DVD Review - Jennifer Dontz' Sensational Sugar Flowers Volume 2 - Cymbidium Orchids

Hello Cake Boys and Girls!

I know it's been a while, but life has been hectic!  My wife has returned from her 6 week business trip to India, I have been working on a few different projects, including a holiday flower dvd which is in progress as I write this, and what else?  Oh yeah!  I tried out for TLC's Next Great Baker, but didn't make the cut!  It's all good though, it just leaves more time to focus on growing my cake business! 

A few posts ago, I wrote about a recent class I took with Jennifer Dontz in Ottawa, Canada.  Over the past year, Jen and I have become friends, and I can honestly say she is one of the nicest people I have ever met - I consider her a true friend for life!  I picked Jen up at the Ottawa Airport, and Jen was kind enough to divulge to me that her next DVD would be coming out soon and that it was on one of the flowers we were doing in class -the Cymbidium Orchid!  Needless to say, I told her to hold a copy for me and as soon as the announcement was made that the DVD was out, I paid and she shipped!  Jen is great that way - her shipping is always reasonable (man can she pack alot in to one of those flat rate packages!) and fast!

My DVD came in the mail today, and even though I have a bazillion projects that need to get done before I return to my day job next week (yes I am on "vacation" this week), I needed to watch it right away.  Keep in mind it is sweltering here in Montreal, and I should have been by the pool, but I am an ADDICT!  I popped the disc in and kicked back with a coke zero to enjoy 97 minutes of sugar bliss!

In the second installment of her Sensational Sugar Flowers series (roses were first), Jen walks you through step-by-step on how to make Cymbidium Orchids.  Not only does Jen teach how to make them with wired petals, but she also shows an unwired method as well!  By the end of the DVD you have learned how to make the beautiful and much requested green cymbidium orchid.  I can vouch for the realsim seeing as we made them in class.  I actually brought it in to the office to give to my sister who had a fresh cut green cymbidium on her desk and you cannot tell the difference (except for a few days later when the live one is now mulch)!  Jen also offers up two different variations in an ivory cast flower and a pink version that uses her "berry" dust recipe (which she offers up on the DVD).

Along with the Cymbidium, Jen includes her techniques for making Ivy to use as a filler along side the flower.  She show in detail how to color the ivy to give it the variations required to make it look like real ivy!

The DVD is available on Jen's website, sugardelites.  She also offers two package deals - one that includes the cutters and veiners, and another for the Ivy!  All of Jen's cutters and veiners are great quality, they are my first choice whenever possible!  As you know, I have learned from some of the best in the industry, and I can tell you for certain, Jen's flowers are the most realistic I have ever seen!  This is because Jen used to work in a flower shop, and is familiar with the way the petals should look, move and feel!  She uses different pastes for different flowers to achieve the most realistic results!  The DVD is well priced and definitely a must have for all sugar artists.

And if you have the opportunity to tak a class with Jen, you get a quality lesson for your $$$.  Sign up for her newsletter or check the class page on her site for updates on when and where she will be teaching.  I am trying to get her to Montreal for fall 2012, so keep posted her for updates on that as well.

Jen and I in class, May 2011

That's it for now.  Keep checking back in the next few weeks, I am workking on a few new interviews and will also be posting pics and info on my Fall & Winter classes at Creations Gourmandes in Ste-Catherine Quebec, Canada

Until Next Time,
Happy Caking!

Incredible Baker's Dozen! Food Network Personality - Kerry Vincent!

Hello Cake Boys & Girls!

If you are a faithful reader of the blog, you are well familiar with the Baker's Dozen feature.  You all loved my last interview with Ashley Vicos.  I do also check my comments section to see what you have to say as well.  Imagine my surprise when I had a comment posted by the one and only - Kerry Vincent!  Kerry was teasing me and asking if she was not one of my "cake crushes".  I have Kerry as a friend on Facebook, but had never really had a conversation with her on there - I mean come on - it's KERRY VINCENT!  Anywho, I messaged her to see if it really was her or just one of my cake friends pulling my leg.  Low and behold, it was Kerry.

