Feature Articles

Should you buy a chef’s coat?

Should you buy a chef's coat? by Amelia Carbine I remember when I purchased my first chef’s coat. I was very hesitant to buy one. To me, a chef’s coat was a symbol of someone with a degree, someone who had gone to culinary school to become a certified chef. To me, the status of a chef is above that of a cook or a baker. Yes a baker can’t be as talented as a chef, it’s just the right to the title. I stick to that belief and I will never call myself a chef until I have proper…
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Feature Articles

Cake Decorating Fellowship 2017

Cake Decorating Opportunity Cake decorating announcement: Don’t miss this opportunity to enter Craftsy’s first-ever Cake Fellowship Program. This fellowship is a special program created for members of the cake decorating community to help upcoming cake artists to make the leap from amateur artists into professional cake decorating and design. This is a great opportunity to take your cake decorating career to a new level. The judges include some of the top name in the cake decorating field: Michelle Green, Joshua John Russell, Nicholas Lodge, Anne Yorks, and Chrissie Boon. The Grand Prize pack (worth over $10,000!) boasts goodies like $5,000…
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Business Tips

Wedding Cake Contracts 101

Wedding Cake Contracts 101 By Jay Qualls Many things have changed in the cake business over the past several years including wedding cake contracts. One significant change I believe has been pushed to the back of the oven is the proper way to execute a contract with a cake client. A contract becomes much more important for wedding cakes and larger special occasion cakes because many times there is a significant amount of money being exchanged between you, the seller, and your client, the consumer. The first very important factor to take into consideration when negotiating with a cake client…
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Feature Articles

Hey … That’s My Design

by Theresa Happe Hey, That’s My Design! Ours is a community of caring and sharing manifested through photos, tutorials and tips contributed online, at cake shows and the classroom setting. When we’re not teaching the tricks of the trade in hands-on classes and in demonstrations, we’re sharing ideas through YouTube, Facebook, blogs and websites. When appreciated and respected, this spirit of generosity gives rise to great new cake artists and the contribution of innovative ideas from its recipients. Naturally, the distribution of knowledge spawns repetition of techniques and designs by other cake artists.  Instructors expect their students will replicate their…
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Feature Articles

Pastry Live Review

August 23 – 25, Pastry Live returned to the Atlanta, Georgia area to showcase the latest pastry techniques and exciting competitions featuring international competitors in cake design, showpieces, plated desserts, chocolate and pastry. This prestigious three day event, owned by Chef Paul Bodrogi, features students, professionals and business owners creating works of dessert art for display, judging and tasting by the audience. ‘The Art of Cake Competition includes both a sculpted and tiered cake category judged by renowned cake artists Karen Portaleo, Highland Cakes, and Chef Susan Notter. This year, competitors created cakes inspired by an artist or art time…
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Artist Spotlight

Molding a Path to Success

Molding a Path to Success by Terri Happi As a chef, sculptor and mold designer, Dominic Palazzolo has been innovating most of his life. It’s a rainy April day and the street beyond the water speckled glass door is tranquil. Inside the Culinart building, the team laughs often, bustles with ideas and brainstorms furiously for ways to grant cake decorators’ ; Chef Dominic Palazzolo assesses the progress of a clay sculpture evolving into a new mold design, takes a call and then scurries back to the warehouse to check on production.  The three separate businesses he operates under one roof…
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Feature Articles

The Fundamentals of Developing a Brand

by Jay Qualls Learn the in's and out's of creating a brand. Buy this issue here: Print Version Download the PDF   Jay Qualls is owner of Maples Wedding Cakes, Jay Qualls Cakes and Jay Qualls Holding, LLC, and is creator of the Jay Qualls Fondant Fabric. He has studied under and worked alongside some of the greatest sugar artists in the industry and has become one of the nation’s top cake artists to the stars. He has designed for a number of celebrity clients, and was featured in Martha Stewart Weddings 15th Anniversary Issue, as well as Southern Living…
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Feature Articles

Made with Love

by Holly Frys The cake world is a unique entity. I have seen so many people look at pictures of my husband’s work and ask “is that really cake???” I excitingly say yes, bursting with pride and love for his accomplishments. READ   Buy this issue here: Print Version Download the PDF Holly leads her life with courage, humility and honesty. Born with Spina bifida, she holds many accomplishments including a Masters Degree, possessing a very influential voice in disability issues and writing a widely known inspirational blog. Married to an esteemed cake-decorator and business owner, Holly travels all over…
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Feature Articles

The Year of Royal Icing

The Year of Royal Icing Evolution of Royal Icing Day Early one morning, in February 2013, David ‘Cakes’ MacCarfrae received a telephone call from Jens Oprzondek, inviting him to attend a cake show in Germany to teach his royal icing techniques class. The invitation prompted an unlikely conversation that grew into a brilliant idea. READ MORE .... Buy this issue here: Print Version Download the PDF Founding Members Jens Oprzondek (Germany) Jens Opzrondek, a German cake artist, is a leader and pioneer of the Sugarcraft industry in Germany.  In addition, Opzrondek is the lead instructor at Cake Company Cake Akademie…
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