for the baker

The Best Cake Tips I’ve Learned Along the Way

Posted on April 10, 2012 by Erica OBrien in cake design, Featured, for the baker, tips + tools, wedding cake, wedding cake connecticut (CT), wedding cake farfield county ct, wedding cake new york, wedding cake ny, wedding cakes connecticut, wedding cakes ct, wedding cakes new york, wedding cakes ny | 13 Comments

I started decorating cakes in 1995 and have picked up some really great tricks along the way. Some I learned from other cake artists, either by reading their books, taking their classes, speaking with them directly, or even watching them on t.v., and some I figured out on my own. I’m happy to share them here with you.

1. Smooth first. Rolling fondant smoothly is a skill unto itself, and it can be difficult to avoid minor irregularities when you roll by hand. If you use fondant, you most likely already use smoothers on your fondant-covered cakes, but you can also smooth fondant before you apply it. Once you’ve rolled the fondant, while it is still lying flat on a hard surface, use your smoothers to work out any bumps and eliminate any air bubbles. Source: Melody Brandon (www.mysweetandsaucy.com)

2. Set color by steaming. When used correctly, petal dust can really bring sugar flowers to life, but it can also give them a chalky, matte appearance. To reduce the dusty look and work the color permanently into your petals, boil some water and gently wave your sugar flowers over the steam for a few seconds. (I’m very accident prone, so I always set a strainer on the pot so that if I drop my sugar flowers they don’t end up in the water.) At first the flowers will appear quite shiny, but the sheen will almost completely disappear. Note that this method will also slightly deepen the color, so be sure to experiment first. Source: Jacqueline Butler (www.petalsweetcakes.com)

3. Keep a paint fan deck handy. Most brides have pretty definite preferences when it comes to color, but “peacock blue” can mean different things to different people. I’ve found computers to be unreliable for color matching, since colors on computer screens can vary greatly. Instead, I keep a paint fan deck in my office so that clients can tell me on the spot what color they want. This also saves them a trip to Home Depot for a paint chip. You can purchase Benjamin Moore fan decks online for about $15. Source: Erica OBrien

4. Refrigerate fondant. Whoever said fondant can’t be refrigerated obviously never traveled to Malibu, CA via the 405 Freeway on a blazing hot summer afternoon. (You can read more about that cake fiasco here.) Although some condensation might appear on your fondant cakes when they’re taken out of the fridge and exposed to warmer air (making them quite tacky to the touch), the condensation eventually evaporates and the fondant returns to its original matte finish. Just be sure not to touch it during the sticky stage or you’ll leave fingerprints.  Source: Melody Brandon (www.mysweetandsaucy.com)

5. Use convoluted foam mattress pads to absorb shock.  That’s right: I said convoluted foam mattress pads. You know exactly what it is–that egg crate-shaped foam used to add extra cushioning to your bed–you just never thought to use it with your cake. Since bumps, pot holes, or bouncing during cake delivery can all cause damage to cakes, it is important to minimize the shock. Placing foam padding beneath your cake board will help cushion the blow and protect your cakes from damage. Source: Nancy Kay (http://www.nkconfections.com/)

6. Try scalpels. X-acto blades are great for cutting fondant, but the sharpest blades available are the scalpels that surgeons use. You can purchase disposable scalpels online. They come in all different shapes and sizes and are quite inexpensive, so you can experiment until you find one that works for you. Source: Elisa Strauss (www.confetticakes.com)

7. Use blue painters tape on fondant. When I need to apply a horizontal band to my fondant, I first apply blue painter’s tape just below where I want the band. If the tape is not straight, simply take it off and start over. The tape acts to guide the application of the fondant band and ensure that it is level. It adheres just enough to remain in place, but peels off easily without pulling the fondant beneath it. Source: Mary Maher (www.thecakegirls.com)

8. Use vodka. Because of its high alcohol content, vodka evaporates very quickly and won’t dissolve the sugar in your fondant (unlike water), making it ideal for liquefying powdered food color and diluting paste coloring for painting on cakes. Vodka can also be used to wipe away stray marks and mistakes on your cakes. Moisten a paper towel with vodka and gently take away dirt and marks. For smaller areas, wrap paper towel tightly around a toothpick. I buy the largest, cheapest bottle of vodka I can find. Source: Charm City Cakes

