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Revisiting a blog post form one of my most FAVORITE projects at Ron Ben-Israel Cakes. The wedding cake we made for the Sex in the City 2 movie. Enjoy!!!

NYC Cake Girl

If you have seen Sex in the City 2, then you have seen the cake we made for the Anthony & Stamford’s wedding, it’s at the very beginning of the movie and they pan over it rather quickly, you don’t really get a full shot of the cake. (Today of course you will see a full shot, I like to share!)  It was a really great project to work on and we had the opportunity to design something completely over the top.

Beauty shot!

Some fun facts about this cake:

  • It took a staff of 9 people and 50 hours to put the cake together
  • The wedding cake stands at 6 feet 4 inches tall
  • The cake stand was a custom design and made out of acrylic
  • Approximately 4,100 Swarovski crystals were used, mainly using chandelier elements
  • The cake serves 485 guests
  • Retail cost is $32,000

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For all of my baker friends out there, I know you have cake scraps. When I worked for Ron, we found a creative way to make use them….

NYC Cake Girl

So we have already talked about our scrap bowl (https://nyccakegirl.wordpress.com/2011/05/02/what-is-the-scrap-bowl/). Our staff likes to snack from it, really who wouldn’t.  But there are other uses for cake scraps as well.  Here is my step by step on how to make “cake loaf”.  Sounds kind of gross right?  It’s delicious!  Just not as “pretty” as one of our regular cakes, still tastes the same though. 🙂

Today’s loaf will be made with red velvet cake (recipe courtesy of our friend Elisa Strauss of Confetti Cakes) and our delicious cream cheese swiss meringue buttercream.

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I was going through my external hard drive and realized I had a few more cake treats up my sleeve!   When I was working for Ron he was commissioned to do how-to stories for Pastry & Baking Magazine. So I am going to share a few more with you.

Summer is right around the corner and we have many reasons to celebrate!  Here is an adorable cake that is great for any occasion. Also – don’t forget to visit my favorite baker, Ron Ben-Israel at his Facebook page he has lots of fun things happening right now and you should check them out!

(This story was photographed by Rebecca Woodman Taylor for Ron Ben-Israel Cakes and Pastry & Baking Magazine.)

Here is your equipment list: Satin Ice Fondant, Satin Ice Sugar Paste, Pizza cutter/pastry wheel, Smooth rolling pin, Textured rolling pins, Metal ruler, Paintbrush(s), Pencil, drinking straws, wooden spoon etc…Drying foam, Piping tips and Water.

 A Fun Celebration Cake

Begin with a two-tier cake covered with Satin Ice Fondant.  Measure the circumference of each tier.

Begin with a two-tier cake covered with Satin Ice Fondant. Measure the circumference of each tier.

Roll out bright colored Satin Ice gum paste using a plastic rolling pin.

Roll out bright colored Satin Ice gum paste using a plastic rolling pin.

Using a textured rolling pin and even pressure, carefully roll out a raised design.

Using a textured rolling pin and even pressure, carefully roll out a raised design.

Cut strips to desired width.

Cut strips to desired width.

Apply bands to cake using water to moisten.  Play with colors, textures and angles to achieve the effect of festive streamers.

Apply bands to cake using water to moisten. Play with colors, textures and angles to achieve the effect of festive streamers.

To make curly-cues, cut bright strips of colored paste in varying widths and lengths.  Wrap around any round objects, such as: pencils, drinking straws, wooden spoon handles, or paint brushes.

To make curly-cues, cut bright strips of colored paste in varying widths and lengths. Wrap around any round objects, such as: pencils, drinking straws, wooden spoon handles, or paint brushes.

Tip:  Allow to dry a few minutes before removing strips and arranging them in half-moon shapes.  Let dry completely for a few hours.

To make confetti, roll out sugar paste and cut out circles using piping tips.  Allow to dry.

To make confetti, roll out sugar paste and cut out circles using piping tips. Allow to dry.

Attach curly-cues and confetti to cake with a dab of water.

Attach curly-cues and confetti to cake with a dab of water.

Beauty shot!

Beauty shot!

 

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I thought I would revisit a funny Friday I had with Ron Ben-Israel a few years ago and who he changed the toner for the printer…

NYC Cake Girl

He doesn’t just bake folks….he changes printer toner too.  Just another day in the “office” for Ron Ben-Israel.  Ron likes to keep it “real” and do menial everyday office tasks. (He knows I am writing this by the way, he even said it was ok for me to take pictures of this whole thing…not that he had a choice really.)

OK so this is what really happened… Ron wanted me to change the toner in the printer because he forgot “how” to do it.  Now mind you, this is a printer he had WAY before I had even started working for him over 4 years ago.  So I told him “no” and he had to change it himself….then hilarity ensues…..

I would like to thank Ron Ben-Israel for having such a great sense of humor…

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Did you know…Just like grapes that make wine, no two vanilla beans are the same in flavor, aroma, or color. http://ow.ly/i/4hOB6

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Soooo busy…

It is official – wedding season is upon us.  I have printed all of the packing slips and gathered all of the details for the staff for June and the orders are still coming in.  I have my organized piles on my desk and I don’t think I have room for any more.  For me this is the most challenging time of year, we get the most appointments in May and June and we are very busy with cakes each weekend.  How do I manage it all?  First I take a deep breath and remind myself it’s only cake, not the end of the world.  Second, once I have the calendar written and the packing slips printed and handed to the design crew, I constantly check that everyone has the same pieces of information.  Is this tedious? Yes it is, but well worth it.  Because my volume of details for the next two months is so great, me double and triple checking myself allows me to catch whatever mistakes I have made early on, so I still have time to fix them. 

Image

Apparently I only have room for 3 piles…

PS:  I feel I have neglected all of you and I apologize for that.  The one thing about working here is that it gets really busy and it’s hard to step away for 10 minutes to write a little something for the blog. I will try to post more!

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Yesterday Ron went to school at PS 59 in Brooklyn to participate in City Harvest’s Cooking Matter’s for Kids program to give a few hours of his time.  This program engages elementary school students in cooking healthy meals and promoting a healthy lifestyle.  Ron was there to celebrate their graduation of the program and share his healthy fruit crisp recipe and cooking tips with the students.

What a great group of kids - these happy faces greeted us for an afternoon of cooking fun!

Ron and the kids worked together in the school cafeteria cutting apples and mixing a delicious streusel topping made with corn flakes, oats & chocolate chips.  Ron assisted the students in cutting, mixing and measuring.  I think what impressed us the most was the information the students were being taught.  One of the many things these students learned is how to read labels on boxed foods you find in the supermarket.  Knowledge is power people – these youngsters take this information home to their parents and help them food shop, bringing a healthy eating lifestyle to the whole family.

Ron and the kids whipped up a delicious apple crisp together. Ron was there to assist the kids in cutting, measuring and mixing. While the crisp was baking, the students also made a greek salad and had one last nutrition lesson before enjoying dessert.

After the crisp was baked, Ron dished out bowls to the kids so the could taste the fruits of their labor. The kids loved their dessert!

Here is Ron with the graduating students and instructors from City Harvest. It was a fun afternoon of cooking and learning and Ron and myself had a great time!

 

 

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