html" target="_blank">website</a> and buy her 4 instructional dvds –
I’ve seen em all and love them!<o:p></o:p></span></span></div>
<span lang="EN-CA" style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">I
am off to watch more of the lovely Lauren.<span style="mso-spacerun: yes;">
</span>I really hope you decide to take her class – you will get so much out of
it!<span style="mso-spacerun: yes;"> </span>Stayed posted to the blog for more
Craftsy class reviews including Marina Sousa’s second class as well as James
Roselle’s Craftsy debut that may also include something extra special!<o:p></o:p></span></span><br />
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<span style="font-family: Calibri;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri;">Happy
Caking!</span><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-71570063898588590552012-09-22T18:47:00.002-04:002012-09-22T18:47:53.274-04:00Show Time!Hi Cakeland!<br />
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As Wedding season winds down, cake decorators worldwide start gearing up for all of the cake shows and conventions. It usually starts with ICES in August. One of the exciting things about shows and conventions is the vendor areas, where cake toy junkies like me revel in new gadgets and gizmos. Next weekend, Toronto hosts the Baking & Sweets show. My second family - Chrissie and Justin of Icing Inspirations will be there with basically their entire shop. Last year they introduced us to Sassie isomalt sticks, and this year they have something huge planned! I am pleased to announce that along with stopping by their booth to register for one of the many upcoming <a href="http://icinginspirations.ca/index.php?cPath=65&list_by=product" target="_blank">celebrity classes</a> they have (including 2013's cake event of the year - <a href="http://icinginspirations.ca/product_info.php?products_id=2284" target="_blank">Cake Carnival</a>), they have a special guest. Chef Dominic of Marvelous Molds fame (and makeyourownmolds.com) will be there demonstrating his new line of products including new molds from Marina Sousa, Earlene Moore, and some Marvelous Molds originals. Check out the pics below for a sneak peek at what you can find at the Icing Inspirations booth:<br />
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check out a video showing how to uses the fleur de lis <a href="http://www.youtube.com/watch?feature=player_embedded&v=emypg2pVlLc" target="_blank">here</a></div>
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Chrissie and Justin always have their fingers on the pulse of what is hot and good quality in the cake world, you know Dominic's product are top notch! He has re-vamped Marina's bead molds to make them easier to unmold. I unfortunately can't be there to meet Dominic in person, but if you are able to get to the Toronto show, be sure to swing by and say hi to the gang for me!</div>
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About a month after Toronto, Montreal (my hometown) will see it's first ever Cake Show and Competition (the <a href="http://www.cakeshow.ca/" target="_blank">Montreal Cakeshow</a>). I am very excited about this show! Not only will I be re-united with my Icing Inspirations family (Chrissie is teaching at the show and having a vendor booth), but I will be entering a few pieces in the competitions and having my own vendor booth to promote my classes and a new line of cake decorating supplies that I have been working on. This line includes, petal dust, airbrush color, silicone molds and veiners, and some cutters to make lifelike sugar flowers! One such cutter has me really excited! I was researching Orchids (because I am obsessed with making sugar ones) and fell in love with the Mokara Orchid:</div>
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I did more research to learn this was a hybrid orchid and that there are not any cutters out there that would allow me to make it, so I took matters into my own hands and made my own. Here is an exclusive sneak peek at what the cutters resulted in:</div>
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<a href="http://1.bp.blogspot.com/-Gte0UNAAP4c/UF4-7obwHMI/AAAAAAAAAXI/hII-sQioWd4/s1600/mokara.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Gte0UNAAP4c/UF4-7obwHMI/AAAAAAAAAXI/hII-sQioWd4/s320/mokara.JPG" width="320" /></a></div>
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I really hope to meet alot of you there! I will be doing a demo on Saturday in the demo area and will be demoing some of my products all weekend at my booth. If you can't make one of these two great shows, search online to find an upcoming show in your area - they are a great way to see new things, get ideas, and meet new people!</div>
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Until Next Time,</div>
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Happy Caking!</div>
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Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-22063587470998208012012-09-14T05:47:00.000-04:002012-09-14T05:47:36.321-04:00Cake Carnival Update - meet the final instructor!<div class="separator" style="clear: both; text-align: center;">
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Hi Cakeland!<br />
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Well, my week of revealing the instructors for Cake Carnival - the Cake event of 2013 has come to an end. And today's instructor is no less amazing than the previous 5. She is the author of 2 great books you probably all own (if you don't then you need to!). She has been on Food Network Challenge as well as many tv shows including Martha Stewart. She is Elisa Strauss of Confetti Cakes!<br />
