Katie and YiaYia Malia Enter Cake Competition at New York Cake Convention

Winter Wonderland Wedding Cake....Advanced Division.

Katie and her Eloise at Christmastime entry - Youth Division - Ages 7 - 12.

Katie placed second.

Back view of Katie's Creation.

Katie on her way to the competition.

Katie at her work table.

As soon as this Cake Blogger/Cake Designer/YiaYia saw that the 2010 New York Cake Convention had a division for Youth, the first thing I did was call my daughter Maria to ask permission to enter Katie in the competition. Maria asked Katie....and I could hear the squeals of delight when she was asked. Needless to say...I knew that was a resounding YES! Katie quickly began sketching some ideas before she came to my house to start working on her Christmas themed cake project. During her sketching time at my place, we were watching Eloise At Christmastime on television. About a half hour into the movie, Katie stopped...took a look at me and said...."That's it!!! That's what I'm going to do!! I'm going to recreate a scene from that movie!"

Very long story short....Katie added the various elements of a scene she thought was hilarious to her sketch.

In a couple of days she came back to sit at my dining room table to begin work on her gumpaste/fondant pieces.

Initially they were a little flat...so she was instructed to give some dimension. She then started work on Eloise.

Katie found a people mold kit I had, and after asking how to use it, and my teaching her...then destroying what I had done, Katie started on Eloise.

At first poor Eloise's legs collapsed while Katie had stood her up to dry. Poor Eloise looked like she was the daughter of an elephant. She tried again...this time sticking skewers in her legs....but the arms were now flapping like a bird....no structure. So she immediately went to getting wire and performed surgery on Eloise's arms...Finally....Katie decided to stick a scewer up through Eloise's torso for extra insurance....The laughs we had when she was pushing that scewer up Eloise's behind! Ouch!

While Katie worked on her figures and ornaments, I prepared the cake and the icing.

This project looked like soooo much fun I wanted to work along side her. But couldn't because adults were not allowed to put their hands to the projects the kids were creating. It was the hardest thing to have to sit on my hands! I didn't have to worry though....as Katie pulled this off like a champion.

At the convention....I heard someone saying that they didn't believe a child had done this. Well...my dear...whoever you are....you can believe it! This is the work of a child who has been watching her YiaYia for 2 years now work on cakes, and has been doing the same alongside me.

For all who have aspiring sugar artists in their midst....all I can say...encourage them to experiment....encourage the young ones to open their young minds and to find their creative selves.

Will Katie grow up to become a professional cake designer....only the Universe knows....but for now....I am enjoying every minute of watching her grow and create!

By the way....Katie took SECOND PLACE in the Youth Division! You rock Katie!!!!!

As for Yiayia....no I didn't place. But it was such a wonderful first experience at such a convention. I met the most wonderful people...both young and older...experienced and novice! I have been bitten by the competition bug and will be competing in future events across the country.

I think one of best parts of this convention besides being with Katie was meeting such celebrated cake designers as Michelle Bommarito, Ashley Vicos, Christopher Russom and Marjorie Chu, Mary Moy H, Michelle Doll, and Alexandra Pellogrino, Pat Jacoby, and Ruth Rickey...all competitors on either TLC or Food Network.

They were all so generous in sharing of their knowledge in sugar art.

So back to the drawing board to prepare for my next competition. Oh by the way....both Melina and Costaki, Katie's siblings have been bitten too by the sugar bug....They both want to compete next year!!!! I can see the wheels turning in their young heads!

Vanilla Cake Recipe

This delish recipe is from a book I acquired a couple of years ago...so I can't take credit for it. Rewrote it in my recipe file and have been using it exclusively for my vanilla cakes. It's moist and has the perfect density for sculpting too.
You can add flavors to it by adding a simple syrup.

When I remember which book this is from I'll let you all know.

Yields: Three 9 inch rounds
1 half sheet ( 13 x 18)
24 cup cakes

Ingredients:

2 cups (8oz) cake flour
1 3/4 cup plus 1 1/2 teaspoons (8oz) all purpose flour
2 1/4 teaspoons Baking Powder
1 cup (2 sticks; 8oz) Unsalted Butter
3 cups (21 oz) granulated sugar
3/4 teaspoon salt
1 tablespoon Pure vanilla extract
1 cup (8oz; about 7 eggs) Egg Whites or pasteurized egg whites in liquid form
1 1/2 cups (12 oz.) milk

Proceedure:

1. Preheat the oven to 350 degrees F. Brush the bottoms and sides of pans with melted butter and line the bottoms with parchment paper.
2. In a large bowl, sift together the cake flour, all-purpose flour and baking powder. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and bet on medium speed until light and fluffy.
4. Add the salt and vanilla.
5. Set the mixer to low speed and gradually add the egg whites, scraping often.
6. Alternately add the flour mixture and milk to the butter mixture in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thoroughly combined. Set the mixer tomedium-high speed for about 20 seconds then stop and scrape the sides of the bowl.
7. Divide the batter evenly between the cake pans or muffin tins. For 9 inch cake pans, bake 1 hour or until a toothpick comes out clean; for hald-sheet pans, bake 45 minutes or until a toothpick comes out clean' for cupcakes, bake 20 - 25 minutes, or until they spring back after being touched.
8. Allow the cake to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.

To Make this into a Lemon Cake, add the zest and juice of two lemons to the batter.

Good Luck All.

Oh by the way...for amazing recipes...and fabulous tips for baking from scratch I Warren Brown of Cake Love has a fabulous book! "Cake Love".
Also, Margaret Braun in her "Cakewalk" has several delish recipes. I use her Blackout Chocolate Cake....It is toooooooo good!

