That's it for today. I'm off to work on macaroons. There are also more interviews and contests on the way. I like getting feedback from you guys, so keep the comments coming!
Until next time, Happy Caking!
Sunday, February 27, 2011
Mold Making Fun - Online Store Review - Decorate The Cake!
It's been a while since my last post - but hey, Lauren Kitchens is a tough one to follow! Today, I thought it's time for a new Online store review. It's no surprise that Decorate the Cake is one of my favourite online stores. If you are a faithful reader of my blog, you also know that I have recently joined forces with DTC as one of their product testers and guest bloggers - a job I take very seriously (especially since it is ALOT of fun!).
The owner, Melissa, makes all of the molds and veiners to order! Her floral veiners and molds are the most realistic I have ever seen and used - probably because she uses real flowers and leaves to cast her originals! Her customer service and response time are out of this world! I have never been disappointed with anything I've ever received from DTC, and they often offer free shipping on orders over $100! DTC works with many sugar artists to bring you molds and veiners that they use in their instruction. Whenever possible, DTC is the place I go to ensure my students get good quality tools! In fact, students that will be taking my upcoming high heel class, will not be going home with just their creation, but with a DTC heel mold as well so that they can make more shoes!
That's it for today. I'm off to work on macaroons. There are also more interviews and contests on the way. I like getting feedback from you guys, so keep the comments coming!
Until next time, Happy Caking!
That's it for today. I'm off to work on macaroons. There are also more interviews and contests on the way. I like getting feedback from you guys, so keep the comments coming!
Until next time, Happy Caking!
Friday, February 18, 2011
Another Guest Tutorial at Decorate The Cake's Blog by Yours Truly!
Hello fellow cakers! As divulged last week, I have been working on another guest tutorial for one of my favourite online shops - DTC! A special thank-you to Brian of FoamStudio for the ultra fast shipping of the former so that I could complete this project! Check out the tutorial here: http://decoratethecakeblog.blogspot.com/2011/02/high-heel-tutorial.html
Until Next Time
Happy Caking!
Until Next Time
Happy Caking!
Sunday, February 13, 2011
You asked for her, and here she is......Baker's Dozen with Lauren Kitchens!
Hello cake boys and girls! At the end of my last post, I asked you who you'd like to see interviewed. One of those names that received many votes was the beautiful, the talented....Lauren Kitchens! Within hours of putting the idea out there, Lauren replied and we got the train moving! She is amazingly talented and we are so lucky to get to pick her brain!
Morsels By Mark: Lauren, thanks for taking the time out of your busy schedule to answer these questions. You are amazingly talented. Where did you learn the trade?
Lauren Kitchens: Thanks so much, Mark. I’m not from the pastry world. I have a Bachelor’s Degree in Film and Art History. Throughout college, I was making cakes and trying to find direction and inspiration beyond the Wilton world. Don’t get me wrong, Wilton has brought cake decorating to the mainstream by making tools and classes available in every city for decades, but I was looking for challenging work to push me. This was about the time when the Internet was starting to boom. But there was still no cake on-line, and certainly no cake-TV. I was able to get my hands on Colette Peters’ first book. That book was breathing with inspiration and imagination. For a lot of us, she guided cake instruction and decoration into the next generation.
MBM: Who are your inspirations in the cake world?
LK: I am inspired by any cake artist who is able to blaze their own path. Whether it’s Ron Ben Israel with his consistently mind-blowing perfection, Mary and Brenda Maher and their strong artistic presence, or Anne Heap with her delightful style and brilliant mass-marketing…. The list goes on and on. I continue to be inspired and impressed with cake sculptors. These are the ones who excited me and make me want to be a better artist. Karen Portaleo, Debbie Goard, Roland Winbeckler…. Love them all. Mike McCarey has been the most influential for me as far as setting the bar. His work has changed the way I look at cake decorating and what is possible. He continues to influence the cake world and keep the bar raised to untouchable heights.
MBM: If you were to describe yourself as a cake, what kind of cake would you be and why?
LK: Hmmmmm. Not topsy turvy, not a traditional tiered cake either. Geez, Mark, it’s always hard for me to be introspective. Ok… I will throw the question back at you. If you were to describe me as a cake, what kind of cake would I be?
MBM: You would be a Ron Ben Israel wedding cake - beautiful, yet classic and elegant. Well structured and awe inspiring! (Yeah, it wasn't a hard question ;) )
MBM: You are well known for competing on the Food Network. How do you prepare for such a competition?
LK: That’s a difficult, energy sucking, expensive stress machine that I take very seriously, maybe too seriously. Challenge is the hardest thing I’ve ever done. Giving birth was easier for me! In order to succeed it’s vital to have an acute knowledge of the techniques you are bringing to the show, but you have to be organized! If you don’t know how to organize your plan of action, or your kitchen set-up, your timeline or your assistant’s duties, then you can’t succeed well on that show no matter how talented you are. The show is set up for you to fail because that’s good TV.
The one thing that is most valuable for me in preparing for a Challenge is to do a timed run-through at my shop. My assistants and I get everything ready, we even arrange our worktables into the layout they have on set. We start the clock and give ourselves 8 hours. I never finish the cake in 8 hours the first time, but at least I know how to tighten up the timeline before we leave for the actual competition.
MBM: What is your favourite flavour of cake?
LK: Any chocolate cake with sea salt caramel and toffee. A little ganache won’t hurt either. I like ‘em dark and a little satly!
MBM: I have to say, I have a small cake crush in you. Do you have any cake crushes?
LK: Mark, you’re such a dork! (MBM: sounds like I'm interviewing my wife!) That’s sweet. I have a huge crush on Kate Sullivan in New York. Each of her cakes are precious pieces of art. Paris Cutler of Planet Cake in Australia. I love her style. And she has managed to turn her cake boutique into a successful school as well. Wayne and Chuck at Swank Cake…I will look through their Facebook cake portfolio every week to see if they’ve posted new cakes.
MBM: What is the one cake toy you can't live without?
LK: The Ateco round cutter set and my I-wata airbrush.
MBM: You are one of the most popular celebrity instructors out there, especially for your "muppet" cake class - do you have any plans on releasing an instructional DVD on Muppetizing to reach a broader audience?
