10/24/12

Simi Cakes & Confections, LLC

 

Hello everyone,

Happy Fall!  I’m so excited to announce my first cake decorating DVD is now available!  It’s titled Isomalt Techniques and is great video for beginners to isomalt and a refresher course for more advanced students.  On the video you’ll find step by step instructions on how to create a casting of the bubble flower in a silicone mold with Icing Images, two pulled sugar flowers (the rose and calla lily), blown bubbles, and two-tone ribbons as well as tips and tricks along the way.  Chris Kridler, owner of Sky Diary Productions, was my videographer/director and did an amazing job.  I highly recommend her for all your photography and videography needs.  Plus check out her blog and all her talents on her website: http://www.chriskridler.com/ 

I’ll be on the road teaching most of November.  Please note that if you would like to place an order we will be unavailable by phone or to fulfill orders from Nov 5 thru Nov 22.  Please place any orders by Sunday, Nov 4.  We will reopen on Black Friday, Nov 23.  We will have access to our email intermittently on our trip, so if you have a question, need any information about a tool or class, or would like to place to be filled when we return, we will get back to you while we are away.  We are planning some fun discounts for the Holidays so stay tuned!

 

 Classes

Nov 2 & 3-Southbury, CT- Ladybug Cake and Candy Supply- http://ladybugcakeandcandy.com/
Friday
6-8:30-             
Casting Isomalt including gems, molds, Icing Images, color and more
Saturday
9-11:30-           
Pulled Roses & Blown Sugar Bubbles
12-6pm-           
HolidayIsomalt Fun Making Blown Sugar Snowmen, Penguins, Bows, Icicles, Snowflakes & More…

Nov 4- Sunday-Waldorf, MD Holiday Isomalt Fun  info@simicakes.com

10-5pm-            Isomalt Snowflakes, Icicles, Blown Sugar Snowmen, Penguins, and Bows

Nov 9-10-          Belgium-
Zoetjes &Toetjes Show (Sweets & Desserts) Isomalt Demos & Vendoring  http://www.zoetjesentoetjes.be/Zoetjes_&_Toetjes/Welkom.html

Nov 11 Sunday-Sint Niklaas, Belgium-Isomalt Bootcamp-http://www.tlcs.nl/a-27355346/workshops-en-cursussen/isomalt-bootcamp-11-nov-belgie/

Nov 12 Monday-Ronse, Belgium- Coffee & Curiosa http://www.facebook.com/photo.php?fbid=436775513036164&set=a.130678120312573.21545.126723054041413&type=1&theater
10-3pm            
Introduction to Isomalt

Nov 15, 16, 17  & 18-Lelystad, Netherlands-Cake Atelier with Sidney Galpern  http://www.cakeatelier.nl/workshops/isomalt-simicakes/
Thursday
9-1pm-             
Chocolate Sculptures
2-6pm-              Chocolate Sculptures
Friday
9-6pm-             
Casting Including Icing Images, Stained Glass, Flowers, Blown Bubbles & Hearts and more!
Saturday
8-12pm            
4 hour hands-on casting and isomalt demo class
1-5pm               4 hour hands-on casting and isomalt holiday demo class
Sunday
9am-6pm         
Casting Including Icing Images, Stained Glass, Flowers, Blown Bubbles & Hearts, and more-
SOLD OUT

Dec 2-Palm Bay, FL Holiday Isomalt at Simi Cakes   info@simicakes.com
11-5pm-            Hands-on poinsettias, snowflakes, icicles, penguins, blown sugar snowmen and more!

Dec 8-Jacksonville, FL Holiday Isomalt   info@simicakes.com
12:30-6pm-       Hands-on poinsettias, snowflakes, icicles…and demo on blown sugar snowmen, penguins and more!

Dec 9-Brevard Cake Artists Holiday Gathering  info@simicakes.com
1-5pm-              Games, Food, Fun, and Friendship!

Jan 12 & 13-Connecticut ICES  Days of Sharing  
http://www.ctices.org/CT_Ices/About_Us.html
Saturday
9-12pm            
IsomaltSugar Garden Sculptures-Casting and Pulled Isomalt Hands-On Class
2-5pm              
Vineyard Cake-Isomalt, Fondant, Painting, and Stenciling Hands-On Class
Sunday
9-10am            
Demo-Spun Sugar Bowls, Blown Sugar Hearts, & Painted Chocolates for Valentine’s Day
10:30-11:30       Demo-Icing Images in Isomalt-Beads, Flowers, Drops, Broaches, Borders and More
1-2pm              
Demo-Gumpaste Water Lily