9. Use foamcore instead of cardboard. Although convenient, pre-cut cardboard rounds absorb a lot of fat from cakes, weakening the cardboard’s structure. I use foamcore instead. It’s pricey, rough on blades, but nothing beats its sturdiness. Source: Colette Peters. (colettescakes.com)

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We’ve Been a Little Busy

Posted on March 12, 2012 by Erica OBrien in Featured, for the baker, wedding cake, wedding cake connecticut, wedding cake connecticut (CT), wedding cake farfield county ct, wedding cake new york, wedding cake ny, wedding cakes connecticut, wedding cakes ct, wedding cakes new york, wedding cakes ny, wedding cupcakes | 4 Comments

After much anticipation (and years in the making), we’ve opened our retail shop. Okay, it’s not exactly “ours”. I call it our sister shop, and it’s quite literally my sister’s shop. My sister Jessica, The Soup Girl, and I share the commercial kitchen in the back of the house. The front is divided between her retail area and my consultation studio, but I’m selling my cupcakes on her side.

Since part of my personal mission is to educate the world about what a good cake/cupcake should actually taste like, retail is proving the perfect forum for me. Although most bakeries–even some high end cake design studios–bake from mixes and purchase large vats of “buttercream” that often contain no actual butter, we bake everything from scratch and use real butter. All of our fruit flavors are made in-house by reducing the whole fruit with sugar until all that is left is intense, concentrated fruit flavor. We use really good quality chocolate (Callebaut), fruit purees (Boiron), and vanilla paste (Nielsen-Massey). We sold out of every single cupcake the first two days we were open. (I’ve since increased production to keep up with demand.) Apparently Hamden, CT was just waiting for a quality cupcake.

We officially opened last Thursday, and I would describe the experience as exciting, exhuasting, exhilarating, and emotional. (Megan, if you’re reading this, forgive the alliteration. It was completely unintentional.) The neighborhood we’re in is extremely welcoming, and so many people came out to show their support. We couldn’t be happier with the location.

Below, some photos of The Soup Girl’s retail shop, our staff, and me and my absolutely fabulous intern working on some cupcakes. I’m saving the photos of my studio until it’s completely finished.

And if you’re in the neighborhood, please stop by!

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On Edible Gums

Posted on March 2, 2012 by Erica OBrien in cake decorating design classes Connecticut, cake decorating design classes Connecticut (CT), Featured, fondant, for the baker, gumpaste recipe | 1 Comment

My motivation for writing this post is strictly self-serving. The differences between edible gums and their uses is precisely the kind of information I can never commit to memory. So, tired of searching repeatedly through the many sources of information on gums, I decided to create an easy to understand reference guide. I did it for me. And, okay, for you too.

CMC Powder

Carboxy Methyl Cellulose or SodiumCarboxyMethylCellulose. The chemical name for Tylose. (See Tylose below.)

Gum Arabic

  • Uses: stabilizer, edible gum, binder, emulsifying agent
  • For cake design: Add to royal icing to strengthen. Create edible glue (or “gum glue”) by mixing 2 tsp. gum arabic with 2 ounces water (source: SugarCraft.com)
  • Natural or synthetic: Natural
  • Alternative names: acacia gum, chaar gund, char goond, or meska
  • Most similar to: n/a

Gum Tex

Wilton brand name for karaya gum. (See karaya gum below.)

Gum Tragacenth

  • Uses: Drying agent. Adds strength and stretch.
  • For cake design: Used in making gumpaste and pastillage. Can be added to fondant to speed drying (sometimes called “emergency gumpaste“, see recipe under Tylose)
  • Natural or synthetic: Natural
  • Alternative names: gum trag, gum elect, gum dragon
  • Most similar to: Tylose

Karaya Gum

  • Uses: thickener and emulsifier, used to adulterate gum tragacenth due to their similar physical characteristics
  • For cake design: Ingredient in some gumpaste recipes. Can be added to fondant to speed drying (sometimes called “emergency gumpaste“, see recipe under Tylose)
  • Natural or synthetic: Natural
  • Alternative names: Gum-Tex (Wilton brand)
  • Most similar to:  gum tragacanth