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Elisa will be teaming up with Marina and I am sure that their project will be awesome! Keep reading the blog as I plan to continue bringing you more Carnival news including in depth q&a's with the instructors (send me the questions you want asked) as well as any updates that I hear of......<br />
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Until Next Time,<br />
Happy Caking!!Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-21877377737553461382012-09-12T18:10:00.000-04:002012-09-12T18:10:30.314-04:00Cake Carnival Update - Meet Instructor #5<div class="separator" style="clear: both; text-align: center;">
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Hi Cakeland!<br />
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4 down, 2 to go! Well, actually 1 to go after today :) Today's teacher announcement is very exciting for me. I have admired this person's work for a while now and am very eager to learn from him!<br />
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You probably feel the same way too! You have seen him on Food Network Challenges and Last Cake Standing Season 2. You have watched him teach us amazing techniques on Craftsy. Making his Canadian teaching debut (at least I think) is the one and only Joshua John Russell!!!<br />
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Josh will be teaming up with none other than his great friend - Karen Portaleo! The two of them have worked together in the past to create phenomenal works of edible art, and I cannot wait to see what they bring to our big top! If you want to sign up for the cake event of next year, head over to Icing Inspirations and <a href="http://icinginspirations.ca/product_info.php?products_id=2284" target="_blank">register.</a> Seats are filling fast!<br />
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Until Next Time<br />
Happy CakingMorsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-4193608931742135502012-09-11T22:51:00.000-04:002012-09-11T22:51:22.268-04:00Cake Carnival Update - Meet Instructor #4<div class="separator" style="clear: both; text-align: center;">
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Hi Cakers!<br />
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I am totally stoked about today's teacher announcement! This instructor is one of the sweetest, nicest people I have had the pleasure of meeting! She has such a bubbly personality, and makes you feel so relaxed and comfortable in class. She is a Food Network Challenge Champion, and her Craftsy class on advanced fondant techniques was my favourite to date! She does exquisite work too :) You guess who it is yet? It is the exquisite Marina Sousa!!!<br />
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This is going to be Marina's second time teaching at Icing Inspirations. I am hoping that we again get to use her phenomenal line of <a href="http://icinginspirations.ca/advanced_search_result.php?keywords=marina" target="_blank">button and bead molds</a> too - they are some of my favourite toys!</div>
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Stay tuned to see who our next instructor is. If you have not registered for Cake Carnival yet, go ahead and do so<a href="http://icinginspirations.ca/product_info.php?products_id=2284" target="_blank"> here</a>. And a few of you have been wondering what skill level you need to be for this event - as long as you have basic fondant skills, you will do fine - there will be so many skills taught everyone will take something away from this! </div>
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Happy Caking</div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0tag:blogger.com,1999:blog-5493836759901211577.post-37668486918373218992012-09-10T21:24:00.000-04:002012-09-10T21:24:24.747-04:00Cake Carnival Update - Meet Instructor #3<div class="separator" style="clear: both; text-align: center;">
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Hi Cakeland! The feedback I've been getting about the announcements is great! I hope you are all having fun anticipating who we announce next! Once all 6 instructors are announced, I plan on featuring each instructor more in depth with q&a's, so if you have something you want to ask one of the instructors, leave me a comment here.<br />
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Today's announced instructor is my newest cake crush. I have yet to meet her, but her work is truly impeccable! She has won many food network competitions and Halloween War. I am told she in a genuinely kind, sweet lady who is just as beautiful on the inside as she is on the outside. She is none other than the lovely Karen Portaleo!<br />
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That's right - Karen will be returning to Icing Inspirations for the Carnival! I was told her first class there was incredible. So much so that she will be there again in November for a<a href="http://icinginspirations.ca/product_info.php?products_id=2201" target="_blank"> holiday class</a> as well as a <a href="http://icinginspirations.ca/product_info.php?products_id=2200" target="_blank">hands and faces class</a>, and of course November next year for the Cake Carnival! Who will be announced next? Stay tuned here to find out. If you are now convinced that you HAVE to be in this amazing class, then <a href="http://icinginspirations.ca/product_info.php?products_id=2284" target="_blank">click here</a>.</div>
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Happy Caking!</div>
Morsels By Markhttp://www.blogger.com/profile/11863613266309177060noreply@blogger.com0