bake - May 2018 - cake - 8
TIME SAVING TIPS
HOW TO MAKE
PLAY BY THE
When it comes to using licensed images
on cakes, it's vitally important for cake
decorators to understand the difference
between what you can and what you
Customers may want you to recreate
their favorite Disney character, for example, on a decorated cake, but this is
one of many things that are not allowed.
In short, if consumers are likely to
recognize the character or image, it is
likely to be copyright and trademark
THE SUMMER ISSUE
FLAVOR RIGHT PRODUCT
x Whip'n Ice Vanilla
x Custom Ice - ideal for a ganache
with a higher shine and lighter
Changing the chocolate/liquid ratio
yields a softer or harder finished
ganache, as will using different types
x 30% liquid/70% chocolate - for
use anywhere a hard firm chocolate
x 50% liquid/50% chocolate - to
coat and set (choux, éclair topping)
x 70% liquid/30% chocolate - for
use where a gooey consistency is
required (product centers or sticky
chocolate covered products)
infringement. Hand modeling makes no
The safe bet is to buy licensed characters or edible images from companies
like DecoPac, which negotiates licensing deals with Disney-Pixar, professional sports
teams (NFL, MLB, NBA,
NHL) and others including popular character
brands and even the US
Ganache is a
stylish way to
cover your cakes
to add value
appeal for your
"These companies have invested a
lot of money in protecting their copyrighted or trademarked images. Many
companies strictly enforce the rules,"
says Lynn Schurman, owner of Cold
Spring Bakery in Cold Spring,
Minnesota, and director of
education for the Retail
Bakers of America.
Schurman echoes the
sentiments of many bakery shop owners when
©Robyn Mackenzie - stock.adobe.com, Pacharawan/Shutterstock.com, ©John Unrein - Sosland Publishing Company
For best coverage, start by base icing
your cake layers.
x In a bowl, add the desired amount
of chocolate and Flavor Right Liquid
x Place bowl in microwave until the
chocolate is completely melted. Do
this in 30-second increments to avoid
overheating the product, which can
cause a grainy texture.
x Remove from microwave and stir
until contents are completely smooth.
x Let product cool until it reaches
proper consistency. The ideal
temperature is 85-88 F.
x Pour ganache in center of the cake
and run a quick angled spatula over
the top to smooth.
x Allow the product to set until it is no
longer sticky to the touch.