DOCSLIB.ORG

2019 Creative Arts 4 3000

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2019 Creative Arts 4 3000 2019 Creative Arts 4 3000 What’s New! Cardinal Hall CardinalB Hall has been renamed Kasich Hall New Live Food Blogger Deviled Egg challenge ................................ ................................. Div #3202 pg. 17 Chicken class added to Grilling Competition ................................ .................................... Div #3204 pg. 19 First-time Entrant Award added for Family Heirloom Recipe Competition ..................... Div #3207 pg. 22 Pepperoni Pizza Perfection Competition ......................................................................... Div #3208 pg. 23 Strawberry Jam class added to Jams/Marmalades .......................................................... Div #3301 pg. 25 Jellies and Pickles/Relishes now judged Pre-Fair ............................................. Div #3302-#3303 pgs. 25-26 New Ohio Cake & Sweets Show open to Ohio and non-Ohio residents ...................... Div. #3402 pg. 30-33 New Crazy Cake class in Ohio Cake & Sweets Show .................................................... Div. #3402 pg. 32-33 Only one day to pick up entries after Fair (Monday, August 5) ............................................................ pg. 3 Live Culinary Competitions Back to Oz If you miss the June 20 deadline, you can enter the day of the event. Details Celebrating the on pg. 3. 80th anniversary! “Chopped” Cook-Off – Aug. 3 Div #3201 pg. 16 Egg-citing & Devilishly Good – July 27 Div #3202 pg. 17 Creative Arts pays tribute to the 1939 film with a Egg-stra, Egg-stra! – July 27 special decorated cake exhibit featuring the Div #3203 pg. 18 nationally-acclaimed work of Cakes by Timbo and Grilling – July 27 High-Five Cakes. Div #3204 pg. 19 Cake decorators of all levels are invited to create Ohio Wines Grown Here – August 2 their own Oz-inspired wedding cake in a themed Div #3205 pg. 20 competition class. Details on pages 31 and 33. Chili Cook-Off – July 28 Div # 3206 pg. 21 Family Heirloom Recipe – July 28 Div #3207 pg. 22 Click here for Chef Pepperoni Pizza Perfection – July 26 Gary’s daily recipes Div #3208 pg. 23 at the 2019 Fair culinary & baking arts culinary & baking Continue to next page for 2019 Competition Information Culinary & Baking Arts Competitions 3000 Series Total Awards Offered $15,539+ Baking Arts ...................................................... Dept. 3100 Culinary Arts ................................................... Dept. 3200 Food Preservation Arts .................................... Dept. 3300 Kasich Hall Cake Decorating .............................................. Dept. 3400 BAKING ARTS BAKING ARTS CAKE DECORATING CULINARY ARTS Baked Pies – 3101 pg. 6 Honey & Ohio State Fair Decorated Cake Chili Cook-Off – 3206 pg. 21 1. Any Crumb Bee items – 3105 pg. 11 Competition – 3401 pg. 29 1. Your Favorite Chili Recipe 2. Apple Honey Baking 1. Beginner 2+ Tiers 3. Berry 1. Bread 2. Youth 1 or 2+ Tiers Family Heirloom 4. Cherry 2. Brownies 3. Intermediate 2+ Tiers Recipe – 3207 pg. 22 5. Peach 3. Pie 1. Recipe Competition 6. Any Fruit 4. Cake NEW! Ohio Cake & Sweets 7. Single Crust 5. Cookies Expo – 3402 pg. 30 NEW! Pepperoni Pizza Honey 1. Beginner 2+ Tiers Cakes – 3102 pg. 7 Perfection – 3208 pg. 23 6. Water White and Extra 2. Beginner 1 Tier 1. Angel Food 1. Recipe Competition White 3. Intermediate 2+ Tiers 2. Carrot 7. White 4. Intermediate 1 Tier 3. Chocolate 8. Extra Light Amber 5. Advanced 2+ Tiers FOOD PRESERVATION 4. Pound to Light Amber 6. Advanced 1 Tier 5. White Jams and 9. Amber and Dark Amber 7. Advanced Novelty Marmalades – 3301 pg. 25 6. Other 8. Show Theme – OZ 10. Creamed/Granulated 1. Berry Jam 7. Heirloom Recipe 9. Crazy Cakes Other 2. Strawberry Jam Candies – 3103 pg. 9 11. Honey Frames CULINARY ARTS 3. Cherry Jam Fudge 12. Gift Item 4. Orange Marmalade 1. Chocolate Fudge 13. Beeswax Chunk “Chopped” 