A cake created by a student in a regular course or specialty class will be featured.
These links will provide you with a wealth of knowledge. Check them out.
SEPTEMBER STUDENT OF THE MONTH
MEET YOUR INSTRUCTORS!
Laurel A. Torres- Primary Instructor: Wilton Method Instructor since 1996 at Rojay. Prior to joining Rojay, Laurel was a principal cake decorator at Sam's Club and got her basic training from a culinary class at B.O.C.E.S. in Valhalla, NY. Has taught over 700 students and is dedicated to making sure each and every one will gain a positive experience! Teaches all levels of classes and also teaches special holiday classes such as sugar egg, fondant projects. Available for private lessons, individual or group, and makes cakes on request for special orders. She has recently been published in a few cake publications and has done some cakes for media events. Click here to see!
Shauna Samuels- Co-Instructor - Evenings. Former student of Laurel's who completed all Course levels in December, 2003, and has been a Wilton Method Instructor since November, 2004. Has continued with other courses including candy and speciality classes and has trained under the direction of Scott Clark Woolley, who is considered one of the foremost teachers in the art of Gum Paste Sugar Flowers. Shauna brought her expertise in this art to Rojay in the Summer of 2005 and continues to teach Course I, 2 & 3 in the evenings. Shauna was recently featured as "October Cake of the Month," published in the Sept/Oct 2005 issue of Mailbox News.
Tonya Samuels- Co-Instructor - Evenings. Former student of Laurel's who completed all Course levels in December, 2003. Has continued other courses including, candy and speciality classes and has trained under the direction of Scott Clark Woolley, who is considered one of the foremost teachers in the art of Gum Paste Sugar Flowers
Classes are taught monthy at Rojay Party Store in Scarsdale, NY. You must pre-register for classes. If you need additional information regarding these classes click HERE or if you need information regarding signing up for a class please email me
STUDENT CORNER
So you say you cant decorate a cake? You always wanted to try but just havent had the time to do it? You dont believe you can? Well check out the Student Gallery! If THEY can do it, SO CAN YOU!
Featured Cake of the Month Students
Sept 05 - Sonia Puig Baby Shower Cake
Oct 05 - Karen Chestnut's Cookie Fund Raiser
Nov 05 - Juli Klein Princess Castle
Dec 05 - Nicole DeJonge Red Floral Cake
Jan 06 - Ana Canabarro Clown Cake
Feb 06 - George and Lisa Heart Tiers
March 06 - Jacqui Spence Baby Cake
April 06 - Wanda Blanks Under the Sea
May 06 - Shauna Samuels Dragon Cake
June 06 - Carolina Ferreira Floral Cake
July 06 - Andrea Capulli Stadium Cake
August 06 - Elizabeth Layug Floral Cake
September 06 - Easter Shuler 2 Tier Cake
October 06 - Louise Taitt - Floral Bouquet
November 06 - Dilcia Lopez Turkey Cake
December 06 - No cake
January 07 - Shauna/Tonya Christmas Doll
February 07 - Lourdes Viera - Fushia Roses
March 07 - Celeste Berretta - Rainbow Brite
April 07 - Johanna Mills - C2 Flowers & Castle
May 07 - Rafael Aguilar - Pepi LePew Cake
June 07 - Adrianna Carvalho - Fantasy Flowers
July 07 - Gail Bolden - Adv Floral Pot Creation
November 07 - Nicole & Gail Light Up House
April 08 - Adrianna Carvalho
June 08 - Nina Ruiz - Westie Cupcake
July 08 - Crystal Sokolovrainbow roses
Nov 08 - Angela Olmeta - Wine bottle
March 09 - Maria Kalten C3 Dotted Tier Cake
April 09 - Lillian Sibrizzi - Bath Tub Cake
May 09 - Kristina Camaj - C3 Pink Cake
June 09 - Elyse Fowler - Roses C1 Cake
August 09 - Angela Olmeta - Beach Tier
September 09 - Lillian Sibrizzi - Christening
Private Classes are now available. Email me for more information
WHY DO WE PROCRASTATE?
There are many reasons why people procrastinate. For some it happens occasionally under specific circumstances, and for others, it is a way of life. Have you ever waited until the person ordered that fondant cake before you even tried to work with fondant? Have you ever waited until the last minute to make royal icing flowers for a cake and on the day the cake was due, your flowers were not dry enough to place on the cake? Let us explore a few of the reasons behind why people procrastinate.
RESPONSE: All shelf life information is based on unopened packages and proper storage of the product. Proper storage includes dry conditions and no exposure to extreme hot or cold temperatures. The more ideal the storage conditions, the longer the shelf life.
Icing Decorations...................24 months
Tubed Icings and Gels...........18 months
Meringue Powder..................12-24 months
Gum-Tex..............................12-24 months
Color Flow............................12-24 months
ATTENTION ALL STUDENTS: If you have taken a course with me and would like to share your thoughts, comments former "fears" regarding your cake decorating experience with other potential future students, please post your comments in the guest book below. Testimonial from other students who have taken lessons can be very inspiring to potential students who think that they "can never do this".
SUGAR SUGAR? Which one to Use?
My students know that I stress the importance of "pure cane sugar" when making icing decorations. Still confused? Here is an excellent article printed in the San Francisco Chronical by Miriam Morgan, Assistant Food Editor. This article will explain it all! Click Here
Someone recently said..."I am a perfectionist and constantly have to tell myself that it’s a cake order not a competition cake. But someone once told me if you aim for the moon you will catch stars on the way down….." I fouind this quote very interesting as it can also apply to new students who are just beginning to learn how to decorate a cake! Remember...Rome was not built in a day. PRACTICE, PRACTICE, PRACTICE!!!!!!
ICING COLOR CHART
Want to know how to make certain colors? What to mix with what to achieve the color you need? CLICK HERE for a comprehensive color chart to help you!
ADVANCED FLORAL SEMINAR CLASSES
Have you completed Course 1, 2 & 3? Are you interested in learning how to make 20 more flowers that are not taught in the current Wilton classes? If so, click HERE to find out more about this exciting new Advanced Floral Seminar class!
You may have seen pretty flowers used as a garnish or mixed with baby lettuces in a spring salad, but have you ever wondered which flowers are safe to use with food and which should be avoided?
Edible flowers from your own organic garden (or that of someone you trust) are a fine choice, as are those that come packaged in the fresh-herb section of the supermarket. However, never eat flowers from a florist, a nursery, or a garden shop. The same rule applies to flowers you find growing along a road or in a park.
You'll want to be certain that the flowers you use with food have not been sprayed with herbicides or chemically treated. And make sure the flowers are edible even if you use them only as a garnish.
Here is a list of some popular edible flowers:
Apple blossoms
Bee balm
Carnations
Chamomile
Chive flowers
Dianthus
Geranium leaves
Hollyhocks
Impatiens
Lavender
Lilacs
Nasturtiums
Pansies
Rose petals
Sage blossoms
Snapdragons
Violets
REAL FLOWERS ON CAKES
Garnishing with Edible Flowers
Lillian Sibrizzi of Pelham, NY continues to create amazing cakes and gumpaste figures! Lillian began lessons in February 2009 and finished Course 3 in April 2009 and has continued taking specialized classes with some of the best cake artists in the business! I look forward to seeing more of her future efforts. Congratulations Lillian!
Do you want to know the difference between fondant, gumpaste, royal icing, butter cream transfer, chocolate transfer, edible image? CLICK HERE
