Must Have Toys - The Mat

A few months ago, we started a new feature at the blog called, "Must Have Toys".  The item being featured this time around is definitely a must have!  It has completely changed the way I work with fondant and has made my lime a million times easier.  It is "The Mat" by SweetWise .

The mat is a patent pending fondant rolling system.  It esentially 2 sheets of polished plastic (that are delivered to your door in a nifty storage tube) that you place your fondant between and roll out.  Yeah yeah, I can hear you all now, "idiot - go to the fabric store and buy some clear vinyl - it is cheaper".  Well guess what - cheaper isn't better!  The way the mat is treated, it allows you to actually pick up the bottom sheet, place it over your cake, and release it.  I have tried the vinyl sheeting from fabric stores, and it is horrible.  After seeing the how-to video on Sweetwise's Youtube channel , I was sold that the mat was going to make my fondant rolling better.  I wasn't wrong!  I followed the instructions in the video, conditioned my mat, and got rolling (pun intended!).  The fondant rolled out smoothly between the layers, and released fairly easy from the plastic once placed over my cake.

Up until using my mat, I was always worried fibers from my chef's coat or tiny hairs from my arms would end up on the fondant when I picked it up (even though I scrub like a surgeon).  I tried using my rolling pin to lift the fondant, and had mixed success.  The best benefit of the mat is that it saves me money on fondant.  Because you are able to roll the fondant out thinner when using the mat, you actually end up using less fondant on your cakes (and we all know how much our customers LOVE fondant).  The way I see it, the mat pays for itself!

Now I bough the mat when it first came out, and that version has now been replaced by two improved versions - one that is 22" x 22" for the home decorator and another that is 30" x 30" for professionals. 

What is an added bonus to these two new versions (available for preorder ) is that they come imprinted with a measuring guide so you know exactly when to stop rolling out!  The only word of caution - if you want your mat to last, be sure not to fold it to store it - clean it, dry it and roll it back up and store it in its tube.

I only write and reccommend products that I use, trust and stand behind - the mat is no different.  If you want to easily roll your fondant and save money, then head over to SweetWise and pre-order yours now.  And while you're there, see what else they have to offer - they have a wide selection of products and great shipping too!

Until Next Time,
Happy Caking!

Advanced Fondant Techniques with Marina Sousa - My Review

Hello cakeland!  If you are an avid reader of my blog, you know that I love nothing more than to bring you reviews of the latest things out there in the world of cakery!  If you are like me and have your thumb on the pulse of the industry, then you know about Craftsy.com.  For those of you who haven’t heard of it, Craftsy is an online platform that allows you to purchase classes to view online at your leisure.  What is great about Craftsy, is that you can watch the lessons in any order you’d like, whenever you’d like, as long as you have an internet connection. 

The latest addition to the group of cake-centric classes is Advanced Fondant Techniques,  taught by the very talented Marina Sousa of Just Cake in Capitola California.  Marina is well known for appearances (and many wins) on Food Network Challenge, Last Cake Standing, and Oprah.  She also happens to be one of the sweetest people I have ever had the pleasure of meeting!  Marina is an amazing instructor (as I have already mentioned when I posted about the recent class I took with her and James Rosselle) who delivers the lessons in such a relaxed, clear and concise way, you forget you're actually learning. 

Advanced Fondant Techniques is great for any artist who would like to up the ante when it comes to their decorating skills!  Marina shares many of her tips and tricks for creating stunning works of edible art.  She demonstrates multiple ways of covering cakes in fondant and different ways of embellishing the fondant to make it look like more than plain old fondant, such as hand painting, embossing, inlay techniques and stencilling.  You also learn how to make some of Marina’s beautiful bows and ribbons to round out the final design.  The lessons learned in this class do not limit you to just mimicking the beautiful showpiece Marina creates, but the techniques can be used to step up your decorating game all around!  And even if you are newer to fondant work, you're still going to benefit from this class :) 

The finished class cake - gorgeous!

Being the cake junkie that I am, I can honestly say that when I think of products associated with Marina (such as her line of molds), I think top quality – Advanced Fondant Techniques is no different!  What is great about the class (and all of the classes on Craftsy), is that you have the ability to stop the video, make video notes that you can refer back to whenever you need to and there is no need to keep track of pieces of paper with random notes jotted down.  Marina also supplies you with downloadable resource lists and materials lists in order to find all the supplies you will need to complete the project.  The other great thing about the platform is that you have the ability to interact online with Marina and your fellow students!  At any point during the class, you can post questions or pictures of your works in progress, and get assistance from Marina, as she has the ability to go back and answer your questions and help you troubleshoot areas where you are having difficulty.