LK: My plan for 2012 is to release my first cake instructional DVD. I know I want to focus on cake structure and sculpting because that’s what most decorators ask me about. The Muppet class is such a fun class to teach, but the interaction that I have with the students would be lost with a DVD. Each student Muppetizes someone they know, so all of the Muppets at the end of the day are different. It’s just as much a caricature class as a modeling chocolate/sculpting class. The students wouldn’t be able to get their specifics needs met with instruction from a DVD. This class requires an intimate setting. (MBM: Note to self - try and get LK to Montreal :) )
MBM: What is your favourite thing about our industry?
LK: Facebook. It has become a strong avenue of communication and exposure. It is quickly building up our cake community. I have met many cake decorators and formed important business relationships and friendships through Facebook. It also allows all of us to post pictures of our work and, as well, ask for help. It is invaluable to our industry.
MBM: What is your least favourite thing about the industry?
LK: Yeah right, Mark. Like I’m gonna answer that one.
MBM: What is the best piece of advice you have ever been given?
LK: “Challenge is either won or lost by the time you leave your shop.” – Mike McCarey
MBM: Who would you love to design a cake for?
LK: I would love to make for Andy Warhol. Just a stack of random sculpted cakes like a bike wheel, a cup of soda, a trashcan, and a bowl of cereal. He would probably stand back and give a quite, “Cool.” He wouldn’t be picky, especially since he defined art as anything and everything around us. Even if the cake had some seams and dings he would say it’s art. Easy customer!
MBM: Do you have any advice for budding cake artists out there?
LK: Yeah. Keep making cakes. Make a cake for any one or any reason. Make a cake just to take a picture of it. And photograph all of your work. Nothing will help you more in your craft than practice. And there are so many resources out there for beginning cake artists. The Internet, books, DVDs, cake shows and competitions, cake TV…. It’s a good time to be a beginner!
Again, I want to really thank you Lauren for taking the time to deliver such a fun interview! Even in written word your bubbling personality comes through!!!
Keep the requests coming guys! I will try my best to get you the interviews you want to see! Have something you want asked, let me know in the comments section and I will build it into that interview! I have a few more projects in the works for other sites including Decorate The Cake and The Foam Studio. Keep checking back here for updates as to when they are posted!
Until next time,
Happy Caking!
Lauren Kitchens: Thanks so much, Mark. I’m not from the pastry world. I have a Bachelor’s Degree in Film and Art History. Throughout college, I was making cakes and trying to find direction and inspiration beyond the Wilton world. Don’t get me wrong, Wilton has brought cake decorating to the mainstream by making tools and classes available in every city for decades, but I was looking for challenging work to push me. This was about the time when the Internet was starting to boom. But there was still no cake on-line, and certainly no cake-TV. I was able to get my hands on Colette Peters’ first book. That book was breathing with inspiration and imagination. For a lot of us, she guided cake instruction and decoration into the next generation.
MBM: Who are your inspirations in the cake world?
LK: I am inspired by any cake artist who is able to blaze their own path. Whether it’s Ron Ben Israel with his consistently mind-blowing perfection, Mary and Brenda Maher and their strong artistic presence, or Anne Heap with her delightful style and brilliant mass-marketing…. The list goes on and on. I continue to be inspired and impressed with cake sculptors. These are the ones who excited me and make me want to be a better artist. Karen Portaleo, Debbie Goard, Roland Winbeckler…. Love them all. Mike McCarey has been the most influential for me as far as setting the bar. His work has changed the way I look at cake decorating and what is possible. He continues to influence the cake world and keep the bar raised to untouchable heights.
MBM: If you were to describe yourself as a cake, what kind of cake would you be and why?
LK: Hmmmmm. Not topsy turvy, not a traditional tiered cake either. Geez, Mark, it’s always hard for me to be introspective. Ok… I will throw the question back at you. If you were to describe me as a cake, what kind of cake would I be?
MBM: You would be a Ron Ben Israel wedding cake - beautiful, yet classic and elegant. Well structured and awe inspiring! (Yeah, it wasn't a hard question ;) )
MBM: You are well known for competing on the Food Network. How do you prepare for such a competition?
LK: That’s a difficult, energy sucking, expensive stress machine that I take very seriously, maybe too seriously. Challenge is the hardest thing I’ve ever done. Giving birth was easier for me! In order to succeed it’s vital to have an acute knowledge of the techniques you are bringing to the show, but you have to be organized! If you don’t know how to organize your plan of action, or your kitchen set-up, your timeline or your assistant’s duties, then you can’t succeed well on that show no matter how talented you are. The show is set up for you to fail because that’s good TV.
MBM: What is your favourite flavour of cake?
LK: Any chocolate cake with sea salt caramel and toffee. A little ganache won’t hurt either. I like ‘em dark and a little satly!
MBM: I have to say, I have a small cake crush in you. Do you have any cake crushes?
LK: Mark, you’re such a dork! (MBM: sounds like I'm interviewing my wife!) That’s sweet. I have a huge crush on Kate Sullivan in New York. Each of her cakes are precious pieces of art. Paris Cutler of Planet Cake in Australia. I love her style. And she has managed to turn her cake boutique into a successful school as well. Wayne and Chuck at Swank Cake…I will look through their Facebook cake portfolio every week to see if they’ve posted new cakes.
MBM: What is the one cake toy you can't live without?
LK: The Ateco round cutter set and my I-wata airbrush.
MBM: You are one of the most popular celebrity instructors out there, especially for your "muppet" cake class - do you have any plans on releasing an instructional DVD on Muppetizing to reach a broader audience?
LK: My plan for 2012 is to release my first cake instructional DVD. I know I want to focus on cake structure and sculpting because that’s what most decorators ask me about. The Muppet class is such a fun class to teach, but the interaction that I have with the students would be lost with a DVD. Each student Muppetizes someone they know, so all of the Muppets at the end of the day are different. It’s just as much a caricature class as a modeling chocolate/sculpting class. The students wouldn’t be able to get their specifics needs met with instruction from a DVD. This class requires an intimate setting. (MBM: Note to self - try and get LK to Montreal :) )
MBM: What is your favourite thing about our industry?
LK: Facebook. It has become a strong avenue of communication and exposure. It is quickly building up our cake community. I have met many cake decorators and formed important business relationships and friendships through Facebook. It also allows all of us to post pictures of our work and, as well, ask for help. It is invaluable to our industry.