5. Peach Jam 2. Vanilla Fudge Cook-Off – 3201 pg. 16 6. All Other Quick Breads – 3106 pg. 13 3. Peanut Butter Fudge 1. Amateur & Professional 4. Other Fudge 1. Muffins - Any Variety Jellies – 3302 pg. 25 2. Scones Deviled Egg 1. Berry Candy 3. Coffee Cake 2. Grape 5. Chocolate Live Challenge – 3202 pg. 17 4. Cornbread 3. Pepper 6. Nut Clusters 1. Amateur & Professional 5. Gingerbread 4. All Other 7. Nuts 6. Vegetable Bread Loaf EGGstra, 8. Divinity 7. Fruit Bread Loaf EGGstra – 3203 pg. 18 Pickles & 9. Caramels 1. Egg-stra Savory Relishes – 3303 pg. 26 10. Truffles Yeast Breads – 3107 pg. 14 2. Egg-stra Sweet 1. Pickles 11. Other 1. White 2. Pickled Beets 2. Whole Wheat Bread Cookies & Grilling – 3204 pg. 19 3. All Other 3. Favorite Bread - Savory Pastries – 3104 pg. 10 1. Turkey 4. Favorite Bread - Sweet 2. NEW! Chicken Preserved Fruits 1. Bar Cookie 5. Cinnamon Rolls & Vegetables – 3304 pg. 26 2. Chocolate Chip 6. Rolls - Savory Ohio Wines 1. Fruits 3. Drop Cookie 7. Rolls - Sweet Grown Here – 3205 pg. 20 2. Vegetables 4. Molasses Cookie 1. Entree or Side Dish 5. Oatmeal Cookie 2. Dessert Sauces – 3305 pg. 27 6. Peanut Butter Cookie 3. Wine Creation 1. Applesauce 7. Pressed Cookie 2. BBQ Sauce (Not Honey) 8. Gluten Free Cookie 3. Salsa 9. Cake Box Cookie 4. Honey BBQ 10. All other Cookies 5. All Other Ohio State Fair.com The Arts Policies and Procedures Recipe Form Enter Online 1 Introducing .. ….33 - 30 Pages Entry Info on Entry Open to Ohio and Non-Ohio Residents! Enter by June 20. Ohio State Fair.com The Arts Policies and Procedures Recipe Form Enter Online 2 Culinary and Baking Arts Information Please read The Arts Policies and Procedures before continuing. Important Dates • June 20 Entry deadline. • July 20 Culinary Arts delivered (11a-5p). Please refer to specific division notes for important information. • July 21 Culinary Arts delivered (12p-5p). Decorated Cakes – Div #3401-3402- received by 2p; Judging 2:30p. • July 24-August 3 Creative Arts hours of operation, 9a-9p daily • August 4 Creative Arts hours of operation 9a-6p • August 5 Entry pick-up 10a-8p Basic Entry Guidelines • Refer to specific divisions for entry details. • Previously winning recipes cannot be entered. • Items entered in the wrong class may be changed at judge’s discretion. • Best of Show winners are selected from first place winners (unless division states otherwise). Judges may choose not to award a BOS. • Judging competitions are closed to the public unless otherwise stated in the specific divisions as open judging. Eligibility • You are not required to win at a county fair in order to enter at the Ohio State Fair. • Only one contestant’s name is permitted per entry, with contestant meeting entry criteria (i.e. if an age bracket is stated, the contestant must meet the requirements). • Contestant must be 11 years of age or older as of January 1 of the current year (unless division states otherwise). • NEW in 2019. Contestant must reside in the state of Ohio to be eligible to compete, with the exception of the Ohio Cake & Sweets Show (Div #3402). • Professionals are prohibited from entering (unless division states otherwise) and are defined as follows: A person who makes their general salary from the culinary and baking industry. • With entry submission, you accept all contest rules and agree to be bound by the judges' decisions, which will be final. You also agree that your winning recipe(s) will become the property of Ohio State Fair and competition sponsor who reserves the right to edit, adapt, copyright, publish, and use any or all of it for publicity, promotion or advertising in any form of media without compensation to you. You hereby irrevocably authorize and grant permission to sponsors and others licensed or otherwise permitted by it to use and distribute your name, address, voice and likeness for any purpose, including publicity, advertising and trade purposes, all means of publication including electronic