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Happy 2025! I’m not sure how we’re halfway through this decade already, but here we are. And to get us pumped for the start of the new year, we’ve got a lot to love for Valentine’s Day. And I do mean pumped … we have a realistic heart sculpture, among others! Where to start? Why not try our cover star Laura Loukaides’ otterly adorable sculpted cake first? It’s easier than it looks to re-create. There’s also a more traditional gum-paste phalaenopsis orchid that you can use any time of the year once you learn the technique.
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Or if you’re on a cookie kick lately like a lot of artists are, we’ve got plenty—from easy butterflies and ladybugs to an intricately detailed little bear that will test your royal icing skills. There’s also an edible box for chocolates and a bowl to hold treats if you want to celebrate in 3D.
Beyond Valentine’s Day, you’ll find tips on moving your cake business forward, a recap of just how much fun Comic Con can be for bakers, and a Battenberg cake from a new decorating book for beginners. Any way you slice it, 2025 is going to be a delicious new year, so let’s get started!
From my kitchen to yours,
Publisher/CEO Grace McNamara
Associate Publisher Ania McNamara-Munzer
Managing Editor AnnMarie Mattila
Creative Director Brenda Drake Lesch
Copy Editor
Social Media Coordinator Maude Campbell Corina E. Buzdugan
Contributors Scott Bradshaw, Lauren Borquez Jones, Clarisa Borunda, Claire Fitzsimons, Olga Golovin, Nica Krasina, Laura Loukaides, Cydni Mitchell Hodges, Pooja Nanda Sareen, Anna Oliinyk, Adriana Olvera, Jean A. Schapowal, Veronica Seta, Saveliia Solntseva, Leanne Tran
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Editorial Director: Please direct all correspondence, photos, and press releases to AnnMarie Mattila, annmarie@americancakedecorating.com, or mail to American Cake Decorating, 4707 Hwy 61 N #255, St Paul, MN 55110.
Subscription Questions & Changes: Send address changes to, New Mailing Address: American Cake Decorating, 4707 Hwy 61 N #255, St Paul, MN 55110 or email contact@ americancakedecorating.com. Please notify us of address changes four to six weeks ahead of time. The post office is under no obligation to forward your magazine. If the postal authorities notify us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within one year. We cannot be responsible for non-delivery. The staff of American Cake Decorating magazine and AIM Communications LLC have reviewed contributions and advertising materials with the understanding that the information is original, accurate, and reliable, but we cannot be held responsible for such content. Please note that some of the techniques may be suitable for private home use, but are not necessarily appropriate for cakes destined for sale. American Cake Decorating magazine (ISSN 1094-8732) published bimonthly by AIM Communications, LLC, 4707 Hwy 61 N #255, St Paul, MN 55110. Tel: 651-330-0574; Fax: 651-756-8141. Visit our website at www.americancakedecorating.com
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January | February 2025. Issue 454.
CAKE TALK | 4
News, events, and more.
YOU MADE IT! | 6
Show some love to heart cakes.
MEET THE MAKER | 18
Leanne Tran overcomes adversity.
SHOPPING | 27
Paint everything red.
SWEET BOSS | 40
Look forward with Cyd Mitchell Hodges.
THE CAKE ALCHEMIST | 56
Get to know galangal with Scott Bradshaw.
CAKE COLLABORATION | 70
Jean A. Schapowal heads to Comic Con.
LAST BITE | 74
Classic red velvet cake.
WHOLE L’OTTER LOVE | 8
Sculpt with cover star Laura Loukaides.
I HOLD YOUR HEART | 12
Adriana Olvera’s edible box of chocolates.
FALL FOR PHALAENOPSIS | 20
Create an orchid with Veronica Seta.
8 28 20 66 ON THE COVER
BATTENBERG CAKE | 24
Try a recipe from Claire Fitzsimons’ new book.
MY BEATING HEART | 28
Saveliia Solntseva’s realistic flower vessel.
SOME BUNNY LOVES YOU | 32
Build a rabbit topper with Nica Krasina.
SO BEARY CUTE | 37
Clarisa Borunda’s adorable cookie.
KISSING BOOTH | 46
Find a prince with Lauren Borquez Jones.
BOWL OF TREATS | 52
Anna Oliinyk makes everything edible.
DRESS UP | 60
Get gussied up with Pooja Nanda Sareen.
BEAUTIFUL BUGS | 66
Olga Golovin’s easy butterflies and ladybugs.
CAKE DIFFICULTY KEY
BEGINNER: INTERMEDIATE: ADVANCED:
EXPERT:
Connect with the community here and on social media for irresistible cake inspiration, sweet giveaways, essential news, and exclusive offers.
November
Heather McCue December
Sift:
By Nicola Lamb Clarkson Potter (November
12, 2024)
Sift begins with the foundational ingredients that underpin great bakes—flour, sugar, eggs, fat—before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. 100 tested, tried, and true recipes follow and are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to. Gorgeous photos accompany every recipe and the infographic-style illustrations help home bakers easily grasp the hows and whys of baking so they can tackle any project with confidence.
CookieCon is the largest gathering of cookie artists in the world! Veteran decorators and budding artists alike gather to show their cookie art, learn from others, acquire new skills, and mingle with friends in the cookie decorating world. The show, which will be held in Reno, Nevada, from March 26–29, 2025, will be the only event of its kind this year. For more information, visit cookiecon.net
By Claire Fitzsimons The Crowood Press
(February 1, 2025)
Using detailed, fully illustrated step-by-step instructions, Techniques and Tips for Covering Cakes provides practical guidance on how to cover a variety of cakes using six different types of cake coverings. Some of the cake coverings are quick to achieve and require minimal preparation, while other projects provide the keen cake decorator with more of a challenge. Popular coverings such as buttercream and chocolate are included, as well as sugar paste, royal icing, marzipan, fruit, and nuts.
By Rose Levy Beranbaum William Morrow Cookbooks
(October 22, 2024)
The original Cake Bible is a guiding light in the world’s baking literature. It’s for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do. But a lot has changed in 35 years—and The Cake Bible has changed with it! This striking new edition, with new photographs in an expanded section, contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion.
Do youaValentine’s Day? These cakers certainly do!
And remember: Don’t forget to tag us on social media to possibly be featured in an upcoming issue.
Corina
E. Buzdugan Digital Marketing Coordinator
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BY LAURA LOUKAIDES
Edibles:
3 round cakes
Buttercream or ganache
Water
Fondant: dark brown, light brown, black, white, pink, and baby blue
Powdered food color: brown, black, ruby, and light blue
Pearl luster dust
Equipment: Knife
Cake drum
Paintbrushes
Dresden tool
Ball tool
Paper towel
Modeling tool
1. Level, split, and fill 3 cakes with buttercream or ganache.
2. Carve a small “V” halfway up and all around the cake.
This will mark the difference between the head and body.
3. Coat the cake in a layer of buttercream or ganache and refrigerate it for a few hours, preferably overnight until firm. Once chilled, transfer the cake to a cake drum.
4. Brush the cake with a light layer of cooled boiled water and roll out dark brown fondant, leaving a small portion to one side for the paws and ears. Cover the cake, trimming the excess.
5. Shape 2 pieces of light brown fondant and apply them to the face and body.
1. Using a Dresden tool, begin forming the mouth.
2. Mark a light fur texture with the Dresden tool.
3. Create 2 eye sockets using a ball tool.
4. Form 2 round eyes and shape a nose from black fondant and apply them with water. Further define the mouth and eyes using the Dresden tool.
5. Add a small rope of dark brown fondant under each eye and smooth. Add some additional light fur markings on the head and body.
6. Shape 2 small round ears and 2 eyebrows out of
dark brown fondant and add texture as before. Add 2 small dots of white fondant to the eyes.
7. Buff excess brown powdered food color onto a piece of paper towel and then lightly shade around the light brown fur. Do the same with black powdered food color, but this time faintly around the eyes, inner ears, and under the chin.
8. Free-form or cut out a heart out of pink fondant and apply it to the front of the otter.
9. Lightly shade the area with ruby powdered food color.
10. Shape 2 small arms out of dark brown fondant and apply them to the body. Texture and shade these as before.
1. Lightly brush the cake board with water. Roll out baby blue fondant and drape it around the cake.
2. Press down the ridges with your fingers to form mounds.
3. Smooth and drag a pointed modeling tool to form ripples in the water.
4. Shape water drops out of more baby blue fondant and apply them on top of the draped fondant. Lightly shade the deep areas of
the water and the edge of the board with light blue powdered food color.
