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We had a fabulous Day of Sharing on Sunday and are very grateful to everyone who came! Here’s a summary of some of the things discussed and links the instructors wanted you to know about.

Photo by Sandra Berkshier.

First was Kerri Morris who showed us how to make a lovely Art Deco cake. She mentioned Bake Magazine, which is free for “qualified readers with managerial responsibilities in the retail, bakery cafe and intermediate wholesaler baking business in the United States and Canada” according to their website. She’s participating in contest and would love votes here.

Kerri’s Art Deco cake. Photo by Sandra Berkshier.

Next was Lauren Kitchens who demonstrated a modelling chocolate luggage box and had us all in stitches with her great stories and gossip. She also talked about pricing issues and her recent Yoda cake. Someone mentioned that she had a coupon for her Craftsy class on her website but I don’t see it on there…if I get a link I’ll update this later (UPDATE: go to http://fancycakesblog.com/classes/ and scroll down to the Cityscape Cakes section for a link to the coupon!).

Photo from Lauren’s blog.

Lauren Kitchens and Mary Carmen Del Rio on the stage at our Day of sharing. Photo by Sandra Berkshier.

Lauren also has a YouTube video that show you her recipe and methodology for making modelling chocolate:

And a video on how not to do it!

Next, Mary Carmen Del Rio demonstrated a multi-tiered cake using non-toxic markers for decorative accents:

Photo by Sandra Berkshier.

Then Jennifer Bartos of Make it Sweet demonstrated the new Icing Images Sweet Accents system, and one was given away as a door prize!

Samples from the Icing Images Sweet Accent system on a cake. Photo by Sandra Berkshier.

Our last demonstrator was Stephen Benison, who demonstrated his Fabric Flower technique, for which he also sells stencils on his site.

Photo by Sandra Berkshier.

Stephen has a how-to video on the Fabric Flowers here:

Stephen also demonstrated some other techniques, like his Funky Flowers, mini flowers, and other cake accents, as well as showing what students learned in the extended classes in the days before the Day of Sharing:

Photo by Sandra Berkshier.

Photo by Sandra Berkshier.

Stephen would love some more Likes on his Facebook page!

The winner of this year’s Heart of the Club award went to Chris Cantrell! The club honours you for your contributions through the years, Chris!

Photo by Tien Bui.

Kimberly Chapman posted a full tutorial on how to make the purse cake balls she brought, so those of you who didn’t get one can make and chomp your own!

Photo by Kimberly Chapman.

Here’s a link to a compilation video showing more photos and some video clips from the demonstrations.

Thank you to everyone who attended, to our fabulous instructors, and to our sponsors:

 

Day of Sharing 2012

Capital Confectioners would like to thank all our demonstrators, vendors, donors, volunteers, and audience members for making our 2012 Day of Sharing so wonderful!  Our 2012 theme was Holidays.  Here’s a re-cap for those who had to miss out (we missed you too!):

First up was Austin’s own Yvette Humbert, who shared her techniques for making “New Year’s Eve” party heels using tulle.  This kit and several more are available on her website here.

Next was Dawn Parrott from Houston and her filigree Christmas ornaments piped with Royal Icing.  Be sure to check out her new dvds!

Kathleen Lange showed us several Lambeth techniques to sweeten up any Valentine’s day.  Kathleen travels throughout the country with her special Lambeth Boot Camp classes.

 For a special mom-to-be, here is Ximena Sempertegui‘s chic baby carriage cake topper.  Her kits are available through her website here.

Last but not least was Alan Dunn‘s Fall Floral display.  We were thrilled to have Alan visit from across the pond.  Alan introduced us to working with cold porcelain.

For lunch we had some absolutely scrumptious tacos from the Peached Tortilla.  If a craving hits you, check out their website for their food truck locations!

Thank you to all the club members and volunteers who contributed to the holiday treat filled dessert table!

Congratulations to our own Ellen Cromwell for winning this year’s “Heart of the Club” award!  Ellen, thank you for all that you do for us!

