Fall Cupckaes at The Cake Cottage

October 7th, 2011 | Shop News | 0 Comments

Hey guys, just wanted to let you all know that the Pumpkin and Cinnamon streusel Cupcakes are back in the shop for the fall, and they are delish……….Pete

The Cake Cottage Fall Cupcakes

 

Guest cake decorating instructors

October 3rd, 2011 | Shop News | 0 Comments

 

Hey guys,

Just wanted to point out to you all that we have 2 amazing instructors coming to teach at The Cake Cottage in the next two months. First up we have Charity George. Now she can show you how to make your cakes taste just fantastic and for those of you who would like to learn about gluten free baking then does she have a class for you. Here is some info on her and her classes:

 

Charity Pykles-George is a Pastry Chef and Cake Artist in San Diego, CA.  She specializes in chocolate and sugar art particularly with regards to wedding, specialty and extreme cakes. She has also specialized in baking and cooking for those with food allergies and sensitivities. Charity owns d’Zrt Cake Studio in La Mesa, CA.

Charity is a native of Southern California and was raised in San Diego.   She wrecked 2 Easy Bake Ovens as a child so her mother decided to teach her to cook on the “big oven”.  By age 12 she had “tapped out” her mother and grandmother’s cooking knowledge so she resorted to reading cookbooks (which you can still find her doing if she gets 2 seconds of spare time).  During her senior year of High School she went to work for a local cake shop where she cut, filled, iced, delivered and occasionally got to decorate cakes.

She attended Brigham Young University for her freshman year of college, and then attended Le Cordon Bleu in London & Paris and Le Ritz Esscoffier in Paris but did not finish her degree there.  After returning to the States she gained experience in the “corporate world” in graphic design, marketing, advertising, radio, film & TV.

Charity continued throughout her career to teach baking, pastry and culinary skills in the private sector and created cakes for friends and family.  She created “cooking clubs” in each city she lived in, most of which are still holding meetings monthly.  After a 15 year “culinary school hiatus”, during which she married, had 3 children, divorced and moved back to San Diego, Charity went back to school to finish her Culinary degree in Baking and Pastry Arts.

For the last 6 years she has worked exclusively with cakes and has been a contestant on TLC’s Ultimate Cake Off twice in season 2; winning the taste competition, and was most recently featured on TLC’s Fabulous Cakes and the Niecy Nash Wedding Bash.  She has been a judge at numerous cake shows/contests and teaches sugar arts across the country.

So check out her classes on our schedule and learn something new.

 

Next up we have Peggy Tucker. She will be teaching Isomalt like you have been asking for. Here is a little info on her:

 

Peggy Tucker is a professional Cake Designer and sugar artist specializing in teaching this fine art. She started out creating cakes in Rochester, Minnesota and surrounding communities in 1995, and has since decided to focus on the one aspect that she truly loves; teaching.

 

In 2003 she began teaching the art of Cake Decorating. She has continued to expand that part of her business to the point that I opened the School of Cakeology in 2009. She takes great joy in watching her students advance and achieve medals of their own. This new endeavor has allowed her to travel around the country to teach and enter cake competitions.

 

Peggy became a member of the International Cake Exploration Societ? (ICES) in 1999. Additionally, she is a member of the Upper Midwest Bakery Association (UMBA), the Minnesota Chapter of ICES and the California Cake Club. Over the years Peggy has entered a number of competitions and have taken numerous awards. She thoroughly enjoys competitions for the challenges and experiences they present.
So basically, both of these ladies really know what they are talking about. We don’t have guest instructors very often so you guys should really take advantage of it while you can……….So go to our classes page, and put these
classes on your schedule, You will be glad you did !

 

 

Satin Ice’s newest partner

September 10th, 2011 | Shop News | 0 Comments


Hey Guys,

Just wanted to let you know that Susan Carberry was just chosen as one of Satin Ice’s newest Partners. So here is their email that they just sent out to announce this. By the way look right below here at the Satin Ice banner…….see those cute fondant figures???……well they were made by Susan for the 2010 ICES Display Cake…….you can also see more of these characters on our website

SFF 11

September 2011

Dear Susan Carberry,

 

As we approach the 10th anniversary of September 11, I can’t help but remember where I was on that day. In fact, many of you reading this were in the same place with me: in Las Vegas for the International Baking Industry Exposition (IBIE). The show was well-attended by thousands of baking professionals from around the world. The second day into the show, the day’s events were cancelled as we all shared the same sense of bleary-eyed disbelief and tried to make sense of what we were seeing on the news.