Marina and I at Icing Inspirations May 2012. Photo courtesy of Simply Sweet.

Considering everything you get with Advanced Fondant Techniques (including 4+ hours of instruction), the cost of buying the class ($39.99) is well worth it!  If you haven’t done so already, head over to Craftsy and sign up for Marina’s class.  You definitely won’t be disappointed – it’s like having one-on-one instruction with one of the greatest designers in our industry today!  That is PRICELESS!!

A huge thank-you to Marina for giving me the opportunity to review her class!  As a special treat to all of you, Marina has arranged a special discount on her class!  Simply click here to get this special offer!

Until next time,

Happy Caking!

Discovering My Inner Artist - 3 days with Rick Reichart of Cakelava

I have just spent 3 days learning to step out of my comfort zone, throw all tools (well almost all) out the window, and think organically!  If you know me, then you know all 3 of those were difficult for me.  But I did it!!!  Rick Reichart, the uber talented cake designer out of hawaii known for his eye popping designs (and the spongbob challenge on Food Network), made me do it!

Rick and I

I was in Kitchener for Rick's Discover Your Innner Artist 2 class.  Having missed DYIA1 in March 2012 and hearing all about from friends who took it, I knew that as soon as the owner of Icing Inspirations/Too Nice To Slice (aka hostess with the mostess, aka my BCF) told me on the DL that Rick was coming back, my name was on the list - no questions asked, no clue as to what I'd be learning.  I.  Just.  Knew.

My gut instinct is almost never wrong, and it was right again!  My week started with a bus ride to Toronto, where I finally got to personally meet a super cool lady I've met on fb - Karey - when she picked me up to take me to class since we'd be classmates.  Karey is one of the sweetest, kindest, giving people I have met through the online cake community, and she is just as AWESOME in person.  It was as if we knew each other our entire lives.  I returned home feeling like I have a second BCF - what can I say, I am an extremely lucky guy to have great friends!

But I digress.  Back to class.  Day 1 was a little intimidating.  Many new faces, a new instructor, and many new challenges.  Rick introduced us to his style of decorating.  The one word that describes his style to me is ORGANIC.  Everything he does is done with a few simple tools.  Challenging for someone like me, who relies on essentially every cutter and gizmo out there.  Yes I am a product of the cake tool industry!  We spent the first day making our sushi table and all of the petals and leaves for our flowers.  No cutters were used at all.  Just templates and free hand cutting.

Finished petals and leaves

Day 2,  I was able to relax (well a little).  We covered our cake dummies, added our FREEHAND tattoo design and airbrushed.  This was one of the reasons I wanted to take this class - Rick is an airbrush genius!  I learned so much about the proper way to handle my airbrush and techniques for nice clean work.  We also painted all of our petals and leaves.  After class, we were off to group dinner at the Bauer Kitchen, a tradition at Icing Inspirations!  Getting to know your classmates and instructors on a more personal level really solidifies the group dynamic I think, and that is something unique to the Icing Inspirations class experience (along with the delicious catered lunches we are fed each day).

Airbrushed and waiting for decoration

Day 3 was action packed as we airbrushed our petals and leaves to add depth, placed them on the cake and finished our sushi platters.  Yes I know what alot of the sushi looks like - let's not go there!  I flew home on day 3 and my wedding cake made it home in good condition with the exception of some breakage of the flower on top - which I am replacing.  I was also inspired by the inspiration photos we were given in class and will be adding something to my cake that nobody else has - I will post a final pic when it is done!

My finished cake pre-travel :)

Sushi Anyone?  Complete with chopsticks and WASSABI!

(my cake xray)

Overall, I had an amazing time as always.  I met many new people and made new friends that I hope to see again in the near future!  I also left comfortable to step outside my comfort zone and look at things in a simple way of producing great results.  If you would like to have the Icing Inspirations experience, please visit their website and enroll in one of their upcoming celebrity classes - with such great instructors as Karen Portaleo, Lindsey Sinatra, Kaysie Lackey, Courtney Clark, Robert Hayes and Diane Phillips.  Contact Chrissie for info on special room rates at Delta (I loved my stay there).  Also stay tuned to my blog as I will be making a couple of huge exclusive announcements about more fun stuff at Icing Inspirations in the next few weeks - hey it pays to be BCFs with the owner!

Until Next Time,
Happy Caking!

Jennifer Dontz is coming to Montreal!!!!!

