TUTORIALS & RECIPES
ACD READERS & FANS Hello
LETTER FROM THE EDITOR
Deck the halls with cakes and cookies… Don’t mind me over here, changing the lyrics on you. And don’t mind us trying a little something different this holiday issue. Now, I don’t know every single cover in the 36-year history of ACD, but this may very well be the first time we’ve ever featured a cookie on the cover instead of cake.
Of course, cover star Adriana Olvera’s 3D masterpiece isn’t any ol’ Christmas cookie. It uses traditional royal icing techniques, just like you might use on a cake. So don’t go thinking we’re changing the magazine to American Cookie Decorating anytime soon. (Though I do need to mention there’s another equally impressive star cookie tutorial that you absolutely must try…) Not to worry if cakes are what you came to see, because cakes we will give you! There are seven tutorials and two recipes, all perfectly seasonal and ready for all your holiday
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celebrations. From a hyperrealistic ham to the tiered wedding cake adorned with poinsettias, there are so many ways to stay inspired.
In addition, we have an exclusive interview with the sisters of the famed Jenna Rae Cakes, along with expert advice on overhead photos and client management during the holidays. Oh, and there are plenty of fun cake-related items to shop. ’Tis the season of gift giving, after all!
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 Irenea Aristigueta, Scott Bradshaw, Amber Comadira-Smith, Patty DiFondi, Stephanie Feuker, Jenna Rae Hutchinson, Ashley Nicole Kosowan, Nica Krasina, Laura Loukaides, Cydni Mitchell Hodges, Anna Oliinyk, Adriana Olvera, Ellen Sant’ Ana Anguiar, Veronica Seta, Doreen Zilske
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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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November | December 2024. Issue 453.
IN THIS ISSUE
CAKE TALK | 4
News, events, and more.
YOU MADE IT! | 6
Skip the pie this Thanksgiving.
MEET THE MAKER | 14
The sisters of Jenna Rae Cakes.
SHOPPING | 27
Ask Santa for a new stand mixer.
THE CAKE ALCHEMIST | 28
A sweet shot of Fireball from Scott Bradshaw.
SWEET BOSS | 40
Seasonal advice from Cydni Mitchell Hodges.
SHOPPING | 53
Cakelet pans make baking easier.
PICTURE-PERFECT | 54
Irenea Aristigueta teaches overhead shots.
CAKE COLLABORATION | 65
Grandma-inspired vintage Christmas.
LAST BITE | 68
White chocolate peppermint buttercream.
RECIPES & TUTORIALS
LET IT SNOW GLOBE | 8
Cover star Adriana Olvera’s 3D cookie.
HAM IT UP | 18
Hyperrealism from Amber Comadira-Smith.
CHRISTMAS ELEPHANT | 22
Nica Krasina sculpts the cutest pachyderm.
8 22 18 60
BRANCHING OUT | 38
Spruce up your floral sprays with Veronica Seta.
SNOWMAN ON TOP | 48
Ellen Sant’ Ana Aguiar’s easy cake topper.
SURF’S UP SANTA | 56
PIG IN A BLANKET | 32
Snuggle up with Laura Loukaides.
STAR OF THE HOLIDAYS | 36
Anna Oliinyk creates holiday cookie magic.
CAKE DIFFICULTY KEY
BEGINNER: INTERMEDIATE: ADVANCED:
A tropical holiday with Stephanie Feuker.
CRUSHED VELVET | 60
Add texture with Patty DiFondi.
EXPERT:
CAKE Talk
Connect with the community here and on social media for irresistible cake inspiration, sweet giveaways, essential news, and exclusive offers.
NEW PRODUCT RELEASES
Flexipan Expands
E-commerce to the U.S.
Maison Demarle, the French heritage brand known for revolutionizing baking with Silpat, is excited to announce the launch of its new U.S. e-commerce platform, flexipan.com. This direct-to-consumer site brings the award-winning Flexipan collection of nonstick silicone and fiberglass molds directly to American home bakers and cooking enthusiasts. The platform offers a seamless shopping experience, featuring the full range of Flexipan products, tips, and baking inspiration. To celebrate the launch, Flexipan is offering an exclusive discount to ACD readers. Use code AMCFLEXIPAN20 for 20% off your order.
ICING SMILES BAKER OF THE MONTH
September
Denise Chambliss
October
Mary Jo Dowling
BUY THE BOOK EVENTS
The Elements of Baking: Making Any Recipe Glutenfree, Dairy-free, Egg-free or Vegan
By Katarina Cermelj Mobius
(October 8, 2024)
Armed with a Ph.D. in inorganic chemistry, Katarina Cermelj lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle—and still make sure it tastes spectacular. With an abundance of mouthwatering recipes together with quantitative modification rules that you can use to convert any recipe into whatever version you fancy, The Elements of Baking will transform the way you think about ingredients.
Visit the Philippines for Cake Fiesta Manila
Cake Fiesta Manila prides itself on being the first and the biggest international cake show in the Philippines! The show boasts the top cake artists from around the globe, who will share their skills and expertise to aspiring cakers and bakers. This show, from November 14–17, is not just for bakers or cake decorators. Anyone who loves making cakes, who’s interested in learning about making and decorating cakes, or just simply likes to eat cakes come celebrate!
Participate in amazing demos, classes, competitions, and more! For more information, visit cakefiestamanila.com.
Bodega
Bakes: Recipes for Sweets and Treats Inspired by My Corner Store
By Paola Velez Union Square &
Co. (October 1, 2024)
Paola Velez’s debut cookbook, inspired by these treasures and other ingredients available at corner stores everywhere, is a love letter to both her Dominican heritage and her New York City roots. Its more than 100 recipes burst with distinctive flavors, inviting you to enjoy new takes on her childhood favorites and yours. Paola’s combination of classical training and self-taught pastry skills means her recipes are accessible no matter your skill level. It’s perfect for anyone who wants to create colorful, Instagramworthy desserts in their own kitchen.
Baking in the American South: 200 Recipes and Their Untold Stories Anne Byrn Harper Celebrate (September 3, 2024)
Experience mouthwatering Southern baking— from humble home kitchens to innovative new Southern chefs. One of the world’s richest culinary traditions comes to life through this essential cookbook from best-selling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren’t.
FONDANT
YOU MADE IT! YOU MADE IT!
Skip the pie this year and give thanks for these Thanksgiving cakes instead!
And remember: Don’t forget to tag us on social media to possibly be featured in an upcoming issue.
Betty Bakery
The Crumby Bakeshop
Mary’s Cake Shop Narges Bakeshop
Lauren Finley
Sugar Mama Treats
Lauren Loves Cakes
Blue Horse Bakery
Showboy Bakeshop
Once Upon a Cake Patisserie by Kristi Prach
The Frosty Blonde
Jacksonville Home Bakery
Fresh Bakes Cafe
Diva Deb’s Cupcakery
LETITSNOW WONSTITEL•EBOLG GLOBE•
Bring the holiday spirit to life with a 3D cookie.
BY ADRIANA OLVERA
LETITSNOW WONSTITEL•EBOLG GLOBE•
LEVEL:
COMPONENTS
Edibles:
Nontoxic pencil
Royal icing: dark green, medium green, white, light green, and red
White sugar pearls
Edible holographic glitter
Gel food color: ivory, red, ginger, white, and avocado green
Vodka
Gold highlighter
D-500 solvent
Equipment:
Template
Parchment paper
Acrylic disc
Piping bags
Dehydrator
Paintbrushes
PREP THE COMPONENTS
1. Using your template, cut out and bake 4 cookies.
2. On a piece of parchment paper, trace the outlines of the 3 Christmas trees with a nontoxic pencil. Secure the parchment paper on an acrylic disc to make handling the transfers easier.