MBM: What is your least favourite thing about the industry?
LK: Yeah right, Mark. Like I’m gonna answer that one.
MBM: What is the best piece of advice you have ever been given?
LK: “Challenge is either won or lost by the time you leave your shop.” – Mike McCarey
MBM: Who would you love to design a cake for?
LK: I would love to make for Andy Warhol. Just a stack of random sculpted cakes like a bike wheel, a cup of soda, a trashcan, and a bowl of cereal. He would probably stand back and give a quite, “Cool.” He wouldn’t be picky, especially since he defined art as anything and everything around us. Even if the cake had some seams and dings he would say it’s art. Easy customer!
MBM: Do you have any advice for budding cake artists out there?
LK: Yeah. Keep making cakes. Make a cake for any one or any reason. Make a cake just to take a picture of it. And photograph all of your work. Nothing will help you more in your craft than practice. And there are so many resources out there for beginning cake artists. The Internet, books, DVDs, cake shows and competitions, cake TV…. It’s a good time to be a beginner!
Again, I want to really thank you Lauren for taking the time to deliver such a fun interview! Even in written word your bubbling personality comes through!!!
Keep the requests coming guys! I will try my best to get you the interviews you want to see! Have something you want asked, let me know in the comments section and I will build it into that interview! I have a few more projects in the works for other sites including Decorate The Cake and The Foam Studio. Keep checking back here for updates as to when they are posted!
Until next time,
Happy Caking!
Sunday, February 6, 2011
Baker's Dozen with a legend - Ron Ben Israel!!!!!!!
Hello cake boys and girls!
As many of you know, last November, I was extremely fortunate to learn from the Maestro of sugarflowers, Ron Ben Israel. Not only is Ron a great mentor, but he is genuinely warm and friendly. Ron was gracious enough to take time out of his VERY BUSY schedule to sit and answer a few questions, I hope you all enjoy the outcome!
Morsels by Mark: Hi Ron. Thank-you for taking time out of your hectic schedule to answer these questions. I was stunned in class to learn that you had read the blog! What drove you to a career in cake?
Ron Ben Israel: It was good to have you in class Mark, and to know that you scheduled your first teaching experience right afterwards. It was all a chain of events that I never planned on. I started baking professionally in Toronto, ON, while I was taking classes on scholarship with Toronto Dance Theater.
When I moved to France to apprentice with another dance company, I continued supplementing my income baking "Les Brownies" that I learned in Canada. Eventually I ended up in NYC, and by "accident" met Colette Peters while shopping for cake pans. Soon after I took a class with Betty Van Norstrand who became my mentor and friend. I was in a transitional period in my life, having to retire from dancing, and was able to use my previous art training and discipline in a new exciting way.
MBM: You have background in dance and are accustomed to performing for crowds. Do you get nervous before teaching a new set of students?
RBI: I don't get nervous in front of crowds at all; teaching is delightful for me, as I get to re-asses the materials and improve my methods. The self-doubt and anxiety is kept hidden from the public, and is reserved for uncharted styles and techniques.
MBM: What is your favourite piece of cake decorating equipment?
RBI: A sheeter. We currently have three - a large one for rolling fondant in the kitchen, and mid-sized one for long sugar ribbons, and a small one for sugar flowers.
MBM: You have designed cakes for some pretty high-end customers. Who would you like to design for that you haven't yet?
RBI: I would love to design and deliver a cake in person to the Queen of England.
MBM: Please explain your design process. Where do you go for inspiration?
RBI: Inspiration is everywhere - I talk to the clients about their event so that the cake design will be relevant to them. I start with the cultural background, and end up with the location and the time of the year.
MBM: What is your favourite aspect of the industry?
RBI: Making people happy!
MBM: What is your least favourite aspect?
RBI: When I can't make people happy...
MBM: What is your preferred type of cake to work on (ie Wedding, celebration,...)?
RBI: I am devoted to pretty, romantic, and chic cakes. I would probably never produce funky cakes if I didn't have a crew with such a twisted sense of humor.
RBI: I am so glad our profession is getting so much exposure on TV; I actually find that prospective clients appreciate more the time, effort, and talent that goes into making cakes.
MBM: Which is your favourite flower to create?
RBI: Roses and Cattleya Orchids. And hyacinth.
RBI: I would love to, I just need to find the time.
MBM: What is your favourite flavour of cake?
RBI: Candied Ginger. It's my own recipe, and so far nobody but myself like it.
MBM: What one piece of advice can you give the readers about the world of cake?
RBI: Practice at lot, and get exposure to teachers and professionals who can guide you
Ron has been one of my heros for a long time, and I am so fortunate to have met him and learned from him. I cannot wait to take more classes from him in the future. He continues to be a driving force in our indutry and truly is an inspiration!
Stay tuned for our next Baker's Dozen.....Sharon Zambito. Sharon and I will discuss her new DVD, and who knows - maybe there'll be something for one of my lucky readers! I also want to know if there is anyone in particular you'd like interviewd and what you'd like me to ask them!
Until next time
Happy Caking!
As many of you know, last November, I was extremely fortunate to learn from the Maestro of sugarflowers, Ron Ben Israel. Not only is Ron a great mentor, but he is genuinely warm and friendly. Ron was gracious enough to take time out of his VERY BUSY schedule to sit and answer a few questions, I hope you all enjoy the outcome!
Morsels by Mark: Hi Ron. Thank-you for taking time out of your hectic schedule to answer these questions. I was stunned in class to learn that you had read the blog! What drove you to a career in cake?
Ron Ben Israel: It was good to have you in class Mark, and to know that you scheduled your first teaching experience right afterwards. It was all a chain of events that I never planned on. I started baking professionally in Toronto, ON, while I was taking classes on scholarship with Toronto Dance Theater.
When I moved to France to apprentice with another dance company, I continued supplementing my income baking "Les Brownies" that I learned in Canada. Eventually I ended up in NYC, and by "accident" met Colette Peters while shopping for cake pans. Soon after I took a class with Betty Van Norstrand who became my mentor and friend. I was in a transitional period in my life, having to retire from dancing, and was able to use my previous art training and discipline in a new exciting way.