and internet, without any obligation or liability to you and without any additional approval or consent. With entry submission, you also acknowledge and agree that no claim relating thereto shall be asserted against Ohio State Fair, competition sponsors or any of their offers, directors, employees, agencies, representatives, successors, assigns or shareholders. Fees • There is a one-time $10 processing fee plus a $1 entry fee per item. o Fees are different for the Ohio Cake & Sweets Expo, Division #3402. See page 33 for details. • Fees will not be refunded for cancelled/non-exhibiting entries. • Overpayments of less than $5 will not be refunded. • Contestants may enter the Culinary Arts live competitions on the day of the competition for $60 (cash only) per competition. Entry Registration • Contestants are encouraged to enter multiple classes and may enter two entries per class (unless division notes otherwise). • Click Enter Online. Follow instructions and complete the requested information. • Entry Information (i.e. tags, tickets, info) will be mailed to you in July. Upon receipt, double check all information. If there are questions, please contact the entry department at [email protected] or call 614- 644-4052. Ohio State Fair.com The Arts Policies and Procedures Recipe Form Enter Online 3 Culinary and Baking Arts Information continued Delivery of Entries • Entries will only be accepted on the designated date and hours listed in the specific Information Packets. • Please bring any forms required for the competitions entered. Form links are at bottom of pages in this document. • Recipe and/or preparation process required for all Culinary Arts Competitions and must be typed on the Ohio State Fair Recipe Form and submitted with each entry on the appropriate delivery date. Failure to follow these steps will result in disqualification. • ALL FORMS MUST BE TYPED. Entries will not be accepted if the required forms are not typed. All forms are available online and can be filled out (typed) online, and then printed. Pre-Fair Deliveries to Kasich Hall • Saturday, July 20 11a-5p • Sunday, July 21 12p-5p; Decorated Cakes – Div #3401-3402- received by 2p; Judging promptly at 2:30p. Directions • Exit I-71 at 17th Avenue and go west.
Load more

Recommended publications
  • Catalogue 2017 Summary
    CATALOGUE 2017 SUMMARY 14 Chocolate Icings hot process 52 Ceremony Cake Decorations 16 Coloured Chocolate Icings 54 Wedding Cake Decorations 18 Cocoa Icings hot process 56 Neutral Gelling Mixes 20 Fondant Mat Opera Icings 58 Gelling Mixes 22 Pearly Velvet Finishes 60 Custard Cream Mixes 24 Fruit Icings hot process 62 Frangipane Mixes 26 Concentrated Glaze - hot process 64 Biscuit Mixes 28 Ready to use Icings - hot process 66 Petits-fours Mixes 30 Ready to use glaze - cold process 70 Sugar Decorations 32 Chocolate Ganaches 72 Coloured Icing Mixes 34 Fruit Fillings 74 Fun Fair Mixes 36 Chocolate Fillings 76 Ice cream & Sorbet Mixes 42 Dessert Sauces 78 Technical Products 44 Flavouring 80 Linéaires Jams 48 Inclusions 82 Small packagings 50 Chocolate Decorations THE COMPANY History The team Le laboratoire The warehouse 4 GENERATIONS OF KNOW-HOW ADDITIONAL ADVANTAGES SUITABLE FACILITIES A DEMANDING ORGANISATION Unipâtis is an SME of human size, Created 30 years ago in Paris as the To triple the production capacities, the The stock management unit and regular "Comptoirs des gelées et Miroirs" to deliver composed of a team offering a wide Paris laboratory moved to Normandy maintenance of the warehouse guarantee products to the major pastry companies, range of skills : nearly 10 years ago. constant stock levels, with over 20 ranges Unipâtis is a family company which Pastrycooks, a logistics manager, R&D and 200 products. benefits from the know-how built up over 4 The company now has 6000 m2 of land engineers, an accounts, communication generations. and 1200 m2 of laboratories. and purchasing department and a sales team.
