American Cake Decorating Sample Issue! by American Cake Decorating

MASTER THE ART OF CAKES, BAKES, & SWEE TS AT HOME

Sample Issue

Defy Gravity

with Buttercream Blooms

Bake Today

Gorgeous Cake & Cookie Recipes

FLY ME TO THE MOON

LEARN FROM THE BEST: CAKE MECHANICS WITH JORG AMSLER

Publisher/CEO

Grace McNamara

Associate Publisher

Ania McNamara

Managing Editor

Leeanne Cooper

Art Director

Elena Bragg

Copy Editor

Maude Campbell

Contributing Writers

Contributing Artists Editorial Advisory Board

Leeanne Cooper, Laura Dodimead, Nisha Fernando, Chrissie Boon, Alpana Sandha, Whitney Depaoli, Maria Ditch, Deva Williamson Erin Gardner, Lori Mahoney, Amber Comadira-Smith, Jorg Amsler Mike McCarey, Mike’s Amazing Cakes Mark Seaman, Barry Callebaut North America Junita Bognanni, Professional Food Stylist Bronwen Weber, Frosted Art Bakery & Studio Tina Steichen, DecoPac James Rosselle, Bottega Louie Kathleen Lange, International Cake Instructor Jennifer Bartos, Make It Sweet

VP Sales & Marketing

Susanne Young

Corporate Account Manager

Heather Bradley

Advertising Managers Circulation Director Subscriptions

Stay Connected We have an incredible community of cakers from beginner to expert that you can join on your favorite social media platform. Simply follow us or subscribe to our newsletter to stay connected and enjoy exclusive offers, great advice, sweet giveaways, and delicious cake inspiration and recipes… Subscribe and treat yourself to back issues: americancakedecorating.com BROWSE OUR BLOG: americancakedecorating.com/blog

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www.AmericanCakeDecorating.com Editorial Director: Please direct all correspondence, photos, and press releases to Leeanne Cooper, leeanne@americancakedecorating.com, or mail to American Cake Decorating, 4756 Banning Avenue, Suite 206, St. Paul, MN 55110.

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Subscription Questions & Changes: Send address changes to, New Mailing Address: American Cake Decorating, PO Box 15698, North Hollywood, CA 91615 or email CakeDec@pubservice.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 nondelivery.

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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.

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American Cake Decorating magazine (ISSN 1094-8732) published bimonthly by AIM Communications LLC, 4756 Banning Avenue, Suite 206, St. Paul, MN 55110. Tel: 651-330-0574; Fax: 651-756-8141. Visit our website at www.americancakedecorating.com. Periodicals postage paid at St. Paul, MN, and additional mailing offices. Postmaster: Send address changes to American Cake Decorating magazine, PO Box 15698, North Hollywood, CA 91615-5698. Allow 60 days for address change. Copyright © 2020 by AIM Communications LLC. Reproduction in whole or part without written permission prohibited. Sample Issue 2020.

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FROM THE EDITOR

Welcome to

a“taste” of American Cake Decorating…

We have carefully collated features from our cake archives to create a sample issue for you to try before you buy. Scroll through to see what makes ACD North America’s favorite cake magazine and a celebrated global influencer in high-quality cake design. Enjoy some of our favorite recipes, essential cake life advice, and an exclusive subscription offer to learn from the best in the sweets business. We believe everyone should be able to create delicious and beautiful cakes, bakes, and treats in the comfort of their own home or cottage business with ease—and enjoy the process. This has been our raison d’être for more than 25 years, and we have learned a great deal since our beginning, so naturally we want to share and guide you on your sweet journey too. No matter which stage you are at, you will find the content you crave in American Cake Decorating magazine. Our tried-and-trusted tutorials and recipes combined with world-leading columnist advice will prepare you with all the ingredients you need to be a baking success, from beginner and hobbyist to expert level. Take a peek inside and try your hand at the tutorials, you’ll be amazed at what you can create. Happy caking, Leeanne x

TUTORIAL

Shimmering ORGANZA RUFFLES

“I wanted to capture the sheer organza ruffles on a bridal gown and decided to try gelatin sheetsAMERICAN instead of waferCAKE paper or other materials,” explained Nisha Fernando. “I’m very pleased with the elegant, translucent effect.”

DECORATING SAMPLE ISSUE

IN EVERY ISSUE

RECIPES

TUTORIALS

CAKE TALK | 4 Why Work with Modeling Chocolate? Laura Dodimead encourages you to dive into the wonderful world of chocolate.

TRENDY TREATS | 17 Get the recipe for the latest Instagram viral food trend: the layered tart.

SHIMMERING ORGANZA RUFFLES | 7 Gelatin sheets and metallic airbrush colors combine to create elegantly translucent ruffles.

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READER GALLERY | 6 You Made It! Treat yourself and those you love to some sweet pleasures this Valentine’s Day. BUSINESS MINDED | 14 Finding Your Focus Achieve your business dreams one step at a time with this insightful column from our business expert Chrissie Boon.

SWEET AND SOUR | 24 This sweet and refreshing pink lemonade cake is perfect for spring! Get the recipe from Whitney DePaoli. DELLISSIMA CHOCOLATE CAKE | 26 Vegan, gluten-free, nut-free, and deliciously decadent. LAVENDER CAKE | 32 Pastry chef and buttercream expert Deva Williamson shares a jazzed-up box extender recipe with a trend-forward twist.

FEATURES SPECIAL FEATURE | 28 Cake Mechanics Become a master of internal structure with this insightful column from Jorg Amsler.

ERIN’S CAKE ADVENTURES | 10 Defying Gravity Erin Gardner demonstrates how ice cream cones can be used as edible support for dimensional buttercream flowers. 3, 2, 1 ... LIFTOFF! | 18 Jazz up your birthday cake with this rocketcake tutorial from Lori Mahoney. GO BANANAS | 20 Learn to create adorable realistic banana split sundae cupcake toppers with this delightful step-by-step tutorial by Amber Comadira-Smith. HOLOGRAPHIC FONDANT TUTORIAL | 27 Add shimmer and shine with this colorful technique.