Tylose

  • Uses:  thickener, binder, stabilizer, and suspending agent in glazes. Helps products retain moisture and gives a gum-like texture. Also acts as drying agent in fondant and gumpaste. Tylose is said to hold up better in humidity and is whiter in color. The more tylose you use, the stiffer and stronger the resulting fondant.
  • For cake design:  Ingredient in some gumpaste recipes (including the one I use, Nicholas Lodge’s gumpaste recipe). Can be added to fondant to speed drying, sometimes called “emergency gumpaste“. To create emergency gumpaste, add 2 -3 tsp of Tylose powder to 1lb of fondant. The more tylose you use, the stiffer and stronger the resulting fondant. Tylose is said to hold up better in humidity and is whiter in color than gum tragacenth.
  • Natural or synthetic: Synthetic
  • Alternative names: Super gum, cellulose gum
  • Most similar to: Gum tragacenth
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Demystifying Cloth Covered Wire

Posted on February 13, 2012 by Erica OBrien in Cake decorating classes NY, cake decorating design classes Connecticut, cake decorating design classes Connecticut (CT), Featured, for the baker, gumpaste recipe | Leave a comment

Cloth covered floral wire is used in cake design for wiring large petals on gumpaste flowers and for arranging edible flowers and leaves on cakes. If you’ve ever been utterly baffled by the way wire is sized, here’s a good way to remember it. Picture a very small ring, about a quarter the size of a wedding band. Now imagine sticking cloth-covered floral wire through it. You would obviously be able to fit more smaller wires through it than larger wires. That’s what the wire gauge indicates: the number of wires that would fit in a small ring. So, a wire gauge of 26, for example,  indicates that you would be able to fit 26 wires in the ring. A smaller gauge wire, like 18, is a bigger wire, because you would only be able to fit 18 of them through that same ring. The bigger the gauge, the more you can fit in the ring, so the smaller the wire. And the smaller the gauge, the fewer you can fit in the ring, so the bigger the wire. I hope that helps.

Floral wire can generally be found in gauge 16 – 32. I find that use 18 – 24 most frequently. I I always sort of grabbed at wires randomly, until I purchased one of Scott Clark Woolley’s flowermaking DVDs. In it, he outlines the various size wires and their uses. I find it very helpful, so I’m sharing it here.

16, 18: heavy flowers with many petals such as roses, ranunculus, peonies

20, 22: stem work

24: medium flowers, single-cut larger flowers

26: small flowers (individual hydrangea petals, jasmine), petals (such as rose petals)

28: small petals, leaves

30, 32: fine work, such as baby’s breath and small leaves

Happy caking!

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Damn You, Reality TV. Thank You, Reality TV.

Posted on November 18, 2011 by Erica OBrien in Cake decorating classes NY, cake decorating design classes Connecticut (CT), Featured, for the baker, wedding cake connecticut (CT), wedding cake farfield county ct, wedding cake ny | 5 Comments

This post is an editorial, so no fancy pictures, just my thoughts. However, unlike most editorials that take a definite position, this one is filled with ambivalence.

When I tell people what I do for a living, their first question is always, “Oh, so do you watch the cake shows?” I know just what they’re referencing, of course: The Cake Boss, Ace of Cakes, the Food Network Challenge, Amazing Wedding Cakes, etc. The list seems to constantly grow with no end in sight.

Many cake artists, particularly those who began before the birth of the “cake shows”, hold them in a certain disdain, feeling that they trivialize the art, have caused a saturation in the market, and distort the amount of work involved in creating a cake.

And they’re right: Reality shows like The Cake Boss, Ace of Cakes, and even the Food Network Challenges edit many hours of work into 60 teeny tiny minutes (48 if you don’t count the commercials). In reality (or perhaps I should say real life), the cakes you see on television take many, many hours of work. Even for the Food Network Challenges, in which competitors are limited to eight hours of work time, the designers spend countless hours beforehand preparing for the competition. And anyone who’s ever even attempted to decorate a cake knows that 60 minutes flies by at light speed.