    [Show full text]
  • Chocolate Forms
    MOLD MAKING FOR THE EDIBLE ARTS Using ComposiMold to Make Molds for Chocolate and Other Edible Treats ComposiMold 903 Western Ave. Manchester, Maine 0435 Written by Stan Farrell, Michelle Miller, and Shawn Lemelin Table of Contents Table of Contents ............................................................................................................................ 0 Creative Inspiration ......................................................................................................................... 2 Introduction ..................................................................................................................................... 2 ComposiMold ................................................................................................................................. 4 What is ComposiMold? .......................................................................................................... 4 Which ComposiMold Version to Use ..................................................................................... 5 Limitations and Warnings ....................................................................................................... 5 Compatible Casting Materials................................................................................................. 6 Cleaning ComposiMold Molds ............................................................................................... 6 Chocolate Forms ............................................................................................................................
    [Show full text]
  • School of Cake Decorating & Confectionery Art 2012 Course Catalog
    The School of Cake Decorating & Confectionery Art 2012 course catalog Over 80 years of excellence Hands-on learning for beginners and professionals More than 50 different courses offered school history excellence in education since 1929 The Wilton School Mission is to provide excellence in cake decorating education, which fosters technique mastery and inspires creative expression by school graduates. There’s Always Something New at The Wilton School! Since 1929, thousands of students have learned the art of professional cake decorating directly from the experts. The Wilton School of Cake Decorating and Confectionery Art in Darien, Illinois, has set the standard for cake decorating education for over 80 years. It’s home to The Master Course (p. 3), the world’s most popular and comprehensive cake decorating curriculum. Offered in two-week sessions throughout the year, The Master Course has been so popular that weekend and Spanish- language courses are also available. We’ve never stood still at The Wilton School! From the beginning, we’ve shown our students how to achieve the decorating looks that reflect today’s taste. We add new classes every year, including such specialties as sugar artistry, Isomalt® decorating, fondant, gum paste, chocolate and more. Our faculty and guest instructors introduce students to the latest techniques and products to enhance the decorating experience year after year. For 2012, we have an exciting advanced course to help students add color and drama to their presentations. In Sugar Showpieces, Laurie Bradach will help you create works of art in both Isomalt® and sugar using advanced techniques of blowing, molding and casting.
