10/14/12

Simi Cakes & Confections, LLC

 

Check out our great friend and talented cake artist, Teri Tarbox.  She has made quite a few You Tube Videos on the art of working with Icing Images in a variety of methods including using isomalt to make her Icing Images bows.  http://www.youtube.com/channel/UCTetLWAAmWC7aEAqsZgpo1w?feature=results_main

They are beautiful and her easy to follow tutorials make your cake go from “Flat to Fabulous” in no time.  After you check out her 8 educational videos, you can take her class, Fantasy Fun Flowers with Premium Icing Sheets, at the Cake Decorators of Tidewater 29th Annual Cake Show in Virginia Beach on Saturday, Oct 20 from 10-12 noon.  Here is the website:  http://www.cdotcakeshow.org/2012-class-information/teri-tarbox-s-classes/

We are so excited that Teri will be hosting us in Waldorf, MD to teach our Holiday Isomalt Fun Class.  Thanks Teri and we’ll see you Nov 4th!

 

Upcoming Simi Cakes Classes-

 

Nov. 2-3-      Southbury, CT at Ladybug Cake and Candy

                    Casting, Blown Sugar and Roses, Holiday Isomalt Fun

                   http://ladybugcakeandcandy.com/3101.html

Nov. 4          Waldorf, MD Hosted by Teri Tarbox

                   Holiday Isomalt Fun

                   info@simicakes.com 

Nov. 9-10-     Belgium, Zoetjes & Toetjes

                   Demos & Vendoring

                   http://www.zoetjesentoetjes.be/Zoetjes_%26_Toetjes/Welkom.html 

Nov 16-17-18-Lelystad, Netherlands at Cake Atelier

                   Isomalt Master Classes, Holiday Isomalt Fun, Intro to Isomalt

                   http://www.cakeatelier.nl/

Dec 2            Palm Bay, FL at Simi Cakes

                   Holiday Isomalt Fun

                   info@simicakes.com

Dec8             Jacksonville, FL Hosted by Cathy David

                   Holiday Isomalt Fun

                   info@simicakes.com

Jan 12-13      Connecticut ICES  Information soon

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

                   Classes and Vendor

                   www.awbksales.com Website will go live 10/15/12 

More Classes and Events listed soon at http://www.simicakes.com/

 

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/

5/31/12

 

Lady Bug and Ice Cream Social Cake Truffles

 

Happy Summer Sweet Friends!

Happy Summer Everyone!  I hope everyone had a wonderful and relaxing Memorial Weekend!  We rested and are ready to get back to work.  On Monday, June 4 we will be making Summer Treats on the local news show, Today in Brevard.  Tune in to see how to make cute little lady bug and ice cream social cake truffles.  It airs 11:30am, 4:30pm, and 10pm on WBCC-TV and a live video stream at 11:30am at www.floridatoday.com and then runs in their video section starting Tuesday.  Thank you to Producer Caroline Perez, Host Luann Manderville, and Cameraman Breuce for inviting me back for a third segment in the studio.  It has been great fun working with you all!  And watch for my blog in the next few days with an interview with producer Caroline Perez talking about video journalism and helpful hints on preparing and filming a good food segment. 

We have updated our website, so please check out all the new tutorials and videos we posted along with our new class list.  We are updating the store as well.  We’ll have the Water Lily Video and matching Molding Kit available very soon.  Please check back often for updates and new tutorials. 

 

Upcoming Isomalt Classes:

 Palm Bay, FL at Simi Cakes

June 10-Casting including Gems, Pulled Sugar Flowers and Garden, Blown Bubbles and more, Spun Sugar

July 15-Multi-Colored Bows & Ribbons, Stained Glass Sugar, Blown Dolphins, Swans, and Humming Birds

Fall and Winter-Advanced Isomalt Macaw and Koi Pond with Water Lily

Bedford, PA at the Cove Country Cake Show

Aug 18-3 Hours-Beginning Isomalt Techniques-Casting Gems, Beads, Molds, Icing Images and Pull Roses, Calla Lilies, Vines and Leaves to Create a Beautiful Sugar Garden Sculpture
Aug 19-3 Hours-Advanced Isomalt Techniques-Pull Beautiful Multi-Colored Bows and Learn Blown Bubbles, Hearts, and Dolphins, Finish with Spun Sugar Bowls

Gulfport, MS at the Elks Lodge

Aug 25-Casting Gems, Icing Images, Molds, Color, Pulled Sugar Flowers and Garden, Blown Bubbles and more, Spun Sugar
Aug 26-Stained Glass Sugar, Multi-Colored Pulled Ribbons and Bows, Blown Sugar Dolphin, Swan, and Hummingbird

Colonia, NJ at Sweet Treats Cake Competition  

Sept 23-Blown Sugar Bubbles & Pulled Sugar Roses Class

Palm Bay, FL at 
Simi Cakes

Nov 11&12-Tami Utely returns to Simi Cakes!  

