Wednesday, December 14, 2011

Nycake Featured on Bravo Network

Watch Chef Roble and Co. Season 1 Episode 3: The Vanessa Williams House Party, and see Chef Roble shop for this project and others right here at NY Cake.

Tuesday, November 29, 2011

New York Cake Academy

poinsetta The 7 Best Holiday Baking Classes In N.Y., N.J.
(image: courtesy New York Cake Academy)
56 W. 22nd St
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.

NYCake Logo

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.

Wednesday, June 22, 2011

Send Your Creations!!!

Send us your delicious creations on our new blog. Also get new ideas for any celebration by following us.

Monday, June 20, 2011

4th Of July

Stars & Striped Cereal Treats
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.


  • 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


Treat serves 36.


  • 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


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

White Collar Gift 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.


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


Serves 14.


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


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.

Monday, May 23, 2011

Sugar Sheet! Jelly Roll Diploma Cake

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.


  • 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


Cake serves 8.

Techniques Used:

  • Accent Bows with Sugar Sheets


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


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.

Wednesday, April 27, 2011

Brilliant Basket Cake

Ready-To-Use Rolled Fondant in this season’s prettiest colors decorates this classic design with a trendy twist. The Easter basket cake is perfect for your springtime celebration.


Lemon Yellow Icing Color

Rose Icing Color

Violet Icing Color

Royal Blue Icing Color

Orange Icing Color

Leaf Green Icing Color

72 oz. Ready-To-Use White Rolled Fondant

White Candy Melts®


Buttercream icing



Brilliant Basket Handle


Cake serves 30.

Techniques Used:


Fondant Cut-Outs™

Applying Fondant to Fondant


6 x 3 in. Round Pan

9 x 2 in. Round Pan

Round Cut-Outs™

Leaf Cut-Outs™

Oval Cut-Outs™

Tip: 5

Rolling Pin

Roll & Cut Mat

Brush Set

Easy-Glide Fondant Smoother

Plastic Dowel Rods

Cake Circles

Flower Former Set

6 in. Lollipop Sticks

Waxed paper




In advance: Make fondant pieces. Combine Violet with Rose for violet shown. Tint fondant as follows: 6 oz. yellow, 4 oz. green, 2 oz. light blue, 2 oz. violet, 2 oz. rose, 2 oz. orange. Add 3/4 teaspoon Gum-Tex to yellow, 1/2 teaspoon to green and 1/4 teaspoon to all other colors. Shape 4 oz. yellow into 3 logs 3/8 x 18 in.; braid together. Cover handle pattern with waxed paper; dust with cornstarch. Curve braid over pattern; let dry.

Make leaves. Roll out green fondant 1/16 in. thick. Cut leaves using medium Cut-Out; move cutter down 1/8 in. and cut again to make leaf slightly smaller. Cut 1/8 in. off bottom to make a straight edge. Make 45-50 leaves; let dry on cornstarch-dusted medium flower formers.

Make eggs. Roll out 5 fondant colors 1/8 in. thick. Use largest oval Cut-Out to cut 2-3 eggs in each color. Let dry on cornstarch-dusted surface 24 to 48 hours.Use melted candy to attach lollipop sticks to back of eggs and to each end of handle. Leave ends exposed to insert into cake.

Bake and cool 1-layer 6 in. cake (3 in. high) and 2-layer 9 in. cake (bake 2 layers 1 1/2 in. high for a 3 in. high cake). Prepare for rolled fondant and stacked construction. Tint 18 oz. fondant yellow, 30 oz. rose (reserve 3 oz. white). Cover cakes; smooth with Fondant Smoother. Stack cakes.

Pipe tip 5 bead bottom borders. Roll out white fondant 1/16 in. thick. Use smallest round Cut-Out to cut approximately 70 dots; attach to cakes using damp brush. Insert handle into cake top; insert eggs. Use melted candy to attach 2 rows of leaves around edge of top cake.

Easy Fondant Eggs Mini Cakes

What a great family project! Single-serve mini cakes are covered and decorated with rolled fondant. Create your own designs using flower Cut-Outs and a variety of geometric shapes.