5. Lightly brush highlights on the heart, water, and top of the nose with pearl luster dust. ACD
Tip: IT’S BEST TO ADD THE SHADING BEFORE FINISHING THE BOARD TO AVOID ANY EXCESS POWDER FALLING.
Laura Loukaides is a self-taught, multi–gold award-winning cake artist based in Bedfordshire, U.K. She made her first cake in 2012 for her 19th birthday and hasn’t looked back since! Laura’s realistically sculpted cakes and tutorials have been featured in many international newspapers, magazines, and blogs, including American Cake Decorating, Cake Masters, Party Cakes, Cake Style, and Daily Mail
lauraloukaidescakes.co.uk facebook.com/LauraLoukaidesCakes instagram.com/LauraLoukaides
tiktok.com/@lauraloukaides youtube.com/LauraLoukaides
BY ADRIANA OLVERA
LEVEL:
Edibles: Cookie dough
Royal icing: light turquoise, dark turquoise, pink, brown, and white
Sugar pearls
Pink glitter
Airbrush color: turquoise
Holographic glitter
Gel food color: pink and white
Vodka
Equipment:
Templates
Piping bags
Scribe tool
Dehydrator
Paintbrushes
Parchment paper
Nontoxic pencil
Airbrush
Heart stencil WHAT YOU NEED
Adriana Olvera is the the creative mind behind A&A Baker, a space where pastry turns into edible art. With a decade of experience in creative pastry making, she has passionately dedicated herself to creating unique cookie pieces decorated with royal icing. Her specialty is incorporating textures, vibrant colors, volume, and a realistic dimension into each of her creations, many of which are meticulously hand-painted. As a self-taught artist, she has had the privilege of collaborating with various international magazines, such as D’licious Magazine, Cake Collaborator, and Cake the Great, where she’s shared her experience through tutorials and articles. Additionally, she’s had the honor of conducting live courses, connecting with pastry enthusiasts all over the world through her social media and private courses.
facebook.com/AyABaker.mx instagram.com/ayabaker.mx tiktok.com/@ayabaker.mx
1. Using your templates, cut out and bake the 11 cookies needed for this project.
2. With light turquoise royal icing, flood the entire surface of cookie No. 1 and use a scribe to remove any air bubbles. Place your cookie in the dehydrator for short periods until the royal icing is fully dry.
3. With light turquoise royal icing, apply a zigzag layer without covering the entire surface of cookie No. 2. Allow the top layer to dry slightly, then fully flood the surface of the cookie. Place your cookie in the dehydrator.
4. Using dark turquoise royal icing and a flat-bristle brush, apply icing across cookie No. 3’s surface to create texture. For a uniform layer, drag the royal icing with horizontal strokes, making sure to remove any excess for a neater finish. Place the cookie in the dehydrator. Tip: APPLYING A ZIGZAG LAYER OF ROYAL ICING ON SMALL OR THIN SURFACES HELPS CREATE A MORE VOLUMINOUS FINISH AFTER EVENLY FLOODING WITH A SECOND LAYER.
MAKE THE CHOCOLATES
1. With medium-consistency pink royal icing, flood 2 of the mini heart-shaped cookies. Place the cookies in the dehydrator to dry.
2. With light turquoise royal icing, flood 2 mini round cookies.
3. Using medium-consistency pink royal icing, apply 3 horizontal lines over the stillwet turquoise royal icing.
4. With a fine-tip scribe tool, drag the royal icing vertically, in a single direction, so that it crosses through the 3 lines. You can also alternate the direction of the vertical sweep to create different pattern effects. While the royal icing is still wet, finish the decoration with a few sugar pearls.
5. Using brown royal icing, flood the remaining 2 mini round cookies.
6. Use white royal icing to flood the remaining 2 mini heart-shaped cookies. Allow the royal icing to dry in the dehydrator.
7. Decorate the mini cookies with different patterns and add sugar pearls.
1. On a piece of parchment paper, use a nontoxic pencil to trace the outlines for the 6 transfers that form the decorative bow.
2. Using medium-consistency pink royal icing, fill in the 6 transfers.
3. While the royal icing is still wet, sprinkle edible pink glitter over the 2 smallest transfers. With a scribe tool, create 3 pleats in each bow transfer. Remove any excess glitter on
a piece of parchment paper to save it for reuse.
4. Using the handle of a thick brush, gently press the sides of the transfers to create slight curves. This will give the bow a more realistic effect.
5. With a scribe tool, apply similar pleats to the ribbons. Place the transfers in the dehydrator until completely dry.
1. Shade around the edges of cookie No. 1. Let it dry.
2. Place the heart stencil over cookie No. 1 and spray 2 layers of turquoise airbrush color over the surface. Make sure the stencil doesn’t move so the design stays defined.
3. After applying the color with the stencil, use a loosebristle brush to dust edible holographic glitter across the entire surface.
4. Carefully remove the stencil to avoid smudging the design. Tap off any excess glitter. Place the cookie in the dehydrator.
1. With dark turquoise royal icing and a medium flatbristle brush, apply a layer along the inner edge of cookie No. 2. Allow the cookie to dry in the dehydrator.
2. Airbrush the edges of cookie No. 2 with turquoise to create a shadow effect.
3. Apply a thin layer of dark turquoise royal icing across the entire back surface of cookie No. 2.
4. Attach cookie No. 2 onto cookie No. 3, aligning the edges. Let them dry.
5. Use a flat-bristle brush and dark turquoise royal icing to coat the outer edges. This will give the chocolate box a more realistic look.
1. With light turquoise royal icing, attach the 2 bow ribbon transfers on the box.
2. Attach the larger bow loop transfers. With a fine brush and a bit of pink gel food color mixed with vodka, draw 3 lines on each transfer to simulate pleats for added texture. Use circular motions to blend and shade.
3. Secure the remaining 2 smaller bow loop transfers with firm-consistency pink royal icing at a slight angle. You can use parchment paper to support the transfers at
the desired angle. Place your cookie in the dehydrator, ensuring that the transfers maintain their angle during drying.
4. Once all the connections are completely dry, apply firmconsistency pink royal icing to the center of the bow. With a fine brush, create pleats or wrinkles. Place the cookie in the dehydrator to dry.
5. Once the bow is fully dry, use pink gel food color mixed with a little vodka to paint the center pleats. Add small white brushstrokes over the lighter areas for highlights.
6. Once the box is completely dry, arrange the mini chocolates in the box. ACD
Get to know the chef who found her passion for pastry while overcoming adversity.
American Cake Decorating:
What inspired you to get into pastry?
Leanne Tran: There were a couple of moments that played a big role in starting my career in pastry. For a few years, I was working as a savory chef and, in my free time, I would assist my friends with food styling on set. One day, they asked me to make a sculptural cake intended to be a prop/background item. Afterward, the crew ate it. I realized then that pastry has the ability to elicit some serious emotional reactions. People began ordering custom cakes and pastries and I was learning on the go. I loved the idea that I was able to provide a product that’s intended to make someone happy, that allows for a moment
of celebration, that’s beautiful as it is delicious.
In 2022, I was diagnosed with an aggressive cancer (diffuse large B-cell lymphoma) and, when I began chemotherapy, I stopped working my day job. I find this moment in time to be a defining one for my career in pastry. To keep my mind off of the dread and discomfort, I read cookbooks, I experimented endlessly, listened to feedback, and started a small business from home. I feel really lucky about the turn of events.
ACD: Where do you find your inspiration?
LT: From many places! For instance, I’m inspired by rocks. I like the way they look handmade and
Leanne Tran is the executive pastry chef at Wythe Hotel. Before joining, she honed her savory skills as a sous chef at Marlow Events and Té Company. In 2022, Tran’s career was abruptly halted by a cancer diagnosis. It was while she underwent at-home chemotherapy treatment that she dove headfirst into baking and pastry. She refused to crumble and credits her current and future success with the year that she spent fighting cancer and pursuing her passion to create joy through pastry. In December 2022, Tran got the call to lead the pastry team at the Wythe Hotel. She took a leap of faith and has never looked back. Her all-female team of six produces pastries and desserts for three daily services at The New York Times threestar brasserie Le Crocodile, as well as Bar Blondeau and thousands of events held at the hotel annually.
instagram.com/ctleanne instagram.com/barblondeau instagram.com/lecrocodilebk instagram.com/wythehotel
earth-toned, each containing their own organic and unique characteristics. Growing up a first-generation Vietnamese American in California, we were taught how to blend in, which I’ve learned over time to not be such a negative attribute. This has translated to being observant, easily amused, and inspired. I find creative inspiration in movies, from spending time with my grandma or people-watching in different cities. Often, I end up making desserts that happen to celebrate cultural commonalities.
