Simi Cakes & Confections, LLC


Hello everyone,

Merry Christmas, Happy Hanukkah, & Happy New Year!  We wish you and your loved ones a very happy, healthy and safe holiday season and prosperous New Year.

Here is my gift to you, a holiday tutorial on Isomalt and Icing Images ornaments to decorate your cake!  Enjoy!




Connecticut ICES Day of Sharing

Connecticut ICES Weekend of Sharing is January 12 & 13, 2013.  I’ll be teaching Isomalt Sugar Gardens with pulled sugar vines and cast flowers along with a one tiered Vineyard Cake with faux-finished, hand painted fondant wood lattice, stenciling, and pulled isomalt vines with cast leaves and grapes.  On Sunday, I’ll demo a gumpaste water lily, Icing Images in isomalt cake, and a Valentine spun sugar bowl with painted chocolate hearts and blown sugar hearts.  If you would like the CT ICES newsletter and the registration form please email me and I’ll send you the link info@simicakes.com.  Here is a link to their website: http://www.ctices.org/   Hope to see you there!!!!



New Classes Coming Soon!

I have many new classes for 2013!  So excited to share my Isomalt Wedding Bouquet and Big Sculpture Classes, just to name a few. 

Here is a list and links to my upcoming classes along with other wonderful and talented teachers and great competitions.  You can find my updated class lists and more information on my website at:  http://www.simicakes.com/Classes.html


Jan 12 & 13-CT ICES Day of Sharing- Hartford, CT



Jan 18, 19, 20-Florida Mini Classes-Daytona, FL



Jan 26-Sugar Sculptures-Tropical & Blown Sugar Valentine -Jacksonville, Fl



Feb 23 & 24-That Takes the Cake -Austin, TX



Mar 9 & 10-Ladybug Cake & Candy-Southbury, CT



March TBA-Cake Atelier-Lelystad, Netherlands



March TBA-Coffee & Curiosa-Ronse, Belgium



March 23-Mega Taarten Festijn-Roermond, Netherlands



April 6 & 7-National Capital Area Cake Show-Fairfax, VA



May 5-Frosting Creators of San Antonio, TX



Aug 8-11 -ICES Convention-Lexington, KY



Oct 19 & 20 -Great American Cake Show-Westminster, MD New Date!!!




  Tip of the Week 

This Tip of the Week comes from the amazingly talented Kathleen Lange.  Kathleen is an instructor and Master Cake Design Artist from San Diego, CA.  She started cake decorating at 15 years old and sold her first wedding cake at 16!  She started Confectionary Chalet in 2006 and began focusing on the English overpiping skills and Lambeth techniques she is known for today with her Lange/Lambeth Boot Camps 101 & 201.  Next year she will continue on with new and advanced courses with 301 & 401.  You can get all the details and when she is teaching in your area on her website along with baking tips and recipes at:    http://www.confectionarychalet.com/

Thanks so much Kathleen for offering your tips to me and our Simi Cakes readers and I can’t wait to see you in February!


Kathleen’s Frosting Tips

• When decorating buttercream cakes, we sometimes have several different frosting colors left over. Don’t waste your ingredients or money by discarding the frosting, make chocolate frosting by using left over colored frosting by mixing them all together. If your original frosting is made with shortening only and you have approximately three to four cups after mixing colors together; add 1/2 cup unsalted sweet butter, softened; blend well with mixer, add 9-12 tablespoons unsweetened cocoa powder, sifted (or) 3-4 oz. melted bittersweet chocolate; add extra chocolate, if a stronger chocolate flavor or darker chocolate flavor is wanted. Use this recipe to frost your next cake. This helps from wasting un-wanted colors; left over from previous cakes.

•Tip to use leftover Royal Icing- If you have left over Royal Icing, made with meringue powder; use leftover icing to make buttercream frosting. For each cup of royal icing, add 1/3 cup shortening or sweet butter, softened; flavoring, pinch of popcorn salt. This allows you to use the leftover icing to decorate a cake without wasting the leftover ingredients, if you no longer need royal icing.

•Use unsalted sweet butter in all buttercream frosting recipes. Unsalted sweet butter has a higher melting point, than regular butter. This will help prevent your frosting from becoming too soft, when frosting and decorating your cakes


Keep Life Sweet,



Like us on Facebook: http://www.facebook.com/pages/Simi-Cakes-Confections/121435164568456

Twitter:  @Simicakes  https://twitter.com/Simicakes


Kathleen Lange Confectionary Chalet

Kathleen Lange Confectionary Chalet

Isomalt Wedding Bouquet Class

Isomalt Wedding Bouquet Class

Isomalt Wedding Bouquet Class

Isomalt Wedding Bouquet Class

Isomalt Wedding Bouquet Class

Isomalt Wedding Bouquet Class

Isomalt Wedding Bouquet Class

Isomalt Wedding Bouquet Class

Holiday Isomalt Cake with Icing Images

Holiday Isomalt Cake with Icing Images

Holiday Isomalt Cake with Icing Images

Holiday Isomalt Cake with Icing Images


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