You read right cake land!  The exquisitely talented Jennifer Dontz is coming back to Canada - this time to Montreal.  This is the first time Montreal will host one of the premiere sugar flower artists in North America.

I have taken twoo of Jen's previous classes - and they were both phenomenal!  We have so much fun in class and we learn so much!

 Jen will be here on Saturday, November 10th and Sunday, November 11th 2012.  In this two day class, we will learn:

Chocolate Pinecones:

Hypericum:

Bittersweet Berry Spray:

Gerbera Daisy:

and Hibiscus:

Class cost is $300 US and you can sign up directly with Jen at cakebabe1@aol.com.  Lunch is not included in the price and class will run at 9am both days!  Spots are limited, so please contact Jen ASAP to put down a deposit and secure your spot :)

Happy Caking!

Working Out - a cake detour

Hi Cakeland!

Summer is almost here, and as I look in the mirror and realize I need to shed a few (dozen).  I hit the web and started looking for a good workout.  I found this: http://www.shavemagazine.com/body/fitness/THOR-transformation  what better way to get motivated, I love superhero movies and my wife thinks Thor is sexy!  Win Win!

Happy Sunday!

Why take classes?

Hi Cakeland!

My non-cake friends and family just don't really get it!  They can't understand why I spend money on classes.  "You're great at what you do, why waste money?" they'll say, or, "Is it really worth the extra $$$ to travel to classes?".  My answers - "Thanks and well worth it!"  I know money is tight for a lot of people right now, but if you are selling your cakes, you should include a little bit more in the price and salt it away for at least one really great class.  I try and limit the number of classes I do take each year, simply because I do usually have to travel as far as the Toronto area and stay in a hotel, which runs about $5-600 per 3 day class - still worth it!

Here's the best way to justify it:
  1 - you get to see great cake friends and make new ones!
  2 - if you have a registered business, it is a tax write-off!
  3 - you pick up a few new tricks, even if it is something you have dabbled in before!
  4 - by investing in a class (and it is an investment), you are investing in yourself - making yourself  
       better at something you love!
  5 - you get to meet your heroes!
  6 - if you are selling your cakes, you can advertise that you have been taught by some of the best
       allowing you to bump your price a bit.  Think about it - everyone whether or not they are cakers,
       watches cake TV.  They know who the big names are!
  7 - you get new ideas and learn new ways of seeing things!
  8 - you have time to work on a project and get tips from the teacher - this results in a great product 
       that you can add to your portfolio to advertise your skills!
  9 - you get time away from the chaos known as life!
10 - YOU HAVE FUN!!!!!

Now, I have a list of classes I am anxious to take and am waiting patiently (somewhat) to know they will happen. If you are itching to take another class, or to take a class for the first time, here are some that are currently open at Icing Inspirations in Kitchener, ON (click on each image to be taken to that specific registration page).  If you are an out-of-towner, get in touch with Chrissie, and she will be able to give you info for a local hotel that offers a daily shuttle to and from class!

August 11 & 12, 2012 -  Beyond Sugar Flowers 3 with Diane Phillips - learn the art of making beautiful clay flowers including:  Daffodil, sweet peas, tea rose and heirloom rose, peony (different style), chrysanthemum, Gerber daisy, camellia, Southern magnolia, freesia

September 17 & 18, 2012 - Sculpted Puppy Dog Cake with Courtney Clark - learn tips and tricks for creating an adorable 3D sculpted puppy cake, taught by a Food Network Challenge competitor!  2 spots left!!!!!!

November 7 & 8, 2012 -  Focus on Hands & Feet with Food Network Champion Karen Portaleo - use modelling chocolate and learn to hone your skills in sculpting as Karen shares her amazing talents to teach her methods to achieving realistic features!

November 9 & 10, 2012 - Here Comes Santa Claus with Food Network Champion Karen Portaleo - Just in time for the festive Christmas season, this two day class will re-create one of Karen's favourite designs, and will teach how to make a lovely standing Santa cake!  Students will work on expression and beautiful detailing for his costume all by using modeling chocolate, fondant, royal icing, airbrushing and hand painting techniques. 

January 25, 26 & 27, 2013 - Higgins the Butler with 3 time Food Network Champion, Kaysie Lackey - The Butler Class is an excellent way for students to learn how to use modeling chocolate to make vivid, exciting characters and combine them with armature design to create jaw-dropping works of art. Students will learn methods for carving cake into unusual shapes, sculpting features into a character and micro painting.