ACD: What has been your biggest accomplishment so far?
LT: It came as a bit of a surprise to me when I was hired to be the executive pastry chef for the Wythe Hotel. I understood that it was a big job with a lot of responsibilities and, while I knew I had the skills to succeed, I was aware that it may not have read this way on paper. I was given two days to prepare for a five-dessert tasting for the chefs as part of my interview, and I was hired as soon as the last dish went out. I rode the subway home that day still trying
to process their decision to hire me, but I was immensely proud. I hadn’t even been in remission at that point.
ACD: Did you set out to create an all-female pastry team or was that a happy accident?
LT: Kaitlyn, Elizabeth, Linda, Niamani, Diana, each have their own attributes that help our department thrive. Each of them are tremendously hardworking, empathetic, determined, eager to do a good job, so kind and respectful of one another and of our products, and they just happen to be women. I am very proud of them.
ACD: During your peak season, how do you manage your time?
LT: Our team sticks to a tight prep schedule. We have a wall calendar with every event posted for the next two weeks, we have openers who handle breakfast and brunch, we have midday prep cooks and closers who handle late-night restaurant affairs and weddings. Often, one person a day is designated to a specific service, but we handle it with purpose
and attention to quality first. On top of always being prepared with each person’s prep list being written the night before, we are trained to pivot in case something unexpected arises.
ACD: With so many clients, how do you still manage to offer personalized service?
LT: Personalization only emphasizes my love to surprise guests and customers. Likely, someone is celebrating an occasion that is very special to them, and spending a little extra time to customize might just send them over the moon!
ACD: What’s next for you?
LT: I anticipate that I will discover something within pastry that is especially challenging, and then follow the road to becoming an expert at it, like ice cream or bread. I also find documenting our work challenging. Maybe I’ll start getting better at photographing and writing recipes, which hopefully will lead to developing a book. I’m really not sure, but I think anything can happen. ACD
Phalaenopsis orchids symbolize health and prosperity, making them excellent candidates for celebration cakes.
Edibles:
Gum paste: white and light green
Edible glue
Petal dust: foliage green, forest green, plum, cornish, lemon yellow, violet, and burgundy (Sugarflair)
Airbrush colors: yellow, green, and black
Edible glaze
Clear alcohol
Equipment:
Ultimate orchid mold (Flower Pro Collection by Katy Sue Designs)
Cosmetic sponge
Dresden tool (Cerart)
Floral wire: 20, 22, 24, and 26 gauge (Hamilworth)
Ball tool
Companion tool (Flower Pro Collection by Katy Sue Designs)
Plastic spoon
Vanda orchid veiner
Egg crate foam
Straw
Paintbrushes (Cerart)
Rolling pin
X-Acto knife
Aluminum foil
Airbrush
Light green floral tape (Hamilworth)
Steamer
BY VERONICA SETA
1. Make 2 small balls of white gum paste and press them into the orchid mold.
2. Form 2 small sausages of white gum paste and place them in the lips and in the lower center cavities of the orchid mold. Then, make 2 small balls and place them in the wing petal cavities. Use a cosmetic sponge and a Dresden tool to work the gum paste into the mold, gently blending it together. Remove the excess gum paste, but make sure to leave a thicker center section to insert a 24-gauge floral wire. Remove the gum paste from the mold.
Veronica Seta is a multi-award-winning cake artist from Naples, Italy. She is most known for her stunningly realistic sugar-flower arrangements and classic design aesthetic. Veronica enjoys sharing her passion for cake artistry with others and travels internationally to teach at cake shows. She is an ambassador for many companies in the industry and has been featured in many notable cake magazines and blogs.
facebook.com/veronica.seta.33 instagram.com/veronica_seta
3. Use a ball tool to soften the back of the wing petals. Turn them over onto a cosmetic sponge and cup each petal. Roll down the lips with a companion tool. Pinch the center and bend the wire. Let the orchid’s center dry in a plastic spoon to keep its shape.
1. Roll a sausage of white gum paste about 3½ inches long. Cut it into 3 uniform pieces.
2. Place the pieces into the sepal cavities of the mold.
3. Press the gum paste with the
cosmetic sponge to blend the seams and smooth the paste. Remove it from the mold.
4. Soften the back edges of the sepals with a ball tool.
1. Make 2 cone shapes out of white gum paste and press them in the petal mold cavities with the cosmetic sponge. Vein the back of the petals with a vanda orchid veiner.
2. Frill the back edges of the petals with the companion tool.
3. Brush a bit of edible glue on the back of the petals and stick them to the sepals,
pressing in the center where the 3 parts join.
4. Hollow out the center of the flower with the companion tool and let it dry on egg crate foam. Use pieces of a straw to give the petals and sepals movement and shape.
1. Roll 5 balls of light green gum paste into carrot shapes. Press them into the bud cavities in the orchid mold. Brush edible glue on the hooks and insert 26-gauge floral wires in the buds. Flex the mold, remove the buds, and let them dry.
2. Dust the tops with foliage green and forest green petal dusts and the base with plum petal dust.
1. Roll out light green gum paste and use an X-Acto knife to cut out the shape of a leaf. Make a ridge with your fingers at the base of the leaf and insert a 22-gauge floral wire into it. Make 5 leaves of different sizes: 2 small, 1 medium, and 2 large. Let the leaves dry in pieces of aluminum foil.
2. Airbrush the leaves with a mixture of yellow, green, and 1 drop of black. Let the color dry.
3. Glaze the leaves and assemble them with light green floral tape. Dust the tape with foliage green petal dust.
1. Mix cornish and lemon yellow petal dusts and color the center, throat, and wing petals.
2. Lightly dust the wing petals with violet petal dust. Dilute violet petal dust in a few drops of clear alcohol and paint the orchid’s lips with a very fine brush. Dilute burgundy petal dust in a few drops of alcohol and add dots inside the orchid’s throat with a fine brush. Steam the flower to set the color.
3. Press a tiny ball of white gum paste in the anther cap cavity in the orchid mold.
4. Mix some edible glue with gum paste and apply some of the glue mixture to the flower center. Bend the throat slightly at an angle, then thread the wire through the center hole of the orchid. Apply the
anther cap and let it dry. When dry, dust it with violet petal dust.
5. Cut a 20-gauge floral wire of the desired length for your orchid branch. Wrap light green floral tape around it and assemble the buds and the flowers. Dust the floral tape with foliage green and plum petal dusts. ACD
BY CLAIRE FITZSIMONS
LEVEL:
A Battenberg is a traditional English cake. It is sometimes known as “window cake” or “chapel window cake” due to its checkerboard appearance resembling windows. It is believed to have been created to celebrate the 1884 wedding of Prince Louis of Battenburg to Queen Victoria’s granddaughter Princess Victoria. The cake became popular to buy when large commercial bakeries such
Excerpted from Techniques and Tips for Covering Cakes. Copyright @ 2025 by Claire Fitzsimons. Reproduced by permission of The Crowood Press. All rights reserved.
as Lyons began producing them on an industrial scale during the 1950s. Today, television shows such as The Great British Bake Off have revived interest in this recipe as a home-baked treat. The following recipe has been adapted from one provided by Silverwood, who manufactures the Battenberg tin.
175 grams (6 ounces) soft butter
175 grams (6 ounces) golden caster sugar
175 grams (6 ounces) self-rising flour
½ teaspoon baking powder
50 grams (2 ounces) ground almonds
3 eggs (beaten)
Pink coloring (Progel concentrated food color)
½ teaspoon almond extract
½ teaspoon vanilla extract
3 tablespoons apricot jam (sieved)
500 grams (17½ ounces) marzipan
1. Pre-heat the oven to 180°C/160°C fan/gas mark 4. Assemble, grease, and flour the Battenberg tin.
2. Beat together the butter and sugar until light and creamy, then gradually add the beaten eggs, before folding in the flour, baking powder, and ground almonds.