Thanks again for all who attended!  Here is our photo slide show:

Silly.

 

FOR IMMEDIATE RELEASE
Contact: Kyla Myers
Email: president@capitalconfectioners.com

INTERNATIONAL CAKE STARS COME TO AUSTIN

AUSTIN, Texas – July 3, 2012

Capital Confectioners’ 2012 “Day of Sharing” will feature demonstrations by local, national, and international sugar arts experts including the UK’s famed flower maker Alan Dunn.

“Alan Dunn has been creating botanically perfect flowers for some 20 years,” said Kyla Myers, president of Capital Confectioners. “He literally wrote the book on the subject – almost a dozen of them!”

Dunn is a sought-after presenter, having taught extensively throughout the UK as well as in the US, Canada, Japan, Holland, Sweden, The Channel Islands, Brazil, South Africa, Malaysia, Australia, and New Zealand.

“It’s been over a decade since he’s taught in Texas, so we’re thrilled to be hosting him at our event this year,” Myers said.

Other demonstrations will be provided by Yvette Humbert, Dawn Parrott, Kathleen Lange, and Lorraine McKay. This year’s theme is “Holidays”, so presenters will be incorporating that into their demonstrations and club volunteers will do likewise with donated desserts for all.

Registration is now open at http://dos.capitalconfectioners.com/registration.php . The cost is $45 ($50 after August 1) and includes all demonstrations, a continental breakfast, and a catered lunch. Vendors and raffles offer extra goodies for budget-friendly prices. Additional classes with Dunn and several other demonstrators are also available before and after the event.

More Information:

2012 Capital Confectioners’ Day of Sharing
Sunday, August 19, 8 am – 5 pm
Connally High School, 13212 N. Lamar, Austin, TX 78753

This annual fundraising and educational event is hosted by Capital Confectioners’ Cake Club, a non-profit organization dedicated to sharing, promoting, encouraging, and expanding the appreciation and practice of the arts of cake decorating, confections, and related media. More information about the club is available at www.capitalconfectioners.org.

 

Roxanne Moore, the fabulous artist who taught all about making stilettos at our Day of Sharing and for classes afterward, has just posted her summary of the DoS on her blog:

http://www.cakesbyroxanne.com/2011/07/austin-day-of-sharing.html

Thanks Roxanne! We’re all so glad you joined us and had fun. We loved having you here and hope you’ll join us again in the future!

 

Our lovely and talented baker members have graciously shared the following recipes for food they donated to our annual Day of Sharing last weekend:


BANANA CAKE
CAPITAL CONFECTIONERS DOS 2011
CHRISTINE CANTRELL (based on Earlene Moore’s recipe)

1 Duncan Heinz banana cake mix
10 oz sour cream
3 large eggs
½ cup vegetable oil (Canola )
2 teaspoons banana extract (Silver Cloud)
1 -2 TBSP banana icing fruit ( Albert User Banana Compound)
¼ cup Home Brew ( simple syrup + vodka + vanilla extract – see Earlene’s website for Home Brew recipe) or omit alcohol and just use equivalent of simple syrup or water

Mix all ingredients in Kitchenaid 30 seconds to combine, then beat medium speed for 3 minutes.
Pour batter into prepared pans. Bake 325 about 50-60 minutes depending on size of pan.



COCONUT RASPBERRY BARS
By Christine Cantrell

Note: any fruit preserve would work well in this recipe. I like to use the fruit filling that you buy in 2lb tubes (All in One Bakery / Country Kitchen Sweetart).

Note: instead of making the cookie dough in this recipe, buying Pillsbury sugar cookie dough in rolls at the grocery store work very well.

Note: If you put the finished bars in the fridge or freezer to firm up before cutting into squares they will cut much cleaner.

