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Posts Tagged ‘Ron Ben-Israel Cakes’

My baker, Ron has been following crochet artist London Kaye on Instagram and reached out to her to see if she would be interested in a doing some sort of collaboration. She enthusiastically said yes. And thus their unique partnership was discussed and then executed…

A classically trained dancer who found her love of crochet at the age of 13, she figured out that she could foray her passion of yarn into art. Two years ago, she took on a 20-day challenge (that turned into 50 days) to find that something special with her crocheting. It’s called “yarn bombing”, her project started with covering a tree and then she took to the city landscape with her whimsical creations.

Her 20 (50) challenge started with covering trees in colorful yarn, it then escalated into something so much more.  (photos courtesy of London Kaye)

Her 20 (50) day challenge started with covering trees in colorful yarn, it then escalated into something so much more. (photos courtesy of London Kaye)

Checkout her Instagram for more pictures of her journey.  (photos courtesy of London Kaye)

Checkout her Instagram for more pictures of her journey. (photos courtesy of London Kaye)

This is one of my favorite installations. (photos courtesy of London Kaye)

This is one of my favorite installations. (photos courtesy of London Kaye)

I asked London what the favorite part of this project was for her, and it was the challenge of crocheting something round. To test her skills even further she actually crocheted the color portion of the cake blind folded. She loves using vibrant colors in various textures of yarn. Both artists appreciate color and texture in each of their mediums, which why this was a no-brainer for a partnership.

Ron gave London a blank display cake.  (The “cake” is round sections of Styrofoam covered in fondant that is dried.) She made all of her measurements and crocheted everything first and brought everything in sections.

Ron gave London a blank display cake. (The “cake” is round sections of Styrofoam covered in fondant that is dried.) She made all of her measurements and crocheted everything first and brought everything in sections.

She then hand applied each section with hot glue.

She then hand applied each section with hot glue.

We put London amongst the other cake artists in Ron’s studio.  It was nice to see both working in their elements.

We put London amongst the other cake artists in Ron’s studio. It was nice to see both working in their elements.

Remember, the colored sections of this cake were crocheted blindfolded!  Like Ron, not only does she use bold colors fro drama, but loves to use various kinds of yarn to add texture and interest to her installations.

Remember, the colored sections of this cake were crocheted blindfolded! Like Ron, not only does she use bold colors for drama, but loves to use various kinds of yarn to add texture and interest to her installations.

The finished cake!

The finished cake!

London is such a clever artist.  Make sure you follow her on Instagram and Facebook to see where her next installations will take place. Thank you London for taking the time to chat while you were working.

London is such a clever artist. Make sure you follow her on Instagram and Facebook to see where her next installations will take place. Thank you London for taking the time to chat while you were working.

I had the pleasure of photographing London’s last hour of the project at Ron’s studio. She happily chatted with me while finishing her masterpiece. Keep your eyes out for this one, her creations pop up in the most unexpected places in our city’s landscape and she really adds a bit of whimsy and imagination to some unexpected places in our city.

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A question I get over and over again.  I posted this in 2012 when I worked for my dear baker Ron Ben-Israel, and it’s good to post again…

The question from my reader Tori:

How do you keep your gum paste flowers fresh? I recently was cleaning out some flowers I had made last summer and prior to throwing them away, I smelled them, and they smelled like rancid shortening. Do you go through your stock so quickly that they don’t have a chance to get like that? I had used Wilton fondant and gum paste for my flowers. Not sure if that makes a difference. Miss Tori…

Thanks Miss Tori for reading and bringing up an excellent question.  I brought this question to the staff and this is what they had to say:

“All of your sugar flowers should be dried completely before storing them away.  We have never had this kind of a problem before as we always make sure the sugar flowers/objects are dry.”

Keep in mind that we also work in a very dry environment.  If you work in a humid environment this could also have an impact on your sugar flowers.

Here are some of Ron's sugar flowers and buds in various states of drying. They must be completely dry before stored.

Here are some of Ron’s sugar flowers and buds in various states of drying. They must be completely dry before stored.

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Once the sugar flowers are completely dry, they are stored in plastic container. Ron tries to keep his kitchen and production room as cool and dry as possible.

 

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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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