NY Cake Academy Blog - Lisa Mansour

CONTENTS

LISA'S TIPS AND TRICKS

SALES OF THE WEEK

BAKER OF THE WEEK

RECIPE OF THE WEEK

COUPONS

Happy St. Patrick's Day

How to size up your cake

We are always asked how much would this cake feed or how much fondant would cover this size cake. So we are going to tackle these questions in this newsletter.

Some cake artist price their cakes based on how many people the cake needs to feed, while some charge by the pound. Wedding cakes tend to be charged by the per person technique, so one should know the size of a slice of cake and how much you can get from one size.

A typical wedding cake slice is 2in x 1in. A party slice could be 2in x 2in.

Here is a sample chart: (based on wedding size)

Now for the fondant. How much fondant should you use? That depends on high your cake is as well. Here is an example of a chart that can be used to measure fondant:

Of course the perfect cake is baked in the perfect cake pan, ex. FAT DADDIOS. This is just a start. Hope this helps in making and decorating your next big project.

Cake Style	Cake Size	Amount of Fondant
Round approx 4 in. high	5"	14 oz. / 400 g
	6"	18 oz. / 510 g
	8"	24 oz. / 680 g
	10"	36 oz. / 1021 g
	12"	48 oz. / 1361 g
	14"	72 oz. / 2041 g
	16"	108 oz. / 3062 g
	18"	140 oz. / 3969 g
Round approx 3 in. high	5"	14 oz. / 400 g
	6"	12 oz. / 340 g
	8"	18 oz. / 510 g
	10"	24 oz. / 680 g
	12"	36 oz. / 1021 g
	14"	48 oz. / 1361 g
	16"	72 oz. / 2041 g
	18"	108 oz. / 3062 g

Baker / Decorator of the Week

Silvia Caballero

Cake Artist

I studied the career to become a chef and got a degree in Haute Cuisine. I started to run my own business and did catering for small groups. Later I decided to do a specilization in pastry. By that time my clients started asking me to make decorated cakes of which I had no idea! Little by little I became acquainted with all the different techniques, materials and tools needed to do such cakes.

But I can say I´m a self-taught cake designer. I discovered a passion in what I do. Nowadays my business is based mostly on doing decorated cakes and sweet tables. It´s been about 6 years since I started with cake decorating. I really love design and try to learn as much as I can everyday. I also took some classes on my trips abroad.

I like to work in a peaceful environment especially when I have to decorate. I do my own baking of course, so everything tastes fresh as well as home-made.

Lately I found out that my favourite style is of cake is romantic, vintage. I love making flowers and working with light colours. This can be used for many occassions. I always try to imprint my own style and show my clients what I could do and design for their special event. I don´t like to repeat designs though sometimes clients ask me to do it. But I never copy the work of other colleagues.

To be considered for baker/decorator of the week please send your information and pictures of your cakes using the Lisa Mansour / NY Cake line to:

Margarita - margarita.nycake@gmail.com

Lisa Mansour

Tips and Tricks - How to apply an Edible Photo onto a cake.

Adapted from Decopac

Removing PhotoCake Images from their Backer / Then Apply

Use the edge of your counter or table as an easy way to remove the image from the backing paper. Another trick is to put your image in the freezer for a few minutes.

After the cake has been iced with buttercream you can apply the photo. If you are applying onto fondant, first dampen the fondant, do not over wet the fondant. Then apply the photo on to the fondant. You can also brush on piping gel first onto the fondant then apply the photo.

Now offering Edible Photos. To Inquire please email to ediblenycake@gmail.com. Photo will be available for next business day, Mon - Fri.

Recipe of the week

Irish Tea Cakes

Adapted from All Recipes

Original recipe makes 1 9-inch round cake

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

2 teaspoons baking powder 1/2 teaspoon salt

1/2 cup milk

1/4 cup confectioners' sugar for dusting

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.