NY Cake

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New York Cake Academy

56 W. 22nd St 212-675-CAKE nycakeacademy.com

Love giving flowers at the holidays? New York Cake Academy specializes in the fine art of making life-like flowers, beautifully realized in their holiday poinsettia cake class. This is too beautiful to eat. Or maybe not.

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NY CAKE & BAKING

We'd like to take this opportunity to spotlight our friends at NY Cake and Baking Distributor because of their 30 years of influence on the New York cake decorating supplies market, which was essentially created by them. Their store was the first of its kind in the region - selling all things cake, for amateurs and professionals alike. Everyone in New York's cake community knows all about this legendary one-stop shop, its cake decorating school . . . and its founder.

NY Cake and Baking is a family-run wholesale and retail store located near Manhattan's Chelsea District. It was founded by Joan Mansour, award-winning cake decorator and instructor, and is currently being managed by Joan's daughter, Lisa. Some call it a 'museum' of cake and baking supplies, offering one of the most comprehensive and abundant collections available.

Lisa was a young girl when her mother, Joan, taught cake decorating classes at their dining room table. Interest quickly grew and Joan used some extra space at the back of her husband's cosmetics store to teach larger classes. In 1989, after Lisa graduated college, she went into business with her mother and they opened a store and school. Hard work and dedication led them to expand to their current 5,000 square foot location in 1994. And just a couple of years ago, another daughter named Jenny opened NY Cake West in Los Angeles, California.

Joan Mansour is a pioneer in the industry and has taught many of the top names in cake decorating today. We applaud her vision and her contribution to cake decorating as an art form.

Visit the NY Cake website for more information.

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Red and white stripes give these shaped cookies seasonal appeal. For an extra holiday touch, use peppermint flavoring instead of vanilla when you make your icing!

Ingredients:

Red Colored Sugar

Easy-Add Red Colored SugarAdd to shopping list Red Colored Sugar

Red Cookie Icing

Easy-Add Red Cookie IcingAdd to shopping list Red Cookie Icing

White Cookie Icing

Easy-Add White Cookie IcingAdd to shopping list White Cookie Icing

Roll-Out Cookie Dough

Makes:

Each cookie serves 1.

Tools:

Cookie Sheet

Easy-Add Cookie SheetAdd to shopping list Cookie Sheet

Cooling Grid

Easy-Add Cooling GridAdd to shopping list Cooling Grid

9-Pc. Holiday Cutter Set(candy cane used)

Easy-Add 9-Pc. Holiday Cutter SetAdd to shopping list 9-Pc. Holiday Cutter Set

Rolling Pin

Easy-Add Rolling PinAdd to shopping list Rolling Pin

Instructions:

Step 1

Cut out candy cake, bake and cool cookie.Outline and fill inwith white cookie icing; let dry. Decorate red stripes with red cookie icing and sprinkle with red sugars.

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Thanks, Lisa, for the great "Marzipan Fruit/Vegetable" Class - I turned mine into a Fall Harvest Cake for Thanksgiving.

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A catchy treat for gameday or birthdays, this simple-to-assemble confection starts with chocolate cereal rice treats molded in our Baseball Mitt Pan. The baseball bakes right in, just ice and add chocolate nougat candy for mitt stitching.

Ingredients:

Brown Icing Color

Red-Red Icing Color

Ivory Icing Color

2 batches Favorite cocoa crisped rice cereal treat recipe

light corn syrup

cornstarch

rolled fudge candy

Makes:

Cereal treat serves 12.

Tools:

Baseball Mitt Pan

Tip: 3

Tip: 4

Cake Board

Fanci-Foil Wrap

Instructions:

Step 1

Make 3/4 cup buttercream icing • Tint 1/4 cup red • Tint 1/4 cup ivory • Reserve 1/4 cup white (thin with 1/2 teaspoon light corn syrup)

Refrigerate tinted icing in covered containers until ready to use. Bring to room temperature for decorating.

Step 2

Prepare cocoa crisped rice cereal treat (double batch). Melt marshmallow mixture and add brown icing color and a small amount of Red-Red to achieve brown color BEFORE adding cereal. Press into prepared pan.

Step 3

Decorate in Order:

Trace pan shape on cake board. Cut board and wrap with Fanci-Foil Wrap. Position cocoa crisped rice cereal treat on prepared board.

