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Email Update Notice

Many of you have have received an email notice like this From: American Cake Decorating with the email address of acddonotreply@gmail.com. Please be aware that this is a legitimate email from ACD. It is a necessary step as we clean up our email lists, some of which, like the Slice list, have been gathering names for nearly 15 years! As you can imagine, there are plenty of addresses that have changed in that time and we need to make sure that all the addresses we have are actually connected to people who still want to receive information from us.


First-Time OSSAS Winner Charra Jarosz

Charra Jarosz, Decorating Consultant at Lucks Food Decorating Company, placed first in the Professional Tiered Wedding Cakes category at last weekend’s Oklahoma State Sugar Art Show (OSSAS), for her four-tiered fondant masterpiece that used edible Designer Prints™ in a unique and creative way.

“This was my first professional competition, and I am honored and frankly still in shock,” said Charra Jarosz. “Thanks to the show organizers for putting on a fantastic show and to Lucks for encouraging me to participate.”


Cakes of the World Competition on Cakes We Bake

Michelle Sohan of Bakery Treatz in Trinadad, made this mosque for the Cakes We Bake fall cake decorating competition, with the theme ‘Cakes of the World’ where it took first place.

She described it as “A beautiful white mosque cake to symbolize prayer. I used bubble gum paste at the top of the round pillars. The dome is also cake and the feather pattern was individually cut out.’

Linda Wolff made this cake for her German-born husband in honor of his birthday and it took second place.

The stein is several stacked 4" round red velvet cakes with card- board supports and dowels between each double layer, and four skewers to keep it from toppling. The stein cake was first covered in icing and then fondant all around it. The lid and handle were made from gum paste as were the plate, the pretzel, the pickle, and the brat and bread. The mustard was made using royal icing along with the tree on the side of the stein. All are sitting on a square cake that is covered in checker board fondant.

According to Linda: “The 'dripping foam' was a complete mistake that ended up working for the look of foam sliding down the sides of the cake. The icing is a cooked flour/milk/sugar/butter and vanilla icing that I use on a Waldorf cake, and once I plopped it here and there on the top of the stein, it just naturally started flowing down the sides! It ended up being my biggest plus for the cake.


First-Ever CADI Awards
The National Chocolate & Dessert Show announced the first-ever Chocolate and Dessert Innovation (CADI) Awards. The competition provides a distinctive platform that recognizes companies and organizations that have made exceptional contributions to the chocolate and dessert industries. Products, services, and technologies representing the latest in chocolate and dessert trends can enter here for the opportunity to be crowned in several categories by leading industry professionals.
All rules, regulations, and entry forms may be found at online and the deadline for submissions is August 15, 2013.

· Best New Product/Innovation—A revolutionary product or innovation demonstrating inventive thinking and the potential to provide solutions and make an impact in the industry in 2013. Must have been introduced after January 1, 2013; each entrant may submit up to three products.
· Best Sustainable Product—Products advancing the industry toward protecting and improving the environment such as energy-efficient equipment, green packaging, and chocolate products that support sustainable farming. Each entrant may submit one product.
· Best Flavor Profile—The most innovative flavor combination utilizing exotic, familiar, or even unexpected ingredients to build a novel and palate-pleasing profile. Each entrant may submit one product.
· Best Technology—Cutting-edge technology demonstrating the ability to improve efficiency and processes within the industry, from POS to packaging to production and beyond. Each entrant may submit one product.


Plated Dessert Competition Episode Now Live
The second season of the Emmy®-award winning web series Chicago Restaurant Pastry Competition is underway and the third episode, focused on plated desserts, is now live. The competition takes place in Chicago, but features four pastry chefs from around the country competing head-to-head. The flavor combinations, techniques and plating design are extremely interesting and varied.




 



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