 I took it upon myself to muster the courage and ask her to participate in a baker's dozen.  You have requested her and until then, honestly I was a bit intimidated to approach her.  She said yes!  Instead of my usual e-mail format, Kerry requested we do the interview over the phone - ummmmm, OK!  LOL.  I spent almost an hour and a half with Kerry on the phone and we had an amazing conversation.  I am now happy to share the result with you:

Morsels By Mark: Hi Kerry! Thank you for taking time out of your busy schedule to do this interview. I know my readers will appreciate it! I guess the first thing everyone wants to know is, how did you get your start in the world of cake?


Kerry Vincent: It’s my pleasure thanks for the invite.

I travelled with my husband while he worked abroad and during and before my marriage I have lived in 9 countries. The travelling expat life led into cake!

I got started in the world of cake quite by accident! During this time I took classes wherever I was living to fill in time while my husband was travelling elsewhere. I've studied at the Cordon Bleu, taken classes in Holland, Singapore, Hong Kong, Mexico and the US. I took pastry classes, savoury, whatever was available it didn't matter! I would cater my own parties, but the desserts were my favourite and I became very well known for my spectacular dinner finales’ as I liked to call them, especially in diplomatic circles.

When I finally ended up in the US, a friend in an emergency had asked me to take over some of the catering at her son's wedding, so I offered to do the cake. I was familiar with rolled fondant but knew nothing about using it. I thought that would be the expected medium so was relieved to discover that my friend only wanted buttercream.

I knew I could bake a great cake and was a competent patisserie decorator but the rest was a foreign language. Immediately I started asking questions then took a five-minute crash course making buttercream roses at a local cake supply shop; the shop was empty so I just leant over the counter chatting with the owner as she demonstrated how to make a buttercream rose before I bought the equipment. I practiced a bit and told my friend that I felt I could do it. I baked everything from scratch and really thought this was a onetime deal. I did not count on being bombarded with requests from bridesmaids, one in particular kept asking, so I said OK for this one time, but then came more bridesmaids and the business grew from there – I bought books and taught myself. I took commission orders and baked in rented kitchens. It was a natural gift. But who knew? It was not the plan. I closed the business in 2001 and moved onto Challenge, which I love!


MBM: How did the OSSAS get started?

KV: The OSSAS started the superstardom of cake. In 1993, the first competition was the Oklahoma State Sugar Art Show (OSSAS) Maxine Boyington and I were cofounders, started the event as a place for artists to come together. Later Maxine left to compete instead of organize. The Grand National Wedding Cake Competition, which I founded, was born in 1996 and it has exploded from there.



MBM: How did your partnership with Food Network (FN) come about?

KV: In 2002, FN did a special on the OSSAS. At the time they were looking for judges for a new show. Apparently they liked what they saw on camera and they contacted me asking if I would like to judge, and the rest is history.

MBM: How has Challenge evolved over the years?



KV: Over the years we have travelled less for Challenge, in the beginning it was city after city, but now we have a massive new studio with state of the art equipment. It has been an amazing transition, and as long as the ratings are there, may there be Challenge! It is tougher now and more formal than in the beginning. We started with catering tables and pipe and drape and now the stage is completely custom made.

MBM: Do you think cake TV is beneficial four our industry?

KV: Cake TV is fabulous for the industry. It has set a sleepy giant on fire! Cake decorators are having the time of their lives in this new atmosphere. Everyone wants to be a star. Contestants should not squander these magnificent opportunities! Challenge should be used to forward professional careers – it is free publicity!

MBM: People tend to think Challenge is scripted and you are told what to say. Is that true?

KV: Challenge is definitely not scripted. Anyone who knows me understands I ONLY say what I think. Winners are not pre-selected. I would NEVER join a show that did this. Each judge has their own score sheet, which they fill out separately from one another.

MBM: Why do you think Challenge has outlasted Ultimate Cake Off (UCO)?

KV: UCO was not successful, because it was a Challenge knock-off. Plain and simple!

MBM: The editors on Challenge tend to paint you as the “bad cop”. This is not your true character, right?