CAKE TALK

Why Work with BY LAURA DODIMEAD

Modeling Chocolate?

was pretty naive about what products would help me in my mission to deliver the best handcrafted cakes when I started out in cake. I was always instructed to use fondant to cover my sponges and gum paste to produce my funny little toppers and figurines, but when I did, the cracks began to show…quite literally! It wasn’t until I’d had multiple fails with figures collapsing, cracking, and falling apart that I started looking into alternatives. I remember the day well: It was a Saturday and I was browsing in a cake supplies shop, minding my own business, when a small shiny packet caught my eye. “Cocoform” it read, followed by “Chocolate Modeling Paste.” What was this odd product? So many questions sprung to mind but I will admit that the main one was, “Mmmm, can I eat that?” The assistant explained that I could use it instead of fondant and that maybe I should give it a try. The rest is history! Now, it wasn’t all smooth sailing. There were a few tears and tantrums, but when I realized that the chocolate was actually talking to me (no, I’m not mad), it showed me how it liked to be handled, when it needed space, and when it was ready to play ball. This is when my relationship with modeling chocolate blossomed. Preparing modeling chocolate is the easiest part, as placing it in your hands gives the chocolate enough heat from your body temperature to become pliable, ready to be shaped. Heat is the element that the chocolate needs to be workable but it is also the element that can leave perfectly made toppers in a melted mess if you don’t listen to the chocolate. It’s simple: If the chocolate becomes too hot, it will show the first signs of overheating, and like us, it will sweat

and look shiny. This is the point you need to drop the chocolate and allow it to become cool and matte. If it’s particularly hot in the room you are working in, trips to the refrigerator can help. Once cool, you can keep on working. I find a bowl of ice water next to your workstation can help with warm hands. This is the genius part and most endearing quality of modeling chocolate: As soon as you let go of your chocolate, it starts to set, and when I say set, I mean go hard and it is then able to hold its own weight… mind-blowing! There’s no waiting around overnight to add a body or a head—it can be done within minutes, and for someone running a commercial business or a busy parent juggling life, it’s the perfect material to use for all your cakey needs. And you know the best thing about modeling chocolates, as if I haven’t already convinced you? If you or your indecisive customer decide you want to alter something, let’s say a figure you’ve made, you can alter modeling chocolate at any point…pinch or cut off what you no longer want, rewarm it with the heat of your fingers, and add and shape something new. It will blend flawlessly as if the correction never happened. Waste no more time on defiant fondant if you find it tricky, embrace your inner Willy Wonka, and dive into the wonderful world of chocolate. ACD americancakedecorating.com SAMPLE ISSUE

READER GALLERY

Editor’s Crush

Christine Dutcher of Sweet Prodigy

Carol Smith of Cakes by Carol makes beautiful wedding cakes. You can recognize Carol’s flawless finish and beautifully textured heart toppers at a glance—no wonder this artist is a consistent gold award winner in the wedding category! Check out her work and products here: instagram.com/cakesbycarol.

Silvia Ferrada Colman

Heather Sherman of Art2Eat Cakes

Janira E. Green of Say Yes to the Cake Beata Mielcarek of Cake Art Studio

Prasanna Dvl

Laura West

Khamphet Che-Bui of Sweet Side of Cakes

See your cakes here!

Becky Beverly from Icing On Top - Becky’s Cakes 6

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Look out for #ACDCakeCasting for upcoming cake themes, then send your best images to editor@americancakedecorating.com.

TUTORIAL

Shimmering ORGANZA RUFFLES “I wanted to capture the sheer organza ruffles on a bridal gown and decided to try gelatin sheets instead of wafer paper or other materials,” explained Nisha Fernando. “I’m very pleased with the elegant, translucent effect.”

americancakedecorating.com SAMPLE ISSUE

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FOR DESIGN & ASSEMBLY:

In a microwave safe cup add 4 tbsp. cold water and sprinkle 1 tbsp. gelatin. Let sit for five minutes until the gelatin is bloomed.

Microwave the gelatin mixture in 15 seconds intervals until the gelatin is melted, making sure that the gelatin does not foam too much. Use a spoon to remove any foam that has built up.

Add a few drops of Americolor Gold Sheen airbrush color to the gelatin, mix it and then add a few drops of the Americolor Copper Sheen airbrush color and mix to your desired tone.

One 8" cake or dummy, covered in fondant Unflavored gelatin packets Water Microwave safe cup Americolor Gold Sheen & Copper Sheen airbrush colors 7.5" x 11" acrylic sheet Nisha notes: You can also use the clear flexible cutting mats that can be found in a dollar store. Quilting ruler X-Acto knife 1/4" circle hole punch Nisha notes: You can also try a polka dot punch cutter to cut more sequins at once. Piece of Styrofoam™ Sewing pins Clear piping gel Paint brush

Pour the mixture onto the acrylic sheet and, holding the two ends of the sheet, move the sheet back and forth in a rocking motion until the gelatin is spread in a thin, even coat over the sheet. Nisha notes: Any excess gelatin should be poured back into the container, because if the coating is too thick, it will be hard to ruffle the sheets.

Let the sheet sit for a couple of hours until dry. Then, cut 1-1/4" width strips to be used for sequins and 1-1/2" width strips to be used as the ruffles. Nisha notes: You can use a fan to dry the sheet faster.

To make the ruffles take a 1-1/2" width strip, and starting 1" from the end, make a fold to form a pleat. Apply a little bit of water to both sides of the pleat and glue it together. Repeat this for the rest of the gelatin strip and on the other 1-1/2" strips. Nisha notes: Don’t use too much water as it will dissolve the gelatin sheet.

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Use piping gel to attach the ruffle to the cake and hold in place with sewing pins until the piping gel has set.

Nisha notes: For this design, I placed the ruffles with a 1" gap between.

Take two of the 1-1/4" strips and glue them together with a little water, repeat with other strips until you have enough for the circumference of your cake.

Take one of the extra strips and with the 1/4" hole punch, cut out the sequins. Place these on a piece of Styrofoam™ and use a pin to make a hole in the center of each.

piping gel to 2" section of the long 1-1/4" strip and sprinkle the 10. Apply sequins on. If there are any open areas where sequins are missing, use tweezers and place the sequins individually to cover the gaps. Repeat until entire strip is covered with sequins.

11.

Apply piping gel to the back of the sequin sash as well as to the cake and then attach the sash to the cake. Use sewing pins to hold the sash in place until it dries.

Nisha Fernando is the owner of Sweet Delights Cakery in West Bloomfield, MI and has been decorating cakes for more than 10 years. She won the grand prize at the 2014 Michigan ICES Sugar Art showcase and her work has been published in this magazine as well as Cake Masters. In addition to providing custom cakes, she also offers a variety of classes for all ages in the Oakland County area as well as a series of tutorials on her website. Weblinks

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Sweetdelightscakery.com Facebook.com/sdcakery Twitter.com/SD_cakery YouTube.com/SweetDelightsCakery Instagram.com/sd_cakery Pinterest.com/sdcakery1

MAY | JUNE 2015

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ERIN’S CAKE ADVENTURES

Defying Gravity BY ERIN GARDNER

“For the first issue in my Cake Adventures’ series, my special guest star is…buttercream! I love creating new cake décor ideas using buttercream’s best friends (cookies, candy, and chocolate), but thought it was time for a tutorial where buttercream stands alone… almost.” Create this show-stopping buttercream lilac cake with this superb step-by-step tutorial from our expert!