3. Using medium-consistency royal icing in dark green and medium green, fill in each of the Christmas trees. You can use white royal icing to add a small star or decoration on top and a trunk for each tree. Place your
transfers in the dehydrator until they’re completely dry and can be easily removed from the paper. I recommend a temperature of 104°F.
BUILD THE FIRST LAYER
1. Using medium-consistency royal icing in light green, fill in the area for the background on cookie No. 1. While the royal icing is still wet, place white mini sugar pearls, leaving enough space between them for additional decorations later. Place your cookie in the dehydrator for short periods of 10 to 15 minutes until the royal icing is completely dry.
2. On cookie No. 2, fill in only the areas representing the visible snow mountains with white royal icing. Use a loose bristle brush to sprinkle edible holographic glitter over all the royal icing areas. Place the cookie in the dehydrator for short periods until the royal icing is completely dry.
3. On cookie No. 3, fill the entire surface representing the snow with white royal icing. Place some mini sugar pearls on top. Then, without letting the royal icing dry, sprinkle edible holographic glitter over the entire surface. Place the cookie in the dehydrator for short periods until the royal icing is completely dry.
4. On cookie No. 4, fill the 2 upper sections representing snow with white royal icing. Cover the royal icing with mini
Tip: ROYAL ICING TRANSFERS CAN TAKE 6 TO 8 HOURS TO DRY COMPLETELY, DEPENDING ON THEIR SIZE AND THE DEHYDRATOR’S TEMPERATURE.
sugar pearls. Place the cookie in the dehydrator until the first layer of royal icing is dry.
5. Using medium-consistency royal icing in red, fill in the 2 areas that represent the base on cookie No. 4. Place the cookie in the dehydrator until the first layer of royal icing is dry. Apply a line of red royal icing to divide the base into 2 levels. Place the cookie in the dehydrator to dry.
ADD THE SECOND LAYER
1. On cookie No. 1, apply light green royal icing over the undecorated surface. Then, attach cookie No. 2 to cookie No. 1, aligning the silhouettes.
2. Using white royal icing, fill over cookie No. 2. Attach cookie No. 3 to cookie No. 2, aligning the silhouettes. Place the cookies in the dehydrator for short periods until the royal icing is completely dry.
3. Using medium green royal icing, attach the 3 tree transfers to their corresponding silhouettes. Start with the 2 trees on the edges.
4. Apply a layer of medium green royal icing in the space between the 2 tree transfers. Place the cookies in the dehydrator until the
royal icing is completely dry. Then, on top of that space, attach the third tree.
5. Using white royal icing, apply a thin layer on the lower part of cookie No. 3. Attach cookie No. 4 to the surface of cookie No. 3. Place the cookies in the dehydrator until the royal icing is completely dry.
1. Using white royal icing, add small stars and decorate the trees with dots and lines. On the surface that simulates snow, add small textures for extra depth. You can also apply some white royal icing on the mountaintops and decorate
them with mini sugar pearls. Place the cookies in the dehydrator to dry.
2. Using a fine brush and a mix of ivory gel food color and a bit of vodka, paint the tree trunks.
3. Mix 2 parts red with 1 part ginger gel food colors and a bit of vodka and paint the top sections of the snow globe’s base to create a shadow effect.
4. Using white gel food coloring mixed with a little vodka, paint light lines on the lower sections of the base.
5. Mix gold highlighter with D-500 solvent and, using a fine brush, paint the decorations on the treetops, some of the stars in the background, and add small touches to each tree and the snow globe’s base. Place the cookies in the dehydrator until the royal icing is completely dry.
6. Using avocado green gel food color and a little vodka, apply small strokes on the lower edges of the snow textures to create shadows. If desired, add small strokes of gold highlighter over the areas with mini sugar pearls for extra detail.
7. Using red gel food color and a bit of vodka, paint the lower parts of each layer that make up the snow globe’s base. Place the cookies in the dehydrator for short periods until the royal icing is completely dry. ACD
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.
JENNA RAE CAKES JENNA RAE CAKES
Get to know the sisters behind the powerhouse brand!
Ashley Kosowan is a graphic designer and photo stylist with a major sweet tooth and a love for color. She is the co-owner of Jenna Rae Cakes and is responsible for creating and building the whimsical brand over the past decade. Ashley’s favorite sweet treats are cotton candy macarons and Swiss roll cupcakes (and she can never say no to a cookie warm out of the oven!).
She lives in Winnipeg, Manitoba, with her husband, Trevor, and their two children, Leo and Millie.
Jenna Hutchinson is a self-taught baker and cake designer, and coowner and founder of Jenna Rae Cakes. She is known for her classic, elegant approach to cake design and for her on-trend and intricate creations. Jenna’s favorite sweet treats are cookie dough cups; she always has them stocked in her freezer. She lives in Winnipeg, Manitoba, with her husband, Mike, and their daughters, Lilah and Sadie.
American Cake Decorating: Firstly, congrats on the new book! How did you land on the concept? Ashley Kosowan: Thank you! It’s been a labor of love, and we are so excited for it to become a well-loved cookbook in kitchens. Jenna Rae Cakes at Home really takes us back to our roots. Jenna and I are both self-taught bakers and the only experience we had before opening our flagship location back in 2014 was baking for
jennaraecakes.com facebook.com/jennaraecake instagram.com/jennaraecakes youtube.com/channel/UCV0RkkTUnT1t1FCq-VZOsGw
friends and family out of our own home kitchens. Some of our earliest memories are in the kitchen, baking with our mom, granny, and baba. During those days, we spent a lot of time gaining inspiration from what we saw around us, watching YouTube tutorials, and developing what is now our JRC signature style.
This cookbook puts that JRC whimsy, sparkle, and playful sense of style into everyday baking that’s accessible and fun for everyone. Our Cookie Dough Pancakes and Cotton Candy Twist Bread are great examples of something people might be familiar with making, but with our recipes, you’re adding some extra fun to them. We also included recipes from our own childhood passed down from our parents and grandparents. It’s been incredibly rewarding to see people at home bake with our first cookbook, and that really was the inspiration for the second. We wanted to give people more recipes that can become at-home staples for you and your family—and, who knows, maybe these recipes will be passed down for generations too!
ACD: Where do you find your inspiration?
Jenna Hutchinson: Inspiration truly is everywhere! From noticing a baking trend that suits our brand or can be adapted to it, being inspired by fashion on the red carpet, and even interior design, inspiration is everywhere if you’re open to seeing it. I think it’s important to find a balance between jumping on a trend
because you feel obligated to do so, especially in a world that is seeking the next big thing to go viral, and just keeping your head down to avoid accidentally creating something someone else has done. We live in a world where nothing really feels “new” anymore and where trends change so quickly. We try to be inspired by what’s around us while also knowing it’s more important
than ever to know our brand and vision to ensure that what inspires us translates into something that works for the big picture of Jenna Rae Cakes. It can be easy to get pushed into different directions if you’re trying to keep up with everything!
ACD: What do you consider your greatest accomplishment so far?
AK: It’s hard to pick just one thing, but, overall, we’re really proud of building a business that has continued to grow over the past 14 years and see dreams fulfilled. Jenna Rae Cakes started with Jenna decorating cakes in our apartment. Now, we have four locations, 45 employees, and two cookbooks! We’ve been featured in magazines, have been judges on the Food Network, and have been baking consultants for Hallmark. We’ve accomplished so many things we didn’t even know were possible. Hitting the ten-year milestone of our first storefront felt like a really big accomplishment, especially in today’s economic climate. We’re also very proud of the team we’ve built around us. Everyone on the team is incredibly talented and hard-working and has been vital in the success of Jenna Rae Cakes. It truly takes a village, and we want people to know it’s okay to ask for help and build a team where you find those with the skills you don’t have to help you grow.
