CAKE TALK

Shimmering ORGANZA RUFFLES

“I wanted to capture the sheer organza ruffles on a bridal AMERICAN CAKE DECORATING gown and decided to try gelatin sheets instead of wafer SAMPLE ISSUE paper or other materials,” explained Nisha Fernando.

“I’m very pleased with the elegant, translucent effect.”

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IN EVERY ISSUE

CAKE TALK | 4

Why Work with Modeling Chocolate?

Laura Dodimead encourages you to dive into the wonderful world of chocolate.

58 americancakedecorating.com MAY | JUNE 2015 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.

RECIPES

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

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.

TUTORIALS

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

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.

Why Work with Modeling Chocolate?

BY LAURA DODIMEAD

Iwas 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