For more information check our website:  http://www.simicakes.com/Classes.html  or email us at info@simicakes.com or call 321-543-3492

 

Tip of the Week

We would like to thank our good friend, Certified Master Sugar Artist Ruth Rickey, for offering the tip(s) of the week for us.  Ruth is very creative with color and now has her own line of petal and luster dusts. 

 Ruth’s Dusting Tips:

  • Layering your petal dust color on leaves and flowers with many colors to give them depth and to bring them alive
  • Don’t rub too hard, light pressure in application
  • You don’t have to be perfect-nature is not perfect
  • Don’t stop at one color on your project
  • I usually finishes with aubergine (dark eggplant) color
  • When you have finished dusting your leaves dip them in a glaze to give them their lifelike appearance
  • Flowers will look better steamed than glazed

One last note she suggests, “Just do not be afraid to use your petal dusts!  They aren’t meant to live on a shelf.”

Yesterday, Ruth was guest speaker on www.cakefu.com and did an entire presentation on dusting leaves.  You can see it here:  http://www.cakefu.com/masters-series/ruth-rickey-23/ .  She gave a special discount price on her dusts for the CakeFu attendees and is now extending the discount to Simi Cake readers until Monday.  You get all 25 petal dusts and 10 luster dusts for $100.  You can find the dusts and her class schedule on her website:  http://www.ruthrickey.com/  And check out her blog Sugar Zen at: http://sugarzen.wordpress.com/ for cake decorators


                    Until next time, Keep Life Sweet!

Sidney

http://www.simicakes.com/

 

March 1, 2012

Simi Cakes
& Confections, llc
           
 

    We had an exciting and productive trip to Austin, TX, for “That Takes the Cake” Show and Competition!  I did demos all weekend at our vendor booth and met so many wonderful people from Texas and around the world (Hannah from Singapore-we can’t wait to see how our Isomalt works there!).  I got to try out wonderful products in our molds from Satin Fine Foods, Icing Images, Get Sassie, Cake Play, and disco dusts from Cake Carousel.  We were lucky enough to meet incredible sugar artist Peggy Tucker and her fashionista sister Sally who create tailored chef coats.  We are measured and can’t wait for them to come in!  The cakes in the show were phenomenal!  The theme this year was the Renaissance and it didn’t disappoint!  I’ve added many pictures of cakes at the bottom for you to see.  There were huge dragons and castles as well as upright motorcycles and gelatin paintings. Next year the theme will be “Wings”.  There were great classes, it was awesome  to get to meet my favorite stars in the sugar world, enjoying the beautiful cakes, and shopping at over 60 vendors.  Thank you to Jennifer for a great show, to Kyla for inviting us and then getting us a microwave and chef torch and I love your special energy, and thank you to all the incredible volunteers who worked  with a smile to make sure we were taken care of at all times.  It was a huge amount of work and we know how many hours went into putting it on and it was a huge success!  And a very special “Thank You” to our beautiful new friend Brenda Byrd for all your help and driving to get us to and from the show with all our supplies.  You are truly the kindest angel and we will see you in Reno!  We can’t wait to come back next year for the show!http://thattakesthecake.org/index.php/main/
 
            Now we are so excited to get to the Florida ICED Cake Competition in Ocala!  It will be March 31 & April 1 at Circle Square Cultural Center in Ocala, FL.  If you haven’t heard, this years theme is Masquerade Ball!  I can’t wait to see what everyone comes up with!  Have you gotten your registration in yet?  There will be divisions for Masquerade Ball Theme, Accessories, and Edible Images Cakes.  There will be 4 categories for each division: Youth, Novice, Advanced, and Professional.  There will be celebrity judges, great demo classes, live challenge, cakes, vendors, kids corner, and so much more.  The prizes are huge!  You have to check them out at www.floridaiced.com .  We hope to see you there!
    In my next blog I’ll be interviewing Tami Utley after her tutorial on CakeFu!  Tami will be back at Simi Cakes in Florida in November and we’ll have all the details soon.