Santa and Rudolf Taking a Break and Getting Reading for a Snowball Fight!

This famous duo needed to take a break before they set off on their worldwind tour of the world delivering their gifts to all the good little boys and girls....but not before they had their annual snowball fight!

This cake was made for a group of good boys and girls in the 4th grade in Ms. Martinez' class at P.S. 166Q in Astoria, New York, for their Holiday Party. Their teacher called me and left a message that was "crazy"!!! Never had I heard such a reception! I've heard oohs and ahhs and squeals of delight on previous deliveries....but this was totally insane! I felt like a rock star! The screams of glee and excitement were unbelievable! Wow!!! Now I know how Duff must feel when he delivers to Fenway Park! This is tooo cool!

Wow! The world of cakes has totally become outrageous! Such a simple delight to have become such a sensation!

Oh! I keep on forgetting...the flavor of the cake...One of my most popular....Red Velvet with a Cream Cheese Frosting! Yummo!

MERRY CHRISTMAS AND HAPPY HOLIDAYS TO ALL OF MY FRIENDS AND FAMILY AND CUSTOMERS!

MAY 2010 BRING WITH IT MUCH JOY AND LOVE AND HEALTH AND PROSPERITY TO ALL!!!!

Grand Opening of Creekside Market Place in Windham, New York

Mary and Lambros Flouras, the proud owners of the new Creekside Market Place in Windham, New York had their grand opening on December 19, 2009. To celeberate their long awaited dream come true, they asked me to create grand opening cupcakes for them.
Of course this cake designer couldn't leave it at that...so she (moi) created a cake to go with the cupcakes.
The cupcakes were designed like cherry pies and the main cake a simple yet elegant white cake with burnt orange whimsical roses, kissed with 24k gold dust.
Flavours...why Mary's favorite of course...Red Velvet and Cream Cheese Frosting.
Unfortunately, we were not able to attend due to the snow storm conditions that hit the Northeast. But we were there in spirit.
Mary promised to forward pictures of the opening. We're looking forward Mary!
The Creekside Market Place features gourmet delicasies as well as everyday staples. The warm environment and most hospitable owners make Creekside Market Place a must go to when you are in Windham, New York.
Here is wishing both Mary and Lambro great success in their new venture!
Can't wait to come up and sit in your enchanting shop by the creek with a cup of steaming coffee and great conversation!

My Newest Creation - The Angeliki

Angeliki and her hubby with "The Angeliki". They celebrated
at Limani Restaurant on Long Island.


Here is Angeliki, her hubby and beautiful daughter at

"mommy's" 30th!

This cake was made for Angeliki who turned 30 just the other day and celebrated her special day with her family. Angeliki loves roses and diamonds and her family of course!

Because of this I created this simply elegant cake. The initial inspiration was from a Tiffany Box. But of course I couldn't leave it at that...thus... the ribbon roses and edible sugar diamonds.

I know...I know...everyone is asking....what about the cake flavors. Well my dears....my most favorite of all....Deep Dark Decadent Chocolate with a Semi-Sweet Chocolate Ganache and Raspberry filling. Yummo! I'm so glad I had some cake left over....Dessert for moi tomorrow night!

Happy 30th Angeliki!

Testimonial

Good Morning!

The cake was amazing, of course! The response was great, everyone was wowed! People in the restaurant were oohing and ahhing!! The chocolate was a great choice, it was delicious!!! I'm glad I went with it!! I am honored that this cake will be known as the Angeliki!! Love it! I have attached photos for your blog! Thanks again and I cannot wait for the next time I order one of your yummy masterpieces!!

Filakia,

Angeliki

I Love New York Groom's Caken at Jessica's and Giuseppe's Tribeca Rooftop Wedding

When I asked Jessica what the theme was for Giussepe's groom's cake she said..."I want it to be all about him! He loves everything but everything about New York!"
Now I, being a native New Yorker, having been born in the Theatre District and living there for 22 years,
I was immediate enamoured with the theme. "Not to worry Jessica....I think I have an idea!"
Jessica gave me creative license to create a cake that would not only make her hubby-to-be happy but would surprise him at their wedding on the 29th of November at the Tribeca Rooftop.

After sketching the cake and making the deco's reflecting Joe's loves;

his being in the FDNY, loving the New York Knicks, going to Hunter, living

in Downtown Manhattan, cannoli's, Central Park and

can't forget Dunkin Donuts coffee, I called my

assistant....Lucy Ng to help put it together. We had

so much fun! The cake came together pretty quickly.

Well more quickly than had I worked on this alone.

Delivery day came...and surprisingly, our ride to

Tribeca wasn't fraught with tremendous traffic. Looked like

most people were still away for the Thanksgiving weekend!

When we arrived at the Rooftop, I was asked to put the cake in the

kitchen as it was a surprise for Joe.

Fun thing was that the Sushi Server's came in to watch me

put the final touches to the cake and to take pics!

Good thing I was wearing make-up!!! lol

Mission accomplished. Joe was surprised and Jessica was

happy.

Oh...the cake flavors....A moist white lemon cake

with a passion fruit wash, filled with lemon/coconut

Italian Merringue Buttercream! Yummmmmo!!!!

Juniper and Ivory Birthday Cake

This cake was created for a birthday...although I do believe it would suit any other event just as well.
The movement of the sea was captured in an abstract placement of wavy rolls of fondant pressed flat to the cake with bubbles and wavy sea flowers and floating pearls. The base color of the decorations was a juniper green "pearlized" with luster dust.
Under all the fondant? A chocolate black out and white cake with cookies and cream filling. Fondant tasted pretty good as well! Thanks Laura and Lois for creating such a fab fondant to work with. Your best kept secret is going to make us all up our game a lot more!