MBM: You have background in dance and are accustomed to performing for crowds. Do you get nervous before teaching a new set of students?
RBI: I don't get nervous in front of crowds at all; teaching is delightful for me, as I get to re-asses the materials and improve my methods. The self-doubt and anxiety is kept hidden from the public, and is reserved for uncharted styles and techniques.
MBM: What is your favourite piece of cake decorating equipment?
RBI: A sheeter. We currently have three - a large one for rolling fondant in the kitchen, and mid-sized one for long sugar ribbons, and a small one for sugar flowers.
MBM: You have designed cakes for some pretty high-end customers. Who would you like to design for that you haven't yet?
RBI: I would love to design and deliver a cake in person to the Queen of England.
MBM: Please explain your design process. Where do you go for inspiration?
RBI: Inspiration is everywhere - I talk to the clients about their event so that the cake design will be relevant to them. I start with the cultural background, and end up with the location and the time of the year.
MBM: What is your favourite aspect of the industry?
RBI: Making people happy!
MBM: What is your least favourite aspect?
RBI: When I can't make people happy...
MBM: What is your preferred type of cake to work on (ie Wedding, celebration,...)?
RBI: I am devoted to pretty, romantic, and chic cakes. I would probably never produce funky cakes if I didn't have a crew with such a twisted sense of humor.
Ron teaching how to make a fondant bow
MBM: Do you feel that the influx of cake based tv shows brings positive attention to our craft, or do they just provide our customers with unrealistic expectations (regarding price for size)?RBI: I am so glad our profession is getting so much exposure on TV; I actually find that prospective clients appreciate more the time, effort, and talent that goes into making cakes.
MBM: Which is your favourite flower to create?
RBI: Roses and Cattleya Orchids. And hyacinth.
Ron and I in class
MBM: Seeing as your classes are so popular, would you ever consider coming out with an instructional DVD?RBI: I would love to, I just need to find the time.
MBM: What is your favourite flavour of cake?
RBI: Candied Ginger. It's my own recipe, and so far nobody but myself like it.
MBM: What one piece of advice can you give the readers about the world of cake?
RBI: Practice at lot, and get exposure to teachers and professionals who can guide you
Ron has been one of my heros for a long time, and I am so fortunate to have met him and learned from him. I cannot wait to take more classes from him in the future. He continues to be a driving force in our indutry and truly is an inspiration!
Stay tuned for our next Baker's Dozen.....Sharon Zambito. Sharon and I will discuss her new DVD, and who knows - maybe there'll be something for one of my lucky readers! I also want to know if there is anyone in particular you'd like interviewd and what you'd like me to ask them!
Until next time
Happy Caking!
Monday, January 24, 2011
Baker's Dozen - the one, the only.....James Rosselle!
Hi there cake boys and girls! Let me start by saying that for those of you who are not friends with me on Facebook, I recently had an opportunity (the first of many) to guest-blog for one of my favourite blogs (and stores) - Decorate the Cake! I had a blast testing some products for the owner Melissa, and will be doing more tutorials for her in the future! Stay tuned for a Favourite Things feature on DTC in the next few weeks.
Now on to something we've all been dying for (some of us more than others.....right, Suzanne?) - my Baker's Dozen with none other than James Rosselle. James has been one of my cake heroes since I saw him compete on Food Network Challenge. His cakes are breath-taking and his flowers so lifelike it is incredible! I am extremely fortunate that I will be able to spend 3 days in April studying under his guidance when he visits Canada to teach at Icing Inspirations in Kitchener, ON.
Please enjoy the interview, I enjoyed coming up with the questions!
Morsels By Mark: What drove you towards a career in cake design?
James Rosselle: I have always been interested in food. When I was going through culinary school I couldn’t decide which avenue to choose-sweet or savory. I enjoyed cooking as I went through the program, but as soon as I was in the backing module I fell in love with pastry. The artistry involved with pastry was fascinating. Cakes, chocolate and sugar satisfied the inner artist and pastry chef.
MBM: You have a huge fan base in the cake world thanks to FN Challenges. Do you get nervous before competing, and which was your favorite competition?
JR: Food Network has played a big role in the success of cake design. I enjoy the competition arena and find myself to be very competitive. However, I do get slightly nervous the day before a challenge. Once the clock begins the countdown the nerves go away. I am in my element and “I feel at home” when I am in the cake making mode, even on Challenge. I’ve competed in several challenges- “Sweet 16 Cakes”, “Surprise Engagement Cakes, “Extreme Holiday Cakes”, and “Last Cake Standing”-winning all four challenges I’ve competed in. They’ve all been interesting in their own way. “Sweet 16 Cakes” was my first challenge and it’s hard to beat that feeling of your first BIG win!
MBM: What is your favorite piece of cake decorating equipment?
JR: My favorite piece of cake decorating equipment is my mini pastry wheel cutter. It’s so tiny it can fit into my pocket. I use it every day with everything I do especially sugar flower work.
MBM: What is the best piece of advice you have ever been given?
JR: The best piece of advice I was given was by one of my instructors in culinary school. She told me not to limit myself. I’ve always kept that in the back of my mind. Since then, I’ve worked for some of the best in the industry, Ron Ben Israel, Gale Gand, and Ewald Notter. I truly believe you should never limit yourself.
The wealth of knowledge I received from them will always be with me. There is nothing better than that…knowledge.
MBM: Please explain your design process. Where do you go for inspiration?
JR: My design process varies from cake to cake. I find inspiration from many things. Fashion, art, gardens, flowers, fabrics, are a big inspiration to me. Cake design begins with an idea, then I figure out how to make it happen.
MBM: What is your preferred type of cake to work on (ie Wedding, celebration,...)?
JR: I enjoy working on the elegant side cakes. Sugar flowers are what I’m known for. I enjoy the process so much, in a way, sugar flowers are my therapy. Finding the balance of elegance and whimsy with wedding cakes is very enjoyable. My job isn’t work . I love what I do.
MBM: Is there anyone in particular that you would like to do a cake for?
JR: I would love to do a cake for the Queen of England. I imagine the cake being very regal, adorned with jewels and sugar flowers.
MBM: Which is your favorite flower to create?