3. Divide the mixture equally into two bowls. Put a few drops of pink food coloring into one half of the mixture, add ½ teaspoon vanilla extract, and mix gently until fully incorporated. Add ½ teaspoon almond extract into the other bowl.
4. Place in the center of the oven and bake for approximately 25 minutes or until evenly colored and firm to the touch. Allow the cake to cool in the tin.
1. If the cake has risen above the top of the tin, use a serrated knife to cut across the top to remove the excess cake.
2. When completely cold, brush the apricot jam onto the long sides of the cakes and join one plain and one pink slice together and then one pink and one plain on
top, creating a checkered pattern. Brush the apricot jam over all the long sides.
3. Roll out the marzipan onto some baking parchment dusted with icing sugar, making a rectangle approximately 20 x 30
centimeters (8 x 12 inches). Place the cake onto the marzipan so that one edge is lined up to the edge of the marzipan. Completely wrap the marzipan around the cake. Trim away any surplus marzipan and both ends of the cake with a clean knife to neaten the appearance. ACD
Tip: THIS CAKE WILL KEEP IN AN AIRTIGHT CONTAINER FOR UP TO A WEEK OR FROZEN FOR UP TO THREE MONTHS.
BY SAVELIIA SOLNTSEVA
Edibles: 6-inch cakes
Frosting
Rice cereal treats
Ganache
White chocolate plastic
Gel food color: black and ivory
Black petal dust
Vodka
Gold luster dust
Gum-paste roses and leaves
Equipment:
Plywood
Threaded rod
Nuts
Cake board
Floral tape
Plastic straw
Plastic wrap
Knife
Rolling pin
Dresden tool
Wooden skewers
Paintbrushes
Saveliia Solntseva is based in Toronto, Canada. She is the winner of the International Pastry Championship and a representative of the World Federation of Restaurant Sport and of Cake Artist World. Her cakes have been showcased at exhibitions in art galleries worldwide.
instagram.com/savelia2211
1. To create a stand, take an 8-inch square of plywood and glue 2 pieces on the bottom for legs. Make a hole in the center of the stand, make a hole for a threaded rod, and secure the rod with nuts. At about 2 inches from the base, attach a cake board around 5 inches in diameter and secure it with nuts. Wrap floral tape around the rod and then place a plastic straw over the rod.
2. Stack and fill the cakes with frosting on top of the cake board. Wrap it in plastic wrap and refrigerate for at least 6 hours.
3. Trim and sculpt the cake. You can print out an image of your desired heart shape for reference while trimming the cake.
4. Take the excess trimmings and mash them together with more frosting. Use the mixture to add more dimension around the cake.
5. Add rice cereal treats to the bottom part of the cake.
6. Use more of the mashed excess trimmings to model on top of the rice cereal treats.
7. Cover the cake in ganache.
1. Color small amounts of white chocolate plastic with black and ivory gel food color. Roll them into strips.
2. Mix the strips with larger strips of white and marble them all together.
3. Roll out some of the marbled chocolate plastic and cover the cake.
4. Take another portion of marbled plastic and create a small tube. Attach it to the top of the left side of the cake. Add another small tube and then dent the tops of each tube.
5. Sculpt another tube and attach it to the middle of the heart. Create shallow stripes with a Dresden tool.
6. Roll out another tube similar to the first but smaller and attach it to the right side of the cake.
7. To create dimension, lift the edges of the first and last tubes.
8. Add additional veins by creating very thin tubes. Insert wooden skewers into the center of these tubes and attach them to the cake. Smooth the pieces so the seams are not visible.
9. Roll out thinner threads of chocolate plastic to create veins.
1. Mix black petal dust with vodka. Make the mixture semitransparent; don’t add too much pigment. Paint all the indentations on the cake to give it depth.
2. Color the veins with gold luster dust mixed with vodka.
Color the sides of the veins black with a very fine brush.
3. Attach the gum-paste roses and leaves. ACD
This little topper has so much love, he needs a cart to carry it all!
BY NICA KRASINA
Edibles:
Fondant: beige, white, brown, pink, black, and red
Water
Petal dusts: brown and pink
Gold luster dust
Gel food color: white and brown
Equipment: Wire
Pliers
Floral tape
Modeling tools
Rolling pin
Toothpick
X-Acto knife
Stitching tool
Ball tool
Heart cutters
1. Take 2 wires, each about 15 inches long, measure about 7½ inches from 1 end, and twist them together tightly from this point. Use pliers to hold the junction and simultaneously twist both wires. Leave the twisted part as is; you can trim it later. Split the other part to create the legs, about 1 inch apart. Bend them downward to create 2-inch legs. Trim the excess length. Wrap the upper part of the frame with floral tape.
2. Take a piece of beige fondant and shape it into a pear form. Moisten the twisted part of the frame with water and place the body onto it, ensuring the lower part covers the junction of the wires. Extend the neck and form the shoulders.
3. Roll a small log out of beige fondant and cut it in half. Taper 1 end of each piece. Flatten the thicker ends and smooth out the edges.
4. Moisten the wire and the area where the legs attach to the body with water, then position them on the frame. Attach the thighs to the body and wrap the lower part of the wire so it is not visible. Adjust the shape as needed.
5. Shape 2 small balls of beige fondant into teardrop shapes and flatten them slightly. Attach them with water and a modeling tool. Make 3 cuts on each paw to indicate the fingers.
6. For the tail, roll a small piece of white fondant into a ball and flatten 1 side. Attach the tail to the lower part of the back.
7. Roll out a small piece of white fondant. Cut out a pear shape and attach it to the body for the belly.
8. Use a toothpick to create fur texture. Make scratches to texture the lower part of the body up to the midpoint, including the entire white part of the belly, the tail, and the legs avoiding the paws. On the paws, lightly press lines with an X-Acto knife to mimic the appearance of fur.
1
Nica Krasina, based in Israel, has been involved in confectionary arts for just over four years. She started baking for her family and friends, and over time, her love for baking grew into a true passion. She finds special joy in decorating cakes and sculpting toppers, which led her to become a cake decorator. Her work is a way to convey joy and beauty through edible art, turning each event into an unforgettable and special experience.
instagram.com/miss.whisk tiktok.com/@nica.krasina
1. Roll out a piece of brown fondant. Cut out a trapezoid shape. Use a stitching tool to texture the piece’s edges.
2. Moisten the part of the body not covered in fur with water and attach the jacket, ensuring there are no air bubbles between the pieces. While the fondant is still soft, shape the folds on the jacket with modeling tools. Create folds on the sides and the back to give the jacket a worn and vintage appearance.
3. Roll out a thin strip of brown fondant and cut out a small rectangle. Create a seam with the stitching tool and attach it to the neck to form the collar. Cut out 2 squares out of brown fondant, add seam details, and attach them as pockets. Roll out 3 small
balls of brown fondant and attach them as the buttons. Across from the buttons, create 3 small slits for the buttonholes.
4. Roll a small sausage shape out of brown fondant and cut it in half for the sleeves. Round off 1 end of each, which will be attached to the body. On the other ends, use a ball tool to create indentations for the paws.
5. Roll out 2 small balls of beige fondant and shape them into teardrop shapes. Flatten them slightly. Create an indentation in the center of each and attach a small ball of pink fondant. Texture with the X-Acto knife.
6. Attach the sleeves to the body with water, extending them backward. While the fondant is still soft, create folds similar to those on the jacket. Apply water to the indentations and attach the paws with the pink facing up. Allow the fondant to dry slightly.
1. Cut the excess length of the frame, leaving about a half inch. Shape a piece of beige fondant into a ball and place it on the frame for the head, tilting it slightly forward.
2. To form the muzzle, take 2 small balls of white fondant and press them together on 1 side. Attach them to the face and then create an
indentation for the nose. Shape another small ball of white fondant, flatten it, and attach it to the muzzle to form the lip.
3. Shape a small piece of pink fondant for the nose and attach it to the muzzle. Create nostrils by making small indentations on the sides and draw a line between them with the X-Acto knife. Create eye indentations. Roll out a small piece of white fondant and center it between the eyes, extending from the muzzle.
4. Add 2 small balls of black fondant for the eyes. Texture the head except for the white muzzle and around the eyes.
5. Roll out 2 pieces of beige fondant into sausage shapes with 1 end being thicker. Flatten them. Use the ball tool to create a groove on the inside of the entire length to create the ears. Attach them to the top of the head, create fur texture, and shape them into their desired positions.