ACD: What has been your greatest challenge navigating the increasingly competitive market of bloggers/social media influencers in the baking space?
AK: Our great challenge has been to not get caught up in the numbers! It’s so easy to get distracted and defeated in the world of trending audio and algorithms, and to begin to view yourself as only as
INSPIRATION TRULY IS EVERYWHERE! FROM NOTICING A BAKING TREND THAT SUITS OUR BRAND OR CAN BE ADAPTED TO IT, BEING INSPIRED BY FASHION ON THE RED CARPET, AND EVEN INTERIOR DESIGN, INSPIRATION IS EVERYWHERE IF YOU’RE OPEN TO SEEING IT.
successful as your latest reel’s performance. We have to remind ourselves pretty consistently not to compare ourselves to others online, especially in an influencer world where their entire business might be formed on creating trending content daily. Meanwhile, we have four storefronts we want people to visit and products we want people to order online. It really feels like comparing apples and oranges, but it's easy to forget that. Also, as a business owner now, you need to be comfortable sharing more of yourself online because people want to see the “people behind the brand.” It’s a huge amount of work. It takes time and resources, and, as introverts, it can be especially exhausting. Thankfully, we’ve built a brand that doesn’t fully depend on personal sharing, but that allows any sharing we do in a more “influencer” style to enhance our brand and relatability.
ACD: Do you have any advice to fellow bakers on differentiating yourself?
JH: Stay true to yourself! It sounds cliché, but there’s no one else in the world like you. What you bring to the table, your unique voice, style, and spin on things is truly what is going to set you apart, keep you growing, and keep you focused. Building a brand that is recognizable is only possible if you know who you are as a company and what you stand for. If you weave that into everything you do, you’ll stand out from the crowd and find your community of supporters and loyal customers who
appreciate what you do because you are confident in who you are and confident in the brand you’re building. Jenna Rae Cakes itself always adds a playful, colorful, and sparkly spin to everything we do while not skimping on quality and execution with precision. It’s something you can expect from us and that helps set us apart.
ACD: What’s next for you?
AK: We’re happy to report that we’re about to begin working on a third cookbook! While our lips are sealed to most details, our third cookbook is one that’s going to be a fun mix of the first two, with an underlying message of making every holiday and celebration sweet! We also just opened our fourth location in Winnipeg at the airport, so we’re going to take the next while to really hone our processes and efficiencies to make our day-today as smooth as possible. Opening a new shop is always a mix of panic and excitement. It’s a big investment of time and resources. This shop is unique; you can only promote it so much since people can only visit if they have a flight somewhere! It’s definitely a new
experience compared to our other three locations. People have been excited about it so far, so that feels really rewarding.
Jenna loves to teach, and we’ve had some amazing opportunities this year to teach in Australia and England. We really hope to continue to expand our teaching worldwide into 2025 and beyond. We are also excited to see what opportunities continue to open up. The more we say “yes” to opportunities, the more doors open, and we can’t wait to see what’s next! ACD
HAM IT UP
BY AMBER COMADIRA-SMITH
Impress your guests this Christmas with a realistic glazed ham cake.
LEVEL:
COMPONENTS
Edibles:
Fondant: ivory and black
Gel food color: ivory, golden yellow, copper, and brown
Vodka
Piping gel
Water
High-gloss edible spray (Spray Shiny by Cake Craft)
Equipment:
Rolling pin
Plastic knife
Paintbrushes
Kitchen torch
Nail scissors
Photography by Wezzy Crüze
CREATE THE DIAMOND PATTERN
1. Roll out ivory fondant. Your fondant should still be fresh and flexible for this application. To avoid cutting too sharply into the fondant, use the back side of a plastic knife to create the pattern. Widening the edge on 1 side helps to replicate the natural expansion of the pork fat as it bakes in the oven.
2. To create a diamond pattern, start by making diagonal impressions across the fondant and then go the opposite direction. The lines should be about an inch apart.
MAKE THE MAPLE GLAZE FINISH
1. Mix a drop of ivory gel food color with 1 tablespoon of vodka to create a thin wash. This will serve as the base layer of color.
2. Use a large flat paintbrush to lightly coat the surface of the diamond-patterned fondant. Focus on the raised areas, avoiding the crevices where possible, as leaving them unpainted will mimic the fat of a real ham. Allow the paint to fully dry.
Tip: DON’T WORRY ABOUT THE PATTERN BEING TOO PRECISE. UNEVEN SPACING AND LINES WILL ENHANCE THE REALISTIC BAKED APPEARANCE.
3. Mix approximately 2 drops each of golden yellow and copper gel food color, a tiny drop of brown gel food color, and 1.5 tablespoons of vodka to create a light caramel wash. Apply the caramel wash over the surface of the diamond pattern, avoiding painting into the crevices.
4. Allow the paint to become tacky. Then, mix in a drop of brown gel food color to deepen the caramel wash. Apply this darker wash over the diamond pattern to enhance depth and realism. The tackiness of the undercoat will create slight resistance, adding texture as you paint.
5. Once the paint is tacky again, apply the final layer of color. Dip the end of your brush into undiluted copper gel food color and lightly brush it over the center of the diamonds. If some of the copper gel builds up along the edges, leave it, as this effect replicates caramelization on the glaze’s surface.
6. Add caramelization and burnt edges. Apply this effect sparingly to the edges and top of your
Meet Amber Comadira-Smith, the award-winning and cake-obsessed founder of Cake with Amber in Australia. Her sweet journey started in 2013 when she stumbled on the first episode of The Great Australian Bake Off. Originally a graphic designer struggling with her creative worth, Amber found her passion and obsession in cake decorating, reigniting her creative spark. Starting with fondant food miniatures on cupcakes, Amber has mastered the art of creating jaw-droppingly realistic food cakes. Today, she’s on a mission to inspire cake lovers and decorators alike, empowering them to unleash their creativity and craft amazing cakes with confidence!
cakewithamber.com.au facebook.com/cakewithamber instagram.com/cakewithamber
cake to mimic oven hot spots. Use a kitchen torch to lightly scorch the fondant. Then, mix 1 drop of brown gel food color with 2 teaspoons of piping gel and gently dab it onto the surface to enhance the effect.
ADD THE CLOVES
1. Roll a small ball of black fondant in the palm of your hands for the clove head.
2. Using your fingers, lightly pinch the top of the ball to create a rounded cone shape.
3. Slightly open a pair of nail scissors and use the pointed end to mark 4 evenly spaced impressions around the cone.
4. Repeat the process to make cloves for the entire ham surface.
5. Use a little water or piping gel to glue the cloves into the centers of the diamond pattern.
6. Finish by spraying a highgloss edible spray over the fondant surface. Build up the layers to create the glossy and slightly sweaty look of a freshly baked ham. ACD
CHRISTMAS ELEPHANT
Sculpt this joyous topper and may it bring you good luck in the new year!
BY NICA KRASINA
LEVEL:
COMPONENTS
Edibles:
Fondant: light gray, pink, white, purple, black, and red
Water
Equipment:
Styrofoam
Wooden skewer
Rolling pin
Round cutter
X-Acto
Modeling tools
Toothpick
WHAT YOU NEED
FORM THE BODY
1. Shape a piece of light gray fondant into a pear shape, making sure there are no creases and the piece is smooth. Slightly narrow
the upper part. Make the belly round and protruding forward, as the elephant should have a chubby appearance. Pull the upper part slightly upward, forming a neck.
2. Place the figure on a Styrofoam base and secure it with a wooden skewer (the length of the skewer will be trimmed later). The lower edge of the frame should extend the entire length of the foam to prevent the figure from deforming under its own weight.
3. Roll out a thick sausage of light gray fondant. Cut 2 identical pieces and shape them into legs. Widen
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
and round the parts that will be the paws and flatten the other sides to make them easier to attach to the body.