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Unfortunately, buttercream doesn’t really stand on its own. It needs a little help. Using a crusting American buttercream will enable you to create very dimensional flowers, but it has its limits. At a certain point, buttercream will start to sag and flatten under its own weight. For this buttercream lilac tutorial I’m calling on a cousin of one of buttercream’s friends, the ice cream cone, to play a supporting role—literally. Can you believe one of the names for flat-bottomed ice cream cones is cake cone? Clearly, it was destiny! After a little experimentation, I’m thrilled with the depth and the 3D quality ice cream cone supports give to very simply piped buttercream lilacs. I’m also excited about the other roads this idea could lead us down. Domed cookie supports for 3D hydrangeas or alliums, maybe? Or even hanging bougainvillea! Truly, I can’t wait to see where the cake world’s creativity heads with this one. A note on traveling with cake: The ice cream cones hold up very well after being pressed into the cake and piped on. However, if I had to travel with a cake like this, I might slide a dowel or straw into the cake first and then slide the cone down over it. That way the dowel would catch the cone should it slide or shift during delivery.

Erin Gardner is a self-taught pastry chef, author, cakedesign instructor, wife, mom, and self-described occasional unicorn. After taking an inspiring sugar-flower class in NYC, she decided it was time to strike out on her own. In 2009 she opened Wild Orchid Baking Co. in NH. Erin has competed on, and won, Food Network’s Sweet Genius, and received nods from both Martha Stewart Weddings and Brides magazine as one of the top wedding-cake pros in the country. After the birth of her second child, Erin made the big decision to move on from Wild Orchid Baking Co. and launch her website, Erin Bakes, where she draws on her fine pastry skills, modern cake-design aesthetic, and overall kitchen MacGyver-ness to create easy, accessible, and delicious recipes and cake-decorating projects. Erinbakes.com Erinbakes.com/books Amazon.com/Erin-Bakes-Cake-DecorateAdventure/dp/1623368367

T hree-Dimensional Buttercream Lilacs COMPONENTS Two-tier cake finished in green buttercream (I used 6-inch and 8-inch rounds) 2 cups white buttercream 4 cups leaf green buttercream 4 cups mottled purple buttercream

Basket weave tip ¼" round tip Large star tip Large leaf tip Piping bags Flat-bottomed wafer ice cream cones Serrated knife

To Prepare: Fill and frost a two-tier cake with pale green buttercream. Stack and dowel as shown.

“

AFTER A LITTLE EXPERIMENTATION, I’M THRILLED WITH THE DEPTH AND THE 3D QUALITY ICE CREAM CONE SUPPORTS GIVE TO VERY SIMPLY PIPED BUTTERCREAM LILACS.

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Piping the Lattice Fill a piping bag fitted with a basket weave tip with the white buttercream. Position the bag with the flat side of the tip facing up and pipe crisscross lattice lines around the sides of both tiers of the cake. Erin notes: I was not particularly concerned with being overly smooth or neat, as evidenced by this photo, #smoothenough. I suggest you don’t concern yourself with that either. The lilacs and leaves will cover up any trace of carelessness.

Pipe the Lilacs

1. Fill a piping bag fitted with the large leaf tip with half of the leaf green buttercream. Fill a piping bag fitted with the round tip with the remaining green buttercream. Fill a piping bag fitted with the large star tip with the purple buttercream. Erin notes: I achieved my variegated shade by combining about 10 drops of hot pink food coloring, a few drops of navy, and a drop of red into white buttercream. I stopped mixing when there was no more visible white buttercream, but streaks of color remained. This will help give your lilacs more natural coloring and dimension. 2. Using a serrated knife, carefully cut down through the middle of an ice cream cone, stopping at the base of the wide part of the cone. Turn the cone on its side and cut down into the base of the wide part of the cone toward your first cut. Basically you’re cutting a notch out of the top of the cone. 12 SAMPLE ISSUE americancakedecorating.com

3. Using the green buttercream, pipe a blob of buttercream where you’d like your first lilac to live. Set the cone on top of the blob, nestling the notched-out part of the cone against the top edge of the cake. Press it down into the cake to secure it. Pipe some of the green buttercream up into the cone to help round out the bottom of the shape. 4. Pipe purple drop stars all over the cone. Start where the cone touches the cake to help weigh it down, then fill in the top and side of the cone. 5. To pipe a lilac on the side of the cake, first cut a cone entirely in half. Press the cone against the side of the cake and pipe green buttercream up inside of it to help secure it to the cake and round out the bottom of the shape. Cover the cone with piped purple drop stars. Repeat around the sides of the cake to make as many lilacs as you like.

Pipe the Stems and Leaves Pipe stems coming down from each of your lilacs using the leaf green buttercream and a round tip. Add leaves coming out from the base of the stems and coming out from under each of the flowers. Hold the leaf tip so that it looks like it’s a tiny mouth about to chomp down on what’s in front of it. Apply pressure to the bag and then pull away from the cake, releasing pressure as you go. Add tiny leaves all over the lattice to finish the cake. ACD

This technique would work perfectly for Hyacinths too! The cones could be placed inside a flower-pot cake for a dimensional design! Why not give it a try!

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BUSINESS MINDED

Finding Your Focus BY CHRISSIE BOON

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Whether you’re just starting out or you’ve been working at it for years, finding your focus is an important part of any business. For a new cake decorator who has decided to take the plunge and start a business, defining your focus before you officially hang up that open sign is an important first step. Deciding on what you want to specialize in while you’re writing a business plan should be paramount. In fact, you could look at it as the opening thesis to kick-start your business. What do you want to do? It sounds like a simple enough question, but defining the focus of your business is as important as flour is to a cake. Are you going to make wedding cakes only? Do you want to make special-occasion cakes? What about sculpted cakes? Will you be by appointment only, or will there be a walk-in aspect to your business? If you’re operating from home, will you have baked goods available for order as well as custom cakes? What about cupcakes, cake pops, pie pops, and the newly trending cookie cakes? The Jack of All Cakes

It can be very tempting to want to say you’ll do it all. You won’t turn anything away. You’ll be a jack of all cakes and bakes. You want your name out there. Taking every new customer who inquires is an exciting idea no matter what they ask for.

