bake - January/February 2024 - 48

EDIBLE Artistry
D
uring the recent IDDBA FlavorConnect: Edible Art- Elevate
Your Desserts With Custom Chocolate Decoration webinar,
Chef Christian Balbierer from IRCA Group Americas unlocked the
secrets of creating exceptional desserts. He helped explore how
printed chocolate decorations and decadent coverings can infuse
your creations with color, artistry, and flavor and leave a lasting
impression on your customers, using Graffiti Sprinkles, printed
chocolate decorations, RTO Ganache, and Mirror Glaze.
Mirror Glaze is a high-gloss, water-based glaze to top/cover cakes
and pastries. These pectin- based mirror glazes remain shiny and
glossy even at below zero temperatures (-4°F) and are freeze/thaw
stable. The neutral and white glazes can be colored with powder or
water-based coloring to create custom shades.
" You don't want it too hot when doing any kind of enrobing, " Balbierer
cautions. " You can create an instant marble effect with pink,
using neutral mirror glaze. And there are seasonal varieties - use
strawberry Mirror glaze for Valentine's Day. "
The strawberry Mirror Glaze includes natural
bits of strawberry - 15-20% fruit puree,
so you get nice authentic strawberry flavor.
" Take a spatula and move toward the sides to get a drip effect
- always on a cold cake, " Balbierer advised. " Flavor trends are
definitely very floral. Bold flavors are in. "
From a young age Balbierer embraced a passion for pasty and
cake artistry, which led him to prestigious schools like French Pastry
School in Chicago and Notter School of Pastry Arts in Orlando,
Fla. In these renowned schools he honed his skills and gained a
profound understanding of the art and science of his craft.
Upon completing his studies, Balbierer ventured into the culinary
scene in Atlanta, where he joined a prominent restaurant group.
Here, he used his creative flair and culinary ingenuity to craft exquisite
dessert menus for a collection of distinguished restaurants
throughout Atlanta. Driven by his ambition and desire to create
something uniquely his own, Balbierer began a new chapter in his
48 2024
SPRING CAKES
©EVAN BENSON - STOCK.ADOBE.COM

bake - January/February 2024

Table of Contents for the Digital Edition of bake - January/February 2024

bake - January/February 2024 - Intro
bake - January/February 2024 - 1
bake - January/February 2024 - 2
bake - January/February 2024 - 3
bake - January/February 2024 - 4
bake - January/February 2024 - 5
bake - January/February 2024 - 6
bake - January/February 2024 - 7
bake - January/February 2024 - 8
bake - January/February 2024 - 9
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bake - January/February 2024 - 12
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bake - January/February 2024 - 27
bake - January/February 2024 - 28
bake - January/February 2024 - 29
bake - January/February 2024 - 30
bake - January/February 2024 - 31
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bake - January/February 2024 - 37
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bake - January/February 2024 - 40
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bake - January/February 2024 - 42
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bake - January/February 2024 - 46
bake - January/February 2024 - 47
bake - January/February 2024 - 48
bake - January/February 2024 - 49
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
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https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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