4. Attach both legs to the body. Moisten the connection points with water and smooth out the seams thoroughly.
5. Roll out a small piece of pink fondant and cut out 2 small circles. Moisten the legs with water and attach the heels to the paws.
6. Roll out a thin sausage of light gray fondant for the tail, leaving 1 end slightly wider. Attach it to the lower back between the legs. Use an X-Acto knife to texture the tail to resemble hair.
7. Create a bow for the tail by rolling out a small piece of pink fondant. Cut out 3 strips. Attach 1 around the tail and trim off the excess. Use the other 2 to form the bow and cover the joint with a small ball of pink fondant. Use a modeling tool to form an indentation in the center of the ball.
DRESS THE ELEPHANT
1. Make a ruffle that will peek out from under the dress. Roll out a small piece of white fondant and cut out a strip. Gather it into pleats. Roll over the upper edge with a rolling pin, making it thin, and trim it evenly without touching the pleats.
2. For the main part of the dress, roll out purple fondant and cut out 2 rectangles. Use water to attach them to the body and then use a modeling tool to create a seam along the bottom edge. Use water to attach the ruffle to the body. Make sure to smooth out the connections at the back.
3. For the dress belt, roll out a small piece of purple fondant and cut out a strip. Attach it at the junction of the 2 dress pieces. Make small holes around the belt with a toothpick.
4. Add a pocket out of purple fondant. Roll out a small piece of white fondant, cut it into a square, and attach it to the pocket as a handkerchief.
FORM THE FRONT LEGS
1. Roll out a small piece of light gray fondant into a sausage shape. Cut it into 2 identical pieces. Shape 1 end into a paw as you did for the legs. Slightly flatten the other end of the piece.
2. Roll out a piece of purple fondant. Cut out 2 identical pieces for the sleeves. Use water to attach the sleeves to the arms so that the seams are on the inner sides of the arms. Smooth out the seams well. From the remaining rolled fondant, cut 2 small strips and attach them as the cuffs. Trim off the excess and use a toothpick to make holes along the edge.
3. Use water and modeling tools to attach the front legs. Secure them well to the body, and if the piece gets deformed, gently adjust the shape. Create 2 small circles of pink fondant and attach them to the legs.
MAKE THE BIB AND COLLAR
1. For the bib, roll out a small piece of white fondant and cut out a rectangle. Use a tool with a seam texture to create an embroidered effect and attach it to the center of the chest with water.
2. For the collar, roll out a piece of white fondant and cut out a rectangle. Gather the ruffles as you did for the dress trim and attach them to the dress.
ADD THE HEAD
1. Roll a piece of light gray fondant into a ball. Trim the excess skewer so that only ¾ inch remains. Attach the head to the body with water.
2. For the trunk, roll a sausage shape out of light gray fondant, with 1 end being about half as thick as the other. Use a rounded modeling tool to make a small indentation on the narrow end. Attach the trunk to the lower part of the head with water. Smooth out the seams well so that no joints are visible. Just above the trunk, create indentations for the eyes.
3. For the ears, roll out light gray fondant and cut out 2 pear-shaped pieces. Smooth the edges with your fingers.
4. For the inner part of the ears, roll out pink fondant and cut out 2 identical pieces that are slightly smaller than the ears. Smooth the edges with your fingers and attach the pink pieces inside the ears. Attach the ears to the back of the head, smoothing out the connection points well so that they are not visible.
5. For the eyes, take 2 small balls of black fondant and attach them with water into the eye sockets, ensuring they don’t protrude from these indentations. For the eyebrows, roll out a small piece of black fondant, cut 2 strips, and attach them above the eyes.
TOP WITH A HAT
1. Shape a piece of red fondant into a cone. Roll a small piece of white fondant, cut a strip, and attach it to the wide part of the cone.
2. Shape a small piece of white fondant into a ball. Make a small indentation at the bottom of the ball to help secure the pom-pom to the hat. Attach the hat to the head with water. ACD
1&2
BY SCOTT BRADSHAW
Dear Aunt Janice, sweet and kind, At Christmastime, she likes to unwind.
With a slice of crabapple cake, rich and sweet, She indulges in this holiday treat.
The cake is moist, with flavors bold, Each bite a taste of pure gold. Aunt Janice savors every crumb, As the whiskey-infused dessert makes her numb.
With each bite, the spirits rise, And Aunt Janice’s laughter fills the skies. The room is filled with merry cheer, As she enjoys her cake, year after year.
But as the whiskey cake works its charm, Aunt Janice’s demeanor starts to disarm. Her cheeks are flushed, her eyes are bright, She’s feeling quite tipsy, but oh, what a sight!
She tells stories of Christmas past, Of memories that will forever last.
Her laughter rings throughout the night, As she enjoys her Fireball cake delight.
But as the long evening wears on, Aunt Janice’s inhibitions are suddenly gone. She dances and sings with wild abandon, Her joyous spirit shining with expansion.
The family gathers ’round to watch, As Aunt Janice twirls and sways with every notch. Her laughter echoes through the halls, As she embraces the holiday spirit, one and all.
And though she may get a bit too merry, Aunt Janice’s spirit is always cherry.
For in her joyous revelry, She brings a warmth to our hearts for all to see.
May her laughter ring through the night, And her spirit shine forever bright.
So, here’s to Aunt Janice, so full of cheer, Whose Fireball cake brings us all near.
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
FIREBALL SAUCE
INGREDIENTS
1 pound butter
1 cup sugar
1 cup brown sugar
½ cup water
½ cup Fireball whiskey
1 teaspoon vanilla
INSTRUCTIONS
1. Add the butter, both sugars, and water to a saucepan and boil until the sauce thickens slightly.
2. Add the Fireball and vanilla, and stir to combine.
CRAB APPLE
GINGER SPICE CAKE
INGREDIENTS
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
Pinch of clove
1 teaspoon baking soda
½ teaspoon baking powder
1 cup sugar
1 cup light brown sugar
½ cup butter, room temperature
4 ounces cream cheese, room temperature
2 large eggs
1 teaspoon vanilla extract
½ teaspoon fresh grated ginger
2 tablespoons crystallized ginger, finely diced
½ cup plain Greek yogurt
2 cups crab apples, cored and coarsely chopped
Demerara sugar
INSTRUCTIONS
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, cinnamon, salt, nutmeg, ginger, clove, baking soda, and baking powder. Set aside.
3. In the bowl of a stand mixer, cream both the sugars, butter, and cream cheese until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Add the vanilla, fresh ginger, crystallized ginger, and yogurt. Combine until wellblended and smooth.
4. Slowly mix in the reserved flour mixture and then fold in crab apples. Pour the batter into a greased Bundt
pan. Sprinkle evenly with demerara sugar. Bake for 60 to 70 minutes or until a tester inserted in the center comes out clean.
5. Immediately poke holes in the cake with bamboo skewers and ladle on the Fireball sauce. Gently use a bamboo skewer to loosen the cake from the edges of the pan to allow the sauce to soak the edges. Add more sauce as the cake absorbs it.
6. Turn the cake out onto a plate while still warm and ladle more sauce over the top and into the center of the cake. Do not let the cake completely cool in the pan or else the sauce will cause sticking.
Tip: WIPE CRAB APPLES DOWN WITH VINEGAR TO REMOVE THE WAX, OR PLUNGE THEM INTO BOILING WATER FOR A FEW SECONDS AND WIPE CLEAN. DO NOT SKIP THIS STEP, OTHERWISE THE SUGAR COATING WILL NOT STICK.
Tip: THE SAUCE WILL BUBBLE VIGOROUSLY WHEN ALCOHOL IS ADDED, SO USE A LARGER COOKING POT THAN YOU THINK YOU NEED.