Since the birth of the cake shows, custom cakes have become commonplace if not mandatory. I have seen a definite increase in the number of custom cakes, not to mention sculpted cakes, ordered for events that used to require a sheetcake. What fans of the shows don’t often realize, however, is how much work a cake entails, so when they request a Prada shoe on top of a basketball held by an iguana, they are usually shocked by the cost.

As for the saturation of the market, many new cake design businesses have popped up since the preponderance of the shows, but this need not be seen as a negative. While some cake designers argue that competition is bad for business, I maintain that it actually forces us to raise the bar. Like any business, without competitors, we risk becoming complacent. Rather than being stagnant, competition forces us to better our skills and become better artists. Competition offers an incentive to innovate, too, so that new products are constantly introduced and are made more widely available, making us more efficient.

Although some cake artists resent that reality television has elevated a handful of cake designers to  celebrity status, I’m glad our work is finally being recognized for the fine art that it is. The difference is that unlike a painting or a sculpture intended to endure for time immemorial, our work is designed to be temporary. For a lucky few, reality television has captured their art on film and will preserve their work, if only in the public’s consciousness, indefinitely.

Oh, and by the way, I’m way too busy to watch the cake shows.

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Our New Website!

Posted on August 1, 2011 by Erica OBrien in erica obrien cake design, for the baker, for the bride, wedding cake | 1 Comment

I’ve waited a long time for this. Our new website went live on Friday, July 29th. It took a day or so to work out some kinks, and I might have gotten a little overzealous on the image sizes in the galleries, but it’s here and I love it. I’d like to thank Joe Renteria of Webpage Dynamics, who held my hand through my first website five years ago and exhibited tremendous patience and understanding this time around too. Thank you Joe! Also, I am extremely grateful to my friend Alison Neuru, who translated her skills as a post-production photo retoucher into website designer. Lastly, thank you to Monica Majors of Paper Cut Industries who skillfully designed our new logo. I am fortunate to have such wonderful (and talented and savvy) friends.

Here’s a screen shot of the brand spanking new Erica OBrien Cake Design site. (To see the rest, please visit our site.) I hope you love it as much as we do!

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Brides: What Does Your Wedding Cake Tasting Say About You?

Posted on July 26, 2011 by Erica OBrien in for the baker, for the bride, His Hers Theirs, wedding cake long beach, wedding cake tasting | 4 Comments
Watching couples interact at their wedding cake tasting fascinates me, and I’ve always thought their behavior reveals a lot about the dynamics of their relationship. Here, in absolutely no scientific terms, I’ve identified five types of couples based on my casual observations. Which couple are you?
{1} Romantic. This mushy-gushy couple feeds each other cake and icing. Their wedding cake tasting is like a romantic date just for two, and it doesn’t matter who else is present. They might even kiss midway through their tasting. They are very much in love, and don’t hesitate to show the world.
If this describes you, here’s the best part: It’s wonderful! You should be romantic at every opportunity, and you take full advantage of it. You’re deeply and truly in love.

But keep in mind: Your intimacy can make others feel uncomfortable or left out. Try to be aware of how your behavior might make outsiders feel.

{2} Egalitarian. Everything is discussed, every aspect of the wedding agreed upon. For the tasting, this couple confers on which flavor to try first, second, and so on. (Because tastings at Erica OBrien Cake Design are deconstructed–un-iced cakes with icing on the side, as in the photo to the right–there is a lot to agree on.) For the egalitarian couple, nothing is done without consulting the other party and coming to a consensus.

If this describes you, here’s the best part: You probably eliminate a lot of potential areas for resentment. Your relationship is mature and based on mutual respect.

But keep in mind: It’s okay to step into traditional gender roles once in a while. It can be nice when someone opens the door for you, and it’s okay to cook dinner for your husband sometimes just because you love him.

{3} The man’s man. This couple has to schedule their cake tasting on a Saturday because his Sundays are all booked up with football. He considers cake the fifth food group, and you can tell by the way he powers through all the samples. Luckily, she finds it irresistibly charming and endearing.

If this describes you, here’s the best part: He’ll be happy to fix stuff around the house and assume responsibility for all the traditional male chores. Plus, he’s happy to let you do all the decorating. He’s likely to be a wonderful and protective father.

But keep in mind: When it comes to other aspects of the wedding planning process, he might be less than interested, and he might see nothing wrong with displaying his signed baseball collection in the living room.

