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Creative Cakes
56 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
Equipment
8” & 6” round cake
Tweezers
Satin Ice Fondant
-white & black to get grey
Satin Ice Gumpaste
Rolling Pin
Pizza Cutter
Edible Dusting Colors
– green, brown, pink and red
Airbrush & Airbrush colors
– pearl sheen & silver sheen
Peony Metal Cutters
Dresden Tool
Frill Veiner
Metal Ball Tool
Green Florist Tape
Florist Wires
– white gauge 24 & green gauge 24)
Wire Brush
Yellow Stamens
Soft Foam
Brushes
This would be a great cake to do for the Chinese NewYear
season. The peony is a symbol of romance while the money
bag represents prosperity and wealth. The bag can also be
airbrushed with gold sheen instead of silver.
By
Peony &
Money
Bag Cake