METALLIC CANDY APPLES
INGREDIENTS
Nip-size bottles of liquor (optional)
Crab apples or apples, cleaned and dewaxed
3 cups sugar
1 cup light corn syrup
¾ cup water
Oil-based flavoring
Metallic airbrush coloring
INSTRUCTIONS
1. If using nip bottles, remove the caps and firmly push the apples down onto the necks of the bottles.
2. Add the sugar, corn syrup, and water to a saucepan and mix well. Scrape down the sides of the pan. Insert a candy thermometer and cook till the mixture reaches 300°F.
3. Remove from the heat and let it sit for 30 seconds, then add oil flavorings of your choice. Add a few drops of metallic airbrush food coloring and stir to combine.
4. Carefully dip the apples in hot sugar, turning them to coat all sides. Very carefully remove and let the excess sugar slide back into the pan. Stand them up to cool. ACD
Tip: I’VE WAITED ALL MY LIFE FOR MY INA GARTEN MOMENT. IF YOU CAN’T FIND CRAB APPLES AT A CUTE LITTLE NEW ENGLAND ROADSIDE APPLE STAND IN THE FALL, A POUND OF GRANNY SMITH APPLES OR ANY TART APPLE WILL WORK.
BY LAURA LOUKAIDES
Pig in Blanket a
LEVEL:
COMPONENTS
Edibles:
Three 6-inch round cakes
Buttercream or ganache
Fondant: peach, black, red, dark green, and white
Water or edible glue
Petal dust: pink, brown, and black
Luster dust: royal gold and pearl
Equipment:
Rolling pin
Ball tool
Sugar shaper
Dresden tool
Holly leaf cutter
Cake board
Scrubbing brush
Paintbrushes
Paper towel
Satin ribbon
This little piggy is all wrapped up in a cozy blanket for the winter.
WHAT YOU NEED CARVE THE CAKE
1. Level, split, and fill the cakes with buttercream or ganache.
2. Gradually carve away the top layers to form a dome.
3. Coat the cake in buttercream or ganache and chill it in the refrigerator, either for a few hours or, preferably, overnight.
Laura Loukaides is a self-taught, multi–gold awardwinning 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
MAKE THE FACE
1. Roll out a portion of peach fondant and cover the top section of the cake. Cut away the excess.
2. Shape a flat kidney of peach fondant and indent 2 nostrils with a ball tool for the snout. Apply this to the face using either water or edible glue.
3. Indent 2 eye sockets with the ball tool in line with the top of the snout.
4. Shape 2 eyes out of black fondant and flatten them slightly into the eye sockets.
Apply with very little edible glue or water.
5. Shape 2 long oval pieces of peach fondant and place 1 under each eye. Smooth the bottom edge into the face with a sugar shaper.
6. Add 2 eyebrows made of peach fondant. Then, add crease lines to each eye with a Dresden tool.
ADD THE EARS
1. Shape 2 ears out of peach fondant, keeping the top edge thicker. You can also use a small ball tool to help shape the inner ear.
2. Give each ear a slight point with an angle at the base.
3. Apply the ears with water or edible glue, holding them in place for a few moments until they hold. Add creases to the ears and above the nose.
4. Form 4 holly berries out of red fondant and set them aside. Roll out dark green fondant and cut 4 holly leaves, marking the centers with the Dresden tool.
5. Apply the holly to the ears, placing the leaves first and then the berries.
ip: DON’T WORRY ABOUT MAKING THE EARS PERFECT AS THEY WILL DISTORT SLIGHTLY AS YOU PLACE THEM ON THE CAKE.
THE SNOW AND BLANKET
1. Cover the board with thick white fondant. Using your fingers or the ball tool, add uneven ridges for the appearance of snow.
2. Roll a long wide band of red fondant and texture it with a scrubbing brush. When measuring the cake, add a little extra each way so you can add folds and bunch them around the face.
3. Carefully lift and wrap the fondant around the cake. Don’t worry if the fondant tears or falls apart, you can just patch this back together as another crease in the blanket.
ADD THE FINISHING TOUCHES
1. Blot a paintbrush with pink petal dust on a paper towel to remove excess and then dust the top of the nose, ears, cheeks, and eyebrows. Darken the shadows of the blanket with brown petal dust and lightly add a shadow under the edge of the blanket with black petal dust.
2. Generously dust the cake with royal gold luster dust to highlight certain areas, particularly the holly and the blanket. Brush the pearl luster dust over the white fondant on the board for a shimmery snow appearance.
3. To finish, add a satin ribbon around the board. ACD
STAR OF THE HOLIDAYS STAR
LEVEL:
Create the cutest rustic wooden snowman out of a star cookie cutter.
BY ANNA OLIINYK
COMPONENTS
Edibles:
Royal icing: ivory, orange, green, black, and white
Star-shaped cookie
Water
Carrot-shaped cookie
Green sparkle sugar
Airbrush colors: soft brown or ivory, dark brown, dark red, and bright white
Petal dust: dark brown or black and rose
WHAT YOU NEED
Edible markers: black and brown
Bright white gel food color
White nonpareils
Brim-shaped cookie
Equipment:
Paintbrushes
Paper towel
Palette knife
Airbrush
your brush on a paper towel first to remove excess water. Apply the icing with long brushstrokes, mimicking a wood grain texture. Allow the cookie to dry naturally. To keep the matte finish, avoid a dehydrator.
2. Use a medium flat paintbrush to cover all sides of the carrotshaped cookie with orange royal icing. Pipe an outline and flood the inside to coat.
3. Apply green royal icing to the top hat area of the star-shaped cookie with a palette knife, smoothing it out evenly. Once covered, sprinkle the surface with green sparkle sugar.
BUILD THE BASE
1. Using ivory royal icing and a large flat paintbrush, coat the sides of the starshaped cookie and then the main surface. The icing can be thick, so keep a little water nearby to thin it out as needed, but always dab
1
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/
AIRBRUSH THE COOKIES
1. Lightly airbrush around the edges of the star and the snowman’s face with a soft brown or ivory color. Go over the edges again with a darker brown to create a slightly burnt wood effect.
2. Airbrush the nose with a dark red color.
3. Add petal dust in dark brown or black to the airbrushed areas for depth. Use a fluffy dry brush to lightly dust the cookie, enhancing the texture and making the airbrush effect stand out.
: YOU WILL NEED A MEDIUMCONSISTENCY ROYAL ICING FOR THIS PROJECT, WHICH HOLDS ITS SHAPE WELL WHILE STILL BEING SMOOTH ENOUGH TO LEVEL OUT WHEN SHAKEN.
ADD FACE DETAILS
1. Sketch the eyes, brows, and lashes with an edible black marker. Then, pipe the eyes with black royal icing and add highlights using a mix of bright white gel food color and white royal icing.
2. Using a soft dry paintbrush, apply rose petal dust to the snowman’s cheeks.
COMPLETE THE HAT
1. Pipe white royal icing to add decorative elements to the hat and corners of the star.
2. For the brim-shaped cookie, lightly dust it with brown petal dust with a medium-size dry paintbrush, keeping the center area a bit lighter for dimension.
3. Attach the brim to the hat portion of the star-shaped cookie. Fleck the brim with white icing mixed with bright white gel food color to create a snowy texture. Then, airbrush around the brim and hat with bright white gel food color for emphasis, and sprinkle with crushed white nonpareils.
4. Use an edible brown marker to add small dots
where the threads of the sewn brim will go. Then, pipe short thin lines of white royal icing to mimic stitches around and across the brim.
FINISH THE COOKIE
1. Attach the carrot-shaped cookie to the star-shaped cookie for the nose.
2. To complete the design, use an edible brown or black marker to draw seam lines around the star for added realism. ACD
Client Management Tips for
STRESSFREE HOLIDAYS
BY CYDNI MITCHELL HODGES
The holidays are a magical time filled with gatherings, celebrations, and, of course, sweet treats!
