Page 56 - PastryNA2012_2

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Creative Cakes
54 Pastry & Baking North America
Publisher’s Note:
Rosalind Chan is a cutting-
edge cake designer and international instructor
who is setting new standards in both North
America and Asia with impressive credentials
that include a Masters in French Pastries from
Ritz Escoffier in Paris and a Masters Diploma
in Cake Decorating from the renowned
Wilton Cake Decorating School in Chicago.
She was inducted into the Wilton Hall of Fame
in 1997 and in the summer of 2011 she earned
“Certified Master Sugar Artist” status from the
International Cake Exploration Societe. For further
information on Rosalind’s training centers for cake
decorating and baking, visit www.sugartiers.ca and
www.rosalindscakeartistry.com
Mini Macaron
75g Egg White
63g Sugar
90g Ground Almond
113g Icing Sugar
Equipment
6”, 8” & 10” round cakes
Satin Ice White Fondant
Buttercream
Rolling Pin
Chocolate Embossing Strip
Pizza Cutter
Gum Glue
Airbrush & Airbrush Colors of your choice
Ribbon of your choice
Brushes
Dowel Rods
12” cake board
Pizza Cutter
Gel Paste Colors of your choice
Piping Bag & Tip #12
Macaron Silpat
This is the year of the French macaron.The macaron craze has
hit a fevered pitch and what could be more fashionable and
delicious than adding these little bite size desserts onto a cake.
With its contemporary and elegant design, this cake could fit
any occasion, especially for all the macaron lovers out there.
By
Mini
Macaron
Cake