I’d like to take this opportunity to note a special day of remembrance this Sunday, September 11. Adversity often activates a strength we did not know we had. If we use our strength to help someone in need, we have done something good.  May God bless all those who were lost on that day.

 

Kind regards,

 

Kevin

Kevin O’ Reilly, Founder and CEO

Satin Fine Foods, Inc.

Susan Carberry

INTRODUCING OUR NEWEST
SATIN ICE PARTNER


SUSAN CARBERRY

Susan has taken the cake world by storm after just 12 years in the industry. She has appeared (and won!) on the Food Network and TLC cake competition shows, has been featured in many magazines and was selected to create the centerpiece cake for last year’s ICES convention. When she’s not on the road giving classes across the country, Susan runs her cupcake and retail supply shop – the popular “Cake Cottage” out of Southern California. We’re always happy to work with Susan and to see her endearing designs, like the Satin Ice Factory cake she made, shown on the right. Amazing!!

WHAT’S NEW ON SATINFINEFOODS.COMJorg
We are honored to continually add to our long list of endorsers – all outstanding cake artists
in the industry and each is unique. We have added some of these new faces to the top of our home page along with quotes about why they love Satin Ice. Take a look!. As you click the slide numbers, you’ll see that the faces randomly rotate so be sure to click until you see everyone. We have many more of our pals to add and we’ll be sure to let you know.

 

__________________________________________________
WELCOME NETHERLANDERS!

cake supplies

Our newest overseas distributor, Cake Supplies NL, is located in the Netherlands. They are the largest retail and wholesale bakery supplier in Western Europe, operating two retail stores as well as an online store in addition to their trade customers. We’re proud to continue the expansion of Satin Ice throughout different parts of the world to meet the rising demand. Our products will be introduced at the
Taart en Trends show in the Netherlands in early October. 

__________________________________________________
MEET YOUR SATIN ICE CONNECTION IN LATIN AMERICA

JoseWe’re delighted to have a new direct partner for our Latin American customers: Jose Llop. He is our Director of Sales and Marketing in the Latin American and Caribbean markets and will help us with Business Development in these areas. Based in South Florida, Jose has been working in the Baking & Cake industry in these regions for nearly two decades and has a strong connection to the market, the culture and most importantly, the people. Distributors interested in carrying the Satin Ice brand will have a new partner who will facilitate a more speedy entrance into the marketplace. Jose is fluent in Spanish and Portuguese and we welcome him as part of the Satin Fine Foods family.

 

SEE THE CAKE BOSS ON TOUR!

Buddy Valastro, star of TLC’s hit show “Cake Boss” is on the road to meet his fans in his “Bakin’ With the Boss Tour.” Buddy’s live show is an evening of cakes, stories and fun. It is a rare live, interactive event that welcomes all ages. Check the tour schedule for a show near you and don’t miss a chance to meet our special friend.

buddy

RONALD MCDONALD HOUSE CAKE
ICING SMILES CONTINUING THEIR GREAT WORK

mcdonald

Just an update about our partner organization, Icing Smiles.  A tireless volunteer group created a circus grouping of Satin Ice cakes for the 25th anniversary of the Ronald McDonald House cancer camp in Pennsylvania’s Pocono Mountains.  Kudos to Janet Woudenberg, Kathie Shea and Moreen Pinto for your labor of love.  With the tent measuring 2 ft. tall and Ronald measuring 15″ , these cakes served 350 people!  Visit the Icing Smiles Facebook wall and just read a few of the breathtaking stories.  If you or anyone you know can contribute a little bit of time to help this group in any way, you’ll help to create more smiles.

 

__________________________________________________
UPCOMING INDUSTRY EVENTS

Cake Love - Vancouver

VANCOUVER, CANADA:

CAKE LOVE 2011

September 23 – 25

1279 West 16th Street, North Vancouver, BC, Canada

A 3-day cake decorating conference awaits you on Canada’s West Coast.

SELANGOR, MALAYSIA: icca

ICCA CAKE COMPETITION

September 30 – October 2

Malaysia’s largest cake decorating center, the International Center of Cake Artistry, is having their annual Cake Competition. The competition is judged by 5 international cake artists, including founder Rosalind Chan, with exciting prizes awarded. Expert demonstrations and classes will be featured as well. Best of luck to all participants. Stay tuned and we’ll be sure to show you the winning designs.