KV: I am definitely NOT mean, nasty or cruel. When I am making my comments, I am talking ONLY about the cake, and cake does not have feelings! What is not known is that I actually go around before filming starts and visit with the competitors to talk with them and let them get to know me and when it is over I visit with them all winner and losers to help them decompress.

MBM: It is great that we have started seeing Canadians on Challenge now. How did that happen?

KV: I am actually an advocate for Canada – there are many talented artists there and I helped get Canadians on, starting with Alexandria Pellegrino from Cake Opera Co. Mentoring and promoting the art is my mission in life. There are many talented artists in Australia and the UK as well; it is just a matter of distance and expense in getting them here.

MBM: What is your take on “borrowing” inspiration?

KV: Give credit where credit is due! This is true for techniques, design ideas and so on. For example I invented inlay in 1986, it is known as Vincent Marquetry. And I certainly don't mind if people use or show the technique, in fact I encourage it, but they should give the background and not claim it as their own!

MBM: The cake industry has come a long way over the years. Do you think the old school buttercream decorating will make a re-appearance, or is fondant here to stay?

KV: Everything old is new again! Buttercream hasn’t gone anywhere; there is enough room for both. Take Groom's cakes for example – they originated in Victorian England, and they are making their way into the mainstream again and have always been part of the deep south USA.

MBM: We still haven't seen Last Cake Standing in Canada yet, but I've heard it's different. How so?

KV: The first season of LCS was part of Challenge. This time around, it is own entity and has upped the ante - $100 000! Lots of twists and turns.

[MBM - I have seen LCS and it is a great season!]

MBM: What advice do you have for artists that would like to compete on Challenge?

KV: Know what you are doing, understand the fundamentals of your craft; be good at cake. Basic classes are NOT enough for one to be a competitor! Know and be honest about your strengths! Wait until the time is right and the skill sets are there!

There you have it - a better glimpse into who Kerry Vincent is!  If you would like to learn even more about Kerry, please visit:

http://au.news.yahoo.com/thewest/video/watch/25419256/ or scroll down and click on the cake story once there. Here's the direct link to the video: http://yhoo.it/lI6pS7

http://www.discoveroklahomatv.com/episodes check out the May 21 episode where Kerry was featured on the Discovery Oklahoma 20th Anniversary show!

More interviews are in the works - keep letting me know who you want to see on here!

Until Next Time
Happy Caking!

The Return Of James Rosselle

Hello faithful readers!  As you are all well aware, in April I spent an amazing 3 days learning sugar flowers from the Uber talented Food Network Superstar, James Rosselle!  Imagine my excitement today when it was confirmed that May 11-13,2012,  James will be returning to Icing Inspirations in Kitchener, ON.  But that is not all - James is bringing along a VERY SPECIAL guest - his BCF!  That's right cakers - James and Marina will be teaching at Icing Inspirations together!  And what a value!  For $895 CAD, here is what you get:

As we all know Current fashion trends are an endless source of inspiration for cakes and we’ll zero in on the glittery accessories that will make your cakes simply sparkle! We will explore the various techniques and mediums available to translate top trends into flowing fabric like haute couture confections. We will work with fondant, gumpaste, royal icing, gelatin, white chocolate, isomalt, sugar pearls, luster dusts & shimmering disco dusts! Techniques will include draping, embossing, in-laid design modern bows, knots, piping, hand painting, dry brushing, airbrushing and as a bonus you’ll get to make (and take!) your own custom mold! AND, of course.... they'll be dazzling gum paste flowers - all "blinged" up to fit perfectly into our newest bejeweled multi-tiered confection!

The price does not include taxes, but does include a catered lunch and all tools required in class.  Chrissie and the gang at Icing Inspirations went oput of their way to make us all feel like family and I was sad to leave!  Now the count down has begun!  Thanks to Icing Inspirations for making this remarkable class happen!

Jennifer Dontz (insert high-pitched voice) ROCKS!