    [Show full text]
  • Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
    Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    [Show full text]
  • SUMMER 2015 Classesclasses Start Start June June 8 3
    Professional & Daley College Personal Development Kennedy-King College (Formerly Continuing Education) Malcolm X College CLASS SCHEDULE Olive-Harvey College Truman College Wright College SUMMER 2015 ClassesClasses start start June June 8 3 REGISTER NOW WWW.CCC.EDU | 773-COLLEGE PROFESSIONAL & PERSONAL DEVELOPMENT WITH City Colleges of Chicago City Colleges of Chicago offers non-credit Professional & Personal Development courses across a number of topics to meet the lifelong learning needs of our communities. These courses are offered in the evenings and weekends and include topics in both professional skill- building as well as personal enrichment. Register early, as classes must meet a minimum standard of enrollment in order to run. For more information on Professional & Personal Development courses, please visit www.ccc.edu/PPD. Contact Information RICHARD J. DALEY COLLEGE OLIVE-HARVEY COLLEGE (773) 838-7548 | 7500 S. Pulaski Road, Room 1110, Chicago, IL 60652 (773) 291-6292 | 10001 S. Woodlawn Avenue, Room 3114, Chicago, IL 60628 KENNEDY-KING COLLEGE HARRY S TRUMAN COLLEGE (773) 451-2149 or (773) 602-5043 | 6343 S. Halsted Street, Room W110, Chicago, IL 60621 (773) 907-4440 | 1145 W. Wilson Avenue, Chicago, IL 60640 MALCOLM X COLLEGE WILBUR WRIGHT COLLEGE (312) 850-7136 | 1900 W. Van Buren Street, Room 2217-2218, Chicago, IL 60612 (773) 481-8800 | 4300 N. Narragansett Avenue, Room A139, Chicago, IL 60634 First time or returning student coming to the campus to register: Go to the PPD office at the campus and complete the registration process. You will be directed to the Business Office to make payment. Payment can only be accepted during regular Business Office hours.Business Office hours are: Monday–Wednesday 9:00 AM–5:00 PM Thursday 9:00 AM–6:00 PM Friday 9:00 AM–1:00 PM Acceptable forms of payment: Check (personal or cashier’s), Cash, or Money Order Registration, Transportation, and Policy Information New students, please call, email or visit the college to register.
    [Show full text]
  • A Textbook of Baking and Pastry Fundamentals
    A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
    [Show full text]
  • HMGT 4972 Specialty Cakes
    NEW YORK CITY COLLEGE OF TECHNOLOGY HOSPITALITY MANAGEMENT DEPARTMENT COURSE OUTLINE COURSE #: HMGT 4972 COURSE TITLE: SPECIALTY CAKES CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3 1. COURSE DESCRIPTION: Contemporary and classical cake production encompassing advanced techniques including construction, finishing and decorating cakes based on a weekly theme or technique. Elements of flavor, texture, creativity, design and color are factors in the evaluative process. 2. COURSE OBJECTIVES: Upon completion of HMGT 4972, the student will be able to a. Demonstrate production as in a professional pastry shop b. Build on classical cake skills and apply modern pastry techniques to execute a repertoire of specialty cakes appropriate for retail showcasing c. Research, taste and appraise flavor combinations in and out of class d. Calculate cost of finished products and take a managerial role as steward e. Design and execute an original cake recipe 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes Method of Assessment a. Produce a series of cakes based on themes. Daily participation, final project, homework Operate equipment and implement safety and sanitation practices. (HMGT: Skill) b. Integrate techniques from HMGT 1204 and Daily participation, homework 2304 building new skills as the recipes become increasingly complex. (HMGT Skill, Knowledge; Gen Ed: Integration) c. Develop skills to compare design, flavor and Daily participation, research paper, final texture of professionally prepared cakes to project critique cakes produced in class. (HMGT Knowledge; Gen Ed Knowledge) d. Calculate the cost of cakes and prepare Stewards function necessary items for following week (HMGT Skill; Gen Ed: Integration) e. Create and present original cake Final project, final project critique (HMGT Skill, Knowledge) Lowry revised SUMMER 2018 4.
