A Tutorial by Marilyn Bawol A few years ago I attended a class at the Chicago School of mold making. While I was there, Michael Joy talked to me about the Pastry Live event held in Georgia. They had been trying to incorporate more cake related events to marry the two worlds of pastry chefs and cake decorators. I couldn’t make it that year but did enter the competition the following year. This is one of the few cake competitions where the cake can be sculpted but must resemble a tiered cake and should not contain real cake. You do…
Continue Reading