“

IT CAN BE VERY TEMPTING TO WANT TO SAY YOU’LL DO IT ALL. YOU WON’T TURN ANYTHING AWAY. YOU’LL BE A JACK OF ALL CAKES AND BAKES.

But is this the smartest approach? Is this the best way make your mark and start your footing in the business world? I think it is important to look at what you excel at and what you know the most about. Become a specialist at something, something that sets you apart from what is available currently in your area. FOCUS ON THAT. Start there. Make yourself the expert of that one thing. Know everything about it inside and out. Be self-assured in your work and your approach to this specialized skill. Show your confidence in your quotes and when you discuss your product with your customer. This does not happen overnight. It took me years to feel 100 percent confident in replying to a customer’s inquiries—especially when they push back on pricing or think they know more than you about your product. Remember you are the expert. And you are giving yourself the opportunity to grow in your role as an expert by keeping your focus. Business Steps

Eventually we all need to grow, though. For those who are already in business, we sometimes need to look at how we can expand. Maybe it’s because we need to find more revenue streams. Maybe you’ve hit a point where you feel you need a new challenge. Or maybe you’ve reached the point where you feel you’ve truly become the expert and it’s the correct business decision to take things to the next level. It’s very tempting when you follow all the inspiring Instagram accounts and Pinterest ideas to want to try everything. The cookie cakes pop up, macarons are always evolving, cupcakes are being fried. It’s important to try new things. You’ll never grow unless you do. But the key word in that sentence is TRY. Try means it may not go as planned the first time. So try, try, try it several times before you decide it is something you offer. Make yourself the expert in it.

”

Chrissie Boon is owner of Too Nice to Slice, a custom cake shop and teaching academy based in Ontario, Canada, where she also owns a cake supply store and a retail storefront bakery. Chrissie is the director of Icing Smiles Canada, head of the Canadian Cake Decorating Guild, and a Creative Director at Icing Inspirations. Chrissie recently joined the Renshaw Americas team as their newest Canadian ambassador. Toonicetoslice.ca Icinginspirations.ca

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Don’t Practice on Your Clients

Over the years I’ve made the mistake on multiple occasions of committing myself to something I had never tried before. Sometimes I got lucky and it worked out, sometimes it did not. I hung a cake from a ceiling for a client before. Hanging cakes were a big thing. There were no tutorials, nothing to reference, or even a picture of someone who had done it before. But I agreed to it with confidence and said I could. Smart move? Probably not. I got lucky…it worked out (that time). With it though, I gave myself the time to properly plan and execute it. Cake-Pop Crux

But there have been other times it has not worked out in my favor. I committed to 300 cake pops before I’d ever dipped a single one in my life. So many people were doing them, and I just assumed they would be easy, and left them to the last minute just thinking everything would work out. Well, that last minute came and went and I tried chilling them, I tried oil in my chocolate, I tried every tip I could find online. Cake pops were clearly not meant to be my thing. They cracked, they leaked, they were lumpy and bumpy. I lost my focus. I never should have committed to them. And until I had mastered them I would not agree to do them again. Yes, it means I turn away customers. But they are not my focus. Until I make them my focus I can’t afford to offer them.

“

can be inspiring and frustrating all at the same time. Sometimes projects online look so simple. We count on there always being a tutorial or video of some sort available to us. We commit to things we’ve never tried with the idea of “I’ll just google it first.” We may have grand intentions of googling it weeks before the order is due. But raise your hand if it’s the night before the cake is going out and your sticky fingers are hitting the keyboard as you try and carve a cake for the first time. Dreams Are Achieved One Step at a Time

Over the years I have grown. To some it may seem fast. To me I often still feel my business moves so slow. I have goals I’d love to see the business achieve. I have places I want to see it grow to. But I have had to define my focus each step of the way and make sure that when I did grow, it was at the right time.

OVER THE YEARS I’VE MADE THE From day one the idea MISTAKE ON MULTIPLE of a walk-in bakery was a beautiful dream. But OCCASIONS OF COMMITTING my start was a byMYSELF TO SOMETHING I HAD appointment cake studio. Eventually that grew into NEVER TRIED. SOMETIMES, I classes and cake supplies. And only after years in GOT LUCKY AND IT WORKED business did I eventually OUT, SOMETIMES expand my focus to have that walk-in bakery. Every day IT DID NOT. new dreams come along. Every

Why do I say “afford to offer them”? Aren’t I making money if the order comes in? Yes, that one order may bring in some cash flow initially, but that one order could also be a major downfall. It could cost me a customer who will never return because they received a subpar product. And it could cost me many customers who were at the party or event and saw my product on display. Your product is your best advertising, so it should be the best representation of your business every time it goes out the door. The Trouble with Google

To talk briefly on that point of looking online, I think the internet can be a major downfall to businesses in some ways and shows how we can easily lose focus. The inspiration it provides can be a double-edged sword. Seeing what others are working on 16 SAMPLE ISSUE americancakedecorating.com

”

day something new inspires me. I’m not saying don’t dream. Keep a list of all those inspiring things. Keep a list of all the goals you have for you and for your business. But give each one of those dreams and goals the proper attention it deserves to see it develop to its fullest potential for you and your business. ACD

RECIPE

VANILLA BISCUIT RECIPE

Trendy

TREATS BY ALPANA SANDHA @ALPACASBAKERY The latest Instagram food trend to go viral is the layered, sable-dough tart. These gorgeous creations are filled with pastry cream and topped with fresh berries and flowers. Alpana Sandha of Alpaca’s Bakery shares her delicious biscuit recipe so you can re-create the delectable dessert for yourselves.

INGREDIENTS: 1 cup cold unsalted butter 2 tsp baking powder 3 cups flour

1 cup granulated sugar 1 large egg 1 tsp vanilla extract 1 pinch of salt

METHOD: Preheat the oven to 420° Fahrenheit. Combine the flour, baking powder, and salt. Set aside. Cut the butter into small cubes, and using a stand mixer, mix the butter until pale and fluffy. Add the sugar to the butter mixture until fully combined.

Add the egg and vanilla extract to the butter mixture. Mix until creamed together. Add the flour mixture from step one into the butter mixture. Mix until fully incorporated. Roll out the cookie dough onto baking paper. Cut the shape of the number/letter you want and remove the excess dough, then transfer the number/letter onto a tray and into the oven. Bake the biscuit for about 10 minutes. Remove from the oven and let the biscuit cool completely. Layer the biscuit with buttercream, stabilized whipped cream, or pastry cream and top with fresh berries and flowers.