 

CHICAGO, ILLINOIS:All Things Baking - Chicago

ALL THINGS BAKING

October 2 – 4

An exciting new trade show featuring focused education, hands-on demonstrations and all the latest products and services.  Don’t miss the cake competition, sponsored by Satin Ice.

Be sure to visit our Newsletter Archive to check up on missed updates!

Find us on FacebookFollow us on TwitterView our videos on YouTube youtube/satinfinefoods.com

Until next month,

Your friends at Satin Fine Foods

This email was sent to susan@thecakecottage.net by contact@satinfinefoods.com |

Satin Fine Foods, Inc. | 37 Elkay Drive | Suite 41 | Chester | NY | 10918

If you would like to sign up for Satin Ice’s emails just go to     http://www.satinfinefoods.com/index.html

Learning the Art of Isomalt Sugar Decorating

September 1st, 2011 | Shop News | 0 Comments

Hey guys, I just wanted to give you a heads up on some great Free info today. On November 19th we are having a Cake Class on Isomalt Sugar with guest instructor, Peggy Tucker. She knows a ton about working with sugar, and in our class she will teach you sugar, pouring, casting, and basic pulling techniques plus a whole bunch of other things as well,…..all the details of the class are on our Classes Schedule, if you want to take you skills to the next level this is the class for you. Now here is the Free part. Peggy just did an interview on “CakeFu Master Series” ( Susan did one of these earlier this year on extreme cake infrastructure) and right now you can go and watch it and learn about Peggy and how she creates some of her amazing Sugar Art…….so go take a look and start learning………….here is the link to her interview…..Cakefu Master Series Remember seating will be limited in this class so sign up as soon as you can……….Pete

Cake baking tips from the cake cottage.

August 30th, 2011 | Shop News | 0 Comments

In case you did not get this months Newsletter I have am posting the tips section for you to check out. If you are not getting our Newsletters just  sign up in the box on the right,  then you too can get all of our tips and tricks, special promotions, and see what we are up to each month to help you with all your cake decorating needs…..Pete

To make your cakes better, here are a few tips on Baking your Cakes…….this month, Rose Everett, from our shop, is going to give you a few tips on measuring your ingredients.

Helpful Baking Tips

By Rose Everett

 

When some people bake they seem to be able to just toss a few things together and achieve wonderful results. This is a skill they developed over many years of baking. However, it does not take having a special gift or a magic touch to bake in the kitchen. The real secret is practice, practice and more practice. So today I am going to give you a few tips on how to correctly measure your ingredients so your baking products turn out just right.

 

How to measure your ingredients.

Accurate measuring is crucial to successful baking. To properly measure, you need three types of measuring tools: clear glass or plastic cup with a spout for wet ingredients, cups in graduated sizes for dry ingredients and a set of measuring spoons. Most American baking recipes measure ingredients by volume, not weight; for example, a recipe will call for 1 cup sugar instead of 8 ounces sugar. If you become truly passionate about baking, consider investing in a scale, as it really is the most accurate way to measure.

Measuring

Measure the quantities correctly: This is a baking must! Improper measuring of dry and liquid ingredients is one of the most common mistakes in baking. You can use the best ingredients in the world, but if you do not measure correctly, the recipe will not come out properly.

To measure liquids: Set the cup on the counter, bend at the knees so you are at eye-level with the lines on the cup and pour the ingredient right up to the line indicating the amount needed. If you don’t have the lines at eye-level you will not get an accurate amount of liquid in your cup.

To measure dry ingredients: Spoon your flour or other dry ingredient into the appropriately-sized measuring cup, 1/4 cup, ½ cup/ etc…. filling it generously above the rim of the cup. Then, run the back of a knife over the edge to sweep the excess back into the container.

A couple of things to avoid:

Don’t dip a measuring cup into a bag or container of flour; this packs the flour in the cup and adds more flour to the recipe, resulting in dry and dense cakes.

Resist tapping the cup on the counter – the flour settles and you will have more than needed

Never use eating utensils as measuring spoons; they are not correct and may affect the result of your baking;

Do not “Eyeball” any ingredients in baking. Baking is a science and it requires accurate measurements to ensure that you products will turn out right every time.

Never measure over the mixing bowl containing the other ingredients. You may accidentally tip the measuring device or over pour the ingredients and excess ingredients would fall into the mixture. This could ruin the whole batch, depending on the ingredient and how much was spilled.

Cultivate the do-it-right attitude and habit.

Remember: If it is worth doing, it is worth doing right!