    If you have an event you would like listed on the calendar please email us.  Also, please follow us on Face Book at http://www.facebook.com/pages/Simi-Cakes-Confections/121435164568456 and Twitter @simicakes!  And if you take pictures of your cakes/sugar pieces that you used our molds and equipment we would love for you to share it with us!
 
Tip of the week:  Never use water on your gelatin creations, it will dissolve!  Use more gelatin to glue pieces together, plus it adds strength and stability. 
 
Class Schedule
Additional Classes will be added soon.  Check back for updates.  If you would like to host a class in you area please email us at info@simicakes.com
March 4-Sunday-Ocala at Icing on the Cake with Sidney Galpern
10-12pm-      Henna Cakes-Learn Henna Techniques to decorate ornate cakes
12:30-5:30-   Topsy Turvy Cakes-Build a 3 Tier Topsy Turvy Cake with a Cherry Blossom Theme-5 hours
March 11 Sunday-West Palm Beach at Cakes Etc with Sidney Galpern
Advanced Airbrushing-Creating stencils and a dragon head
March 15-Thursday-Daytona Beach at Sweet Beginnings Cake Club 7pm Billows with Sidney Galpern
March 24 & 25-National Capital Area Cake Show Annandale, VA-Isomalt Demos in the Vendor Hall  http://www.cakeshow.org/March 31 Ocala-Florida ICED Cake Competition-

  www.floridaiced.comApril 1     Ocala-Florida ICED Cake Competition www.floridaiced.com

April 14 Saturday-Palm Bay at Simi Cakes www.simicakes.com
10-12pm-      Airbrushing 101
12:15-2:15-   Henna Cakes
2:30-4:30-     Elegant Chocolate Garnishes-Fans, Curls, Carnations.  Fun with a Pallet Knife and Tempering Chocolate the easy way.
April 27-29-Orlando-Festival of Chocolate  www.festivalofchocolate.com

May-TBA-Greensboro, NC-2 Day Isomalt Class Series with Sidney Galpern
Class 1-Cast Isomalt including gems and color
Class 2-Pulled Sugar Garden-Vines, swirls, leaves, roses, and calla lilies
Class 3-Blown sugar bubbles, hearts & apples and spun sugar bowls
Class 4-Advance blown animals-Dolphin, swan, and hummingbird
Class 5-Stained Glass Sugar
Class 6-Isomalt ribbons and bows
May 6 Sunday-Ocala-Icing on the Cake with Sidney Galpern


10-1pm-        Blown Sugar Animals:  Create Beautiful Dolphin, Swans, and Humming Birds-Advanced  Sugar Class
1:30-6:30-     3 Tiered Pillow Cake-Carve, decorate, and assemble a beautiful 3 tier pillow cake

May 19 Saturday-Palm Bay at Simi Cakes
9
-12pm-         Advanced Airbrush-Creating your own stencils and create an airbrushed fondant dragon head
12:30-5:30-     3 Tiered Pillow Cake-Carve, Decorate, and assemble a beautiful 3 tier pillow cake
June 3 Sunday-Ocala-Icing on the Cake with Sidney Galpern
10-12pm-       Fondant Dog Figures
12:30-5:30-    Carved Dog Cake-Carve, stack, and decorate a 2 foot 3-D dog cake
June 9 Saturday-Palm Bay at Simi Cakes
10-12pm-      Edible Origami and Gelatin Bows
12:30-5:30-   Topsy Turvy 3 Tiered Cake with a Cherry Blossom Theme
June-TBA-Lisa Menz of the Florida ICED will teach Sugar Veil Shoe at Simi Cakes in Palm Bay
Summer TBA-Isomalt Class Series-Tampa, Fl

Aug 4 Saturday-Reno, NV-ICES Convention www.ices.org
12:30-1:30-   Blown Sugar Dolphins, Swans, and Humming Birds by Sidney Galpern

Aug TBA-Gulfport, MS-2 Day Isomalt Class Series with Sidney Galpern

                        Class 1-Cast Isomalt including gems and color
Class 2-Pulled Sugar Garden-Vines, swirls, leaves, roses, and calla lilies
Class 3-Blown sugar bubbles, hearts & apples and spun sugar bowls
Class 4-Advance blown animals-Dolphin, swan, and hummingbird
Class 5-Stained Glass Sugar
Class 6-Isomalt ribbons and bows
Nov TBA-Palm Bay-Tami Utely returns to Simi Cakes in Palm Bay!
Keep Life Sweet!!
Sidney & Michelle
http://www.simicakes.com/
info@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/