Step 4

Ice baseball smooth with thinned white icing. Pat down with finger dipped in cornstarch.

Step 5

Use tip 3 to outline stitching on baseball with red icing.

Step 6

Use tip 4 to outline stitching with ivory icing.

Step 7

Cut fudge rolls in half lengthwise and again widthwise and press into place for stitching.

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It’s a jungle out there, and Amazing Amazon brings the jungle to your party. This cake features two tiers separated by fondant jungle animals. Jungle animal icing decorations peek out of the grass, while an elephant sits among pretzel rod palm trees. Amazing!

Ingredients:

Kelly Green Icing Color

Orange Icing Color

Golden Yellow Icing Color

Lemon Yellow Icing Color

Brown Icing Color

Rose Icing Color

Black Icing Color

Royal Blue Icing Color

FoodWriter™ Fine Tip Primary Colors Edible Color Markers

Meringue Powder

Piping Gel

Gum-Tex™

3 pks Jungle Pals Icing Decorations

Buttercream icing

Royal Icing

Pretzel rods

cornstarch

Pattern:

Elephant Ears, Grass

Makes:

Cake serves 60.

Techniques Used:

Palm Tree

Tools:

12 x 3 in. Round Pan

8 in. Round pan

Tip: 12

Tip: 32

2 Globe Pillar Sets2 each

14 in. Cake Circles

Fanci-Foil Wrap

Decorator Preferred® Smooth-Edge Seperator Plates10 in.

Flower Former Set

Confectionery Tool Set

Rolling Pin

Roll & Cut Mat

Oval Cut-Outs™

Leaf Cut-Outs™

Brush Set

Ruler

Embroidery scissors

Waxed paper

Facial tissue

Elephant Ears, Grass Patterns

Instructions:

Step 1

*Combine Lemon Yellow and Golden Yellow for yellow shade shown.

In advance: Make 3 palm trees. Combine 1 teaspoon Gum-Tex with 5 oz. of fondant; tint green. Roll out fondant 1/8 in. thick.

Using large leaf Cut-Out, cut 6 leaves for each tree; cut slits in sides to form individual leaves.

Make extras to allow for breakage and let dry on backs of cornstarch-dusted large flower formers.

Step 2

For bottom layer of leaves, pipe a tip 12 mound of royal icing on waxed paper; insert 4 leaves. Support leaves with tissue and let dry.

For top layer, pipe tip 12 mound in center of bottom layer; insert 3 leaves in mound and support with tissue until dry.

Step 3

Cut end of pretzel rod level. Turn leaf grouping over; pipe a tip 12 mound on back and attach pretzel rod. Let dry.

Step 4

Also: Make animals. Tint 13 oz. of fondant yellow, 9 oz. green, 8 oz. each brown and gray, 4 oz. orange, 1 oz. each black, light brown and rose; reserve 8 oz. white.

Make each animal using 2 1/2 in. globe for head and 2 in. globe for body.

Step 5

Roll out yellow for lion, gray for elephant, brown for monkey and white for zebra 1/8 in. thick. Cut a 2 3/4 x 9 in. strip for each body and head. Brush globes with piping gel and cover with fondant; smooth with fingers.

Step 6

For all animals except elephant, make sure to keep globe openings clear of fondant, so pillars will fit.

For elephant, tape opening on top of head to seal, then cover head completely in fondant.

Step 7

For all animals except elephant, roll a 1 in. ball of matching color fondant for snout; flatten into a 1 1/4 in. oval and attach with damp brush. Roll 1 1/2 x 3/4 in. logs for all bottom legs and 1 1/4 x 3/4 in. logs for all top legs; attach with damp brush.

Step 8

For all eyes, roll and attach 1/4 in. balls; for all top foot pads, roll and attach 1/2 in. flat circles; for all bottom foot pads, roll and attach 5/8 in. flat circles.

For tiger, monkey and lion noses, roll 1/2 in. flat balls; attach with damp brush.

Step 9

On zebra, indent mouth and nostrils with veining tool from confectionery set.

Attach a small piece of rose fondant for tongue with damp brush. Shape 5/8 in. white balls into triangles for ears and attach with damp brush; shape tiny rose triangles and attach for inside ears.