Jan 18, 19 & 20-Daytona Beach, FL, Florida ICES Mini Classes- Hands
-On Classes & Vendoring http://awbksales.com/store/index.php?main_page=index&manufacturers_id=2
Friday
8-11am            
Gumpaste Water Lily
12-2pm             Icing Images Suspended in Isomalt Cake
2:30-5:30          
Blown Sugar Dolphin and Bubbles
Saturday
8-11am            
Stained Glass Sugar Butterflies
12-2pm            
Basic Fondant
2:30-5:30          
Dragon!  Rice Cereal Carving & Fondant Modeling
Sunday
8-11am            
Pulled Sugar Ribbons
12-2pm             Fondant Dog Figures
2:30-5:30          
Isomalt Roses, Gems, and Shoes

 

Tip of the Week

This week’s tip of the week comes from Debbie Coughlin, the owner of Icing Images in Winchester, VA.

Debbie says, “Not using your printer regularly? Do not remove the cartridges for storage. Just print something on regular paper. Printers like to be used and the best way to keep them happy is to use it, not store it!  Increase your imaging business by adding iiDesigns to your sugar art! Icing Images are no longer just used to put a picture on a cake…. Accent and design with Icing Images!

You can order from Icing Images and find the incredible iiDesigns program at:  http://www.icingimages.com/

                   

Until next time…

Keep Life Sweet!

Sidney

http://www.simicakes.com/

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9/7/12

Simi Cakes & Confections

Hello everyone,

Thank you to our amazing students in Panama City and Gulfport, MS for hosting Simi Cakes Sugar Classes last month!  We had such a great turn out even with the threat of Hurricane Isaac looming in the background!  We were so glad to hear that your areas didn’t sustain any major damage.  We will be on the road again starting next week to the northeast and we can’t wait to see all our northern cake friends next!  Thank you to Icing Images, Satin Ice, and Get Sassie for supporting our classes.  We couldn’t do it without you!

We filmed our first DVD this month and hope to release it in the fall.  A huge thank you to Chris Kridler for her amazing photography and videography.  We had quite a fun day of filming trying to work through a huge rain storm with rain hitting a skylight, the weather alarm going off, and thunder in the background!  Chris can work her magic in editing and we can’t wait to see the final project.  You can follow Chris’s exciting adventures, and I mean EXCITING, on her blog and website:  http://www.chriskridler.com/

Have you checked out all the tutorials on our website?!?  I just put the new Spun Sugar Bowls tutorial I wrote for CakeFu.com on there today.  There are more than 12 tutorials to check out.  See them here:

http://www.simicakes.com/Tutorials.php and check out the new one here:  http://www.cakefu.com/quick-and-elegant-spun-sugar-bowl/

 

Up Coming Classes

 

Sept 21/22-Southbury, CT at Ladybug Cake & Candy Supply http://ladybugcakeandcandy.com/

Friday-

6-8:30pm-Casting Isomalt including gems, molds, Icing Images, and more! 

Saturday

9-11:30-Pulled and hand sculpted Isomalt Roses & blown sugar bubbles

12-6pm-Koi Pond Sculptures-Blown and sculpted Koi with pond and water lily, including airbrushing isomalt class

 

Sept 23-Colonia, NJ Sweet Treat Cake Competition http://thejerseyitgirl.com/cake_competition_FORMS.html

12:30-3pm-Blown Sugar Bubbles & Pulled Sugar Roses

 

Sept 29/30-Mobile, AL 2 Day Isomalt Class Series www.simicakes.com

Saturday

9-5- Casting gems, molds, Icing Images, & more!  Pulled sugar garden sculptures.  Blown sugar bubbles and spun sugar

Sunday

9-6- Hand pulled, multi-colored ribbons and bows, Stained glass sugar, blown sugar dolphins, swans, and hummingbirds.

 

Oct 7-Palm Bay, FL at Simi Cakes www.simicakes.com

10-2-Basic Buttercream & Fondant Techniques

2:30-6-Gumpaste Water Lilies & Fondant Figures

 

Nov TBA UK Isomalt Classes-More info Soon!

 

Nov 17/18-Netherlands Master Class-Isomalt Techniques  http://www.cakeatelier.nl/international-masterclasses/isomalt-simicakes/

 

Dec 8-Jacksonville, FL-Holiday Isomalt   www.simicakes.com

12:30-6pm-Poinsettias, snowmen, snowflakes and more!

 

Dec 9-Palm Bay, FL at Simi Cakes- Holiday Isomalt  www.simicakes.com

1-4pm-Poinsettias, snowmen, snowflakes and more!