6. Add shadows to the rabbit with brown petal dust. Apply it lightly to the lower parts of the legs, the edges of the ears, the nostrils, the indentations on the nose, and all the folds and edges of the jacket. Add pink petal dust to the nose and ear indentations. Use gold luster dust to draw hearts on the pockets, dots on both sides of the collar, patterns on the lower part of the jacket, and to paint the buttons and the slots opposite them. Create highlights on the nose and eyes with white gel food color.
7. Wrap a wire around any modeling tool to create a circle. Make a small bend near the circle and then wrap the wire around the tool again to create a second circle. Trim the ends and bend them to create glasses. Place them on the rabbit.
Tip: IF YOU DON’T HAVE A STITCHING TOOL, USE A TOOTHPICK TO MAKE SMALL HOLES AROUND THE EDGE OF THE JACKET.
1. Roll out brown fondant and cut out the following parts: a platform, the bottom of the cart, 4 wheels, the sides of the car, and the handles. Add wood texture with a modeling tool. Make small holes along the edges of the parts. Allow them all to dry so they retain their shape.
2. Roll out red fondant and use a heart cutter to cut out several small hearts. Let them dry. Cut a larger heart and allow it to dry. Write “I e you” on it with white gel food color.
3. To assemble the cart, attach the platform to the center of the bottom part of the cart. Then, attach the side panels of the cart with water and allow all parts to bond properly. Next, glue on the wheels so that they slightly protrude and attach the cart handles.
4. Paint the entire cart with brown gel food color to cover all areas evenly. Allow the cart to dry completely. Once dry, give it a vintage effect by lightly dampening a clean brush with water and gently washing out some of the
paint from the center of each piece. Let the cart dry fully.
5. Fill the cart with the hearts. Then, dampen the rabbit’s paws and attach the cart. ACD
Useclassic royal icing techniquestocreate adetailed and very adorable cookie.
BY CLARISA BORUNDA
LEVEL:
Edibles:
Bear cookie
Royal icing: light brown, white, light blue, red, ivory, and pink
Water
Gel food color: brown, pink, navy blue, red, and white
Equipment:
Tracing paper
Nontoxic pencil
Bear template
Piping bags
Paintbrushes
Cellophane bag or wax paper
Napkin
Toothpick
1. Use tracing paper and a nontoxic pencil to trace the template onto the cookie.
2. Begin by filling the feet with light brown royal icing, filling the leg first and then the foot, adding more volume in this area.
3. Fill in the hands in a similar fashion.
Bear template is at 50% size
Clarisa Borunda is a graphic designer based in Mexico but loves to make cookies with royal icing. She has been in the cookie world since 2014 and has taught online classes and participated in international collaborations and competitions. In 2022, she won first place in the decorated cookies category at the Expo Reposteria Cd. Juarez. She has been a judge in the Benji López Cortadores national online cookie contest, the Sri Lanka Cake Awards, and the Asia Cake Awards.
facebook.com/sweetmemoriesbyclarisaborunda/ instagram.com/clarisaborunda/
4. Fill in the forehead, cheeks, and the center of the ears. Let them dry.
5. Once dry, continue to fill the outside of both ears and then almost all of the bear’s face, leaving only the eye sockets.
1. To create sleeves, fill in the arms with white royal icing.
2. Fill in the shorts area with light blue royal icing. To add folds, use a liner paintbrush
moistened with water to create separation lines.
3. Fill in the rest of the body with white royal icing.
4. Add a scarf on the head with red royal icing. Add different layers of volume to give it movement.
5. Fill in the eye sockets with white royal icing. Allow the cookie to dry for at least 8 hours.
1. Place a cellophane bag or wax paper over the bear template. Pipe the bear’s snout with ivory royal icing and a heart for the blouse with red royal icing. Let them dry for a couple of hours.
2. Similarly, pipe the bow for the top of the head with royal icing. Start by filling the inside of the bow, then the sides, and finish with the center. With the liner paintbrush, add the folds. Allow it to dry.
1. Mix light brown gel food color with a little water. Dip a flat paintbrush into the mixture, dab it on a napkin, and start painting the outline of the hands, feet, face, and the inside of the ears. Moisten the brush to clean it, remove the excess water, and use circular movements to blur the paint.
2. Take the liner paintbrush and make light strokes with light brown gel food color to simulate fur.
3. Repeat Steps 1 and 2 on the ears.
4. Add a little bit of pink gel food color diluted in water for the cheeks. Then, repeat Steps 1 and 2 on the bear’s face.
1. To paint the shorts, add navy blue gel food color and, with the help of the clean, previously moistened and dabbed brush, begin to blend and drag the color.
2. Dilute red gel food color with water and use the flat paintbrush to paint the lines of the blouse.
3. Apply red gel food color to the headscarf in the folds and blend with a white
brush. To intensify the tone, add a little brown gel food color.
4. Add detail with red gel food color to the bow and heart transfers and attach them to the bear with royal icing.
1. To paint the eyes, dilute navy blue gel food color in water until it is almost transparent. Paint the iris. With navy blue but more loaded with color, fill in the pupil and the contour of the iris. Use brown gel food color and the liner paintbrush to make the eyelashes.
2. With brown gel food color, paint the bear’s eyebrows and mouth. Add a nose with light brown royal icing, let it dry for a few minutes, and then paint it with the brown gel food color.
3. Pipe white royal icing in zigzag motions on the neck, sleeves, and bottom hem of the blouse to create ruffle details.
4. To make mini roses, fill a piping bag with firm-consistency pink royal icing. Cut the bag
diagonally and, with the tip facing downward, begin to pipe small petals around a toothpick with small arch-shaped movements. Pipe 2 layers.
5. Once the roses dry, place them on the bear and paint them with pink gel food color for depth.
6. Use white gel food color and the liner paintbrush to add light details to the eyes, fur, blouse, heart, bow, and ears. ACD
BY CYDNI MITCHELL HODGES
As we enter a brand-new year, it’s the perfect time to pause, reflect, and set a clear path forward for our baking and cake decorating businesses. Whether your company is thriving or facing challenges, taking intentional steps now can help you make informed decisions for the future of your business and move forward with confidence.
Assess Your Financial Health
Start by diving into your finances. Analyze your income, expenses, and profit margins. Were there any
surprises from this year? Which areas of your business were the most and least profitable? Understanding your financial health will provide a solid foundation for planning ahead. Knowing your numbers gives you
clarity on where to cut costs or where to invest more resources.
In addition to analyzing profits and losses, consider any debt or outstanding payments owed to vendors. Evaluate whether some can
or should be paid off to improve your financial stability and possibly save you from accruing more in interest. Reflecting on your financial health isn’t just about numbers, it’s about understanding the trends that drive those numbers and preparing to make more informed choices moving forward.
Your customers’ experiences are invaluable. Seek their input through surveys, reviews, or direct conversations. Did they enjoy your products? Was their buying experience seamless? Identifying trends in feedback can illuminate opportunities for growth or highlight areas for improvement. Make it a point to ask specific questions about their preferences and pain points. Engaging with your audience shows them you care while also building loyalty and trust.
Examine how your day-to-day operations ran this year. Were you able to manage your workload efficiently? Did you experience any supply chain issues? Could investing in better equipment or tools save you time in production? Or is it time to expand your team and bring on some help? Understanding operational pain points now will allow you to address them proactively this coming year.
Take a close look at your marketing efforts. What campaigns worked well? Which channels brought in the most traffic? Did your social media presence drive engagement, or did email campaigns result in more sales? Most social media and email platforms include analytics to help track this type of information, and
knowing what resonated with your audience and what did not will help you refine your approach moving forward. Use these reflections to recalibrate your marketing plan and make it more impactful in the future. Experimenting with new approaches, such as influencer collaborations or video content, could be worth exploring.
Finally, don’t overlook your own wellbeing. Running a sweets business is demanding. How are you feeling about your workload, creativity, and work–life balance? Sweet Bosses often prioritize their businesses at the expense of self-care, but burnout can undermine your efforts. Take a moment to reflect on what brings you joy in your work and what drains you. Are there tasks you could delegate or simplify? By prioritizing your mental and physical health, you’ll
be better equipped to face the challenges and opportunities ahead.
Define What Success Looks Like Success means different things to different people. For some, it’s financial growth; for others, it’s creating a fulfilling, sustainable business. Take time to envision what success means to you. This could be expanding your customer base, launching new products, or achieving a better work–life balance. Once you’ve defined your version of success, consider why it’s meaningful to you. What values or dreams does it align with? This reflection will ensure your goals feel authentic and motivating, rather than dictated by external pressures.