Baking demands accuracy and care. Because each ingredient in baking results in a particular action or reaction that’s critical to the recipe’s success, one misstep could mean the difference between baked goods people pass on, to those people can’t pass up.

Once again remember – Skill and confidence come with practice.

Happy Baking,

Rose

 

Share this with your friends and then let us know how you liked the article on our facebook page,

Thanks,

Pete

Cake Decorating with Air brushing class and Gelatin Flowers class

August 16th, 2011 | Shop News | 0 Comments

Hey guys, Chef Laure’l Silverberg is coming to the Cake Cottage again..YEAH !! She is Amazing….she will be teaching Air Brushing Saturday August 27th and Gelatin Flowers on the 28th. She does not come out very often so you guys really need to jump on this before her classes fill up. Just give us a call here at the shop to sign up, 951-600-4773.  Her are some details about the classes.

Basic Airbrush Class
Saturday, August 27th
9:00am-4:00pm
Guest Instructor: Chef Laure’l Silverberg

All Levels
$115.00
Plus Supplies

 

This class will teach the following: Mechanics of the Airbrush itself (students must bring a single-action Airbrush and compressor). Color blending & shading. Creating & using stencils. Combining techniques & skills to create an elegant & romantic French Tulle designed cake, matching cookies and chocolates. Professional looking work in half the time. (*Due to Guest Instructor there is NO refunds or cancellations once you are registered for this class.)

Gelatin Flower techniques
Sunday, August 28th
10:00am-4:00pm
Guest Instructor: Chef Laure’l Silverberg
Register By Date: August 20th
Location: The Cake Cottage, Murrieta, California

All Levels
$95.00
All Supplies Included

Gelatin flowers have been around for quite awhile. They were a novel technique we enjoyed making as children, but were never delicate enough to use in serious decorating applications. new materials and practices helped refine the technique to its current state. Chef Laurel’s work and innovations in this sugar art form were featured in American Cake Decorating Magazine in July and again in September of 2008. This hands on class will teach the students how to create beautiful flowers using both wired and unwired techniques. Students will complete a stunning two tone rose with bud and leaf sprays using the wired method. ATiger Lily will be created using the unwired method. Chef will also guide the students in handpainting the Lily to create the beautiful natural patterns unique to this exotic flower. Students can create as many flowers as time will permit. These flowers can be used on cakes, cupcakes and gift accents as well. This is a very low stress and fun class. All supplies will be provided by instructor. Prepare to be entertained and instructed by this upbeat Chef and decorator. (*Due to Guest Instructor there is NO refunds or cancellations once you are registered for this class.)

 

 

 

Cake decorating and modeling chocolate

July 30th, 2011 | Shop News | 0 Comments

Hey guys,

For all of you that are heading to ICES next week Susan has just picked up a Demo spot and will be showing her latest creation…..her Vacationing Shark…….just in time for shark week…..lol………in this Demo she will  be using modeling chocolate, rice cereal treats, royal icing, flower cutters, stiching wheel, crimpers chocolate molds and sugar sand………Wow….that is alot of items in one cake but he really turns out great. Not to mention all the infrastructure as well to hold the shark up……anyway…..this was just added on the ICES website so sign up for a fun and unique Demo.

Just when you thought it was safe to decorate again !

 

New Cupcake Flavor and New Cake Decorating Classes

June 14th, 2011 | Shop News | 0 Comments

Hey everyone,

Just wanted to let you know that Susan has made up lots of cake and cookie samples for her classes so that you can see what amazing things you will be learning and making in her upcoming decorating classes, so check out the classes page on our website to see what’s new.

We also have a New Cupcake Flavor to Announce…………STRAWBERRY !!!

A Marvelous Strawberry Cupcake with Strawberry Buttercream Icing Or Strawberry Cream Cheese Icing
All Topped Off With A Chocolate Strawberry Garnish

Next week SPECIAL

May 17th, 2011 | Shop News | 0 Comments

Check out our Promotions page for Specials next week

Get in Fondant 1 Cake Decorating Class NOW, or miss out !

May 15th, 2011 | Shop News | 0 Comments

Hey guys, just wanted to let you know that if you are planning on taking Susan’s fondant 1 cake decorating class you should sign up for the up coming class starting on Tuesday may 24th……because after this class ends, Susan will not be teaching it again until sometime in AUGUST due to her travel schedule, and you need this class to take all the intermediate classes….and there are some great ones coming up this summer. So sign up for Fondant 1 cake decorating class now before it is booked up and you miss out..Pete

Web Development by Robin Shannon Design