ayomas-blog

Sugar Cove, Angela M Henriquez

Sat, 25 Feb 2012 03:18:18 +0100

I am happy to feature lovely and talented Angela.
She creates beautiful sugar blooms and has a lovely blog known as ‘ Sugar Cove’.

My love for all things sugar did not begin until I started university. While
my friends were mingling in bars on weekends, I could be found in a cake
decortating class learning the finer points of piping, sugar flowers and
cake decorating. I started with classes at McCall’s in Toronto, Ontario,
little knowing that this would serve as a starting point for a long
passionate love affair with sugar.

I started making cakes for friends and family, as way to practice my skills
but also as a way to indulge in my passion for cake. A few years later, I
went on to study part-time at George Brown College, taking classes in
hospitality and the baking and pastry arts. It was here that I learned the
science and logic behind the art of baking. I learned production work and
how to bake on a mass scale…all good things to know when whipping out
wedding cakes and special occasion cakes on weekends.
Although, cake decorating is my passion, it’s not a full-time passion as my
career path took a turn towards education. In 2006 I went to teacher’s
college. Luckily, life has a funny way of throwing opportunities your way
and I’ve been very fortunate to be able to combine my passion for sugar and
my love of teaching. I’ve started to teach cake decorating classes, and
conduct workshops in sugar flowers, igniting other people’s passion for
sugar as well as indulging in my own. There’s nothing like having a student
have that “aha moment” and help them grow as a sugar artist.

Trehani's Birthday Cake - 2012

Sat, 25 Feb 2012 03:22:55 +0100

Trehani, my daughter I am so proud of her. As usual she waited until the 11th hr. to ask for her birthday cake. She was celebrating her birthday with her friends on Feb.11,2012 and on February 10th she springs on me her idea of a cake and requested a three tier.

It was a request for a three tier cake, which very quickly became a four tier and of course with height. However, I was busy with baking a wedding cake and had not time to decorate her cake.

With all my work I baked her the cake, her favourite being chocolate and my elder daughter’s favourite being white genoise as I wanted to make both my daughter’s happy.

I baked and covered the cakes for with absolutely no idea of her vision regarding the design or colour. Previous year she designed and created the top icing figurines and this year she designed and excuted her entire cake.

After the wedding cake I was preparing to leave to attend a all day seminar and found time to offer few pointers with that little bit of information she created an amazing cake.

She emailed me a picture of her finished cake, which I took a glimpse of during my break. I was truly astonished to see the beautiful cake my daughter had created without any formal training or cake decorating experience only through observation.

She is a true artist! I am so proud of her

Trehani's Birthday Cake - designed & created by Trehani

Sun, 19 Feb 2012 23:57:13 +0100

Emily's Wedding/Bridal Shower Cake

Sun, 19 Feb 2012 23:23:23 +0100

Emily’s Bridal Shower Cake

It has been months since I received images. I finally, found the time to post.
The brooch was created in icing and not real. It was created in gum paste icing.
The animal design was hand painted and the flower is gum paste.I was happy to receive feed back regarding the taste of the cake.

"Everyone loved the cake, very moist and very flavorful." - Emerie Brine.

'My Fair Lady' Cake

Mon, 01 Aug 2011 22:41:57 +0100

Several weeks back, I was contacted by Sylvia Nelson of Paul Nelson Images requesting a 50's themed cake for a photo shoot. It was short notice and I was extremely busy and wondered what would be appropriate to complement the theme.

As I pondered about the polka dots and bows; my friend Jim mentioned names of famous movies and 'My Fair Lady' cake was born. The movie was in the 60's, yet, the original play dated back to the 50's, hence, I was still within the theme.

The moment I thought of 'My Fair Lady' ideas were flooding to mind, yet, due to lack of time, I was aware the task of executing my original idea was next to impossible. Therefore, I settled to a variation on the theme, which I was able to accomplish and be able to incorporate elements of the dress, hat and the famous bow. The dress worn by Audrey Hepburn.

: 50's Theme 'My Fair Lady' cake

The beautiful boquet of red roses, complementing the hand sculpted sugar rose was created by DeRose Designs and Floral Boutique.

Full article published by Paul Nelson can be read at: http://paulnelsonimages.com/railway-museum-photo-shoot/2011/07/

I had the opportunity to meet lovely and friendly Sylvia of Paul Nelson Images when she returned the cake.

Enjoy!

Arabian Theme Cake/ Regal feel cake

Thu, 19 May 2011 19:03:17 +0100

The cake below was created for Wedding Bells slide show. It was covered with Fushia Pink and Orange fondant. Motif was taken from Arabian fabirc, as they have amazing designs and vibrant colours. Tiny blossoms embellished the cake and some parts were guilded in 24kt.gold.

The cake is featured in www.weddingbells.ca/articles

Hibiscus Cake & Fish Cake-

Fri, 29 Apr 2011 14:41:27 +0100

Finding the Inner Artist with Rick Reichart

It is better late than never! Hawaii comes to Ontario!