    [Show full text]
  • Cake Central Magazine July 2016
    INSPIRED BY Water incredibly colors indulgent GLUTEN-FREE yellow cake with fudge frosting recipe LISA MANSOUR’S new york cake empire plus... HOW TO MAKE a watercolor-inspired buttercream cake JULY 2016 cakecentralmagazine.com JULY 2016 cakecentralmagazine.com Contributors ALYSSA CHRISTENSEN > A writer and editor living in Seattle, Alyssa currently works with several businesses to improve their online presence. Along with contributing to Cake Central Magazine, Alyssa runs her website DearEnglishMajor.com and is the Managing Editor of HomeScribeCreative.com. < EMILY ELLYN Cake Genius Emily Ellyn is best known as the Retro Rad Chef from Food Network; appearing on “Food Network Star,” “Cupcake Wars” and most recently as the winner of “Cutthroat Kitchen.” When she’s not busy writing or finishing her Ph.D. in Food Service Education, you’ll see her with her trademark cat- eye glasses cooking up fun at food and spirits events around the world. You can find her cooking up rad projects at www.emilyellyn.com. JAY QUALLS > Jay is one of the premiere bakers in America, specializing in couture wedding cakes at Jay Qualls Cakes. He is also the creator of the Jay Qualls Fondant Fabric. After graduating from Middle Tennessee State University with a business degree, Jay decided to put both his newfound business expertise and his passion for baking and designing to good use and open a high-end wedding cake boutique. With his unique sense of style in cake design, teaching, product development, and business consulting, he is one of the leaders in the cake industry. 6 | CAKECENTRALMAGAZINE.COM DEARcake geniusCracking cake tops, clumpy modeling chocolate and alternative flours can’t stump theBy cake Emily genius.
    [Show full text]
  • Copyrighted Material
    267 INDEX a berries gumpaste, 130–32 adding machine paper, 108, 144 marzipan, 130–31, 136 adornments, inedible black and white cake, 141, 148–51 acorns, 178 borders fabric ribbon (See ribbon, fabric) bead (oval), 145 fresh flowers, 11 piped rope, 63, 67, 94–95 knife corsage and ribbons, 156–57 ribbon, 28, 52, 68–69, 106–7, 162 pearls, 38 boutonniere, gumpaste, 77 airplane, cake shipment by, 13 Bouvardia almond gumpaste flower, 46–47, 49–50 paste cake, 198 piping embroidery, 46, 51 /walnut pound cake, 204 bows amaretto mocha buttercream, 209 gumpaste, 76, 148–50 anthurium lily, gumpaste, 86–89 ribbon, 124, 130, 162–63 appliqué, gumpaste flowers box, cake, 67 examples, 94, 102–3, 106–7, 124–25, bride, as a consumer, 8–10. See also 142–43, 156–57 consultations technique, 104–5, 129, 147, 161 brush embroidery, 68–71 apricot jam filling, 234 brush embroidery cake, 61, 68–71, 249 artistic license, 5 brushes artistic style, 7, 186 pastry, 96, 101, 108, 181 arum lily, gumpaste, 46–48 sable paintbrush, 27, 70, 71, 133 assembly of the cake, final, 12 bubble wrap, to texture gumpaste, 174–75, Australian stringwork, 144–45, 151 177 autumn design, 60, 121, 178–79 business. See cake design business azalea, fondant or gumpaste, 102–3, 104 butterflies, flooded, 38–40 buttons, gumpaste, 75, 148, 151 bCOPYRIGHTED MATERIALc baked goods, retail, 185 bakery, cake purchased through, 8 cake baking ingredients, 188 cutting and preserving techniques, 67 baking process, timeframe, 12 cutting guides, 257–66 ball tool, 20, 136 domed shape, 94–95 bells flavor combinations flooded, 46, 50 with filling, icing, and fondant, 236 sugar, 106–9 of tiers, 11, 84 groom’s, 61, 72–77 INDEX 268 cake, cont’d.