JR: My favorite sugar flower to create is the peony. I think peonies are beautifully vibrant and lush. You can’t help but smile when you look at a peony. Peonies have many petals but the lengthy process is worth the wait.
MBM: Seeing as your classes are so popular, would you ever consider coming out with an instructional DVD?
JR: I really enjoy teaching classes on cake decorating, sugar flowers, chocolate, sugar, etc. Teaching breaks up the monotony of cake making. Teaching has allowed me to travel, meet new people, and grow as a cake artist. I hope to have some instructional DVD’s in the near future or perhaps a book.
MBM: What is your favorite flavor of cake?
JR: My favorite cake flavor is Lemon. I’m a sucker for lemon or anything tart and sweet. My mouth is watering just thinking about it.
MBM: What one piece of advice can you give the readers about the world of cake?
JR: My advice to all cake goers is “anything is possible”. Set goals for yourself and meet them. You owe it to yourself!
Thank-you James for taking the time out to answer the questions and continuing to be an inspiration for all of the up and coming cake decorators out there! I look forward to meeting you in April and learning all I can!
That's all for now. Keep checking back for DVD news, tutorials, site reviews, and hopefully soon, a Baker's Dozen with another of my heroes - Ron Ben Israel!
Until next time,
Happy Caking!
Now on to something we've all been dying for (some of us more than others.....right, Suzanne?) - my Baker's Dozen with none other than James Rosselle. James has been one of my cake heroes since I saw him compete on Food Network Challenge. His cakes are breath-taking and his flowers so lifelike it is incredible! I am extremely fortunate that I will be able to spend 3 days in April studying under his guidance when he visits Canada to teach at Icing Inspirations in Kitchener, ON.
Please enjoy the interview, I enjoyed coming up with the questions!
Morsels By Mark: What drove you towards a career in cake design?
James Rosselle: I have always been interested in food. When I was going through culinary school I couldn’t decide which avenue to choose-sweet or savory. I enjoyed cooking as I went through the program, but as soon as I was in the backing module I fell in love with pastry. The artistry involved with pastry was fascinating. Cakes, chocolate and sugar satisfied the inner artist and pastry chef.
MBM: You have a huge fan base in the cake world thanks to FN Challenges. Do you get nervous before competing, and which was your favorite competition?
JR: Food Network has played a big role in the success of cake design. I enjoy the competition arena and find myself to be very competitive. However, I do get slightly nervous the day before a challenge. Once the clock begins the countdown the nerves go away. I am in my element and “I feel at home” when I am in the cake making mode, even on Challenge. I’ve competed in several challenges- “Sweet 16 Cakes”, “Surprise Engagement Cakes, “Extreme Holiday Cakes”, and “Last Cake Standing”-winning all four challenges I’ve competed in. They’ve all been interesting in their own way. “Sweet 16 Cakes” was my first challenge and it’s hard to beat that feeling of your first BIG win!
MBM: What is your favorite piece of cake decorating equipment?
JR: My favorite piece of cake decorating equipment is my mini pastry wheel cutter. It’s so tiny it can fit into my pocket. I use it every day with everything I do especially sugar flower work.
MBM: What is the best piece of advice you have ever been given?
JR: The best piece of advice I was given was by one of my instructors in culinary school. She told me not to limit myself. I’ve always kept that in the back of my mind. Since then, I’ve worked for some of the best in the industry, Ron Ben Israel, Gale Gand, and Ewald Notter. I truly believe you should never limit yourself.
The wealth of knowledge I received from them will always be with me. There is nothing better than that…knowledge.
MBM: Please explain your design process. Where do you go for inspiration?
JR: My design process varies from cake to cake. I find inspiration from many things. Fashion, art, gardens, flowers, fabrics, are a big inspiration to me. Cake design begins with an idea, then I figure out how to make it happen.
MBM: What is your preferred type of cake to work on (ie Wedding, celebration,...)?
JR: I enjoy working on the elegant side cakes. Sugar flowers are what I’m known for. I enjoy the process so much, in a way, sugar flowers are my therapy. Finding the balance of elegance and whimsy with wedding cakes is very enjoyable. My job isn’t work . I love what I do.
MBM: Is there anyone in particular that you would like to do a cake for?
JR: I would love to do a cake for the Queen of England. I imagine the cake being very regal, adorned with jewels and sugar flowers.
MBM: Which is your favorite flower to create?
JR: My favorite sugar flower to create is the peony. I think peonies are beautifully vibrant and lush. You can’t help but smile when you look at a peony. Peonies have many petals but the lengthy process is worth the wait.
MBM: Seeing as your classes are so popular, would you ever consider coming out with an instructional DVD?
JR: I really enjoy teaching classes on cake decorating, sugar flowers, chocolate, sugar, etc. Teaching breaks up the monotony of cake making. Teaching has allowed me to travel, meet new people, and grow as a cake artist. I hope to have some instructional DVD’s in the near future or perhaps a book.
MBM: What is your favorite flavor of cake?
JR: My favorite cake flavor is Lemon. I’m a sucker for lemon or anything tart and sweet. My mouth is watering just thinking about it.
MBM: What one piece of advice can you give the readers about the world of cake?
JR: My advice to all cake goers is “anything is possible”. Set goals for yourself and meet them. You owe it to yourself!
Thank-you James for taking the time out to answer the questions and continuing to be an inspiration for all of the up and coming cake decorators out there! I look forward to meeting you in April and learning all I can!
That's all for now. Keep checking back for DVD news, tutorials, site reviews, and hopefully soon, a Baker's Dozen with another of my heroes - Ron Ben Israel!
Until next time,
Happy Caking!
Monday, January 17, 2011
She's Baaaack! The Return of Jennifer Dontz, Sugar Florist Extraordinaire!
Happy New Year!
It has been a crazy month, and I have been so busy working on plans for the months to come! On top of teaching cake decorating classes (link to site), I am in the early stages of planning my first DVD, working on a video tutorial for the blog, cake orders, and travelling for classes, I am also working on an exclusive line of molds and veiners!
I'm travelling to Kitchener ON in April to study at Icing Inspirations with the wickedly talented James Rosselle! James will be teaching a Sweet trip around the world focusing on sugar flowers from around the world. Contact Chrissie at Icing Inspirations to see if she has spots left. One of my fellow classmates will be Lorrie Gauthier of Eat Dessert First in the Ottawa area.
