April-June 2002

Central Texas Sugar Art Times

ICES Convention ~  Let’s Go Surfing ~  Transfer Pictures
 Tips and Tricks ~  Upcoming Classes ~  Recipe

ICES Convention

The ICES International convention is coming up soon.

This year it will be held in Nashville, Tennessee from July 25 through 28.

You can see demonstrations by the world’s leading sugar artists, walk through row upon row of sugar works of art, meet many new friends, and take in the sights of Nashville.

You can find more information at

www.ices.org.

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Let’s Go Surfing!

This section will feature a website (or two) dedicated to the encouragement of sugar art.

Visit Earlene Moore’s website at

www.earlenescakes.com

Have you ever seen a prarie dog on a groom’s cake before You will at Earlene’s web site! She has everything, including cake pictures, recipes, new products, and much more.

This is the home page for the Cheltenham Branch of The British Sugarcraft Guild

www.twinmoons.pwp.blueyonder.co.uk/cbbsg

Look at sugar art from across the pond at this website. See pictures, find new recipes, and learn about the British Sugarcraft Guild at

www.bsguk.org

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Summer and Holiday Pictures to Transfer

Enlarge pictures on a copy machine and use the transfer method to “draw” them on your cake.

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Tips and Tricks
  • When you’re piping royal icing through very fine tips – 0, 00, 1, 1s, etc., let the sugar, water and meringue powder sit for about 30 minutes before the final beating. Combine the ingredients until smooth, then let sit. (from Nick Lodge)
  • If you use salt in your buttercream icing, mix your colors the night before: because if the salt is not thoroughly dissolved, it will leave little light spots in your icing. (from Earlene Moore’s website)

    • Proper food storage (from PastryWiz.com):

  • Refrigeration:
    Food is properly refrigerated at a temperature range between 35-40° F or 2-6° C.
  • Freezing:
    Food is properly frozen at a temperature range between -4 and 4° F or -20 and -15° C and needs to be in an air-tight container or zip-lock bag.
  • Dry storage:
    Dry goods should be stored in a cool (approx. 60° F or 15° C), dry and dark storage area (pantry). Open bags should always be transferred into an air-tight container. back to top
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    Upcoming Classes

    Class Schedule at All-In-One in Austin

    Recipe - Italian Cream Cake
  • ½ cup softened butter
  • ½ cup shortening
  • 2 cups sugar
  • 5 egg yolks
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 3 ounces coconuts
  • 1 cup chopped walnuts
  • 5 stiffly beaten egg whites

    • Cream ½ c butter, shortening, and sugar in a mixing bowl until light and fluffy. Add egg yolks; beat well.

    Mix flour and baking soda together.  Add to batter mixture alternately with buttermilk and 1 tsp vanilla, beating well after each addition.

    Stir in coconut and 1 cup walnuts. Fold in egg whites.

    Pour into 3 greased and floured 9 inch cake pans.  Bake at 350°F for 25 minutes, or until layers test done.

    Cool in pans for several minutes.  Remove to wire racks to cool completely.

    Ice with cream cheese frosting.

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