    [Show full text]
  • Baker's Day Winning Recipes
    Home & Garden Competition Baker’s Day Winning Recipes 2017 Table of Contents Cakes Layer Cake, 3-6 Cupcakes, 7-12 Loaf or Ring Cake, 13-16 Pies Double Crust, 17-22 Single Crust, 23-24 Coffee Cake, 25-30 Bread, Rolls Yeast Bread or Rolls, 31-33 Quick Bread (Sweet), 34-39 Biscuits, Scones, Muffins Muffins, 40-43 Scones, 44 Muffins, 45-47 Cookies, Brownies Brownies, 48-52 Donuts, 53 Cookies, 54-64 Bar Cookies, 65-68 Vegan Cake, 69 Cookies, 70-73 Muffins, 74-75 Cupcakes, 76 Donut, 77 2 CAKES - LAYER CAKE, ADULTS Montmartre Square (Pave’ Montmartre) Baker: Clark Halpern of Oceanport, NJ First Place Ingredients for the Cake: • ¼ cup all-purpose flour • 2 ½ teaspoons corn starch • 14 ounces (2 tubes Odense brand) almond paste • 4 large eggs • 1 stick unsalted butter, melted and cooled • 1 tablespoon Grand Marnier® • 1 13 ounce jar Bonne Maman® Apricot Preserves Ingredients for the Covering • 14 ounce (2 tubes Odense brand) almond paste • 2 egg yolks, beaten with 1 tablespoon cold water Instructions 1. Preheat oven to 350° F. Butter and flour all three 8-inch square baking pans. 2. Sift flour and corn starch together. Keep in a separate bowl. In a bowl of a stand mixer, beat the almond paste and 2 eggs for 5 minutes at medium speed using the paddle attachment. Then switch to the whisk attachment and add the 2 more eggs and beat for 10 more minutes. 3. Stir a couple of tablespoons of this batter into the cooled, melted butter. Reduce mixer speed to low.
    [Show full text]
  • The Divine Difference
    The Divine Difference Divine Specialties is a world leading distributor, importer, and manufacture of superior, unique, and specialty food products from all around the world. We specialize in one-on-one customer service which gives our clients the product knowledge that they deserve with a fair market price, and a strong commitment to customer service and prompt delivery. We serve some of the finest chefs, hotels, casinos, country clubs, restaurants, manufactures, etc. in the United States. Corporate Office 501 Library Street San Fernando, Ca. 91340 Tel. (818)-887-1338 Fax.(818)-347-7319 [email protected] Table of Contents Chocolates .....................................................Page 7 Decorations ................................................... Page 12 Frozen Breads & Pastries ................................. Page 17 Tart Shells ..................................................... Page 19 Flours & Mixes ............................................. Page 22 Nuts & Fruits ............................................... Page 24 Flavorings & Fillings ...................................... Page 27 Fondants & Buttercremes .................................. Page 34 Meats & Cheeses ............................................ Page 38 Oils & Vinegars ............................................. Page 42 Appetizers .................................................... Page 44 Grocery ........................................................ Page 47 Beverages ..................................................... Page 50 Boxes,
    [Show full text]
  • Specialty Cupcake Informational Package
    Specialty Cupcake Informational Package 896 Market Street Meadville, PA [email protected] 814-336-1338 www.confectionsofacakelover.com Confections of a Cake Lover confectscakelov Thank you for your interest in our cupcakes! The following PowerPoint contains all of the information you would need to know about our edible art, particularly how we determine pricing. You will find at the end of this document a worksheet created just for you so that you may “build your own cupcake”! Confections of a Cake Lover: A Short History Sarah’s love of baking began many years ago as she helped her grandmother and mother in the kitchen. Her motto is simple: always from scratch. You will never find pre-made box cake, canned frostings, or packaged fillings coming out of her kitchen! The desire to bake and decorate cakes stemmed from her wedding where she did not receive her dream wedding cake. Thoroughly displeased, she gave cake decorating a try and found that she really enjoyed it. She’s been perfecting the art over five years and continues to grow as a professional cake, cupcake, and cookie artist. Before coming to the western PA region, she built a clientele in New Hampshire, Vermont, and New York. When she opened her doors in December of 2012, it was imperative that Sarah had a strong confectionary team on her side. We at Confections of a Cake Lover aim to impress by producing edible art that will always be remembered not only by its creativity but also its taste. So How Do We Determine Cupcake Pricing? Like our cake pricing, cupcake pricing completely depends on three things: the flavor of the cupcake, the complexity of the cupcake design, and the amount of cupcakes purchased.
    [Show full text]