For a Sweet Boss, it’s also one of the busiest times of the year. While the increased demand is exciting, managing customer expectations and ensuring excellence in every order can be a challenge. However, with the right approach, you can create a delightful experience for your clients that keeps them returning year after year. Here are seven tips to help you master client relations during the holiday season, ensuring your baking business delivers not just on taste but also on experience.
1. PLAN EARLY.
It’s never too soon to reach out to your clients and let them know what’s coming. Whether through a warm and inviting email, a festive social media post, or a friendly in-store reminder, make sure your customers know what to expect from your baking and decorating business this holiday season. Early communication not only gives your clients ample time to think about their orders, but it also helps manage your team’s workflow. By setting the tone early, you will create an atmosphere of excitement and anticipation while helping clients feel more organized and prepared.
2. SET REALISTIC DEADLINES.
As business picks up, it’s important to set boundaries, especially when it comes to order deadlines. Be firm about your cutoff dates for holiday orders, and make sure these deadlines are clear across
all platforms. Your website, social media channels, and in-store signage should all have the same messaging.
Why is this so important? Because as bakers and sugar artists, we often want to say “yes” to everyone. However, taking on too much can lead to burnout and impact the quality of your products. A clear deadline ensures that you have the time, space, and focus to deliver the excellence your clients expect.
3. OFFER A LIMITED HOLIDAY MENU.
It’s tempting to offer everything under the sun during the holiday season, but streamlining your offerings can be a game changer. By focusing on a limited, wellcurated menu of holiday-themed products, you’ll be able to manage ingredient costs, speed up production, and maintain the quality your bakery is known for.
Think about signature cakes, cookies, or festive pies that capture the essence of the holidays. By narrowing the options, you make things easier for yourself and your clients, who might otherwise feel overwhelmed by too many choices. It’s a win-win!
4. UTILIZE ONLINE ORDERING TOOLS.
Online ordering is here to stay, and the holidays are no exception. Make the ordering process seamless for your clients by offering an easyto-navigate online form or online store, complete with clear product descriptions and automated confirmation emails.
By embracing online tools, you eliminate the confusion of misplaced phone orders or forgotten details. Clients can browse your holiday offerings at their convenience, confidently place their orders, and receive confirmation instantly.
And, for you, it means less back and forth, more efficiency, and a smoother operation overall.
5. BE TRANSPARENT ABOUT PRICING.
It’s no secret that the cost of ingredients can fluctuate, especially during the holiday season when demand is high. Be up front with your clients about any potential price increases, holiday surcharges, or extra fees for rush orders and deliveries. Transparency is key to building trust. Clients who understand the reasons behind your pricing are less likely to push back or feel surprised later. In the end, clear communication will help build long-term loyalty.
6. PROACTIVELY PROBLEM-SOLVE.
Even with the best-laid plans,
unexpected hiccups happen. Maybe there’s a shortage of a key ingredient, or perhaps a snowstorm causes delivery delays. Whatever the challenge, the best approach is always proactive communication. If an issue arises, don’t wait until the last minute. Let your clients know immediately and offer solutions, whether a slightly adjusted delivery time or a suggested substitute for an out-of-stock item. Clients will appreciate your transparency and dedication to ensuring their satisfaction, and you’ll build a reputation as a bakery that truly cares about its customers.
7. EXPRESS GRATITUDE TO BUILD LOYALTY.
The holidays are the perfect time to show your clients just how much you appreciate their support.
A small, thoughtful gesture— whether it’s a handwritten note tucked into their box of treats, a holiday card, or a small discount on their next order—can go a long way in building lasting relationships. Clients who feel valued are more likely to become repeat customers. The holidays are a time for giving and, as a Sweet Boss, you have the unique opportunity to give your clients an experience they won’t forget. Whether through thoughtful communication, streamlined processes, or an extra dash of holiday cheer, every interaction is a chance to build trust and show your commitment to excellence. This season is not just about managing demand but about showing your clients the heart behind your bakery and creating a legacy of reliability and hospitality. 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
BRANCHING OUT
Add larch, spruce, and dusty miller branches to seasonal cakes and floral sprays.
LEVEL:
COMPONENTS
Edibles:
Chocolate modeling paste
Piping gel
Edible glue
Gum paste: light green and white
Airbrush colors: green, yellow, and black (Cassie Brown)
Petal dust: white, eucalyptus, gray, and brown (Sugarflair)
Clear alcohol
Semolina
Equipment:
Floral tape: pale green, brown, and white (Hamilworth)
Flexi scraper (Flower Pro Collection by Katy Sue Designs)
wire: 20, 24, 26, and 28 gauge (Hamilworth)
Scissors
Winter foliage mold (Flower Pro Collection by Katy Sue Designs)
Pine cone mold (Flower Pro Collection by Katy Sue Designs)
Dresden tool
Airbrush
Paintbrushes (Cerart)
Foam pad
Companion tool (Flower Pro Collection by Katy Sue Designs)
Aluminum foil
Steamer
BY VERONICA SETA
ASSEMBLE THE LARCH
1. Twist light green floral tape between your thumb and finger, stretching as you go. You will need several feet of this twisted tape.
2. Wrap the twisted tape around a flexi scraper 10 times or more for the required fullness.
3. Remove the tape from the flexi scraper and thread a 26-gauge floral wire on 1 end of the loop and twist the wire all the way down. Repeat with another wire on the other end of the loop.
4. Cut through the middle of the loop with scissors. Wrap brown floral tape around the base of the loop and 1 inch
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
Floral
down the wire. Open out the larch needles.
5. Press 2 small balls of chocolate modeling paste into the small and large larch cone cavities of the winter foliage mold. Brush piping gel onto two 26-gauge floral wires and insert them into the paste. Flex the mold to release the paste. Attach the 2 parts together with edible glue. Smooth the junction but be very careful not to misshape the cone.
6. Take a 20-gauge floral wire and brown floral tape. Start to tape 1.5 inches from the tip of the wire and tape upward. Then, tape back down to the start. Break off the tape and bend the wire into a natural branch shape. Attach 4 bunches of larch needles and 5 larch cones with brown floral tape.
2. Roll a small piece of light green gum paste into a sausage shape and press the paste into the large and small spruce cavities of the winter foliage mold. Trim off the excess gum paste and smooth it. Use a Dresden tool to pull the paste into the edges of the mold to fill it. Insert 24-gauge floral wires into the gum paste. Flex the mold to release the spruce. Attach the 2 halves together with a bit of edible glue. Enhance the shape of the needles with scissors. Let them dry.
3. Airbrush the spruce by mixing drops of yellow, green, and black. When the color is dry, add snow by brushing white petal dust diluted in a few drops of clear alcohol.
4. Attach a 20-gauge floral wire to the stem. Wrap it with brown floral tape from the base of the spruce 1 inch down. Wrap up and down a few times. Attach another stem a little lower and then attach the stems and pine cones with brown floral tape. Add snow to the pine cones by brushing with white petal dust diluted in clear alcohol.
1. Press 2 small balls of chocolate modeling paste into the pine cone mold. Cut away the excess paste, smooth it, and put it in the freezer for a few minutes. Repeat this step and stick the 2 parts of the pine cone together with a bit of edible glue. Let them dry.
1. Color a small quantity of white gum paste with eucalyptus and gray petal dust colors. Press the gum paste into the dusty miller leaf cavities of the winter foliage mold and cut away the excess. Insert a 26-gauge floral wire into the biggest leaves and a 28-gauge floral wire into the smallest. Flex the mold and remove the leaves carefully to avoid breaking.
