American Cake Decorating magazine produces a free monthly eNewsletter, Slice. It showcases ideas, projects, discounts and tips not published in ACD magazine. Subscribe now!

After months of anticipation the wait is over. PhotoFrost announces the ZING Electronic Die Cutter is in stock. 

Three-point laser registration and high-force cut enable you to 'print and cut' using the popular Make-The-Cut Software, included. A cutting area of  14" by nearly endless allows larger projects.

See a demonstration video: youtube.com/watch?v=56NsMmXH-Wg

PhotoFrost also includes a pkg of Cut-N-Frost sheets, and orders placed before Christmas receive a $25 coupon towards any PhotoFrost product. This high-force top of the line electronic cutter is exclusively available  to the Baking Industry through PhotoFrost.
It's simply amaZING!!

http://www.photofrost.com/cut-n-frost

Wylie, TX-based cake designer Jayne Cunningham has turned inventor, launching her line of Butter Clay mixes at the recent Cake Carousel holiday open house. Add your own butter to the Butter Clay powered mix to create a medium firm enough to form, shape and sculpt. Offered in vanilla, cheesecake, white chocolate amaretto, lemon, raspberry, coconut, almond and white chocolate mint, Butter Clay can go from the freezer or refrigerator to the table without becoming sticky or shiny.

Katherine Hincake of Hidden Café in Mukwonago, WI, said ”As I watch my cost of goods continually rise, I am always looking for ways to remain profitable. Butter Clay is both innovate and a cost-effective alternative to fondant and buttercream.”

Butter Clay can be rolled out to cover cookies, cupcakes and cakes, much like fondant. And, it can also be thinned with corn syrup to achieve crumb coating, frosting or piping consistencies. It can be used with silicone molds, impression mats and cutters.

Cake Carousel will be the main distributor for the Butter Clay product line, which is available for both retail and wholesale purchases.

Callebaut launches Fairtrade certified chocolate

Confectioners, bakers and pasty chefs now have the option to use Fairtrade-certified versions of Callebaut’s popular 70% dark, 55% dark and 35% milk, with a white chocolate version available soon. The Fairtrade versions require no recipe adjustments, as they provide exactly the same flavor profiles and workability as their standard counterparts.

The Fairtrade chocolates, available in 10kg bags, consist of raw ingredients that are each Fairtrade certified, including the cocoa, sugar and natural vanilla. The cocoa beans come from cooperative in the Ivory Coast, the sugar originates in cooperative based in Malawi, Belize and Mauritius and the vanilla comes from Madagascar.

The Fairtrade certification mark ensures that the product meets certain economic, social and environmental standards.

For those interested in using the Fairtrade chocolates, there is no additional administrative costs, but they are encouraged to register with Fairtrade International, the holder of the mark, in order to allow interested consumers to search for users of Fairtrade chocolate in their area.

According to Fairtrade International, sales of Fairtrade certified products have been growing on the average of 40% per year for the past five years.

When in Rome …

Canadian cake decorators Lora Zarlenga, of My Pink Apron and McCall’s instructor Kay Wong, will be teaching a five-day course in the art of making gumpaste flowers—in the heart of Rome! Zarlenga has lived in Italy for the past two years and has arranged for a state of the art commercial kitchen rental that can accommodate up to 25 students.

Zarlenga and Wong will guide entry-level cake decorators through the art of creating life-like, detailed gumpaste flowers, with the end result being a decorated wedding cake. Other techniques that will be covered include working with fondant, embossing, quilting and brush embroidery techniques. Check out all the details on the special website they set up.

There are two, five-day sessions planned, July 2-6 or July 9-13, both covering the same coursework. The rate of $2,400 (Canadian) includes all necessary supplied as materials and snacks, beverages and lunch during course work days. Hotel, transportation and all other meals and expenses are extra.

Competition—Chicago Style

Four of Chicago’s best pastry talents—Meg Galus, Greg Mosko, Jove Hubbard and Sara Kosiskowski—recently went head-to-head in the kitchens of the Chicago School of Mold Making to battle it out for bragging rights as the city’s top pastry chef.

The entire competition was recorded and the first of three webisodes is now live. Check back later this month for the additional episodes and to find out who won.