I have just returned from a great trip to Ottawa for 4 days.  Thursday, I gave a gumpaste shoe class to a group of students including my good friend Lorrie Gauthier of Eat Dessert First.  It was a lot of fun and the creativity that oozed from the students was phenomenal! 

The following day was an early one!  I was up early from sheer excitement - excitement of knowing I was about to embark on 3 days of sugar flowers with Jennifer Dontz!  My faithful reader will remember I took a 2 day class with Jen last year and she was also my very first interview in Baker's Dozen.  This time around, we learned the magnolia, peony, cymbidium orchid, moth orchid, lily of the valley, pansy, and the Jen Dontz creation - a blood orange lily!  I haven't completed my flowers just yet (just need to steam em) so pics will be posted later.  But for now, here's a pic of Jen clowning around and giving my bottom a squeeze:

Jen is so fun to work with!  I can't wait for her to return!  On a plus side - not only did I learn amazing techniques and meet some new sugar friends, I also was invited by back by Lorrie to have a DVD launch class when my first ever DVD launches this fall!  How exciting is that?  Here's a pic of me and Lorrie in class:

All in all it was a great weekend.  I have a lot to do while my wife is away on a 6 week business trip to India - including planning the dvd, tons of orders, and today, I have been re-organizing my cake studio!

Until next time,

Happy Caking!

Baker's Dozen with Cake Superstar Ashley Vicos!

Hi cake boys and girls!  Well - you asked for her and I got her!  That's right - Ms. Ashley Vicos agreed to do a baker's dozen with moi!  And I'm happy because I have now interviewed my tri-fecta of cake crushes - Lauren, Sharon and no Ms. Ashley!  The timing on this couldn't be better - well at least for our friends in the USA.  Ashley's new show, "Have Cake, Will Travel" airs this Sunday on Food Network USA (hopefully FN Canada won't wait forever to air it!).

Morsels By Mark: Congratulations on your new Food Network show, “Have Cake, Will Travel” premiering on Food Network in the US at the end of April! Unfortunately as I've mentioned to you, Food Network here in Canada takes FOREVER to air good cake TV! Thank you so much for taking the time out to do the interview, I can't imagine how hectic your world is right now! I know my readers appreciate it. When I put it out there that I was looking for suggestions on who to interview, you received a lot of the votes!   Let's get started, I know my readers are anxious to see what you have to say!  Tell us a bit about yourself. How did you get started in the industry?

Ashley Vicos: I definitely have one of those cliche stories, but alas, it is the truth.................I got an easybake oven at the age of 5 & started carving my cakes into shapes that young.......By the time I was in middle school & highschool I made all of my own cakes as well as cakes for my girlfriends. I attended an academic college and got an unreleated degree, but made cakes on the side throughout school. By the time I graduated, I knew that all I wanted to do for a living was create amazing cakes; not have a 9-5 job inside a building. I stuck my diploma in a file cabinet and never looked back. Though I am totally self-taught, it is my love and passion and I have no regrets of the road I chose!

MBM: Where do you pull inspiration from for your designs?

AV: Inspiration can come from anywhere!!!! Because I do such custom work for VERY specific people and events my cakes have to reflect that personnel element! So, with my clients, most of my inspiration comes from them and their events. I create cakes that are intended to be a centerpiece & a focal point, so they have to match perfectly as well as be able to draw a crowd with a WOW factor!

MBM: You competed in Food Network Challenges and Ultimate Cake Off. How do you prepare for a challenge and do you get nervous about competing?

AV: Prepare??? what does that mean :)

I don't know if anyone can actually prepare for those challenges............all the preparation in the world could never prepare you for how crazy, intense, & exhausting on every level those challenges actually are. Additionally, those challenges are very expensive to compete in b/c of all of the structure, electric components, & sheer volume of cake. I have never totally practiced any cake I have done on tv, & some of them I have practiced NOTHING on at all...... The most that I have really ever done is practice some of the more difficult elements on a cake. For instance, on my Food Network Shrek cake, I did make 3 donkeys before hand. He is such an iconic character, I wanted to make sure that I had his features nailed!

MBM: You have a new show about to air on FN. How did that come about?