2. Work the back of the dusty miller leaves with the Dresden tool and on the soft side of a foam pad. Hollow the front of their base with the companion tool. Let them dry in pieces of
aluminum foil to give them shape.
3. Dust the center of the leaves with white petal dust, the edges with eucalyptus petal dust, and their base with brown petal dust.
4. Assemble the leaves with 20-gauge floral wire and white floral tape. Bend the wires to give them a natural shape. Dust the floral tape with brown petal dust. Steam the branches and sprinkle them with a mix of white petal dust and semolina. ACD
Tip: FOR A FROSTY EFFECT, BRUSH PIPING GEL ON THE NEEDLE AND PINE CONE TIPS AND DIP THEM
IN GRANULATED SUGAR.
SNOWMAN ON TOP
BY ELLEN SANT’ ANA AGUIAR
LEVEL:
Sculpting a winter-loving snowman is easier than you think!
shape the body. Set it aside while you work on the face.
COMPONENTS
Edibles:
Fondant: white, black, orange, light pink, red, and green
Water
Pink luster dust
Equipment:
Bone tool
Water brush pen
Dresden tool
Knit texture mat
Rolling pin
Quilting tool
Toothpick
Paintbrush
FORM THE BODY
1. Make 2 white fondant spheres, 1 about 70 grams and 1 about 40 grams. Lightly press the 2 spheres to flatten them slightly.
2. Flatten the sides of the top part on the larger sphere to
CREATE THE FACE
1. Use a bone tool to make the eyes, pressing until you form small divots.
2. Roll out 2 small black fondant spheres for the eyes and apply them with a little bit of water. Press lightly to create a curve.
the mouth. Start with the top and then create a curve for the bottom part of the mouth.
4. To create depth, indent the middle of the mouth.
5. Take a small piece of black fondant, shape the mouth, and gently press it into the indentation.
Skewers 1 1 2
3. Use a Dresden tool to form
6. Take a small piece of orange fondant, make a ball, and then roll 1 side to form a cone. Place the nose on the snowman’s face.
7. To create the tongue, roll out a small piece of light pink fondant. Place the tongue on the mouth with water.
Ellen Sant’ Ana Aguiar is originally from Brazil but now lives in Knoxville, Tennessee. She started making cakes in 2020 during the pandemic to make a little extra money. She found a passion for making cakes and decided to take some courses to improve her skills. She knows she has an infinite journey of learning but is happy and grateful for where she is today. facebook.com/sweetknoxandmore instagram.com/sweetknoxandmore tiktok.com/@sweetknoxstudio youtube.com/sweetknoxstudio
ADD A HAT
1. Remove the top part of the snowman’s head with a knife to make room for the hat.
2. Roll out a ball of red fondant. Lightly flatten the ball until it’s the same thickness as the snowman’s head. Shape the bottom by pressing it against a table.
3. Press the hat into a knit texture mat.
4. Trim the base again to properly level it with the snowman’s head.
5. Apply a bit of water to glue the hat onto the snowman’s head.
6. To create the brim, roll out a piece of green fondant.
7. Press the brim into the knit texture mat.
8. Attach the brim to the hat with water and trim the edges.
9. Roll out a ball of green fondant for the pom-pom.
10. Texture the pom-pom with a quilting tool.
11. Insert a toothpick into the hat, leaving a tip exposed.
12. Apply a bit of water to the pom-pom and attach it to the exposed tip on the hat.
Tip: YOU CAN ALSO USE A SMALL BALL OF ALUMINUM FOIL TO TEXTURE
THE POM-POM.
FINISH THE BODY
1. Apply pink luster dust to the snowman’s cheeks.
2. Roll out 3 small balls of black fondant for the buttons and attach them to the body.
3. Insert a skewer into the body
of the snowman, pushing it through until it comes out the other side.
4. Insert a skewer into the head of the snowman, just to create a passage to make it easier to attach it to the body.
ADD A SCARF
1. Roll out red and green fondant.
2. Cut the green fondant into small strips.
3. Position the green strips over the rolled-out red fondant.
4. Press the knit texture mat over the top of the fondant.
5. Trim the edges to give the scarf a nice finish.
6. With a knife, create the fringe on the edges of the scarf.
7. Wrap the scarf around the snowman.
ADD THE ARMS
1. Roll out a small strip of black fondant and then cut it in half for the arms.
2. Roll out 2 small pieces of red fondant and shape them into teardrops as shown. Press lightly to flatten them and make a cut into each for the thumbs.
3. Position the arms and gloves on the snowman. ACD
CHRISTMAS CAKELETS
Lodge Cast Iron Holiday Wreath Pan, $34, amazon.com
Nonstick Metal
12-Cup Snowflake Cakelet Pan, $27, lecreuset.com
Vintage Ornament Cakelette Pan, $40, shop.king arthurbaking.com
Martha Stewart Festive Bow Mini Christmas Tree Cakelette Pan, $40, jcpenney.com Nordic Ware Gingerbread Kids Cakelet Pan, $42, crateandbarrel.com
Bakeware
1
BY IRENEA ARISTIGUETA
FEATURE A
FLAT LAY
If you’ve spent time decorating the top of your cake, make sure to show it off with a flat lay composition! What is flat lay photography? It’s when you take a photo from directly above the subject as if looking straight down at your cake. This method is perfect for showing off the top of your cake, highlighting details that might be missed from other angles. It gives a clean, beautiful view that can make your cake look even more appetizing. Here’s how to create the best flat lay shot.
2 3
1. MINIMIZE YOUR BACKDROP. Choose a solid-colored backdrop to enhance your cake. Use white or a color that complements your cake. A backdrop not only helps your cake stand out but also keeps the focus on it. Place the cake in the center and capture the shot from directly above.
2. ADD TEXTURE OR MOVEMENT WITH PROPS. Introduce texture to add visual interest. For example, using a textured placemat, ribbon, or softly draped cloth can elevate the scene.
3. SET UP A SCENE.
Create a scene that matches the occasion. For a holiday celebration, place the cake on a cake stand, add a winter flower arrangement, or include a festive prop like a gift box tied with a bow.
4. USE A TRIPOD. Tripods help avoid shakiness. They also ensure your camera or phone is parallel to the cake for a straight, clear shot. And remember, always clean the camera lens to avoid any blurry spots! ACD
Irenea Aristigueta is a chef and dessert stylist specializing in visual marketing in Tampa, Florida. She shares her knowledge of food photography and content creation, empowering sweets makers to find the confidence to improve their visual marketing and increase their business sales. In 2010, she graduated from culinary school at the top of her class at the Art Institute of Fort Lauderdale.
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BY STEPHANIE FEUKER
Catch a glimpse of Saint Nick while he catches a wave!
LEVEL:
COMPONENTS
Edibles:
Fondant: white, red, and black (Satin Ice)
Orange gel food color (AmeriColor)
Gum-Tex powder (Wilton)
Water
White edible marker
Equipment: Wooden skewer
Modeling tool
Ball tool
Toothpicks
Rolling pin
X-Acto knife
WHAT YOU NEED
BUILD THE BODY
1. Color some white fondant with a small amount of orange gel food color to make a peach shade. Add GumTex powder to the fondant to
Stephanie Feuker is the owner of Caked with Love by Steph in Schenectady, New York. She has been designing custom cakes for over five years and has a particular love for sculpted cakes. She uses her passion to donate cakes to various charitable events and is a volunteer baker for Icing Smiles, Inc.
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decrease the drying time and add strength to the fondant.
2. Roll a ball of peach fondant for Santa’s head. Use your finger to make a slight indentation where Santa’s eyes will be, which will make the lower half of the face more pronounced. Push the head onto a wooden skewer.