Set goals that are Specific, Measurable, Achievable, Relevant, and Time-Bound. By breaking down the acronym, you can create a clear road map for success:
• Specific: Define your goal with precision. For example, instead of saying, “I want to grow my business,” say, “I want to increase online cake orders.”
• Measurable: Include a quantifiable element. For instance, “Increase online cake orders by 20%.”
• Achievable: Ensure the goal is realistic. If your current online sales account for 50 orders a month, targeting 60 orders might be more feasible than aiming for 100.
• Relevant: Align the goal with your broader business objectives, such as improving profitability or customer satisfaction.
• Time-Bound: Set a deadline to track progress and maintain focus, like achieving the increase within three months.
Breaking big goals into smaller milestones makes them more manageable. For example, you might start by creating a new promotional campaign in January, analyzing its impact in February, and scaling it up by March. Revisiting and adjusting your SMART goals throughout the year allows you to adapt to changes and celebrate small wins along the way.
Sometimes, slight shifts can yield significant results. Could you adjust your menu to feature trending flavors or offer smaller batch options? Thinking creatively might uncover new revenue streams or ways to appeal to your audience. Consider market trends and customer feedback as you brainstorm potential changes. Exploring a pivot doesn’t have to mean a complete overhaul. It could be as simple as offering a subscription box or collaborating with local businesses. Small, thoughtful changes can help reinvigorate your brand and attract new customers.
Scaling down isn’t a failure, it’s a
Sometimes, slight shifts can yield significant results. Could you adjust your menu to feature trending flavors or offer smaller batch options?
strategic move. If needed, evaluate how to streamline your operations while maintaining profitability. Alternatively, if closing is on the horizon, start planning an exit strategy that honors your efforts. Document key learnings and celebrate the milestones you’ve achieved. Think about how you can transition gracefully. Whether it’s selling your business, liquidating inventory, or simply taking a break, having a plan will help ease the process. Remember, every ending can be a stepping stone to a new opportunity.
No one has to go it alone. Seek out support from industry peers, mentors, or business networks. Their guidance can provide fresh perspectives and help you navigate the road ahead. Joining baking communities, either locally or online, can be especially beneficial. Additionally, don’t hesitate to consult professional advisors for financial or legal guidance. Having a support system in place makes it easier to tackle challenges and seize opportunities with confidence.
If your reflection and goal-setting reaffirm your passion and business viability, commit to staying the
course. With renewed energy and strategic planning, you can tackle the coming year head-on. Use your insights to double down on what’s working and refine areas that need improvement. Pivoting might be the best option. This could mean changing your target market, introducing new products, or shifting your business focus entirely. Embrace the opportunity to innovate and adapt.
Sometimes, the best decision is to close the chapter. If your heart
or finances aren’t in it anymore, consider ending on a high note. Celebrate your journey and remember that every ending paves the way for new beginnings. Whatever decision you make, trust in the process and in your ability to adapt. Reflecting, planning, and acting intentionally will not only strengthen your business but also give you the clarity to move forward with confidence. Here’s to a brighter and more intentional future ahead! ACD
Cydni Mitchell Hodges (a.k.a. Cyd) is the chief operating officer and co-owner of the Sugar Geek Show, a recipe blog and online education platform for baking enthusiasts and sugar artists. Since 2014, Cyd has served as a food business coach through her brand Sweet Fest, an online company that supports the business needs of the sweet community in the areas of professional development, marketing, branding, and web design. By trade, Cyd is an accountant and a financial analyst with a master’s degree from the Kenan-Flagler Business School at the University of North Carolina at Chapel Hill. She is the founder of the Sugar Coin Academy, an online business academy for business owners in the baking and sweets industry, and she is also the organizer of The Ultimate Sugar Show, Georgia’s largest annual baking and sweets expo in Atlanta. She is also the business blogger for the Retail Bakers of America and a columnist for American Cake Decorating
thesweetfest.com facebook.com/thesweetfest instagram.com/sweet_fest
Sometimes you have to kiss a few frogs before you find your prince!
Edibles: Buttercream
Cake
Fondant: red and pink
Gum paste: light green, black, and white
Edible glue
Edible marker: black, white, and red
Luster dust: pearl and gold
Equipment:
Drill
Wood cake boards
Threaded rods
Nuts and washers
Straws
Ruler
Rolling pin
Wood impression mat
Dresden tool
Piping tip
Toothpicks
Modeling tool
Paintbrushes
Heart cutter
Lip mold
BY LAUREN BORQUEZ JONES
1. To create the support structure, carefully drill 2 holes into a wood cake board and secure threaded rods with nuts and bolts.
2. Fill, frost, and stack 4 layers of cake for the bottom base. Insert straws for support.
3. Use a ruler to mark the areas where the fondant strips will be placed, each about 2¼ inches wide.
Lauren Borquez Jones, owner of Bunny Cakes, began her self-taught baking journey in 2022. Prior to delving into the confectionery world, her background was in event design. Her dessert tables were featured in numerous national publications. She also collaborated with brands such as Pottery Barn, Coke, Nabisco, etc. Taking the leap of creating the desserts she once styled and plated became a natural fit for her. French macarons and fondant cakes are her areas of specialty, but she can’t wait to see what future project might be in store. She has a love for themes and a keen attention to the smallest of details.
facebook.com/share/25NZcWkxNjFG188c/?mibextid=qi2Omg instagram.com/bunnycakestn
4. Roll out equal amounts of red and pink fondant.
5. Use an impression mat to make wood accents on the fondant. Add additional lines in the wood pattern with a Dresden tool.
6. Add the strips around the cake, alternating red and pink.
FORM THE FROG
1. Roll a piece of light green gum paste into a large ball.
2. Make indentions with your fingers a little higher than halfway up on the ball. Rotate
the gum paste between 2 fingers to further indent an area for the neck. This should form the head and body.
3. Lightly pinch an area across the front of the face with 2 fingers to raise the mouth area up.
4. Use the Dresden tool to press in a line firmly for the frog’s mouth. Lightly press upward and inward with your finger in his mouth area to form the front.
5. Create 2 slits for the nose.
1. Roll 2 balls of white gum paste for the frog’s eyes and set aside to firm.
2. Roll out light green gum paste and cut out 2 circles with the back of a piping tip.
3. Attach the white gum-paste balls to the light green circles with edible glue.
4. Use an edible black marker to draw in an iris on the frog’s eyes.
5. Add circles of black gum paste for the pupils and add details with a white edible pen.
6. Attach the eyes at the top of the frog’s head with toothpicks.
1. Roll 2 teardrop shapes out of light green gum paste for the frog’s legs and flatten them against the side of the frog’s body.
2. For the feet, form 2 triangle shapes out of light green fondant and slightly flatten them. Using the Dresden tool, mark 4 lines in the top of each foot.
3. To create the webbing effect, use a modeling tool to press firmly and flatten in between the frog’s toes. Make the area as thin as possible and then cut off some of the top to make the webbing complete.
4. Roll 2 small sausage shapes out of light green fondant for the frog’s arms and flatten the tops of both. Bend and crease to fold the arms and repeat the same process as the feet.
1. Use luster dust to highlight the areas you’d like on the frog’s body and face.
2. Create the crown by rolling a thin piece of white gum paste and cutting a rectangle. Then, cut small triangles out of the top. Secure small balls at the top of it.
3. Brush the entire crown with gold luster dust.
4. Wrap the gum paste into a crown shape and attach it to the frog.
CAKE
1. Place a cake board on top of the supported structure and carefully transfer a second cake for the top of the banner.
2. Roll out pink fondant for the banner.
3. Roll out a smaller piece of white fondant and use a red edible pen to write “kissing booth” or your preference and allow it to dry.
4. Cut out red fondant hearts and attach them to the banner.
Tip: THE KISSING BOOTH SIGN CAN BE QUITE HEAVY, SO USE CANDY MELTS OR EDIBLE GLUE TO SECURE IT.