Preheat: 350
Pan: 9 x 13 size

Dough:
¾ cup (1 ½ sticks) butter or margarine, softened
1 cup granulated sugar
1 egg
½ tsp. vanilla extract
2 cups all purpose flour
¼ tsp. baking powder

2 cups sweetened flaked coconut, DIVIDED
½ cup chopped nuts
1 12oz jar raspberry preserves
1 cup white chocolate chips

Method:
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. In a separate bowl, combine flour and baking powder, gradually add this to creamed mixture.
Stir in 1 ¼ cups of coconut and all the nuts.

Assembly:
Press ¾ of the dough into a greased 9 x 13 baking pan. Spread with preserves. Sprinkle with white chocolate chips and remaining coconut. Crumble remaining dough over the tip; press lightly.

Bake at 350 for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into squares.



STUFFED FRENCH TOAST CASSEROLE
From Christine Cantrell

Ingredients:

12 slices raisin bread ( or cinnamon swirl if you do not prefer raisins)
8 oz cream cheese
1 dozen eggs
2 cups milk
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¾ cup sugar
maple syrup (optional)

Method:

1.Cut bread slices into cubes.
2. Cover bottom of 9 x 13 dish with half the bread
3.Dot bread with cream cheese then cover with remaining bread.
4.In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
5.Pour egg mixture over bread and cream cheese.
6.Cover and refrigerate overnight.
7.Bake at 375 for 45 minutes or until set.
8.Serve with warm maple syrup or without depending on taste.



Sausage Balls by Paula Deen
(Kyla Myers provided the link)



Also from Kyla Myers, her husband Chip’s Macaron recipe:

Hazelnut Chocolate Macaroons
from Macaroons: 30 Recipes for Perfect Bite-size Treats

1/2 cup ground almonds
1/4 cup finely ground hazelnuts, plus 1tblsp chopped, to decorate
1 cup confectioners sugar
2 extra large egg whites
1/4 cup superfine sugar
generous 1/2 cup hazelnut chocolate spread

Place the ground almonds, ground hazelnuts, and confectioners sugar in a
food processor and process for 15 seconds. Sift the mixture into a bowl.
Line 2 baking sheets with parchment paper.

Place the egg whites in a large bowl and whip until holding soft peaks.
Gradually beat in the superfine sugar to make a firm, glossy meringue.

Using a spatula, fold the almond mixture into the meringue one-third at a
time. When all the dry ingredients are thoroughly incorporated, continue to
cut and fold the mixture until it forms a shiny batter with a thick,
robbonlike consistency.

Pour the batter into a pastry bag fitted with a 1/2-inch/12-cm plain tip.
Pipe 32 small circles onto the prepared baking sheets. Tap the baking sheets
firmly onto a work surface to remove the air bubbles. Sprinkle over the
chopped hazelnuts. Let stand at room temperature for 30 minutes. Preheat the
oven to 35kF/160C.

Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes. Carefully
peel the macaroons off the parchment paper and cool completely.

Sandwich pairs of macaroons together with the hazelnut and chocolate spread.



Leslie Shkolnik brought some Homemade Samoas and provided the recipe from the Toffee Cheese Cake she brought last year:

Toffee Cheese Cake

Crust:
9 oz Plain chocolate wafer cookies (Nabisco Famous preferred) or graham crackers
1T + 1 tsp. Sugar
5 T Warm melted butter

Filling:
10 oz Toffee candy bars, chilled (Heath bar and/or SKOR)
24 oz Cream cheese, room temperature
1 cup + 2T Sugar
¾ cup Whipping cream
½ cup Sour Cream
1T Vanilla
2T Lemon Juice
4 Eggs

Lightly coat 8-inch springform pan with softened butter. Set pan aside.

Insert metal blade into processor. Break up cookies and process with 1 Tablespoon plus 1 tsp. sugar until fine. Add melted butter, process until mixture is moist. If mixture is not sticking, add a little more butter. Press the mixture evenly onto bottom and sides of spring form pan. (Don’t wash processor container yet.) Freeze 10 minutes. Bake at 350 for 5 minutes and cool to room temperature before filling.