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TUTORIAL

3, 2, 1...Liftoff! LORI MAHONEY LORI’S CUSTOM CAKES OCEAN BEACH, CA Simple 2-D cake toppers are an easy and cost-effective way to really jazz up your birthday-cake designs. This rocket-cake tutorial from Lori Mahoney is a great way to boost your celebration cake business into 2018! For Lori Mahoney, cake decorating is more than a business, it’s a passion. Lori began her cake-decorating journey two years ago, and she is now the owner of Lori’s Custom Cakes, where is known for making adorable celebration cakes for all occasions. Lori enjoys sharing her skills with others and creating cake tutorials for several notable magazines.

Facebook.com/Loriscustomcakes

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COMPONENTS Rocket ship template 1,000 g of white fondant, 100 g of red fondant, 50 g each of light blue, yellow, and gray fondant

CMC or tylose powder Various sizes of round plungers, cookie cutters, or icing tips

Medium- and small-size star plungers Scalpel Scissors

1. Print out the rocket ship template provided onto plain white paper, and cut out the template as shown. Take half of the white fondant and add 1/4 teaspoon of tylose powder to stiffen the fondant. Roll out the fondant to 1/8" thickness, then place the template over the top and cut out the pattern. Roll out the second half of the white fondant (without the tylose) and repeat the step to create two rocket shapes, as shown. 2. Roll the red fondant into a long strip approximately 3/16 of an inch thick. With a scalpel, cut out the red portions of the design, using the template as a guide. 3. Roll out the gray fondant, then, using two round plungers or circle cutters (one larger than the other), cut two circles to create the window for the rocket ship. Cut a strip for the bottom of the rocket. Cut a small circle from blue fondant for the inside of the window. Allow to dry. Lori notes: I used the back of a large piping tip to cut one circle and a smaller one to cut out the middle.

Small rolling pin Small paintbrush Water Dowel/skewer

4. Roll out the yellow fondant quite thinly, and, using the star plungers, cut out enough stars to cover the bottom of the cake. 5. Push a dowel about halfway into the thicker rocket cut out from step 3, and brush with water. Place the thinner cutout on top and let dry. 6. Attach the remaining precut pieces of fondant to the rocket with a little water, and allow to dry overnight. 7. Push the rocket topper into the top of the cake, leaving about an inch of clearance. 8. Roll a variety of different-size balls of white fondant and adhere to the top of the cake, around the base of the rocket. This will form the plume. 9. Roll more fondant balls and adhere around the base of the cake tier. Attach the fondant stars to the cake, ensuring even coverage. americancakedecorating.com SAMPLE ISSUE March/April 2018 americancakedecorating.com 13 19

TUTORIAL

Wow your clients with these adorable faux food cupcake toppers by Amber Comadira-Smith. This miniature, realistic, banana split cupcake topper tutorial will show you how to create hyperrealistic faux food details. Proving that the best things come in small packages, Amber notes, “I work hard to prove to people that cupcake design can be just as thought-provoking and imaginatively decorated as any other cake.”

BY AMBER COMADIRA-SMITH

Amber Comadira-Smith is a sugar artist based in Central Queensland, Australia. Her cupcake journey began in 2013 when she was searching for a creative outlet away from her graphic design job. When she saw the first episode of the Great Australian Bake Off air in Australia (their cupcake episode), she immediately became hooked. Amber specializes in cupcake decorating and aims to challenge people’s perceptions of the “simple” cupcake. 20 58 SAMPLE ISSUE americancakedecorating.com americancakedecorating.com July/August 2017

Commiescupcakes.com Instagram.com/commies.cupcakes

COMPONENTS

Creating the Plate

1. Roll out your white gum paste to 2mm thick and cut out a rectangle shape using a 40mm rectangle cutter. Using a Fondant Veiner Tool, gently press down on each corner of the rectangle—this adds a decorative touch to you plate. 2. Roll out a small amount of white gum paste to 7mm thick and cut out a rectangle shape using your 27mm rectangle cutter. Flip your rectangle plate over (so that the back is now facing upward) and glue the 7mm rectangle piece onto the back.

Non-stick rolling pin Scalpel Small paintbrush Fondant veining tool Fondant shell/knife tool Small palette knife Any sort of pointed modelling tool 40mm and 27mm rectangle cutter Wilton No. 16 open star piping tip Piping bag

Edibles: • Gum paste • Wilton gel colours: brown, rose pink, golden yellow, red, and green • Brown color dust • Edible glue • White gel icing • 1 tbsp buttercream

Banana 1. Take a small piece of pale yellow gum paste and roll into a sausage, slightly tapering both ends. Point the ends upward to replicate how a banana sits. The size of this banana should be proportional to the rectangle plate you created earlier.

2. It’s now time to add some textural detail to your banana! Cut your banana in half lengthwise and using a fondant knife tool, mark 4 lines lengthwise on each banana half. This will divide the surface area (of each banana half) into 5 sections. Create a line of vertical markings between each marked section. Leave to dry.

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Ice Cream

1. For one scoop of ice cream, roll a small portion of gum paste into a ball (remember to size it in proportion to your banana and plate size). Form a small lip at the base of the ice cream ball by using the side of a pointed modelling tool or a Dresden tool. Once the lip is formed, use the tip of your pointed tool to slightly indent around the lip.

2. Use a scalpel to add markings and realistic texture into the ice cream ball to replicate a freshly scooped ice cream. 3. Repeat this process for the two remaining ice cream flavors— chocolate and strawberry! Glue the ice cream scoops and banana halves together as pictured.

Cherry

1. No banana split is complete without a cherry! Roll a tiny ball of red fondant and using your fondant knife tool add a small curved indentation into the cherry. Add a small hole in the top of your cherry for the cherry stalk. 2. To create the stalk, roll out a portion of green gum paste into a tiny sausage (in proportion to your cherry). Cut to size and slightly curve the stalk. Let the stalk dry completely before inserting it into the hole of your cherry.

Nuts

Roll out a piece of fondant into a thin strip (roughly 2mm wide). Using your scalpel cut the strip into small pieces to form uneven shapes (these will represent the crushed nuts). Add a coating of brown color dust to one side of all the nut pieces (to replicate the skin of a nut).

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Whipped Cream

Chocolate Sauce

To replicate whipped cream, use buttercream! Pipe a blob of “whipped cream” onto your banana split using a No. 16 Wilton piping tip (or similar).

To replicate chocolate icing, form a brown paste by mixing white gel icing and brown gel color. Alternatively you can add a drop of brown color into a little piping gel and drizzle on top.