AV:  Perseverance! It is something that I have wanted for a loooooong time & I set it as a goal & never let a "no" defeat me. Like in most industries, there is always rejection, always the word no, always people that don't believe in you, etc..... What it comes down to is really how far you are willing to push yourself and stand back up when you fall. At the end of the day it was my dream and no one else's.........so for me it was worth fighting for...........it truly is my passion and other's can feel that too.

MBM: If you were to describe yourself as a cake, what kind would you be and why?

AV: Well, you didn't say flavor; so I am going to go with what style of cake I would be.......I would be a 3D cake larger than life, yet very literal. You could stare at it for hours & keep seeing new things and lots of cool details, but you will never wonder what something is.........there is nothing abstract about me, & if you are guessing or making assumptions, you are thinking way too hard!

MBM: Along with Lauren Kitchens and Sharon Zambito, you are one of my cake crushes. Do you have any cake crushes?

AV: I think that we all have people that leave us in awe......The direction of my career changed when I was introduced to Earlene Moore's work; specifically her 3D grooms cakes......I saw a whole new aspect of the industry &decided that was the direction I was going to go!!! Mike McCarey is the decorator whose work still leaves me speechless even today. He is at the top of the game for me and still inspires me to push my own work further!

MBM: What is your favourite cake flavour?

AV: I don't know if I have a favorite cake flavor.......cake isn't my favorite dessert :) I am a creme brulee or tiramisu kind of girl!!!

MBM: What is the one cake toy you cannot live without?

AV: Going to sound weird, but I have a little tiny black palette knife that I cannot decorate without!!!! Second in line would be my set of miniature gumpaste tools!!

MBM: Do you really decorate in your stilettos? I must say, you are probably the most fashionable cake artist I have ever seen!

AV: I decided looooong ago in my life that I was never going to change who I was in order to fit in or get further in life or my profession. People can love or hate me, my look, my red lipstick, my hair, my cleavage, whatever it is!!!! You can't please everyone and if you try to, you are the one who ends up unhappy. NO, I do not decorate cakes in stilettos.........that's just crazy talk :) Though I do very frequently have to set cakes up or do on location finishing touches wearing them!

MBM: What is the best piece of advice you have been given?

AV: My momma has given me advice my whole life...........& though I rolled my eyes a lot when I was younger, it worked because it has all stuck with me. The one piece of advice that she gave me that has benefitted me in every aspect of my life, business and career is "Always start off like you want to end up!"
I use that advice in every part of my life

MBM: Who would you love to design a cake for?

AV: There are a lot of people that I would like to design a cake for............usually only to be able to meet them in person :)  At the moment Enrique Iglesias is on my radar ;)

MBM: What was your favourite competition to do?

AV: I can honestly say that I have been proud of every cake that I have ever done, whether they won or loss............my favorite competition was probably Disney Classic Cakes, where I made the queen from Snow White because it was my first competition & still makes me laugh when I watch it or Ringling Bros because it was my first Big Win!!!

MBM: What advice can you give people reading this?

AV: Follow your passion, no matter what it is & don't let other people hold you down or bring you down!!!!
Life is way too short to live out some else's desire for your life, or work in a job you hate, or have an empty spot in your being that's unfulfilled.......


MBM: Ashley, again, I cannot express how grateful I am that you took the time to do this! Good luck on the new show – I'm sure it will be a smash hit! Hopefully we get it here sooner than later!  PS – Do you plan on teaching still? If so, any chance we can get you to come to Canada? Montreal is a gorgeous city, and I'm sure my wife would love to shop with you :)

AV: Yes, I still teach and love to teach. Though I have not been outside the continental usa yet, I have my passport and I'm ready to go as soon as opportunity presents itself because "I Have Cake,& I Will Travel" ;)

That's it for now!  Keep the requests coming.  Let me know who else you'd like interviewed and I'll do my best to make it happen.  We are still waiting on the winner of our Sharon Zambito DVD to contact me with their shipping info.  "Sharon" if you're reading this, contact me with your address.