Violet Icing Color

Ready-To-Use White Rolled Fondant

Ready-To-Use Rolled Fondant Pastel Colors Multi Pack

Buttercream icing


Each mini cake serves 1.


Mini Egg Pan

Funny Flower Cut-Outs™

Decorator Brush Set


Prepare cake for fondant covering by icing lightly in buttercream icing. Tint a portion of fondant violet.

Roll out blue and yellow fondant and cover cakes. Attach fondant pieces to eggs using damp brush.

Blue Floral Egg: Roll out pink, violet and yellow fondant and cut out smallest flowers, attach. Roll 1/4 in. balls of white and blue fondant, attach.

Yellow Stripe Egg: Roll out violet, green and blue fondant, cut into 3/8 in. wide strips. Attach on a diagonal. Roll 1/4 in. balls of pink fondant, flatten slightly and attach between strips.

Sacred Moment Cake

Truly a divine dessert! Our Cross Pan and Floral Collection Flower Making Set makes it easy to serve this stunning cross-shaped cake at Easter, christenings, First Communions, showers and any religious gathering.


3 packages Ready-To-Use White Rolled Fondant

Buttercream icing


Cake serves 12.

Techniques Used:


Fondant Bow and Loops


Cross Pan

Tip: 2

Tip: 6

Floral Collection Flower Making Set

Cake Board

Fanci-Foil Wrap

Drinking straw


Make flowers, loops, and ribbon curls at least 1 day in advance.

Following directions in kit, and using Rolled Fondant, make 60 large flowers using pansy cutter, 60 medium flowers using apple blossom cutter and 35 small flowers using forget-me-not cutter. Let dry.

To make loops, roll fondant about 1/8 in. thick. Cut 24 strips 1/2 in. wide and 4 to 6 inches long. Form into loops by brushing a small amount of water on one end of strip and press ends together to secure. Lay loops on side on waxed paper to dry. To make 8 ribbon curls, cut fondant strips 3/8 in. wide and in various lengths. Wrap strips around a straw and let dry overnight.

Prepare cake and cover with fondant. When fondant is dry, add sponging effect by dipping crushed paper towel in buttercream and randomly dabbing on cake. Pipe tip 6 bead bottom border. Add tip 2 dots to flower centers. Attach flowers to bottom border with dots of icing. For bow, add 8 loops for base row. Next, position 8 more loops in between loops in base row. Fill in center with 6 more loops, add ribbon curls under bow

Thursday, February 3, 2011

Valentine Sweetheart Cake

Valentine Sweetheart Cake

Equipment Used

2 lbs Chocolate Fondant
8 oz Pink Fondant
Heart cutters
Texture rolling pin
FMM Straight Frill Cutters Set #2
Rolling pin
Pink Fondant Work Mat
Gum Glue (gum arabic mixed with water)

I wanted to make a very "easy to do" cake for anyone to make. You can decorate this cake in a short amount of time and it looks like you spent hours.

First, I baked a 9" heart shape cake, let it cool completely before filling and frosting the cake. I put a thin layer of buttercream around the whole cake. This will help the fondant stick to the cake.

Open the chocolate fondant and kneed till smooth. Roll out the fondant to 15" diameter round to cover the heart cake.

Roll out pink fondant then take your texture roller and push on the fondant - your fondant will now have a texture.  Cut out 6 small heart shapes and 1 large heart using heart cutters. Roll out brown fondant and cut out 6 small brown hearts.

Using a paintbrush- apply the gum glue on the back of the hearts and place around the sides of the cakes, then put brown hearts on top of the pink hearts. Place the large heart in the center of the cake.

Cut out LOVE in chocolate fondant apply with gum glue.

Roll out pink fondant to 1/8" and use the heart FMM Straight Frill Cutter to cut out the heart boarder around the cake. Glue to the cake with Gum Glue. Continue to cut out strips to go on the top ans bottom boarder of the cake.

Happy Valentine's Day !!!!

Lisa Mansour