bake - November 2018 - 28

MARK

SEAMAN

Mark Seaman was first inspired to pursue pastry by

"Even when exposed to humid or dry conditions,

his grandfather, who owned and operated a bakery

Mona Lisa's fondant stands its ground and does not

for 40 years in Sharon, Pennsylvania. Seaman studied

become sticky, tacky or dry." The other important

baking and pastry arts in Chicago, undertaking addi-

aspect of the functionality of fondant, Seaman says, is

tional intensive training with several legendary cake,

to provide ways for decorators to create high-impact

sugar and chocolate artists, including Nicholas Lodge,

designs using fewer mediums and techniques. Mona

Colette Peters and Rosa Viacava de Ortega.

Lisa fondant rolls so thinly, he says, that decorators are
using it for techniques that used to be reserved for gum

For almost a decade, Seaman owned his own multiple-

paste, such as quilling.

award-winning celebration cake company, Marked for
Dessert, in Chicago. He currently is a technical advisor for

On trend at the moment, Seaman says, are bright,

the research and development group at Barry Callebaut.

bold colors that not only are more appealing to the
eye, but that "pop" on social media. Proving the point,

As culinary applications chef at Barry Callebaut,

the 2018 Pantone Color of the Year is ultraviolet.

Seaman is always open to unique opportunities to
promote the art of cake making and chocolate work

You can't talk about cake without mentioning two

around the globe.

other crucial elements, Seaman says. "Color and
texture are the first two things people take note of

Barry Callebaut's Mona Lisa fondant was created

when they first see a cake," he says. "In today's world,

with a unique blend of fats and starch-free sugar to

all decorators want to create an 'Instagram-worthy'

provide a longer working time with no cracking or

cake that is immediately eye-catching."

helps both newer and seasoned decorators alike, he

Seaman has a watchful eye on current trends in cake

says, because it reduces the stress of covering the

decorating. When nature-inspired trends captured

cakes in a timely manner and increases the ability

the cake world in 2017, he was quick to share innova-

to cover even more extreme designs. "This same

tive ideas for gemstone (or geode) wedding cakes.

fat matrix creates the perfect pliability decorators

"I think a lot of cakes will be created based on the

need to cover over-the-top designs," Seaman says.

bride's birthstone."

28 < NOV 2018 | bakemag.com

JOHN UNREIN

tearing, even on shaped cakes, Seaman says. That



http://www.bakemag.com

bake - November 2018

Table of Contents for the Digital Edition of bake - November 2018

bake - November 2018
Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
Contents
twenty-five 2018
Michel Suas
Ewald Notter
Jacquy Pfeiffer
Nicholas Lodge
Peter Reinhart
Norman Love
Didier Rosada
Richard Miscovich
Lauren Haas
Melina Kelson
Tony Gemignani
Marina Sousa
Leo Spizzirri
Mark Seaman
Bronwen Weber
Charles Niedermyer II
Anna Sortun
Martin Philip
En-Ming-Hsu
Karen Bornarth
Mike Terry
Nicky Giusto
Pierre Zimmermann
Harry Peemoeller
Mitch Stamm
CAKENOMICS
Christmas is the time to play
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2018 - bake - November 2018
bake - November 2018 - bake - November 2018
bake - November 2018 - 2
bake - November 2018 - Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
bake - November 2018 - 4
bake - November 2018 - 5
bake - November 2018 - Contents
bake - November 2018 - 7
bake - November 2018 - twenty-five 2018
bake - November 2018 - 9
bake - November 2018 - Michel Suas
bake - November 2018 - 11
bake - November 2018 - Ewald Notter
bake - November 2018 - 13
bake - November 2018 - Jacquy Pfeiffer
bake - November 2018 - Nicholas Lodge
bake - November 2018 - Peter Reinhart
bake - November 2018 - 17
bake - November 2018 - Norman Love
bake - November 2018 - 19
bake - November 2018 - Didier Rosada
bake - November 2018 - Richard Miscovich
bake - November 2018 - Lauren Haas
bake - November 2018 - 23
bake - November 2018 - Tony Gemignani
bake - November 2018 - Marina Sousa
bake - November 2018 - Leo Spizzirri
bake - November 2018 - 27
bake - November 2018 - Mark Seaman
bake - November 2018 - 29
bake - November 2018 - Bronwen Weber
bake - November 2018 - 31
bake - November 2018 - Charles Niedermyer II
bake - November 2018 - Anna Sortun
bake - November 2018 - Martin Philip
bake - November 2018 - 35
bake - November 2018 - Karen Bornarth
bake - November 2018 - Mike Terry
bake - November 2018 - Nicky Giusto
bake - November 2018 - Pierre Zimmermann
bake - November 2018 - Harry Peemoeller
bake - November 2018 - Mitch Stamm
bake - November 2018 - 42
bake - November 2018 - CAKENOMICS
bake - November 2018 - Christmas is the time to play
bake - November 2018 - 45
bake - November 2018 - 46
bake - November 2018 - 47
bake - November 2018 - TIME SAVING TIPS
bake - November 2018 - 49
bake - November 2018 - SUPPLY SIDE ECONOMICS
bake - November 2018 - WINNING PROMOTIONS
bake - November 2018 - INNOVATIVE PRODUCTS
bake - November 2018 - 53
bake - November 2018 - Product Showcase
bake - November 2018 - Classifieds
bake - November 2018 - 56
bake - November 2018 - Ad Index
bake - November 2018 - Formula of the Month
bake - November 2018 - 59
bake - November 2018 - 60
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