bake - March 2017 - Cake14

TIME SAVING TIPS

RUSSIAN
PIPING TIPS

* Northeast Ohio-based White
Flower Cake Shoppe, with locations
in Beachwood and Solon, is
making headlines with eye-catching
oversized floral decorations on cakes
that resemble full bouquets of tulips, lilies,
daisies, roses or other popular flowers.
Torrance Bakery owner Kirk Rossberg says using Russian
piping tips offer cake decorators a simple, time-saving tool
to recreate elegant, oversized floral bouquets. "We see a
trend toward more old-fashioned style, more with different
kinds of flowers. People love the taste of buttercream, and
we see more of a big trend back to buttercream."

PREMIUM
WAFER PAPER

* Cake decorators can learn new
tricks to make their creations look
spectacular with ease. "In today's
world, there are so many more things
we can print on than ever before," says
Mike Terry, a Certified Master Sugar Artist
and pastry chef instructor with Bakery Professionals who
works with Icing Images. Icing Images line of exclusive
products includes the edible printer, iDesigns, iPrint,
Premium Icing Sheets, Premium Luster Sheets, and new
Premium Wafer Paper.
Terry lists the following examples: icing sheets, premium
icing sheets, luster sheers, wafer paper, premium wafer
paper, chocolate transfer sheets and Simi Transfer Sheets,
a new edible paper from Icing Images that is used to apply
semi-transparent designs on Isomalt.
"Wafer paper, made from a potato starch base, is ideal
for creating accents," Terry says. "For vibrant photographs,
wafer paper is not the best, but luster sheets are amazing
to print pictures on. They add bling. Simi Transfer Sheets
work with today's hotter mediums such as Isomalt,
DECOgel, edible lace products and Flexique (a new cake
decorating compound to make edible fabric). You can print
anything you want on Simi Transfer Sheets. Just peel off
the backing, it's perfectly printed on your Isomalt."

2017

THE GRADUATION ISSUE

CUSTOM
TRANSFER
SHEETS

* Chef Rubber offers a wide
range of specialty and custom
decorating supplies, ranging from
custom silicone molds and magnetic
molds to custom transfer sheets and
baking sheets. Chef Rubber transfer sheets are made
from Chef Rubber colored cocoa butter. The thin layer
of cocoa butter is heat sensitive and will melt in warm
temperatures. During the warmer spring and summer
months, Chef Rubber advises that when you order transfer
sheets, you select overnight shipping to minimize the time
transfer sheets are subjected to the heat.

PREMIUM
ROLLED
FONDANT

* Barry Callebaut Group recently
introduced rolled fondant under
its Mona Lisa specialty decorations
brand. The product line was
developed to offer solutions for the
most common challenges that cake artists
encounter when working with fondant products.
The fondant rolls thinly to deliver exceptional elasticity,
making it ideal for sculpted cakes. Additionally, the tearresistant fondant dries semi-firm to create a consistent
surface for chocolate applications and other decorative
details. The unique ingredient formulation allows for
longer working times to accommodate different cake sizes
and multiple climates.
In addition, Chef Marc Seaman of Barry Callebaut offers
creative ideas to use Callebaut Crispearls that enable you
to add a "remarkably seductive chocolate touch" to your
pastries, desserts and pralines. "Pipe a series of beads to
resemble a string of pearls or fill a mini chocolate bowl
with mousse and top with crunchy texture. These are ways
you can make your products look upscale without having
to worry about adding new labor," Seaman says.

bake - March 2017

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