Speaking of my zany friend Lorrie, she has been hard at work laying the groundwork to bring the extremely sweet and talented Jennifer Dontz back to the Capital region! Jen will be coming back May 20-22nd for a 3 day class in sugar flowers. The flowers being taught are: Peony, Blood Orange Lily, Lily of the Valley, Pansy, Cymbidium Orchid, Magnolia and Moth Orchids. The class costs $380 payable in 2 installments via Paypal through Jen's site. For more details or to sign up, contact Jen at Cakebabe1@aol.com. Considering it is a 3 day class, and the number of flowers being taught, the price is very reasonable. Spaces are limited for the class, so sign up early! All details are available at Lorrie's site. Any cutters and or veiners (as well as other tools) can be purchased through Jen's site, and are delivered in class which means you save on shipping as well! Don't miss out on a chance to learn from one of the most talented sugar artists out there!
On the pipeline for me is planning more classes, working on a contract to teach at Creations Gourmandes, and my first DVD!
Until Next Time - Happy Caking!
It has been a crazy month, and I have been so busy working on plans for the months to come! On top of teaching cake decorating classes (link to site), I am in the early stages of planning my first DVD, working on a video tutorial for the blog, cake orders, and travelling for classes, I am also working on an exclusive line of molds and veiners!
I'm travelling to Kitchener ON in April to study at Icing Inspirations with the wickedly talented James Rosselle! James will be teaching a Sweet trip around the world focusing on sugar flowers from around the world. Contact Chrissie at Icing Inspirations to see if she has spots left. One of my fellow classmates will be Lorrie Gauthier of Eat Dessert First in the Ottawa area.
Speaking of my zany friend Lorrie, she has been hard at work laying the groundwork to bring the extremely sweet and talented Jennifer Dontz back to the Capital region! Jen will be coming back May 20-22nd for a 3 day class in sugar flowers. The flowers being taught are: Peony, Blood Orange Lily, Lily of the Valley, Pansy, Cymbidium Orchid, Magnolia and Moth Orchids. The class costs $380 payable in 2 installments via Paypal through Jen's site. For more details or to sign up, contact Jen at Cakebabe1@aol.com. Considering it is a 3 day class, and the number of flowers being taught, the price is very reasonable. Spaces are limited for the class, so sign up early! All details are available at Lorrie's site. Any cutters and or veiners (as well as other tools) can be purchased through Jen's site, and are delivered in class which means you save on shipping as well! Don't miss out on a chance to learn from one of the most talented sugar artists out there!
On the pipeline for me is planning more classes, working on a contract to teach at Creations Gourmandes, and my first DVD!
Until Next Time - Happy Caking!
Friday, December 3, 2010
"Something Sweet" A Baker's Dozen with Lisa Bugeja of Flour Confections
As all of my faithful readers know, I recently spent a few days in beautiful Pickering Ontario where I studied under the amazingly talented Ron Ben Israel. The class was hosted by Lisa Bugeja, owner if Flour Confections. Lisa graciously accepted my invitation to complete a Baker's Dozen. Read on to see what she has to say about running a successful business, competition, and not eating cake!
Morsels By Mark: Hi Lisa. Thanks for taking the time to answer these questions! What drove you towards a career in cake design?
Lisa Bugeja: It really came about as a combination of my 2 loves – art & dessert! I have been drawing, painting, sculpting things for as long as I can remember and almost went to Fine Arts school. I have also always helped out my mother in the kitchen – she is a great baker. When I was in my 20’s, I travelled to Europe to look at art & to eat dessert – so it seemed like combining the 2 loves made sense! I took a 10 day course on cake decorating at McCall’s and immediately got a job at Loblaws in the bakery as a part-time decorator. It was here that I learned how to fill & ice cakes with speed. After a year there, I went back to University to finish my BA and then starting working at American Express. After working in the corporate world for a few years and being miserable, I convinced my husband Scott that I needed to go and give baking a try, so I enrolled at George Brown College for Baking & Pastry. After graduating I worked in a few places, but soon became pregnant and the standing all day became an issue.
Once my daughter was born, I quickly grew tired of being only a “stay at home mom” and was desperate for a creative outlet. So I decided to get back into cakes. My 1st cousin was the one to really launch my business. He was getting married and asked me to make his wedding cake. This was to be my very first “live” wedding cake! As I had to deal with the venue, I needed a business name and Flour Confections was born. That was back in 2004 and I haven’t looked back since!
MBM: Not only are you a designer, but you also run a successful store and school. What prompted you to branch out?
LB: Thank you! My love and passion is cakes & cake design – but I was running out of room and growing tired of working out of my dedicated basement kitchen – and I wanted out of the house! As you may know, we cake designers acquire many tools and toys and they take up a lot of room – and I was tired of not having my home just my home.
However moving out of the house would mean overhead and I needed to find a way to make up for the slower cake times. One of my “pet peeves’ was that there wasn’t anything in the East end of the city in terms of cake supply or retailers. And being that I had a small child, I had to make sure I got out and back before the bell rang – this was a difficult task. It took a few years of convincing before the expansion took place. Scott and I worked out a business plan to see if it would all be doable, and once we decided it could, we looked for our first location.
Shortly after opening our first store…we realized we were going to need more space and pronto! We grew more quickly than we expected – seems like that void I always felt in terms of cake supply was widely felt and people came in. You know the saying “if you build it, they will come” well that’s exactly what happened! Our retail opened first, then we got going on the online – once that opened up the business took off and we haven’t looked back since. Scott quit his job and came on full time.
This past November we moved into our 2nd location and it’s still growing…who knows what the next 2 years will hold??!!
MBM: You have competed and have been judged by such amazing artists as Kerry Vincent. How does that feel?
LB: Just to be clear – Kerry Vincent is the organizer/founder of the OSSAS show – she doesn’t judge the entries – she looks at them, will even comment about them if you ask her, but no judging ;) How does it feel to be judged?? Hmm I never really think about it – I go into these competitions maybe a bit differently than most – I get excited about the theme, find a source of inspiration and challenge myself to do something new to me each year – so the only judge that I’ll ever listen to is myself – and I’m probably the worst one ever!! I see every single little flaw, error, mistake, you name it I see it and criticize it to death!