Until Next Time,
Happy Caking

3 Days of Sugar Fun with James Rosselle at Icing Inspirations

I have mentioned many times that I would be studying with Food Network Challenge winner and sugar flower king extraordinaire, James Rosselle. I have spent an amazing 3 days honing my own skills and making new friends as well as seeing old ones. One of the highlights of this trip was finally getting to meet my BCF (Best Cake Friend) Chrissie – owner of Icing Inspirations and Too Nice To Slice and her husband Justin. Chrissie and I have been friends online for about two years, and it was great to finally get to meet her. She and Justin opened their home to me and made me feel very welcome (Thanks for the hospitality guys!!!). Now on to class. James has long been one of my idols in the industry, and on my wish list of instructors that I would like to learn from. Seeing as I was staying with my BCF, that also meant I was spending time outside of class with James. Not intimidating at all – right? RIGHT! James is one of the most real and down to earth individuals I have ever met. He is genuinely a super nice guy – and what you see on TV – is what you get – he oozes talent!!

                                                         James and I at the end of Day 3
Day 1: The first day of class with a new instructor is always intimidating. You don't know their style or expectations. James is really laid back and easy to learn from. His instructions are clear and concise. He spends a lot of time checking on students individually and offers constructive criticism and words of encouragement. Today, we worked on Cherry Blossom buds and centres, Orchid columns and throats, Lily petals and centres, Tulip petals and centres, and Iris centres. James took us step by step through each process and made sure we were comfortable before moving on. The day went by very fast and before we knew it, we were done for the day. What a feeling of accomplishment! I went home feeling exhausted but ready for the next day.

                                                           James taping some stamen
Day 2: The second day of classes was chock full of activity! We finished the petals for our orchids, iris petals, and cherry blossom petals. We also worked on our foliage for the orchids, irises, lilies, and cherry blossoms. James also had us cover a cake dummy and adorn it with textured butterflies. We also learned one of James' tricks for covering a cake board to make it look extra special! I also learned a new way to roll fondant that was super easy and now will be the new way I do it! Chrissie and Justin being the super great hosts that they are, arranged a fantastic class dinner at a local restaurant. It was great to be able to socialize with James and everyone outside of class as well.

                                                     James with my table-mates and I

                         Me, James and my BCF (Best Cake Friend) Chrissie (owner of Icing Inspirations)
Day 3: The final day of classes was another busy day! James had us taping and dusting flowers all day long, then had us arranging the flowers in an arrangement on top of the cake dummies we covered yesterday. I felt bad for James today since he had to listen to all of us complaining about our braking Iris petals! He also had to spend quite a bit of time on one student in particular as shown in the picture below. Just kidding Lorrie – you know I love you like an older sister – a much MUCH older sister! All in all we had a fantastic class! Thank you again to our hosts Chrissie and Justin – your classroom is the best I have ever learned in – so much space to move and create, and your hospitable attitude made us all feel welcome and like one of the family! I also want to thank Stephanie of The Little Mushroom for the amazing catered lunches! Last, but definitely not least, I want to thank James for a Rooting great class! I am one exhausted caker, but am looking forward very much to my next trip to Icing Inspirations for another class!

                                                       Lorrie getting caught goofing off!

                       James helping Lorrie - AGAIN!  (In all honesty, Lorrie is very talented and
                                                      capable, she's just alot of fun to bug!)

                                                              My almost finished project


That's it for now!  I'll be back with more interviews and reviews very soon!

Happy Caking!

Sharon Zambito DVD Giveaway Winner!!!

Hi everyone!  I have had an action packed weekend here in Kitchener (New post to follow soon).  I did howvere take time out to have our winner picked and instead of using Random.org, I asked my BCF Chrissie`s daughter Emma to pick a number.  Out of the 20 eligible entries, she chose #3.  Our winner Sharon says, "Sharon is awesome in every video that I have, and I have several. One of my favorite Lagniappe segments is the one on cake balls!!! Thanks, Sharon!".  Congratulations Sharon, please e-mail me your details and I'll get the disc out to you as soon as I receive it!