 

Tip of the Week

 

This week’s tip comes from my wonderfully sweet and talented Wilton Instructor, Betty Redd:

If you want an ubber delicious pineapple upside down cake, use virgin coconut oil to substitute for equal amounts of whatever fat the cake calls for.

Here is the recipe I used to hand out when I sold Princess House.  I modified the recipe so that I used ½ cup virgin coconut oil instead of 1 stick butter.  Then I replaced the stick of butter in my boxed cake mix with another ½ cup of coconut oil.  I think this will work for any recipe. 

What’s nice about this covered casserole dish is that it keeps things from sticking.  However it took my cake over an hour to bake.  I don’t think the given recipe bake time is correct.  It is a dense cake, so it took almost 1.5 hours to bake in this casserole dish.  If you use a regular cake pan, make sure you prepare the pans as usual.  Enjoy-Betty

 

 

PINEAPPLE UPSIDE DOWN CAKE

 

1 stick of Butter

1 20 oz. Can Sliced Pineapple (drained)

1 cup Brown Sugar

1 Yellow Cake Mix

 

Put melted butter in 3Qt Fantasia Covered Casserole. Drain sliced pineapple and place slices in bottom of dish.  Sprinkle brown sugar over pineapple

 

Prepare cake mix according to package directions using pineapple juice in lieu of water.  Pour over pineapple and brown sugar. Cover

 

Bake at 350º for 45 minutes.

 

Until next time,

Keep Life Sweet!

Sidney

http://www.simicakes.com/

 

6/5/12

Simi Cakes & Confections Blog

 

Whether you are teaching or promoting your cake business, chances are you will end up in front of a live camera giving a demonstration.  When you film a food segment it presents its own set of circumstances that you have to be prepared to work with.  Like camera angles, being prepared to change cameras or stop and start again, or controlling noise and background distractions. Also, working in a studio on a green screen-don’t wear any green, blue, or metallic colors and your cake, desserts or tools can’t be in those colors either or they will disappear!  I’ve had the opportunity to film a few segments for the local Today in Brevard Lifestyles Show, one with Chris Kridler on location and three with producer and video journalist, Caroline Perez, in the studio. They both have taught me a lot.  It’s a fascinating world in video journalism and Caroline was happy to fill us in with some information and helpful tips for you when you find yourself being invited to guest on a food segment or demo on camera at your next ICES Day of Sharing.   

Caroline Perez, Producer and Video Journalist

 

Caroline produces a weekly 27-minute Lifestyle Show.  She plans the show budget, edits and/or shoots the video segments, coordinates centerpiece studio guest(s), writes scripts when needed and shoots on location or in their TV studio. 


SidneyHow did you get interested in video journalism?
Caroline-Back in early 2000s when I was going to San Francisco State University for journalism, I was studying news writing. Each student is supposed to spend at least two semesters on the student publications. I worked on the newspaper and online newspaper. Back then, we were making audio slide shows with Flash. We didn’t learn video. I didn’t learn how to shoot video until I came to FLORIDA TODAY (Newspaper). However, I do remember when I was a freshman or sophomore in high school, I interviewed my little cousin on cassette tape (remember those?). You could say I got my journalism practice early.

SidneyDid school prepare you for the real world?
Caroline-Yes and no. Yes because that’s where I learned the basics and foundation of journalism. No because technology has changed so much since 2005, when I graduated. The way we consume news affects how we produce the news products. However, there are always tools that never change and are always taught, such as ethics, reporting in a fair and unbalanced manner, how to gather facts, etc.

SidneyWhat are the pressures of producing a weekly show? And how far in advance do you shoot?
Caroline-I can shoot as much at 2-3 weeks in advance or two days before the Lifestyles show is due. The videos come from various sources (either I shoot videos, another visual journalist, possibly a freelancer or file videos). Additionally, the show host will write a script (sometimes I write it) and read it off a teleprompter. The host also does a centerpiece interview in the studio. Those interviews can be long (longer than 4 min).

It’s a lot of multitasking. The main pressure is I have to keep track of where all the videos will come from, estimate how long the video segments will be and if I come up short, figure out a way to fill the time. We generally do not have standalone videos ready on standby to be used. For the newspaper, there are wire stories that can be used to fill space. On a TV show, it needs content, so I’m constantly checking to see how much video I will have and if I need to shoot anything during the week.