Step 10

For zebra hair, cut a 1 1/2 x 1/2 in. black strip; cut slits for fringe and attach above eyes with damp brush. Draw stripes with black FoodWriter.

Step 11

For tiger ears, shape 5/8 in. yellow balls into triangles and attach; add rose triangle for inside ears. Draw stripes with orange FoodWriter.

Step 12

For monkey ears, roll out brown fondant 1/8 in. thick; cut using medium oval Cut-Out. Trim 1/4 in. off a long side. For inside ears, roll out rose fondant 1/8 in. thick; cut using smallest oval Cut-Out, then trim a long side to fit. Attach ear pieces with damp brush.

Draw mouth with black FoodWriter.

For hair, cut a 1 1/2 x 3/4 in. light brown strip; cut slits to fringe and attach with damp brush.

Step 13

For lion mane, roll out orange fondant 1/8 in. thick; cut 1 1/4 x 3/4 in. strips. Cut slits for fringe and attach in layers around head with damp brush; repeat as needed to create a full mane. Draw mouth with black FoodWriter.

Step 14

For elephant, imprint toes with veining tool. Roll out gray and rose fondant 1/8 in. thick; cut ears and inside ears using pattern. Attach ear pieces with damp brush. Roll a 4 x 3/4 in. rope for trunk; taper at one end, flatten the other end and attach with damp brush.

Step 15

Ice cakes (3 in. high) smooth in buttercream and prepare forglobe pillar construction; insert a pillar at center of top tier to support elephant and trim to height of cake.

Step 16

Roll out green fondant 1/8 in. thick. Cut grass sections using pattern; attach at bottom border with dots of icing. Draw grass lines with green FoodWriter.

Attach icing decorations to cake sides with dots of icing.

Step 17

Insert pillars from set in cake tops; insert animals on bottom tier. Position top tier on 10 in. plate and position on bottom tier pillars.

Position elephant on a cardboard circle cut to fit and place on cake top. Insert palm trees.

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These beautiful flowers are perfect to celebrate the coming of Spring or special occasions like Mother's Day, Easter, and Bridal Showers.

Ingredients:

Burgundy Icing Color

Royal Blue Icing Color

Kelly Green Icing Color

Buttercream icing

Makes:

Each mini cake serves 1.

Techniques Used:

Swirl Drop Flowers

Tools:

Mini Ball Pan

Tip: 7

Tip: 127

Tip: 190

Cake Boards

Fanci-Foil Wrap

Instructions:

Step 1

Place cakes on individual plates or serving platter.

Step 2

Cover cake with tip 190 drop flowers (do right on the cake). Add tip 7 pull-out stems and tip 127 leaves.

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Kids won’t need to chase ice cream trucks ever again, if—as long as you keep the fridge stocked with candy-covered Mini Loaf Pan cakes stuffed with buttercream icing. A triple-play treat!

Ingredients:

Dark Cocoa Candy Melts®

Favorite pound cake recipe or mix

Buttercream icing

Makes:

Each mini cake serves 1.

Tools:

Mini Loaf Pan

11 in. Straight Spatula

wooden craft sticks

Instructions:

Step 1

Fill each mini loaf cavity with only 1/2 cup of pound cake batter. Bake, cool and torte. Fill cakes with buttercream icing and freeze 30 to 60 minutes, until solid.

Step 2

Melt candy according to package directions. Place cake on large spatula and completely dip cakes into candy; transfer to waxed paper to set. Immediately insert craft stick.

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"1" cake.

Thanks Lisa for all the tips in class allowing me to achieve this!

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"Elephant" (well, hopefully he looks like one anyhow!)

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Max's Christening Cake

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Thrill your party guests to a ride on a 3-D cake! Figure piped passengers are speeding up and over your Classic Wonder Mold roller coaster. For a personalized touch, match the hair-dos and details to the attendees!

Ingredients:

Royal Blue Icing Color

Black Icing Color

Brown Icing Color

Lemon Yellow Icing Color

Kelly Green Icing Color

Christmas Red Icing Color

Copper Icing Color (light skin tone)

2 boxes Ready-To-Use White Rolled Fondant

Buttercream icing

Royal Icing

Meringue Powder

Strawberry Wafer Cookies

Mini Candy Coated Chocolates

Mini Candy Rounds

Makes:

Cake serves 12.

