by Diane Terrana, posted July 24th, 2006
About
Diane Terrana
Diane has authored several books on cooking and other lifestyle subjects - all are available at a bookstore
near you. She presently lives in Macon, Georgia.
I don't know about you, but speaking for myself, I never even realized that there could be a profession
such as a cake designer! I mean, sure I've noticed that some of the bakeries have absolutely
ravishing cake designs. But I've always attributed this more to the fact that the baker was
a creative soul than that there was someone who did only that � design cakes. But a recent encounter
with a culinary artist exposed me to the fact.
This culinary artist told me that cake design has been one of the most sought after courses in food design.
In fact, cake designs are as old as cakes themselves. The very first person who manage to create
a skin of icing on the cake was in effect, the very first cake designer. Ever since, there have
been a number of improvements in the field, and not all of them have been widely accepted or used.
For instance, although it is possible to have a number of flavors in the icing used in the cake design,
the most popular options continue to remain plain vanilla and chocolate. And when it comes to materials
used, there have been several options down the ages. But icing sugar continues to be the option
of choice. Keeping the health consciousness of aging and fitness obsessed people in mind, one prominent
company even tried to introduce a sugar free icing sugar. Needless to mention, everyone preferred
the real thing and passed up the fake ingredients.
But more than the ingredients and the trends, it is the skill of the cake designer that determines how
good a cake looks. A good cake designer can convert even the plainest of cakes into a brilliant
and tantalizing creation. And she or he can do so without using very expensive materials.
Just some edible wafers, a whole lot of icing sugar and a good and dependable icing cone will do the
trick. But don't under estimate these items. When they come together finally in the hands
of a master cake designer, they will turn out better and more appealing than anyone expects them to be.
A cake without icing is re-surfacing nowadays, but then, the cakes themselves come in a variety of shapes
and sizes. Gone are the days when it was only possible to make round or square cakes. Nowadays,
with qualified cake designers on board, if you can dream up the design, they can create it for you.
Recently Posted Articles
Our site is updated regularly. Here are just a few of the articles that we have recently added.
By Gary Westfield in Food & Cooking, posted August 26th, 2006
“In my opinion, nothing beats outdoor grilling, but for indoor grilling, a George Foreman grill has some
really decisive advantages over grilling on the stove top. It is extremely easy to clean a George
Foreman indoor outdoor grill, because all of the grease automatically drips off into a pan at the bottom
which can then be washed in the sink or the dishwasher. When you compare this with the ordeal of
grilling on a stove top, or even worse, all the cleanup that goes into broiling, there are some obvious
advantages to the George Foreman indoor outdoor grill.”
By Heidi Lewis in Food & Cooking, posted August 26th, 2006
“It is a culinary delight just like the food of any other region on earth. In fact, as someone who
has tried and relished Japanese food, I might go so far as to say that it is among the rarest and the
best cuisines in the world today. Taste, especially in matters of food, is a very subjective thing.
Most people cannot stand the smell of certain pungent herbs.”
By Alfred Buechler in Food & Cooking, posted August 26th, 2006
“Make the shopping list based on enough ingredients for at least twenty-four meals, depending on how often
you eat out, and don't forget extra freezer bags, aluminum foil pans, or other storage containers.
Being organized will help you out tremendously! Online once a month cooking sites recommend that
once you have chosen the meals you want to prepare, look at all the ingredients needed and add up what
you'll need. You want to make sure your shopping list is accurate, because you don't want
to spend time running to the grocery store when you should be cooking! For recipes that can't
be completely assembled ahead of time, like Sloppy Joes, make sure buns are on the list and frozen separately
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By Diane Terrana in Food & Cooking, posted August 26th, 2006
“The upper level had two bedrooms and a bath as well as a sitting area. The sitting area had two
desks as well as a futon for overnight guests. Two of the renters had moved in the day before him
so when we arrived there were pizza boxes on the coffee table in the living room. One of the young
men quickly picked up the pizza boxes and threw them away when he saw that my husband and I were along
to help with the move.”
By Alan Loeper in Coffee, posted August 10th, 2006
“Well, if you're a serious coffee drinker, then you probably purchase the best, and most freshly roasted
beans you can find. Whether they're at your local coffee house or one of those upper-scale
grocery stores, you probably purchase them once a week to ensure a wonderful flavor. Although this
is completely fine, you do have other options as well.”
By Craig Marcin in Coffee, posted August 10th, 2006
“Okay, this is at least what I though the first time I tried it. It turns out that coffee is actually
more of an acquired taste. Not to mention my parents' coffee was pretty pitiful. Of course
my generation is not exactly a drip pot crowd. We're more of the coffee house craze era.
Regardless, the classic drip pots for your kitchen certainly haven't gone out of style by any means.”