5. Transfer the bottom cake to your structure, then secure the frog to the center.
6. Secure the fondant sign to the front of the second cake above the frog.
7. Add red fondant lips as the final touch to the frog’s face. ACD
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LEVEL:
COMPONENTS
Edibles:
Cookie dough
Royal icing Water
Airbrush colors
Edible markers
Candies and sprinkles
Gel food color: pink and green
Petal dust: soft green and rose
Equipment: Aluminum foil
Circle cutters
Rolling pin
Piping bag
Piping adaptor
Piping tip: #101, #115, and #117 (Ateco)
Paintbrushes
Airbrush
Flower nail
BY ANNA OLIINYK
Anna Oliinyk is a skilled cookie decorator originally from Ukraine and currently based in Portland, Oregon. She co-manages Sunday Cookers with her husband, where she specializes in intricate cookie decorating and teaching. A proud mother of two, her journey in the world of baking began eight years ago when she adorned Christmas cookies for her children. What started as a hobby quickly evolved into her true passion and purpose in life. Since 2017, she has been teaching cookie decorating thraough online classes, covering various skills, including floral cookies, 3D designs, and unique piping techniques. In 2022, she earned a silver medal at Julia M. Usher’s Cookie Art Competition and a gold medal at the That Takes the Cake Show in 2023. Anna also had the privilege of appearing on season five of Food Network’s Holiday Wars. sundaycookers.com instagram.com/sunday_cookers/
1. Crumple up aluminum foil to form a mound and place it within a round cutter to create a mold.
2. Roll out the cookie dough and cut a larger circle to ensure it covers the foil mold completely, including the sides and bottom. Lay the dough over the foil and mold it gently. Then, bake the cookie and let it cool.
1. To add a ruffled edge, use stiff royal icing in a piping bag fitted with an adaptor and tip #101. Hold the tip with either the wide or narrow side up, depending on your preference. Pipe ruffles around the edge of the cookie bowl.
2. Prepare royal icing with a loose to medium consistency. Use a fan brush to apply a thin, even layer. Let the icing settle to create a smooth finish. If needed, dip your brush lightly in water before applying the
icing, but ensure there is no excess water, as it could cause discoloration.
3. Enhance the colors of your cookie bowl with an airbrush. Choose richer shades in the same palette as you chose for the decorations.
4. Use edible markers to add text to the sides of the bowl.
5. Fill your cookie bowl with small candies, sprinkles, or other decorative elements.
1. Mix pink gel food color into some of the stiff royal icing. Then, combine the pink and plain white royal icing together in a piping bag fitted with an adaptor and tip #117.
2. Hold the narrow end of the tip upward. Start by touching the flower nail surface, squeezing as you pull the tip upward to form the first petal.
3. Build the next petal, slightly overlapping the previous one. Continue layering until the rose is complete.
4. Mix green gel food color into petal royal icing. Use leaf tip #115 to pipe the leaves. Allow the rose and leaves to dry.
5. Use a mixture of airbrush colors and petal dusts to add dimension to the roses and leaves. Soft green and rose tones work beautifully.
6. Once complete, add the roses to your cookie to display. ACD
ip: YOU CAN CREATE THE RUFFLE EDGE BEFORE OR AFTER APPLYING THE BASE ICING TO THE BOWL.
BY SCOTT BRADSHAW
Usually, the first thing I think about when creating a recipe is “How can I make the name sound funny?”
Weird criteria, I know.
But in my book, if it rhymes, it is funny. Hilarious even. We eat with our eyes first, but even before you see pictures, if it tickles the mind, it is already going to be good. Enter galangal: honestly, the most challenging ingredient I have ever come up against in the rhyme and pun game. Flavor-wise, it is a no-brainer. Galangal is a cousin to ginger and cardamom, with an even more pronounced peppery/ citrusy/tea-like flavor. Galangal is a rhizome used in Asian, Southeast Asian, and Indian cuisine. It can be found fresh, dried, or ground. While usually used in savory dishes, it easily lends itself to sweet dishes, giving ginger and cardamom a run for their money.
Back to the rhyme part. The internet says bongle, dongle, and shpongle are the leading contenders for a rhyme … one being a surname, one being a computer part, and the last being some sort of psychedelic electronic music. The symphony of raspberry, pineapple, galangal, and lemongrass will, in fact, take you on a flavor trip … so shpongle it is!
I had a tough time finding fresh galangal root. Dried galangal is readily available in Asian markets or online though, as is ground. The base of the cake is a rich Danish pastry cake. Any fruit berry jam or filling will work in this rich, flavorful cake.
Scott Bradshaw is the owner of sevenravensbakehouse. com, an entertaining blog which strives to get people to look at food and recipes in a twisted way … as twisted as an old phone cord. Scott grew up in Texas, and has lived in Arizona, Nevada, and Missouri. He makes Plainville, Massachusetts, his home these days with his saintly husband and a bossy little Pomeranian.
sevenravensbakehouse.com tiktok.com/@goosecaboose70
½ cup unsalted butter
3 to 4 pieces dried galangal
⅔ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1⅓ cups full-fat sour cream
1½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
8-ounce can crushed pineapple
¾ cup raspberry jam or preserves or cake filling
1. Preheat the oven to 350°F. Line a 9 x 13–inch rectangular baking pan with parchment paper on all sides.
2. Melt the butter in a small saucepan. Add in chopped dried galangal and cook until butter is golden brown and fragrant from the galangal. Set aside and let cool. Pour through a sieve to remove the galangal.
3. In a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat on mediumhigh speed until light and fluffy, about 2 minutes.
4. Use a silicone spatula to scrape down the sides and bottom of the bowl. Add the eggs, vanilla extract, and almond extract and mix until smooth. Add the sour cream and beat until combined.
5. Add the flour, baking powder, and salt. Beat on low speed until combined and no streaks of flour remain. The batter will be thick. Transfer the batter to your prepared pan and use the silicone spatula to spread it evenly to the edges.
6. Drain the can of pineapple and reserve the liquid for the frosting. Drop spoonfuls of the pineapple along with 10 to 12 spoonfuls of the raspberry jam on top of the cake batter. Use a butter knife to swirl the jam into the batter.
7. Bake until the cake is lightly golden brown on top and a butter knife inserted into the center of the cake comes out mostly clean (a crumb or two attached is okay), 40 to 45 minutes. Place the pan on a cooling rack and allow the cake to cool slightly in the pan.
INGREDIENTS
¼ cup milk
Lemongrass stalk
4 ounces cream cheese, at room temperature
4 ounces butter, at room temperature
1 cup confectioners’ sugar
2 tablespoons pineapple juice
1 teaspoon vanilla
Pinch of salt
1. In a small saucepan, heat ¼ cup of milk and a stalk of crushed lemongrass to just under a boil. Turn the heat off and steep for 15 to 20 minutes. Set aside to cool. Note: Only 2 tablespoons
of the milk are needed for frosting.
2. Whisk the cream cheese, butter, confectioners’ sugar, 2 tablespoons of lemongrass milk, pineapple juice, vanilla extract, and salt until combined. If the mixture is too
thick, put it in the microwave for 10 to 15 seconds.
3. Use the parchment paper to lift the cake from the pan, then transfer the cake to a cutting board. Drizzle the frosting over the warm cake. ACD
Time to show off by putting on a pretty dress!
BY POOJA NANDA SAREEN
LEVEL:
Edibles:
Gel food color: black and red
Glycerin
Wafer paper
Silver metallic paint
Wafer-paper glue
CMC powder
Fondant: white, pink, and black
Tiered cake
Piping gel
Pearl pixie dust (Magic Colours)
Equipment: Containers
Silicone mat
Paintbrushes
Press-ice polka dot tool (FMM)
Steamer
Rolling pin
Thick straws
Pins
Pooja Nanda Sareen, from Sugar Fancies by Pooja, is an international award-winning cake artist from New Delhi, India. Her cakes are renowned for their novelty, elegance, and intricate design with a flair for craftsmanship. Her versatile works include mainly couture cakes, sugar flowers, chandelier cakes, and wedding cakes with the use of various skilled techniques. She is also known as one of the predominant instructors in the cake industry of India, as well as across the globe online.
facebook.com/sugarfanciesbypooja instagram.com/sugarfanciesbypooja
1. In a small container, mix 3 to 4 drops of black gel food color with 2 drops of glycerin.
2. Take a full sheet of wafer paper and place it over a silicone mat. Using a thick paintbrush, apply the black food color mix all over the wafer paper. Run the brush 2 to 3 times to get an even finish. Let the painted wafer paper rest for a few hours until dry to the touch.
3. Apply silver metallic paint over all the dots on the pressice polka dot tool.
4. Align the tool over the wafer paper and give it a gentle press to adhere. Repeat this process all over the black wafer paper and let it rest for 1 to 2 hours to dry.