MBM: How did you get into the competitive side of the art?
LB: I really love to branch out and try something new. I also love to see the art and how others interpret things – it’s my favourite part of the industry. I get to make a cake for me and me alone – and that is what drove me (mind the pun) to trying out for competitions
MBM: Please explain your design process. Where do you go for inspiration?
LB: My design process is so convoluted I don’t think I can even express it! LOL! Seriously I go ALL OVER the place when I’m seeking out inspiration – it’s like I know what I’m looking for but can barely visualize it until I see it – do you follow me?? My main source is Google – I love Google! I type all sorts of combinations of words in the theme and go searching madly through the images – saving as I go in a folder of inspiration for each year’s theme. Each image then takes me on another path and my original search gets lost as I get inspired by other things….lets just say it takes me a while.
Once I find my “inspiration” I get down to designing…and sometimes in this stage I scrap the entire thing and start again. I can't ever commit to a cake design until I have all the tiers planned out – they might not STAY that way in the final design, but I need to love it before I commit. After I settle on the design I get to thinking about execution and transportation – and this is often where I scrap ideas and even come up with better ones….not one of my last 3 years entries have gone from sketch to final cake exactly as planned – and I always thing they turned out better in the end.
MBM: What is your favourite aspect of the industry?
LB: That the industry is so widespread – people from all over the world have a passion for cake – and each area expresses their passion a bit differently – it’s fascinating! I have friends in Australia , Germany , all over the USA , the UK …and our common bond is the art of sugar! Using social media and cake forums, every sugar artist can share instantly with the world – and it’s amazing to see all the creations!
MBM: What is your least favourite aspect?
LB: Even though social media is an amazing way to instantly share your creations with the rest of the world, it’s just as easy for others to take those images/ideas etc and “claim” them as their own. I’m really tired of seeing people stealing images of cakes and placing them on their websites as their own – even going to the trouble of removing watermarks or changing colours! It’s pretty low – and it is happening more and more… to the point there is now a blog called Stop the Cake Thief so you can “report” these websites when you find them.
MBM: What is your preferred type of cake to work on (ie Wedding, celebration,...)?
LB: Wedding cake – by far. In fact in 2011 I’m phasing out most other options, and focusing on weddings and more elaborate cake designs such as sculpted cakes.
MBM: You have had many celebrity instructors teach you and teach in your classroom. Who would you like to still learn from?
LB: Yikes – the list will be endless! There are so many talented people out there whom I would love to meet or learn from – and for so many reasons too. Hmm lets see if I can narrow down to my top 3 – in no particular order:
Planet Cake – I would love to travel to Australia to take a class or three at Planet Cake
Debbie Goard of Debbie Does Cakes – her design & sculpting skills are MAD!
Rebecca Sutterby of Sugar Creations – she is a really good friend of mine and a SUPER talented lady – I would love to learn some of her secrets to perfect fondant and execution!
Ooo another one Margaret Braun…piping queen!
MBM: As a teacher, how do you pick topics for classes? Is it purely dictated by what your customers are asking for?
LB: Sometimes it is based upon what the customers are looking for, but lots of times it’s things that I feel would be fun to teach and give good value. I feel that even though everyone may not like piping, it’s a skill that you should try not to fear – so I like to share tips that have helped me along the way. And even though sculpted cakes or sugar flowers may look scary to many, when broken up into small segments and achievable goals, they are not that bad! I never show one way or say “this is the ONLY way to do this technique” because that is not my way. I like to show options for all levels and hopefully one of those options will work best for the student. I always say you need to “train your brain” meaning you may not get it perfect or even right the first time you try it, but when you go back at it, you’ll find it a bit easier and you might even find your own way to do things – so long as the end result is what you are looking for, who cares how you get there??
MBM: With such an influx of “cake” tv out there, have you ever thought about having your own show?
LB: Ha! Um no – haven’t thought of having my own show! I’ve considered what it would be like to be a contestant on Challenge, but not sure if it’s my cup of tea or not….but I never say never!
MBM: What is your favourite flavour of cake?
LB: Honestly?? I rarely eat cake – when you have worked with it for as long as I have it really doesn’t tempt me – give me a crème brulee or gelato any day! But if I had to choose, I’m partial to Red Velvet myself – or something extremely chocolate – deep chocolate cake with chocolate truffle finished in chocolate ganache!
MBM: What one piece of advice can you give the readers about the world of cake?
LB: Don’t take it too seriously – it’s ONLY CAKE!
Thanks Again for hosting the class Lisa, we all had a blast. Readers, checkout Lisa's online store :
 |
| Lisa and I at Flour Confections in Pickering Ont. For RBI's class |
Morsels By Mark: Hi Lisa. Thanks for taking the time to answer these questions! What drove you towards a career in cake design?
Lisa Bugeja: It really came about as a combination of my 2 loves – art & dessert! I have been drawing, painting, sculpting things for as long as I can remember and almost went to Fine Arts school. I have also always helped out my mother in the kitchen – she is a great baker. When I was in my 20’s, I travelled to Europe to look at art & to eat dessert – so it seemed like combining the 2 loves made sense! I took a 10 day course on cake decorating at McCall’s and immediately got a job at Loblaws in the bakery as a part-time decorator. It was here that I learned how to fill & ice cakes with speed. After a year there, I went back to University to finish my BA and then starting working at American Express. After working in the corporate world for a few years and being miserable, I convinced my husband Scott that I needed to go and give baking a try, so I enrolled at George Brown College for Baking & Pastry. After graduating I worked in a few places, but soon became pregnant and the standing all day became an issue.
Once my daughter was born, I quickly grew tired of being only a “stay at home mom” and was desperate for a creative outlet. So I decided to get back into cakes. My 1st cousin was the one to really launch my business. He was getting married and asked me to make his wedding cake. This was to be my very first “live” wedding cake! As I had to deal with the venue, I needed a business name and Flour Confections was born. That was back in 2004 and I haven’t looked back since!
MBM: Not only are you a designer, but you also run a successful store and school. What prompted you to branch out?
LB: Thank you! My love and passion is cakes & cake design – but I was running out of room and growing tired of working out of my dedicated basement kitchen – and I wanted out of the house! As you may know, we cake designers acquire many tools and toys and they take up a lot of room – and I was tired of not having my home just my home.