Final Details

Scoop the chocolate sauce onto your finished sundae. Add a sprinkle of nuts and, as the final finishing touch, place the finished cherry on top of your whipped cream! Glue the banana split to your dried plate, and you’re done!

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July/August 2017

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RECIPE

Sweet & Sour

BY WHITNEY DEPAOLI OF SUGAR AND SPARROW

Looking for seasonal recipes to add to your summer repertoire? Then give this sweet and refreshing pink lemonade cake a try!

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RECIPE

REAL STRAWBERRY CAKE INGREDIENTS: 1¼ lb fresh strawberries, pureed and reduced to ¾ cup 33/4 cups cake flour, sifted before measuring 1 tbsp baking powder 3/4 teaspoon baking soda 11/2 teaspoons salt 11/8 cup (2.25 sticks) unsalted butter, softened to room temperature

21/2 cups granulated sugar 5 large eggs, room temperature 1/2 cup sour cream, room temperature 1 tbsp pure vanilla extract ¾ cup whole milk, room temperature A few drops of pink food coloring, optional

METHOD: Start by pureeing 1¼ lb of fresh strawberries with a food processor. Place the strawberry puree into a saucepan over mediumlow heat and reduce to ¾ cup. Place the reduced puree into an airtight container and refrigerate until fully cooled. Preheat the oven to 350 degrees Fahrenheit and prepare three 6-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with wax- or parchment-paper circles. In a medium-size bowl, place the sifted cake flour, baking powder, baking soda, and salt and whisk to combine. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter, then add the granulated sugar and beat on high for 2 minutes. Turn the mixer to low and add the eggs one at a time, fully incorporating after each addition. Turn the mixer to high and beat for 3 minutes. Turn the mixer to low and add the vanilla and sour cream until incorporated. Keeping the mixer on low, add all of the dry ingredients at once until just combined, then add the milk until just combined. Whisk the reduced strawberry puree and a few drops of pink food coloring (if using) in by hand and then pour the batter into the prepared cake pans. Bake the cakes for 35 to 40 minutes, until a toothpick inserted comes out clean. Cool in the pans for 10 minutes before turning out onto a wire rack.

LEMON BUTTERCREAM FROSTING INGREDIENTS: 2 cups unsalted butter, room temperature 8 cups powdered sugar

Juice and zest of 2½ medium lemons 4 tbsp whole milk ¼ tsp salt

METHOD: In a stand mixer fitted with the paddle attachment, whip the butter on high until creamy and light in color. Add the powdered sugar in two additions, mixing thoroughly for a minute and scraping down the bowl and paddle after each addition. Zest the lemons right into the bowl, then add the lemon juice, whole milk, and salt and mix on high for 2 minutes.

ASSEMBLY Torte and layer the cakes to the desired height. As an option, you can also layer the cake with strawberry buttercream. Crumb coat the cake before covering with a generous layer of the lemon buttercream. Whitney notes: If you wish to re-create the design shown, you’ll need to color the buttercream with yellow, orange, and pink food color. Then pipe the colors onto the cake in thick bands before smoothing with a bench scraper. Use a Wilton #1M tip to pipe swirls around the top of the cake and sprinkle generously with Sprinkle Pop Pink Lemonade sprinkles. ACD

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RECIPE

Dellissima Chocolate

VEGAN/ GLUTEN-FREE/ NUT-FREE CAKE RECIPE CREATED BY MARIA DITCH, OWNER OF AWARD-WINNING DELLISSIMA CAKES. www.facebook.com/dellissimacakes

SUBSCRIBERREQUESTED CONTENT Here you go: Eloise P. Wexler II

Temperature: Approximately 300 degrees Fahrenheit (150°C) for 45 minutes, or until a skewer comes out clean. Use 2" x 8" round cake tins. INGREDIENTS: For the cake: 1 large ripened avocado ¾ cup (150g) granulated sugar (caster sugar) ¾ cup (150g) dark muscovado sugar 2¾ cups (350g) gluten-free cake flour (plain flour) 50g cocoa powder 1 tsp fine instant coffee powder (We use Lavazza) 2 tsp baking powder 1 tsp bicarbonate of soda ¼ tsp xanthan gum ½ tsp salt 1¾ cups (400ml) coconut milk or soya milk ⅔ cup (150ml) sunflower oil 1 tsp vanilla extract (We love Nielson Massey!)

For the filling: ½ cup slice (85g) ripened avocado ½ cup (100g) dairy-free “margarine” 4¾ cups (475g) powdered sugar (icing sugar) ¾ cup (75g) cocoa powder ½ cup (100ml) coconut or soya milk METHOD: On high speed, beat the avocado with caster and dark muscovado sugar in a mixer until smooth. Add the rest of the ingredients and mix on medium speed until smooth. Divide into two 8-inch (20-cm) tins and bake for 45 minutes, or until a skewer comes out clean. Once cooled, make the filling by mixing all of the ingredients on high until smooth, then fill the cakes with it. Save some to smooth over the top of the cake, decorate with cherries or fresh fruits, and dust with icing sugar. Cooks tips: This recipe can be used in larger quantities to make bigger-size sponges and works well in wedding cake tiers, but use less coconut milk for a thickerconsistency filling.

Add the same fruit jam to the filling as a fresh decoration for a super-decadent finish. ACD

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Holographic Fondant Holographic Fondant Tutorial TUTORIAL

TUTORIAL

COMPONENTS COMPONENTS Satin Ice Shimmers: pearl and silver Vegetable shortening Satin Ice Fondant: Shimmers:pink, pearlblue, andbright silver green, orange, yellow, and purple Satin Ice Fondant: pink, blue, bright Large pin yellow, and purple green,rolling orange, Large rolling pin

Ziploc bag

1. Blend Blend equal equal amounts amounts of of Satin Satin Ice Ice pearl pearl fondant fondant with with each each 1. of the colors listed. of the colors listed. Note: Make sureMake to blend the finished Rebekah notes: surethetofondant blend thethoroughly; fondant thoroughly; fondant should have a pearlescent sheen. the finished fondant should have a pearlescent sheen. 2. Place Place the the pink pink and and purple purple fondant fondant into into aa Ziploc Ziploc bag bag and and set set 2. aside. Roll the blue, green, yellow, and orange fondant into aside. Roll the blue, green, yellow, and orange fondant into long, thick thick ropes ropes and and place place them them next next to to each each other other in in aa line line long, as shown. as shown. 3. Roll Roll the the ropes ropes of of fondant fondant flat. flat. After After aa few few rolls, rolls, compress compress 3. the fondant fondant together together at at the the sides sides and and continue continue to to roll. roll. the 4. Fold Fold the the fondant fondant over over on on itself itself and and continue continue to to roll roll in in the the 4. same direction. Keep folding, compressing, and rolling the same direction. Keep folding, compressing, and rolling the fondant until the three colors blend into one another in fondant until the three colors blend into one another in aa gradient effect. effect. gradient

