Page 58 - Pastry & Baking Magazine

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
and
Pagoda Cake
Probably the most popular structure associated with Buddhism,
the pagoda is an important part of Asian culture. Its origin can
be traced all the way back to the 3rd century BC, when the
first Indian stupas were built. Early pagodas were built entirely
out of wood, but as sturdier materials began being used, this
unique architectural style evolved, and more impressive pagodas
appeared. Impress your clients with this Pagoda Cake.
Supplies:
8”
Round Cake, 4# Hexagon Cake & 16” Cake
Board
Satin Ice Gumpaste
Satin Ice Fondant
Gel/Paste Colors of your choice
Brushes
Frilling Tool
Chocolate Mold
Peony Metal Cutter
Blossom Cutters
Water Lily Metal Cutters and veiners
Lace Cutters
Florist Wires Gauges #22 & #24 & #26
Green Florist Tapes
Pizza Cutter
Dusting Colors of your choice
Piping Gel
Gum Glue
Airbrush & Airbrush Colors of your choice
Rolling Pin
Metal Ball Tool
Thin Foam
Royal Icing & Piping Bags
Rice Cereal