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New York Cake Academy

(image: courtesy New York Cake Academy)

56 W. 22nd St
212-675-CAKE
nycakeacademy.com
Love giving flowers at the holidays? New York Cake Academy specializes in the fine art of making life-like flowers, beautifully realized in their holiday poinsettia cake class. This is too beautiful to eat. Or maybe not.

NY CAKE & BAKING

We'd like to take this opportunity to spotlight our friends at NY Cake and Baking Distributor because of their 30 years of influence on the New York cake decorating supplies market, which was essentially created by them. Their store was the first of its kind in the region - selling all things cake, for amateurs and professionals alike. Everyone in New York's cake community knows all about this legendary one-stop shop, its cake decorating school . . . and its founder.

NY Cake and Baking is a family-run wholesale and retail store located near Manhattan's Chelsea District. It was founded by Joan Mansour, award-winning cake decorator and instructor, and is currently being managed by Joan's daughter, Lisa. Some call it a 'museum' of cake and baking supplies, offering one of the most comprehensive and abundant collections available.

Lisa was a young girl when her mother, Joan, taught cake decorating classes at their dining room table. Interest quickly grew and Joan used some extra space at the back of her husband's cosmetics store to teach larger classes. In 1989, after Lisa graduated college, she went into business with her mother and they opened a store and school. Hard work and dedication led them to expand to their current 5,000 square foot location in 1994. And just a couple of years ago, another daughter named Jenny opened NY Cake West in Los Angeles, California.

Joan Mansour is a pioneer in the industry and has taught many of the top names in cake decorating today. We applaud her vision and her contribution to cake decorating as an art form.

Visit the NY Cake website for more information.

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4th Of July

Even simple cereal treats can soar when you Punch. Cut. Decorate! with colorful Sugar Sheets!™ Edible Decorating Paper. Cut the stars with our easy-to-use punch and star insert; the stripes with the Rotary Cutter.

Ingredients:

• Crisped rice cereal treats recipe
• Buttercream icing
• 1 Bright Blue Sugar Sheets Edible Decorating Paper
• 1 Red Sugar Sheets Edible Decorating Paper
• 1 White Sugar Sheets Edible Decorating Paper
• Piping Gel

Makes:

Treat serves 36.

Tools:

• 9 x 13 in. Sheet Pan
• 10 x 14 in. Cake Board
• Fanci-Foil Wrap
• Knife
• Ruler
• Rotary Cutter
• Brush Set
• Single Shape Punch Set
• Layered Stars Cutting insert

Instructions:

Prepare cereal treats recipe and press 2 in. deep into lightly greased sheet pan. Let cool.
Using knife, cut treat into an 11 x 7 in. rectangle. Position on foil-wrapped board; cut to 8 x 12 in.
Ice top smooth with buttercream.
Using Rotary Cutter and Blue Sugar Sheet, cut a 3 1/2 x 4 1/4 in. piece for star background. Brush back with Piping Gel and attach to treat.
Using Rotary Cutter and Red Sugar Sheet, cut 7 stripes, 11 x 1/2 in. Cut 6 3/4 in. sections from 4 stripes and attach to right of star background with Piping Gel. Attach 3 full-length stripes below star background with Piping Gel.
Using punch with smallest star cutting insert and white Sugar Sheet, punch 18 3-star sections. Trim off 2 small stars at edges of each section and discard. Attach 18 stars to background in rows of 4 and 3 using Piping Gel.

Father's Day Cake

Dressed to the nines in a fondant shirt and tie, this one-layer cake baked in a 9 x13 Sheet Pan is well-suited for office parties and for celebrating a new job or promotion.

Ingredients:

• Red-Red Icing Color
• Royal Blue Icing Color
• 2 pkgs Ready-To-Use White Rolled Fondant

Makes:

Serves 14.

Tools:

• 9 x 13 in. Sheet Pan
• Cake Board
• Fanci-Foil Wrap
• Easy-Glide Fondant Smoother
• Cotton Balls
• Freezer paper

Instructions:

Prepare and cover 1-layer cake with 1 pk. of rolled fondant. Smooth and shape fondant using Easy-Glide Smoothers.
Divide 1 pk. of rolled fondant into 3rds. Reserve 2/3 white; divide remaining 1/3 in half and tint on half red, one half blue.
Cut pocket and flap out of white fondant. Stack flap on pocket, aligning top edge; set aside to dry. Roll red fondant into long 1/4 in. thick, roll blue into log 1/2 in. thick. Cut each in 3 in. sections. Position sections diagonally side by side on freezer paper, alternating colors; roll out. Cut out tie and knot (do not remove from paper). Work quickly to position tie on cake top; ripple tie and support with cotton balls, carefully peel off paper. Shape a small amount of white fondant into a not shape, cover with fondant knot cutout; tuck under edges and position at top of tie. Cut collar out of remaining white fondant; fold in half lengthwise, shape and place on cake over knot. Position pocket.

Sugar Sheet! Jelly Roll Diploma Cake

Everyone shares in the sweet success when you serve these delightful diplomas made with your favorite jelly roll recipe and Sugar Sheets!™ Edible Decorating Paper. The breezy bow adds the colorful touch that ties it all together.

Ingredients:

• Buttercream icing
• 1 White Sugar Sheets Edible Decorating Paper (makes 2 treats)
• 1 Red Sugar Sheets Edible Decorating Paper (makes 18 ribbons)
• Piping Gel
• Jelly Roll Yellow Sponge Cake

Makes:

Cake serves 8.

Techniques Used:

• Accent Bows with Sugar Sheets

Tools:

• 10 1/2 x 15 1/2 in. Jelly Roll Pan
• Non-Stick Parchment Paper
• Rotary Cutter
• Brush Set
• Craft knife
• Ruler

Instructions:

Bake and cool jelly roll. Roll, fill, reroll and freeze following recipe instructions. Cut into 1 1/2 x 3 1/2 in. long cakes. Ice smooth in buttercream.
Turn White Sugar Sheets! horizontally. Using Rotary Cutter, cut 4 x 7 ½ in. long sections. Brush back with Piping Gel and wrap around cakes.
For bow loops, use knife and Red Sugar Sheets! to cut 2 strips 3/8 x 3 in. Secure ends with Piping Gel and let dry on side.
For diploma band, cut a 3/8 x 5 in. long red strip. Wrap around cake and secure ends with Piping Gel.
For streamers, cut two red strips, 3/8 x 2 in. long; cut V-shaped ends and attach to band with Piping Gel.
Attach loops together with Piping Gel.
For knot, cut a 3/8 x 1 1/2 in. long red strip. Wrap around loops and secure with Piping Gel. Attach to cake with Piping Gel.