Cornstarch for dusting Vegetable shortening Sharp knife for dusting Cornstarch Ziploc bag Sharp knife

5. Measure Measure the the height height and and circumference circumference of of the the cake cake tier tier and and 5. trim the fondant to size. Brush the cake tier with piping gel trim the fondant to size. Brush the cake tier with piping gel or boiled water and wrap the fondant panel around the or boiled water and wrap the fondant panel around the cake. Trim Trim the the fondant fondant and and smooth smooth with with flexible flexible smoothers smoothers cake. to blend the seam. to blend the seam. 6. Repeat Repeat the the process process for for the the orange, orange, pink, pink, and and purple purple 6. fondant and cover the bottom tier. fondant and cover the bottom tier. 7. Lastly, Lastly, to to cover cover the the third third tier, tier, create create aa gradient gradient fondant fondant 7. panel with with the the leftover leftover blue blue and and some some of of the the silver silver fondant. fondant. panel 8. Brush Brush in in between between some some of of the the colors colors with with aa little little silver silver 8. luster to give a holographic appearance. ACD luster to give a holographic appearance. ACD

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SPECIAL FEATURE

Cake Mechanics BY JORG AMSLER

In a market where the demand for specialty cakes, inspired by the sculpted, gravity-defying masterpieces of TV shows such as Food Network Cake Wars and Cake Challenge has skyrocketed, cake artists are being forced to adapt their skills to stay competitive. International instructor and sculpted cake designer Jorg Amsler shares his tips, tricks, and hacks for creating internal structures for all cakes. With Jorg’s guide to cake mechanics, a few tools, and a sprinkling of luster dust, you too can create any cake your client desires.

Chef Jorg Amsler is owner of Truly Jorg’s Patisserie in Saugus, MA. A world-renowned cake artist and master of sculpted cakes, Jorg has been featured on the TV show Food Network Cake Challenge. He now shares his skills and expertise as an international instructor, traveling to destinations all over the world to teach his sculpted cake master classes. 28 SAMPLE ISSUE americancakedecorating.com 40 americancakedecorating.com November/December 2017

It amazes me how far this industry has come, and what it has become. There is a cutter or silicone mold for everything. Any color glitter or luster dust. New chemically engineered edible materials, stencils, and crazy-looking things. There are TV shows, and drama-packed cake competitions. Celebrity chefs celebrating fame and fortune, equal to that of rock stars.

you think. Every time I pick one up, I let out the “Oh boy” comment. Frosting, cake, fondant, ganache, fillings, cake boards, and whatever else gets added into the mix can accumulate to create quite the weightlifting challenge.

Cake decorating and sugar art has become a multi-milliondollar industry, with worldwide expos and conventions, and thousands of knowledge-seeking attendees.

Other factors to consider are the duration of which a cake will be displayed at room temperature. Stability when refrigerated versus stability at room temperature is like day and night, and without a solid support system things can go wrong very quickly.

Cake Tool Time

Cake Expectations

Where there used to be one or two manufacturers for a specific product, there is now serious vendor competition. Fondant, gum paste, silicone molds and cutters, colors and dusts. Amazing inventions, all designed to make your life easier, and yet, one of the most important items for large novelty and 3D cakes, the structural elements and tools, are nowhere to be found. I have never walked up to a show booth stocked with hardware, power tools, pipes, nuts, and bolts. In other words, “Cake Tool Time!”

In today’s market the expectation and demand for specialty cakes have changed. Clients demand edible pieces of art. Sculpted faces with expressions. Airbrushed, hand-painted, topsy-turvy, and gravity defying. All of this requires the ability to create specific, custom supports and internal structures.

Maybe it’s because it’s all available at your local hardware store or at the Home Depot, and therefore no representation is needed at the expo itself. But the fact remains that sound internal structure is one of the most important pieces of equipment you need, and knowledge of how to create a sound internal structure is crucial if you want to up your game and compete with the industry’s best cake artists. Why is structure so important? Formidable Forms

Almost all of our creations involve some sort of structure, from basic doweling to complex pipes and ligatures. Cakes all have to travel to their final destination, be moved and carried, stay balanced and upright, drive through busy intersections and uneven roads, survive potholes, traffic lights, and constant stopping and going. It’s not about how good of a driver you are, it’s about the guy that cuts you off, or breaks in front of you. Drivers that don’t care that you have a multi-thousand-dollar edible structure in your car.

I know that power tools can be intimidating. But, just like everything else in cake decorating, it is a skill you can learn. Of course, you can always hire a carpenter, or ask a family friend to make them for you, but then you are at the mercy of their schedule and their price point. Very often people tell me, “I can’t, it’s too intimidating,” or, “There is no room for a mechanical shop in my space. Power tools are large and dangerous. They are expensive, too heavy to handle, and too big to store.” I say, “Excuses, excuses, excuses!”

Just like everything else, tools have come a long way, and they are now small and compact. I used to travel all over the world teaching gravity-defying cakes, requiring complicated internal structures. Upon arriving, I would have to go to a tool supply store and spend a lot of money purchasing different saws, drills, and other power tools. I had to rethink my strategy and find a better THE solution. I needed to figure out a way to INTEGRITY OF take a complete workshop with me. All in one bag. Compact, and small enough to fit A GOOD SOLID in my suitcase.

“

STRUCTURE IS EVERYTHING.

The integrity of a good solid structure is everything. And make no mistake, these large cakes are always heavier than

”

The Matrix

Today I teach “Cake Mechanics.” It has become one of my most popular classes, and I do it all out of one small bag that includes any conceivable tool needed. All of this was made possible due to an amazing tool kit by Black and Decker. It’s called “The Matrix.”