It has been over a month, since I attended the 'Discovering your inner Artist' cake class with Rick Reichart from Cakelava held at Icing Inspirations.

Rick is an excellent teacher. He did not hesitate to share his knowledge or expertise. Even though I had been in the field of cake decorating for more than a decade and had learned multitude of techniques including air burshing, I can honestly say, I learned a new technique in air brushing.

Here is my Fish cake, which I thoroughly enjoyed sculpting, painting and air brushing. I was in my own world and it provided me with an opportunity to let my 'inner spirit' flow freely.

Even though we had tons of work and lots to be accomplished; we all had fun. There was so much laughter, mini discussions and joy shared by all. Rick kept us entertained with his humour.. The day of the hibiscus cake the room was filled with a Green mist and everyone was Green, not Green with envy but sprayed with the colour Green :)

Rick and his lovely wife Sasha, were extremely friendly and down to earth. They are sweet as icing;))

I had the pleasure of meeting Carrie, from Carriescakes who I recognized immediately from the Ultimate Cakeoff. I also met Angela from Sugar Cove and was nice seeing a familiar face; Juanita, from Sweet Things.

Chrissie, the owner of Icing Inspirations was lovely as always. Ever friendly and ready to offer assistance. She has a spacious great teaching facility.

Now for the pictures:

My HIbiscus cake- Air brushed and free hand design.

Picture with Rick, myself and his lovely wife Sasha.

Gum Paste Figurines

Sat, 26 Mar 2011 21:45:08 +0100

It is amazing what a little training combined with perseverance can achieve!
My daughter Trehani had a simple request for her birthday cake! or so she said. When inquired what the simple cake was, to my surprise her simplicity was not same as what I had anicipated. Her simple was a three tier fondant covered cake decorated with piped black lace and dozens of red roses encircling the base of each tier..while I was in shock at her simple request, she continued on and mentioned the cake topper should be a couple; made in gum paste icing representing both herself and her boy friend salsa dancing She expected all this in 1 week. I am certain my daughter thought I was a magician.

The end result...Trehani ended up creating the figurines all by herself with no previous experience or training. I provided her with few tips, instructions, do's and don'ts. The final results were amazing. Someone, who had no training would have the courage, stamina and the determination to keep on keeping on even when faced with challenges. I am so proud of her; not only on her accomplishment, also on her perseverance. I believe, the entire week she hardly had any sleep as she continued working on the dolls and finding ways to overcome challenges, while I continued sulpting gum paste flowers in-between my other responsibilites.

After one week, the figurines were completed in their dancing position. The rest of the cake including sculpting gum paste sugar flowers was my responsibility. However, due to lack of time the base cake was decorated with few red roses instead of each tier being encircled with dozens of red gum paste roses.

The flavours were chocolate cake with chocolate icing and white neopolitan. I used both to please both my daughters.

I hope you will enjoy seeing the work of my daughter's 1st attempt at figurines. By the way, when she realized the tremendous amout of work it entailed, she has decided that it would be the 1st and the last attempt!

Icings

Mon, 02 Aug 2010 01:19:24 +0100

Fondant/Gumpste/Pastillage

Fondant:

Fondant icing is used to cover cakes and some times to create flowers. This icing is soft but firm and seals a cake from drying.

Fondant is also referred to as sugar paste. For long lasting flowers, personally, fondant is not used.

Gumpaste:

This is my favourite icing for making flowers. There is plenty of working time. Gum paste can be utilized not only for flowers but also for drapes, swags, bows and much more. It doesn’t dry as quickly as pastillage.

Gum paste can be frozen. Section into small portions and can be brought to room temperature prior to using. It should be covered at all times.

Pastillage:

This icing dries very quickly and used for structural work. It is not recommend for flowers, as there is no working time.

This icing cannot be frozen.

Manolo Blahnik shoe in icing

Welcome to the world of cakes!

Thu, 25 Mar 2010 14:30:27 +0100

One may consider a cake as something ordinary. However, history reveals cakes dating back to the Roman era. It began by breaking bread over the bride’s head by the groom symbolizing good luck and fertility.

However, cakes are mentioned many times in the Bible and have been in existence since the creation of the world.

Ever since creation, a cake has been of great importance. The cake signified the importance of the occasion and the status and the wealth of a person. Taller the cake, wealthier the person was deemed to be. Cakes were ornate.

Prior to the 20th century, cakes were used only on happy occasions; today cakes are used at every conceivable event.

Today's cakes are available in various shapes, Sizes and designs with no end in sight. Cakes on Food Network challenge and Ultimate Cake off are great examples as to how cakes have evolved. Prices vary from hundreds to thousands of dollars, from simple to elegant, whimsical, and modern to elaborate and much more.

Creation of a masterpiece requires creativity, patience, endurance, passion and much more. A cake artist is many roles combined into one. There is more to creating a culinary masterpiece than it meets the eye.

Love and creativity in partnership with dedication produces the most magnificent cake.