3. Roll another large ball of peach fondant into an oblong shape for Santa’s body.
4. Use your thumb to flatten and pull the bottom of the body. This section will become Santa’s legs.
5. Push the fondant through the skewer so that the body of Santa meets the head. Add a little water between the neck and head so they stick together nicely.
6. Use your fingers to pinch the feet forward, thinning out the fondant toward the end for Santa’s bare feet.
7. Use a modeling tool to score a line, separating the legs.
8. Use a ball tool to indent eye sockets and a belly button. Add toothpicks to Santa’s shoulder area where arms will attach. Set aside to dry.
MAKE THE SHORTS
1. Roll out a piece of red fondant and cut a piece into a long rectangular shape.
2. Apply a small amount of water to the back of the red fondant and wrap the
rectangle around the bottom half of Santa.
3. Use the modeling tool to make a crease in the shorts for the legs.
4. Roll out a thin piece of white fondant into a cylindrical shape. Wrap this around the top of Santa’s shorts and use a small amount of water to make it stick. Use your fingers to pinch it together in places, giving a small bit of texture.
ADD THE ARMS
1. Roll 2 equal balls of peach fondant into cylinders for the arms. Use your fingers to press 1 end of the cylinder to create hands.
2. Use an X-Acto knife to cut out a small triangle to separate the thumb from the rest of the hand, and then cut slits in the hand to make fingers.
3. Using a small amount of water for adhesion, attach the arms to Santa’s body by sliding them onto the toothpicks.
FINISH THE FACE
1. Roll a ball of white fondant into a teardrop shape. Flatten it with your hands and then round out the bottom. Adhere it to the chin area of the head for the beard.
2. Roll another small tubular shape for the mustache and adhere it with a small amount of water.
3. Roll a small ball of peach fondant for the nose and attach it above the mustache.
4. For Santa’s hat, roll red fondant into a teardrop shape. Using a large ball tool, hollow out the fat end of the teardrop until it’s wide enough to fit over Santa’s head.
5. Add the hat to Santa’s head and bend the hat to one side.
6. Roll out a white cylindrical piece of white fondant and attach it to the bottom of Santa’s hat with a small amount of water.
7. Roll out 2 small peach teardrop shapes for ears. Bend them slightly, then attach them to the sides of Santa’s head with a small amount of water.
8. Roll a small white ball for the top poof of Santa’s hat and attach it to the end of the hat.
9. Roll out 2 small white balls for Santa’s eyes and insert them into the sockets with a dab of water. Roll even smaller balls of black fondant, flatten them into small circles for the pupils, and lay them over the white eyes. Add a dot of white onto the pupils with a white edible marker or a very small speck of white fondant. Allow everything to dry. ACD
BY PATTY DIFONDI
Fabric textures can bring your cake alive. This technique uses fondant processed into a fine consistency to give the look of crushed velvet.
LEVEL:
COMPONENTS
Edibles:
Burgundy fondant
Piping gel
Gold highlighter
Burgundy petal dust
Clear alcohol/lemon extract
Piping gel
Water
Cake
Gold highlighter
Clear alcohol
Equipment:
Plastic bag
Tray
Food processor
Sieve
Rolling pin
Rotary cutter
Paintbrushes
Parchment paper
Gloves
Toothpicks
Rolling pin
X-Acto knife
Craft sponge
TEXTURE THE FONDANT
1. Divide the burgundy fondant in 2, placing 1 half back into an airtight plastic bag to make the fondant shapes. Take the remainder and break it up into smaller pieces. Place these on a sheet tray and allow them to air-dry for approximately 2 days.
2. Take the dried-out fondant and place it in a food processor. Grind the fondant on the puree setting until it is the consistency of coarse sand.
3. Spread the fondant on a tray and allow it to dry overnight.
Patty DiFondi is the owner of Design My Cake by Patty, a wedding cake studio located in the beautiful countryside of Bucks County, Pennsylvania. After 12 years creating custom cakes for all occasions, Patty has focused her specialization on her most favorite things to make in the cake world: modern wedding cakes and sugar flowers. She loves creating cakes with texture, as well as adding sugar flowers to complete the look.
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4. Sift the fondant through a sieve, saving the fine powder fondant.
5. Grind the coarser fondant in the food processor for a few more passes until it is powder consistency.
LAYER THE FONDANT
1. Take the fondant that you set aside and roll it out fairly thin.
2. Cut wavy lines along the ends of the fondant with a rotary cutter, then brush a thick layer of piping gel on it.
3. Sprinkle the ground-up fondant over top of the fondant and press it into the piping gel.
4. Cut it into a variety of shapes, then place them on a sheet tray lined with parchment paper. Allow your shapes to stiffen and slightly dry for about 2 hours. This helps them hold their shape as you place them on the tier.
5. Once the pieces have stiffened, brush the back of each with a small amount of water.
Tip: TO HASTEN DRYING TIME, PREHEAT
THE OVEN TO THE LOWEST SETTING. THEN, TURN THE OVEN OFF AND PLACE THE TRAY OF FONDANT IN THE OVEN WITH THE DOOR OPEN. LEAVE FOR ABOUT AN HOUR.
6. Starting at the top of the tier, apply the pieces all the way around, overlapping them slightly. Complete the top layer, then start the next layer down, trying to place them alternately instead of directly above one another. Continue until the entire tier is covered.
7. Once the shapes are fairly dry, break off a few pieces from the top of each shape to make them irregular.
8. Outline each shape by painting on gold highlighter mixed with clear alcohol.
TEXTURE AN ENTIRE TIER
1. Pour the ground fondant onto a baking sheet.
2. Start with a cold cake and brush the entire tier thickly with piping gel. This part can be messy, so you may want to wear gloves.
3. Pick up the cake and roll it around on top of the ground fondant.
4. Set the cake down and fill in any areas by pressing the ground fondant into the cake. Allow it to dry.
5. Dip a craft sponge into the gold highlighter–alcohol mixture and lightly dab the gold here and there. ACD
Tip: YOU MAY HAVE SOME LOOSE GROUND FONDANT COMING OFF THE CAKE THAT DIDN’T ATTACH ITSELF TO THE PIPING GEL. TAKE A FLUFFY BRUSH AND BRUSH AWAY THE EXCESS.
GRANNY’S CHRISTMAS
The magic of Christmas awakens nostalgia and the wish for the magical holiday our grandparents or even great grandparents would create. Immerse yourself in our charming world of Christmases past and let yourself be enchanted by the fantastic works of art of these incredible sugar artists.
ORGANIZED
BY
DOREEN ZILSKE
La Belle Aurore
Cristina Arévalo
Mariya Tokmakchieva
Cholys Guillén Requena
Iveta Kosikova
Ruchika Bhargava
Claudia Kapers
Katarzyna Koczorowska
Desislava Valerieva Tonkova
Raquel García
Miluska Villanueva Cavero
Doreen Zilske
Michaela Rences
Ximena Aguirre
Polina Petrova Tatiana Amelenko
Tanja Campen-Howarth
Marta Torres
Tsvetanka Aleksandova
Raluca Tircomnicu
Raicu Madalina
Petya Raycheva
Bilyana Donevska
WHITE CHOCOLATE PEPPERMINT BUTTERCREAM
For chocolate lovers who can’t decide between white and dark, pair this seasonal treat with chocolate cake for a taste of both.
INGREDIENTS
1½ pounds unsalted butter
3 pounds confectioners’ sugar
300 grams white chocolate, melted and cooled
½ cup milk
¼ teaspoon peppermint extract
INSTRUCTIONS
1. Place the butter into the bowl of a stand mixer and beat at mediumlow speed until pale.
2. Slowly add the confectioners’ sugar 1 cup at a time until combined and then turn up the speed to medium.
3. Add in the melted chocolate, milk, and peppermint extract and beat for 5 minutes until silky smooth
4. Pour the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