1. In another small container, mix red gel food color with glycerin.
2. Apply the mixture all over another piece of wafer paper. Allow it to dry for a few hours.
3. Cut the wafer paper in half lengthwise.
4. Fold the edges of all sides to create clean seams and attach them with wafer-paper glue.
5. Using a steamer, fold the wafer-paper strip in half and shape it into a bow loop. Repeat with the other side.
1. Take the black wafer paper and cut out 2 strips for the bow and 2 strips for the tails.
2. Fold the edges of all sides to create clean seams and attach them with wafer-paper glue.
3. Using the steamer, create 2 bow loops and allow the 2 strips to remain as is. Set aside to dry.
1. Mix some CMC powder with white fondant and roll it out thinly.
2. Using thick straws, make the pleats.
3. Narrow the pleats at the top to make it look like a pleated skirt. Allow it to rest for 2 to 3 hours.
Tip: MAKE AN EXTRA LOOP FOR EACH BOW SO YOU HAVE A BACKUP.
1. Roll out pink fondant and place a strip over the top of the cake.
2. Roll out black fondant and cut to the height and length to form the body. Cut a V shape to create the neckline.
3. Using the leftover black dotted wafer paper, paste it over the fondant with piping gel. Lay this black piece over the pink fondant and wrap it around the top of the cake.
4. Attach the white fondant skirt over the bottom of the cake with piping gel. Secure with pins, which you can remove later.
1. Using piping gel, attach the red bow.
2. Attach the black bow, overlapping the red bow.
3. Paste the tails to the bottom of the bows.
4. Use a small piece of black wafer paper to cover the center of the bows.
5. Spray the pleated fondant with pearl pixie dust for extra shine. ACD
Shredded wafer paper
Water
1. Add shredded wafer paper to a container and pour in just enough water so that it all gets wet. Mix to combine.
2. Microwave the mixture for 8 to 10 seconds. Give it a quick mix, and if there are still chunks of wafer paper, add a few more drops of water and microwave again for 5 to 8 seconds.
3. Stir the mixture well and store in an airtight container until ready to use.
Tip: EDIBLE GLUE WILL LAST IN THE REFRIGERATOR FOR SEVERAL WEEKS IF STORED PROPERLY.
Edibles:
Cookie dough: uncolored, red, pink, and black
Flour
Gel food color: black, white, and pink
Water
Equipment:
Heart cutters
Pastry tip
Palette knife
Baking sheet
Ball tool
Dresden tool
Straw
Fan brush
Wire rack
Liner brush
Cotton swab
Circle cutter
BY OLGA GOLOVEN
1. Roll out pieces of uncolored, red, pink, and black cookie dough pieces to the same thickness, just under ¼ inch.
2. Cut out 2 small hearts of uncolored dough, 2 medium hearts of pink dough, and 2 large hearts of red dough. Also, cut half a heart and a circle with the pastry tip of black dough.
3. Divide the black heart half in the center. Remove the leftovers.
Olga Goloven worked full time as a cookie decorator in Ukraine, sharing her passion for the art form through online classes. She made the difficult decision in 2022 to leave and start a new life in Chicago. She still continues to pursue her passion for cookie decorating while working full time in a new role, offering custom designs and cakes to her new local audience in her spare time. Chicago, with its rich tapestry of cultures and traditions, gives her endless inspiration and helped her win third place at Julia M. Usher’s competition in 2022 and 2024. She hopes that one day she will return to her previous path, creating the art of cookie decorating full time.
instagram.com/cookies_art_chicago youtube.com/@Easy_cookies
Want to learn the rest of the cookies? Be sure to check out the ACD website for more.
1. Use a palette knife to lift up the black pieces and move them to a baking sheet. Add a stripe relief pattern with the palette knife.
2. Press a circle pattern between the stripes with a small ball tool.
3. Place the 2 red hearts with the tips toward the center of the black body pieces.
4. Add the smaller pink hearts below them. Place them tightly without gaps and press them together.
5. Use a Dresden tool to add folds to the heart wings.
6. Place the 2 uncolored small hearts on the top of the butterfly head.
7. Use a straw to remove 2 circles of black dough from the head piece to create eye holes.
8. Use the same straw to create 2 circles of uncolored dough and place them in the eye holes. Press down to adhere them and make an even surface.
9. Brush flour over the surface with a flat brush.
10. Use the edge of the straw to form a mouth.
11. Bake the cookie and remove it to a wire rack to cool. Brush away excess flour.
1. Dilute black gel food color with water. Dip a liner brush in the diluted black dye and paint 2 eyes.
2. Dilute white gel food color with water and then mix in pink gel food color. Take a wet cotton swab and create blush on the butterfly.
1. Roll out pieces of uncolored, red, and black dough pieces to the same thickness, just under ¼ inch.
2. Cut out 1 large red heart, 1 large black heart, plus extra tips of both colors.
1. Transfer the black heart to the baking sheet. Crop off the sides of the heart to form a triangle in the center.
2. Add a relief pattern to the triangle with the palette knife.
3. Divide the red heart in the center and then place the pieces on the sides of the black triangle to create the ladybug’s body.
4. Use a circle cutter to cut the tip off the body to create a place for the head.
5. Use the circle cutter to cut off the same size shape from the extra black tip piece. Place it in the empty space at the bottom of the body for the head. Press the parts together.
6. Cut 2 to 3 hearts out of each wing with the small heart cutter.
7. Cut out black hearts from the leftovers of black dough and place them in the heart spaces on the wings. Press down to level the dough.
8. Use the small heart cutter to create impressions in the wings, but don’t press all the way down.
9. Use the straw to cut out eye holes and create a mouth.
10. Use the straw to create eyes in the uncolored dough and place them in the eye holes in the cookie. Press down to level the dough.
11. Dust the cookie with flour and bake.
12. Once cooled and set, paint the eyes with black gel food color. ACD
HOSTED BY
As a graduate of the School of Visual Arts and fortunate enough to have some of the comic book greats as my teachers, I had always wanted to be a part of New York Comic Con (NYCC). But my cartooning career took many different paths until I eventually found a new medium: cakes! Over the years, I honed my craft, but I still always wanted to have my art be a the NYCC phenomenon. So, after two years of throwing around ideas, planning, and emailing, the Jack Kirby tribute was born!
I chose cake friends, amazing cake artists, and fellow comic book fans to help celebrate the king of comics, Jack Kirby, re-creating some of his amazing creations in cake, cookie, and sugar form. From his fantastic characters, bold colors, and heavy line work, so many of today’s industry artists owe
so much to Kirby.
NYCC ran from October 17 to 20, 2024, at the Javits Center in New York, full of huge crowds and lots of enthusiasm. I had a few fellow cake artists and friends help me man our booth: Jesse Lesser, Lisa Pak, Victoria, Mimi Hood, and Lisa Santangelo Margulis.
The response to our installation was amazing! At times, it was standing room only in our booth because it got so crowded with people waiting to walk in and get an up-close view.
ABOVE: Cake artists and friends that helped me man our booth: Jesse Lesser, Lisa Pak, Victoria, Mimi Hood, and Lisa Santangelo Margulis.
The representatives from ReedPop (the company that runs the conference) stopped by and absolutely loved it! The board members from the Jack Kirby Museum & Research Center also stopped by and were so overwhelmed with what we did.
The Jack Kirby piece was donated to the museum at the end of the show. I was so happy to be able to pull this off and to prove that this idea could be and was a success.
Hoping to come back with another theme next year!
Nothing says Valentine’s Day quite like a bright red cake. Pair with cream cheese frosting for a dessert that everyone will love.
Makes two 8-inch round cakes
2½ cups all-purpose flour
2 cups sugar
1 tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1½ cups vegetable oil
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
2 ounces red food coloring
INSTRUCTIONS
1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
2. Combine the flour, sugar, cocoa, salt, and baking soda in a mixing bowl fitted for a stand mixer and mix on low to combine.
3. In a separate bowl, whisk the eggs, oil, buttermilk, vinegar, vanilla, and red food coloring until combined.
4. Add the wet ingredients to the dry ingredients and mix on medium speed for about a minute or until completely combined.
BY ANNMARIE MATTILA
5. Evenly distribute the batter into the prepared cake pans and then drop the pans on the counter a few times to release any air bubbles.
6. Bake for about 30 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack before frosting.
