Cake Classes : Sculpted 3-D Basketball Cake

Title: Sculpted 3-D Basketball Cake
When: 2/2/13 10am-5pm (Light lunch is provided)
Location: 176 S. Van Brunt Street Englewood, NJ 07631

Description:
- Learn how to layer, fill, frost and carve cake into a sphere
- Color and cover a sphere cake with fondant
- Make gum paste details of a basketball (ie. logo and lines)
- Create a base board and learn how to paint a wood grain pattern

Price:
The Sculpted 3-D Basketball Cake class is $375 per person. This price includes cake and buttercream as well as the use of all tools and materials. Please note due to time and stability, the bottom half of the sphere will be a foam base.  Children and teens are welcome to take classes too, but anyone under the age of 12 must be accompanied by an adult at no additional cost. Full payment is required at the time of registration to secure your spot. Space is limited to the first 5 students.

What to bring and wear:
You are not required to bring anything to the class; however you can bring a notebook and camera if you wish. We ask that you wear casual clothing and flat, closed toe shoes. Also, please have your hair tied back if possible.

How to register:
Call us at (917) 576-3015 or email us at eatcakebemerry@gmail.com to register for a class.

Cancellation policy and late arrivals:
You may cancel your registration for a class up to 2 weeks before the scheduled date to receive a full refund or transfer to another class of equal value. No refunds or credits will be given for classes that are cancelled less than 2 weeks prior to the scheduled date or “no shows." Please arrive to your class on time. We are not obligated to extend or make up time for any late arrivals. We reserve the right to cancel a class if there is insufficient enrollment. In that case, we will issue a full refund or you may request to transfer your credits to another class.

Gift Certificates:
Classes are a great gift to share for birthdays, weddings and showers! If you wish to purchase a gift certificate, please contact us at eatcakebemerry@gmail.com

Globe Cake

This weekend I went to a farewell party for one of my friends, Scott.  He will be traveling to 11 countries in 11 months to volunteer with an organization called World Race.   Countries include Kenya, Uganda, Rwanda, Costa Rica, Nicaragua, Honduras, Thailand, Malaysia, Cambodia, Nepal and India.  So, what's more appropriate than to celebrate with a globe cake?!?!   In collaboration with one of my photographer friends, Tony Yang, we created a time lapse video of the process.  

Here's the full screen link!    http://www.youtube.com/embed/7nnQh1lc5M8?rel=0

All the continents were cut out of gumpaste and dusted with petal dust to add terrain and dimension.  Each country he is going to is indicated by a red dot.

Here's what it looked like once we cut it up and ate it!  

Metallic Cake : Brides Nov. 2012

A metallic cake created for the November 2012 issue of Brides Magazine.

Gingerbread Skyscrapers

This weekend, I had the opportunity to create a gingerbread display for the New York Botanical Garden's Gingerbread Adventure which is being held in conjunction with the Holiday Train Show.  I was introduced to this opportunity by the fabulous Kate Sullivan of Cake Power.  She's been creating awesome displays for years!  Visit the gardens this winter to check out all the baker's creations.

Here are some process shots:  It all started with a sketch...

I made trees by covering inverted sugar cones with sanding sugar.

Silver and Pearl Cake

Here is a 4 tier cake that we made for a wedding at the St. Regis.  The square tiers were cascaded with hundreds of little circles that were individually cut out, curved, piped and painted.  Here's a few pictures during the process.  A personalized monogram of the couple was the perfect accent to complete it.

Sage Green Ribbon Cake

Here's a look at a cake we made for a wedding at Sudio 450.  It's decorated with a sage green gumpaste ribbon that has been scored with cris-crossing lines and royal icing dots that were painted gold.  Flowers were from Unique Image Design.

Bottega Louie

I went to Los Angeles a few months ago and met up with a high school friend that I haven't seen in years!  We met at the ultimate sugar dreamland,  Bottega Louie.  All the pastries looked picture perfect and tasted just as great.  It a huge space with seated dining in the back, but all I wanted to stare at were the desserts in the front :)  I had box of assorted French macarons and a key lime tart... yum!

Elephant topper cake

We recently created a 4 tier cake with an elephant cake topper!  The bride and groom requested a design with a hint of Indian influence and here's how it turned out.

Below is the finished cake.  I loved working with the beautiful flowers and the unique color combination of purple, green and pewter.

Brides Style Shop 2012 Cake

This Monday we participated again in the annual Brides Magazine Style Shop!  Here's the cake we created for the display table.  We also passed out tastings of our chocolate cake with hazelnut buttercream.

Here's a look at the table with all the other beautiful cakes!!

Cupcake Favors!

Cupcake favors for a beautiful wedding in upstate NY.

Batman and Cinderella Cake Topper

Here's a pair of gumpaste toppers that I made for a friend's wedding.  A princess and her superhero :)  Of course!

White Ruffle Cake

Ruffles!  For the Knot Fall 2012 issue, I was inspired by a bridesmaid dress to create a two tier cake with ruffles and a clean ribbon.

 

Here's another of our cakes that was featured again in this issue too.  

Modern Ombre cake

Ombre has really gotten a lot of attention recently...it's everywhere and it's completely understandable why.  It's so pretty, works with every color, and flows so naturally.  Here is my take on a modern version of the ombre design for Brides Magazine July 2012. 

Money Magazine

For the June 2012 issue of Money Magazine, I got a chance to make a cake covered in dollar signs. How fitting :) The cake gives off a retro feel, esp with the cherries sitting on top! Check out the issue on stands now and get some insight on low-risk "recipes" for investing.