Return processor container and blade to base. Break up candy bars and pulse until coarsely chopped. Set chopped candy aside in large mixing bowl. Or candy can be broken up by hand for bigger pieces. I usually use mini heath bars and cut them into larger pieces with kitchen shears. Rinse out processor container.

Cut cream cheese into chunks and place in processor with 1 cup plus 2 Tablespoons sugar, whipping cream, source cream, vanilla and lemon juice. Process, pushing mixture down onto blades, until pureed mixture moves in a whirlpool.

Lightly beat eggs in measuring cup. With motor running, quickly pour beaten eggs through food chute, then immediately stop processing. Sweep container side with spatula to dislodge any small chunks of cream cheese, and pulse into batter once or twice.

Pour cheesecake batter into bowl and mix thoroughly with candy. Ladle batter into crust and bake at 350 for 1 hour 15 minutes or until center of cake is just set (up to 15 minutes longer.) Carefully remove cake from oven, cool to room temperature on wire rack, then refrigerate 4 hours or overnight before slicing. Makes 6 to 8 servings.

Los Angeles Times
Thursday, August 1988

 

Capital Confectioners’ volunteers are still busy wrapping up Day of Sharing details and already on to planning for 2012′s That Takes the Cake! Show, and I’m plugging away at a booklet and other details for my Gummy class in a week and a half, so there’s no time for a themed post right now. So here are some fun links I found today in no particular order:

PS With peaches in season, I’ve been gathering a list of peach recipes. If you’ve got one, email me or post a comment here and it might get featured on a later post! Friday’s post will feature recipes from Day of Sharing, so if you donated a dessert and want to share your recipe, send it to me at press AT capitalconfectioners dot com.

 

Capital Confectioners volunteers are all recovering today after our fantastic Day of Sharing yesterday. We will be posting lots of followup information soon, including a wrap-up, photos, Chris Cantrell’s fabulous banana cake recipe, how to make fondant monkeys, and more. If you have other questions, feel free to post them as comments here and we’ll track down answers for you later in the week. Comments on any part of Day of Sharing are also welcome, including if there’s something you’d like to be repeated or changed in the future. Tell us what worked, what didn’t, etc. so we can tailor these events to your needs.

Thank you to our sponsors, vendors, volunteers, demonstrators, and attendees for an awesome day!

And always keep your eye on our calendar for upcoming classes, meetings, and events! Our monthly club meeting is tomorrow night, so come join us if you want to hang out some more (details in the calendar at the side or at http://www.meetup.com/cakedecorating-132/). We’d love to see you there.

Photos

 

Today is, apparently, National Sugar Cookie Day. I have a zillion great cookie links piled up to share on a Quick Bites post, but need to spend my day in the kitchen prepping for my gummy demo for tomorrow’s Day of Sharing.

So to those legions of you reading (which will inevitably be lessened today by all the other super-mega-busy core volunteers): post your favourite sugar cookie recipes, photos, links, etc. in the comments!

Yes, I’m begging you to do my work for me, but I promise all attendees of Day of Sharing will appreciate it!

 

Chris Cantrell and I were very busy ladies today, working on the showcake for Day of Sharing on Sunday.

Chris and Kim working on the DoS cake

Now what could we be up to in this photo?

We worked so hard for so many hours, we began to imagine that we heard voices.

Monkey 1

"Oh my goodness! What are those crazy cake ladies doing down there?"

Monkey 2

"I'm not sure, but I think I smell bananas!"

Want to see more? Come to Capital Confectioners’ Day of Sharing!

 

Not much time for online stuff as we volunteers prep for Day of Sharing, but I happened upon these great links today so I’ll throw ‘em together and call it a post!

And a correction: on the first 4th of July post I wrongfully attributed the cake ball flag arrangement based on where I’d seen it posted. That has now been corrected on the post to give proper credit to My Juice Cup. My apologies.