Tools:

Wonder Mold Kit

Tip: 1

Tip: 4

Tip: 5

Tip: 6

Tip: 233

2 10 in. Cake Circles

Fanci-Foil Wrap

4 in. Lollipop Sticks

Felt Tip Markers

Colored construction paper

Cellophane Tape

Instructions:

Step 1

Prepare cake for fondant by lightly icing with buttercream icing. Cover with blue-tinted fondant. To make roller coaster cars, trim 1 in. off each wafer cookie.

Step 2

Attach mini candy coated chocolates with royal icing to sides of wafers for wheels. Use Tip 6 to pipe ball bodies on wafers, add Tip 5 pull-out arms, Tip 1 fingers and hands. Insert mini candy rounds for heads and add Tip 1 facial features and pull-out hair.

Step 3

For name banner, cut construction paper 1 in. wide x 2 in. long. Write message with marker and tape to two lollipop sticks.

Step 4

Cut 5 lollipop sticks to 2 in. lengths and tape construction paper pennants to them. Pipe Tip 4 roller coaster tracks and structure.

Step 5

Pipe Tip 233 pull-out grass bottom border. Position signs, flags and attach cars with icing

Note: We recommend making a firm battered cake such as pound cake.

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Hey everyone!

Here is a great cake designed by one of our loyal customers. I saw this and had to share with everyone.

show your support:

Become a fan: facebook.com/cakesbyjmsquared

www.cakesbyjmsquared.com

www.nycake.com

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Panda Cake by Sweet & Sassy Delights

This was an Asian theme cake for an Asian theme event being held at the chruch I attend in the Bronx.  This was my first attempt at making fondant look like wood, also my first attempt at making bamboo out of fondant and my first time creating a Panda.  It was a lot of work but I was pleased with the final product.

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Serve up a pile of patriotic burgers. Sure to be a sensation at your next summertime celebration, these sandwiches boast buns baked in a Mini Star Pan and burgers formed with a metal star cookie cutter.

Ingredients:

Favorite hot roll mix

ground beef

cheese

lettuce

Makes:

Each hamburger serves 1.

Tools:

Mini Star Pan

Stars Nesting Metal Cutter Set

Stars and Stripes Party Picks

Bread Knife

Scissors

Instructions:

Step 1

In advance: Make rolls following package directions (2 stars for each sandwich). Grease Mini Star pan. Press prepared hot roll mix into cavities. Let rise and bake 15 to 18 minutes. When cool, trim rolls to level of pan.

Step 2

Season ground beef to taste. Press 3 oz. beef into largest star cutter; remove cutter. Grill or broil until cooked. Cut cheese stars using largest star cutter. Build sandwich with roll, lettuce, burger and cheese topped by roll. Trim lettuce to follow star shape; insert pick.

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Create a dessert sure to delight. Impress one and all with a watermelon-slice cake sporting chocolate-chip seeds and a fondant rind detailed with Food Writers Edible Markers.

Ingredients:

Leaf Green Icing Color

Kelly Green Icing Color

Red-Red Icing Color

24 ounces Ready-To-Use White Rolled Fondant

Buttercream icing

FoodWriters™ Neon Colors Edible Color Markers

FoodWriter™ Bold Tip Primary Colors Edible Color Markers

Mini chocolate chips

Makes:

Cake serves 6.

Techniques Used:

Marking with Food Writers

Tools:

8 x 2 in. Round Pan

Tip: 789

Rolling Pin

Roll & Cut Mat

Cutter/Embosser

16 in. Featherweight Decorating Bag

Cake Board

Fanci-Foil Wrap

Cake Leveler

Instructions:

Step 1

Prepare favorite white cake mix; tint with 1/4 teaspoon of Red-Red color. Blend in 1/2 cup mini chocolate chips. Bake and cool 1-layer cake.

Step 2

Refrigerate cake until mini chocolate chips are hardened; trim off top of cake with Cake Leveler. Ice cake sides with tip 789 and Featherweight Bag. For rind, tint 8 oz. fondant green, roll out 1/8 in. thick. Using Cutter/Embosser, cut a 1 in. wide strip and attach to cake sides; trim to fit. Draw lines on rind with FoodWriter markers.

*Combine Leaf Green with Kelly Green for green shown.

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Chocolate molds by Lisa Mansour

For these chocolate molds click on the link to be directed to our website.