However moving out of the house would mean overhead and I needed to find a way to make up for the slower cake times. One of my “pet peeves’ was that there wasn’t anything in the East end of the city in terms of cake supply or retailers. And being that I had a small child, I had to make sure I got out and back before the bell rang – this was a difficult task. It took a few years of convincing before the expansion took place. Scott and I worked out a business plan to see if it would all be doable, and once we decided it could, we looked for our first location.
Shortly after opening our first store…we realized we were going to need more space and pronto! We grew more quickly than we expected – seems like that void I always felt in terms of cake supply was widely felt and people came in. You know the saying “if you build it, they will come” well that’s exactly what happened! Our retail opened first, then we got going on the online – once that opened up the business took off and we haven’t looked back since. Scott quit his job and came on full time.
This past November we moved into our 2nd location and it’s still growing…who knows what the next 2 years will hold??!!
MBM: You have competed and have been judged by such amazing artists as Kerry Vincent. How does that feel?
LB: Just to be clear – Kerry Vincent is the organizer/founder of the OSSAS show – she doesn’t judge the entries – she looks at them, will even comment about them if you ask her, but no judging ;) How does it feel to be judged?? Hmm I never really think about it – I go into these competitions maybe a bit differently than most – I get excited about the theme, find a source of inspiration and challenge myself to do something new to me each year – so the only judge that I’ll ever listen to is myself – and I’m probably the worst one ever!! I see every single little flaw, error, mistake, you name it I see it and criticize it to death!
MBM: How did you get into the competitive side of the art?
LB: I really love to branch out and try something new. I also love to see the art and how others interpret things – it’s my favourite part of the industry. I get to make a cake for me and me alone – and that is what drove me (mind the pun) to trying out for competitions
MBM: Please explain your design process. Where do you go for inspiration?
LB: My design process is so convoluted I don’t think I can even express it! LOL! Seriously I go ALL OVER the place when I’m seeking out inspiration – it’s like I know what I’m looking for but can barely visualize it until I see it – do you follow me?? My main source is Google – I love Google! I type all sorts of combinations of words in the theme and go searching madly through the images – saving as I go in a folder of inspiration for each year’s theme. Each image then takes me on another path and my original search gets lost as I get inspired by other things….lets just say it takes me a while.
Once I find my “inspiration” I get down to designing…and sometimes in this stage I scrap the entire thing and start again. I can't ever commit to a cake design until I have all the tiers planned out – they might not STAY that way in the final design, but I need to love it before I commit. After I settle on the design I get to thinking about execution and transportation – and this is often where I scrap ideas and even come up with better ones….not one of my last 3 years entries have gone from sketch to final cake exactly as planned – and I always thing they turned out better in the end.
MBM: What is your favourite aspect of the industry?
LB: That the industry is so widespread – people from all over the world have a passion for cake – and each area expresses their passion a bit differently – it’s fascinating! I have friends in Australia , Germany , all over the USA , the UK …and our common bond is the art of sugar! Using social media and cake forums, every sugar artist can share instantly with the world – and it’s amazing to see all the creations!
MBM: What is your least favourite aspect?
LB: Even though social media is an amazing way to instantly share your creations with the rest of the world, it’s just as easy for others to take those images/ideas etc and “claim” them as their own. I’m really tired of seeing people stealing images of cakes and placing them on their websites as their own – even going to the trouble of removing watermarks or changing colours! It’s pretty low – and it is happening more and more… to the point there is now a blog called Stop the Cake Thief so you can “report” these websites when you find them.
MBM: What is your preferred type of cake to work on (ie Wedding, celebration,...)?
LB: Wedding cake – by far. In fact in 2011 I’m phasing out most other options, and focusing on weddings and more elaborate cake designs such as sculpted cakes.
MBM: You have had many celebrity instructors teach you and teach in your classroom. Who would you like to still learn from?
LB: Yikes – the list will be endless! There are so many talented people out there whom I would love to meet or learn from – and for so many reasons too. Hmm lets see if I can narrow down to my top 3 – in no particular order:
Planet Cake – I would love to travel to Australia to take a class or three at Planet Cake
Debbie Goard of Debbie Does Cakes – her design & sculpting skills are MAD!
Rebecca Sutterby of Sugar Creations – she is a really good friend of mine and a SUPER talented lady – I would love to learn some of her secrets to perfect fondant and execution!
Ooo another one Margaret Braun…piping queen!
MBM: As a teacher, how do you pick topics for classes? Is it purely dictated by what your customers are asking for?
LB: Sometimes it is based upon what the customers are looking for, but lots of times it’s things that I feel would be fun to teach and give good value. I feel that even though everyone may not like piping, it’s a skill that you should try not to fear – so I like to share tips that have helped me along the way. And even though sculpted cakes or sugar flowers may look scary to many, when broken up into small segments and achievable goals, they are not that bad! I never show one way or say “this is the ONLY way to do this technique” because that is not my way. I like to show options for all levels and hopefully one of those options will work best for the student. I always say you need to “train your brain” meaning you may not get it perfect or even right the first time you try it, but when you go back at it, you’ll find it a bit easier and you might even find your own way to do things – so long as the end result is what you are looking for, who cares how you get there??
MBM: With such an influx of “cake” tv out there, have you ever thought about having your own show?
LB: Ha! Um no – haven’t thought of having my own show! I’ve considered what it would be like to be a contestant on Challenge, but not sure if it’s my cup of tea or not….but I never say never!
MBM: What is your favourite flavour of cake?
LB: Honestly?? I rarely eat cake – when you have worked with it for as long as I have it really doesn’t tempt me – give me a crème brulee or gelato any day! But if I had to choose, I’m partial to Red Velvet myself – or something extremely chocolate – deep chocolate cake with chocolate truffle finished in chocolate ganache!
MBM: What one piece of advice can you give the readers about the world of cake?
LB: Don’t take it too seriously – it’s ONLY CAKE!
Thanks Again for hosting the class Lisa, we all had a blast. Readers, checkout Lisa's online store :
On a side note, I have added a newsletter feature. To join, click the link in my favourite places on the left hand side of this page. I have also added class info to the store tab at my webpage.
Until Next Time,
Happy Caking!
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