{4} The mama’s girl. She shows up to her wedding cake tasting with her future husband and her mom. She relies heavily on her mom’s input, and allows her to make some of the major wedding decisions. She might value her mother’s opinion more highly than her fiancé’s 

If this describes you, here’s the best part: You’re probably very close with your family and have an excellent relationship with your parents. You’ll make a loving, nurturing mother.

But keep in mind: A marriage is between two people first and their families second. Don’t let your close relationship with your family come between you and your husband.

{5} All business. Don’t get me wrong, wedding cake is serious business, but your tasting should also be fun. This couple approaches their wedding cake like they would any business transaction, weighing the pros and cons, considering all their options, and carefully adhering to their budget. They don’t allow their emotions (or taste buds) to get the better of them.

If this describes you, here’s the best part: You’re probably excellent with money and will enjoy a comfortable life and retirement together.

But keep in mind:  Planning your wedding–or for that matter, your life–should be a fun adventure. Remember to enjoy the process.

Did we miss anyone? If you think you fit a category not described above, please let us know.

Gratitude and thanks to my friend and colleague Charla Brummel of Charla Blue Photography for the photo above.

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Five to Try

Posted on April 6, 2011 by Erica OBrien in Cricut cutter, Elizabeth Hodes, for the baker, Superfine Bakery, tips + tools, wedding cake long beach, wedding cake los angeles, wedding cake orange county, wedding chicks | 5 Comments

When it comes to cake design, there’s no shortage of gizmos, gadgets, tools, and techniques. Here are five I’d like to try. If you’ve already had the pleasure, please let me and my readers know what you think by leaving a comment.

1. Fondant strip applicator by Ateco. Vertical fondant stripes are hard. Horizontal fondant stripes are even harder. This applicator claims to make the job much easier, but even watching this tutorial didn’t convince me. I generally like Atecoproducts, so I think I’ll have to try this one myself.

 

2. The Cricut Cake Cutter. Let’s face it: the Cricut can do a lot of things I can do but a whole lot better. From what I understand, it has its limitations, but as far as I’m concerned the design possibilities are endless. The Cricut debate may rage on, but when I see a cake as beautiful as this one by Elizabeth Hodes, it sure takes a lot of steam out of the argument.

3. Agbay cake leveler. I generally torte my cakes with a serrated edge knife, but this apparatus looks so daunting I figure it must do a good job.

4. Rubber stamps. My friend Andrea of Superfine Bakery is known for this cake. The beautiful dandelion embellishment was done with a rubber stamp. Like many tools originally used for other purposes (think stencils), there’s no limit to what you can create with rubber stamps. It’s a technique I’ve yet to use, but because they’re so accessible and inexpensive, this one is a must-try. I really like the ginko leaf stamp below by Nature Watch.

5. Scalpels. I use X-acto knives a lot for hand cutting, and used them a lot more during my applique phase, but Elisa Strauss, owner of Confetti Cakes and author of The Confetti Cakes Cookbook, uses scalpels. According to Elisa, whose father is a surgeon, “[s]calpels have the finest, sharpest blades you can find…They are disposable, so after a few uses you can throw them away.” I know once I use one, I’ll never go back to X-actos again. You can buy them here.

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Images for Inspiration

Posted on March 25, 2011 by Erica OBrien in for the baker, for the bride, images for inspiration, vintage, wedding cake, wedding cake long beach, wedding cake los angeles, wedding cake orange county | 1 Comment

I have a file on my desktop entitled “Images for Inspiration”, a collection of random images I find on my forays around the internet. I thought I’d share just a few of them here. Don’t be surprised if you see one of these translated into cake sometime soon.

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Mushroom Cake

Posted on March 18, 2011 by Erica OBrien in elizabeth messina, fall wedding cake, for the baker, for the bride, joy thigpen, kiss the groom, mushroom cake, once wed, wedding cake long beach, wedding cake los angeles, wedding cake orange county | 3 Comments

Joy Thigpen is a creative director and stylist for events, interiors, editorials, and personal expression. (She also has a really cool logo.) She asked me to create a cake based on this photograph:

So I did:


Styling: Joy Thigpen
Production: Once Wed
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