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It’s basically a cordless drill, powered by a rechargeable lithium battery. With exchangeable attachments for any kind of tool you will ever need. It eliminates all the big power tools that are really designed for commercial construction. “The Matrix” is the perfect solution for building cake structures. It’s a miniature tool kit that has lots of power, and is very easy to handle. I think we all can agree that everybody can manage a regular drill. It fits in your hand, is easy to control, and allows you to build anything you want. All the individual attachments are interchangeable and can be purchased to your specific needs. There is: 1. A circular saw for straight cuts through thick plywood boards. 2. A jigsaw for round and curved patterns. 3. A reciprocating saw to cut large pieces of wood, pipes, and even metal. 4. A drill to drill holes. 5. And a driver to tighten bolts and screws. “The Matrix” is a multitool that can come in handy for so many different scenarios. It even includes a router to put a decorative edge on your cake board. A charger and second battery allow you to have constant power and uninterrupted use. Along with this multitool system, I have a set of regular tools and products needed to complete my portable workshop. It includes a hammer, pliers, super glue and a glue gun, measuring tape, electrical tape, pipe cutter, screwdriver, zip ties, and a small box of assorted screws, nuts, and bolts. The Matrix

The Raw Materials

As far as the materials needed to construct your structures, we have so many items available to us. Probably the most common are plywood and PVC piping, along with all the connecting elements and hardware. Plywood is laminated and provides extra strength. It’s constructed from alternating layers of wood and glue, and makes for good anchoring of screws. PVC piping comes in every size possible, and can be cut to your desired length. Many different couplings and joints can accommodate your needs such as 4-ways, T-connections, 90-degree or 45-degree elbows, end caps, and straight connectors. Flanges for anchoring down on a platform. Connectors to step up or down to different-size pipe. It’s perfect for creating large 3D animals and figures. You can literally construct a skeleton with all of its joints that can be bent into any position, and build up the structure with cake. 30 SAMPLE ISSUE americancakedecorating.com 42 americancakedecorating.com

November/December 2017

Sketchy Beginnings

For extreme heavy-duty jobs, you can switch to metal pipes and use the screwed couplings to connect and create your structure. There is no golden rule or specific protocol to follow when creating internal cake structures. Each one is unique. What is important is understanding the materials and their properties; this will allow you to use the best material and tool for the job, and once you get started things will fall in place. You will get better and better at it, every time you complete a project. I always start with a drawing. An architectural blueprint of my project. The internal structure and the surrounding cake with the finished decorations. This helps me with proportion, how things will fit, connect, and be supported. I have often changed my mind on how to construct the internal support after creating a sketch. In It to Win It

In an industry that is fast becoming oversaturated, learning these skills can set you apart from the competition. It’s not enough to be just a cake decorator anymore. You have to be an artist, designer, architect, carpenter, plumber, and even in some cases an electrician. You can either stand on the sideline and watch the race…or be in it! Nothing should hold you back from taking your artistry to the next level and exploring the endless possibilities in cake art. With the right tools, materials, and a little confidence, you can create any cake structure and any cake project you can dream of. ACD

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Want more fabulous ideas? WATCH VIDEOS

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americancakedecorating.com 43

RECIPE

Lavender Cake BY DEVA WILLIAMSON

One of the trendiest flavor profiles for 2019 is lavender. This herbal flower packs a big-flavor punch and pairs perfectly with fruity flavors, making it ideal for summer weddings. This fragrant dessert layers lavender sponge with raspberry compote and silky-smooth raspberry buttercream for an unforgettable bite. Recipe creator Deva notes: “A surprising cake with a flavor profile to make your heart flutter and your mouth sing. This box-mix extender recipe offers versatility to storefront bakeries and home bakers alike.”

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1 recipe makes 36 cupcakes / 1 layer 10" cake / 2 layers 9" cake / 2 layers 8" cake / 3 layers 6"

LAVENDER CAKE 1 cup all-purpose flour 1 cup granulated sugar 1 pinch salt 1 heaping tbsp culinary lavender buds 18 ounces white cake mix 3 egg whites

1 whole egg 8 ounces sour cream 1 ⅓ cup water 2 tablespoons vegetable oil 1 tsp vanilla extract 1 ounce (small eye dropper) Lorann lavender oil

RASPBERRY ITALIAN MERINGUE BUTTERCREAM INGREDIENTS: 8 egg whites ½ cup water 1 lb butter 1 tablespoon vanilla extract or vanilla bean paste

¼ cup top shelf raspberry preserves ⅛ cup Amoretti raspberry swirl (optional)

INGREDIENTS:

METHOD:

THIS RECIPE USES THE ALL-IN-ONE METHOD.

Separate the yolks from the egg whites and place egg whites into the mixer bowl of a stand mixer fitted with the whisk attachment. Deva notes: Clean the bowl with vinegar or lemon juice to remove all traces of fat.

Combine all the ingredients in a large mixing bowl of a stand mixer and mix at medium speed until fully incorporated. Pour the batter into desired baking pans that have been greased and lined with parchment paper.

In a heavy-bottomed pot, add two cups of sugar and 1/2 a cup of water, heat to 240 degrees F.

Place in oven at 325 degrees Fahrenheit and bake for 28 to 32 minutes.

Whilst the sugar syrup is heating, whip the egg whites to stiff peaks.

Check for doneness by sticking a toothpick in the center of the cake. The toothpick should come out clean if fully baked. Remove pans from oven and leave to cool for 10 minutes before turning out onto a wire rack and cooling completely.

RASPBERRY COMPOTE INGREDIENTS: 10 ounces frozen raspberries 1 ounce vanilla extract ½ ounce lemon juice ¼ cup granulated sugar METHOD:

With the mixer running, slowly stream sugar mixture into your egg whites, avoiding the whisk and the sides of the bowl. Run the mixer on high for approximately 12 minutes or until the bowl is cool to the touch. Add softened butter pieces to meringue and fully incorporate. Divide finished buttercream into two parts and reserve a small bit of vanilla to create a dam for the compote. Into the first batch, add raspberry preserves, then set aside. Optional: Into the second batch, incorporate Amoretti raspberry swirl.

ASSEMBLY

Add all ingredients into a heavy-bottomed pot over medium heat.

Trim cake layers so they are all level.

As raspberries begin to unfreeze and ingredients marry, stir gently until simmering.

Place the first cake layer onto cake board, as evenly as possible, and ice with raspberry buttercream and pipe a dam of buttercream.

Occasionally stir until mixture tightens up and is reduced by 50 percent.

Using a spoon, spoon the raspberry compote onto your cake layer, staying within the boundary created by the dam.

Remove raspberries from the heat and store refrigerated in airtight container. Deva notes: It is best to make the compote a day ahead so that it has sufficient time to cool and set.

Continue to layer the cakes with the raspberry buttercream and compote. Finish cake by adding the fourth layer, bottom side up, and icing smoothly. Crumb coat the cake and refrigerate to let set. Add a final coat of buttercream and decorate until your heart’s content! ACD

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