March 23 & 24, 2013 - 3D Stork with Lindsey Sinatra - Join the adorable Lindsey Sinatra for 2 days of fun! Lindsey has quickly become known for her incredible talent and has been been commissioned to do cakes for celebrities like Betty White and Lily Collins.   In this hands on class, you will learn the tricks on how to go above and beyond with their sculpted cakes! Those who attend this class will learn the foundation of cake structure and how to build and support elaborate sculpted cakes with a strong structure base. We will be using advanced fondant and chocolate clay techniques to create life, character, and whimsical movement in this 3D Stork cake!

March 25 & 26, 2013 - Ellie the Elephant with Lindsey Sinatra - Push the envelope on your cake designs with this whimsical elephant cake scene! In this class students will learn the basics of cake structure and how to support their cakes. We will be utilizing various techniques in modeling chocolate sculpting to create elephants full of life and movement as well as learning the tricks and tools to creating a cohesive cake scene!

I really hope this has inspired you all to take a class.  Keep your eyes posted here for more class news around Canada and the US as I hear of great classes, I will definitely share!  In fact in the next week or so, I will be posting about Jennifer Dontz' return to Canada - this time to my town - Montreal!

Until Next Time,

Happy Caking!

My Weekend of Bliss!

I am back from an amazing time in Kitchener visiting with cake friends old and new and learning from the extremely talented dynamic duo of James Rosselle and Marina Sousa!  It is no secret I love taking classes at Icing Inspirations - the warm atmosphere, the spacious and relaxed classroom, and the talented instructors.  Here is how my trip went:

Thursday morning, my dad dropped me off at my friend Paige's house and we piled into our friend Suzanne's minivan ready to go.  The 6.5 hour drive flew by as we talked cake, the Montreal cake show, and listened to songs from Glee.  We arrived in Kitchener and immediately headed over to Icing Inspirations to check out our spots.  Upon arrival, we saw 5 styro dummies stacked and waiting for covering.  One tier in particular was going to be daunting for sure (more on that later).  We headed to our hotel to check in and meet up with my friend Terra who arrived from Nova Scotia earlier that day.  We went to Crabby Joe's for dinner with our friend Jen and then on our way back saw James, Marina and Chrissie (owner and BCF extraordinaire) heading into the hotel.  We (and I do mean the girls) swarmed them like a bunch of seagulls.  Introductions were made and we all turned in for the night to our rooms to rest up for Day 1.

Day 1 brought some initial anxiety.  The moment Marina started talking, I felt at ease.  She has this way of settling any uneasy feelings just by talking.  She and James introduced the class - haute couture cakes and described what we would be doing.  We started with covering our 5 tiers with my new favourite fondant - fondarific.  It rolls nice and thin and covers seamlessly!  We also had to roll, cut, wire, vein and shape 125 peony petals.  Back to Crabby Joe's for dinner and $4 drinks (mmmm swedish berries).

Day 2 we finished up our peony petal, learned all about isomalt (although I had used it previously, I really learned alot) and how to pour it using Marina's bead molds, started making buttons with Marina's button molds, and made beautiful lifelike roses thanks to James' tutelage and use of his cutters and veiners.  We wrapped up the day and headed out to Wild Craft for the usual class dinner.

Day 3 - the final day!  Always bittersweet - you are anxious to finish up your project and return home (hotels are nice and all, but I love sleeping in my own bed), but you are also sad to be leaving the teachers and cake friends family behind.  Here are a couple of close up shots of my flowers all airbrushed (yes airbrushed!  James converted me to wanting to airbrush all my flowers as opposed to dry dusting) and the blinged out part of my cake.

  We used lusters, shimmers, discos, pearls and ruffles to bring our masterpieces to life!  We had a quick demo on making our own molds using silicone plastique and also got to incorporate some scrolls from my recent favourite cake toys - the line of molds by marvelous molds!  Chrissie arranged to have a professional photographer come in and take pictures of our final cakes, so once I get them, I will be posting them proudly!  In the mean time, if you would like to try re-creating any of the things indicated here, just click on the links above.  And I really hope this experience has inspired you to take a class.  Chrissie has some amazing ones coming up with acclaimed and award winning artists like Diane Phillips, Karen Portaleo, Kaysie Lackey, Courtney Clark, Lindsay Sinatra, and UK's sugar flower master Robert Haynes who has just agreed to adding a second class after his first one sold out in under 36 hours!  Don't miss out by waiting to register -  Diane, Karen and Courtney's classes will be her before we know it, and they are sure to sell out soon or just about to sell out!

Until Next Time,
Happy Caking!