SidneyIs it easier to film in the studio vs. on location so you can control your environment?
Caroline-It’s a little easier to shoot in the studio, but it takes just as long as shooting on location. Either way, I have to think about lighting, sound and making mental notes of what to film so I can edit. In a traditional studio, there is someone working controls for audio, for the cameras, several camera people at each camera and a director calling the shots. In our studio, I am often doing all those roles in one taping. Sometimes a coworker will help out and we’ll divide the duties.

SidneyYou have the opportunity to film many food segments, has anything ever gone completely wrong while filming?
Caroline-Luckily, I haven’t had any food filming mishaps (knock on wood). When you watch a cooking or food show on TV, remember there is a staff of camera people, a director calling the shots, someone to punch buttons to switch cameras on TV. When I used to film food segments on location, it was hard to make it look seamless while filming. There are things I do before filming, such as talk with the chef to know where his/her hands will be moving. So unfortunately, no funny food stories. Now our Adopt a Pet segments on the other hand …

SidneyWhat were your most complicated/hardest shoots?
Caroline-We occasionally live stream video events. Unlike TV camera people, when I stream video live, I set up my camera on my tripod, set up our laptop on my tripod, set up our internet and microphones. TV camera people can leave their tripod, whereas I am tethered to my equipment (which should be plugged in to an outlet). Even with a promise of internet, something can always go wrong with a live shoot. Also, sometimes folks tense up in the studio. It could take longer to film on location because of setting up lights, audio, the “set,” etc.

Sidney-What were a few of your most exciting/enjoyable shoots?
Caroline-I shoot video for all sections. I’m not tied to a specific beat, but I mainly shoot features. I used to shoot Metromix entertainment videos featuring restaurants and bars. People would always say, “You get to eat and drink for your job? How exciting!” We don’t do those kinds of videos anymore. Most recently, a reporter and I sailed the newest Disney ship, the Disney Fantasy last month. We went on a three night media preview cruise to the Bahamas and back. Let me tell you, the dining service was stellar and the food was amazing. The reporter even interviewed the Manager of Food Standards for Disney Cruise Line. The desserts included: Tahitian Vanilla Crème Brulee, Steamed Lemon Buttermilk Pudding with Citrus Reduction and Grand Marnier Soufflé infused with fresh Orange Zest and served with Crème Anglaise, to name a few.

 


SidneyWhat tips and tricks would you give your guests to make filming a food segment easier for you and for them?       

Caroline-One word: preparation! If there’s food that can be washed, cut, wrapped — any little thing that can be done ahead of time — it will make for a smoother filming process. You see it on morning talk shows or cooking shows all the time. The chef tells you what to do and cut to “ta-da!” there’s an example already pre-made.

A few more tips from Caroline before taping:
– Practice saying what you will say as you are demonstrating.
– Do a quick run through with the camera people so they can get an idea of where to move the camera to match you.
– In terms of taping, remember to face your actions toward the camera. For example, if you normally cut something in front of you, practice cutting it to the side (or just have it pre-made).

Thanks so much Caroline for all your helpful information.  You have an incredible artistic talent and I love your work.  You can see Caroline’s Today in Brevard Lifestyle show Mondays at 11:30 a.m., 4:30 p.m. and 10 p.m. on floridatoday.com and WBCC-TV, Brighthouse Channel 9 for Brevard residents.  You can follow Caroline and her amazing work on her Facebook Page:  http://www.facebook.com/carolineperezvisualjournalist

 

Keep Life Sweet!

Sidney

http://www.simicakes.com/

2/19/11

Hello everyone,

The Filled Chocolate Class for homeschoolers was a huge success.  Everyone had an incredible eye for color and I was very impressed!  We filled chocolates with peanut butter, cookies, strawberries, cherries, and marshmallows.  Everything looked yummy!

Jeff’s birthday surprise was a replica of his VW Bug and surfboard.  The cake was a decadent chocolate with a mocha chocolate icing under fondant.  The surfboard was also chocolate!  It was so much fun putting it together.  I hope you had a great birthday Jeff!

The Florida Today Newspaper ran a story and video about my little business.  You can find the link here:  http://www.floridatoday.com/article/20110217/LIFE/102170303/BrevardCounty-teen-chef-creates-tasty-works-art?odyssey=mod|newswell|text|Home|p&odyssey=mod|dnmiss|umbrella|1 They will be running the video on Monday’s TV show, at 11:30am, 4:30 pm, and 10 pm on WBCC, channel 5 on Brighthouse, and 68 on other systems in Brevard County.  Chris Kridler was the reporter with an incredible talent.  She made the video look beautiful!

Sunday we have a full class for sugar/isomalt.  We will be casting gems, flowers, and sea life in sugar to name a few.

Keep Life Sweet!

Sidney

http://www.simicakes.com/