by Susan Holtz | Oct 6, 2011 | B&CA
This time of year always makes me feel more homey; pumpkins on the front porch, the chill in the morning air, and the promise of the holidays to come. It’s a wonderful time to take a cake baking class in Los Angeles. Learn new techniques and decorate beautiful...
by Susan Holtz | Oct 5, 2011 | Uncategorized
Day Three: Today was spent in class with Julie Bashore. What a fabulous teacher, everyone who attended left feeling inspired. Leaving Chicago with so much wonderful information to share with my students, anxious to get started! See you Thursday! Chef ...
by Susan Holtz | Oct 4, 2011 | Uncategorized
Day Two: Enjoyed a class centering around rolled fondant which is the hottest trend in Wedding Cakes as well as Novelty and Mini Cakes. Learned a new slant on how to apply fondant so that it is appealing to the American Market and how to spot new style trends ahead...
by Susan Holtz | Oct 3, 2011 | Uncategorized
All Things Baking Convention Schaumburg (Chicago), Illinois Day One – Sunday Oct 2, 2011 Leaders in the Baking and Cake Art industries gather to exchange information as diverse as: How to determine Production Costs and Profit Margins Wedding Cake Trends Chocolate...
by Susan Holtz | Jun 14, 2011 | Uncategorized
When you’re baking, it’s not uncommon to come across a recipe that calls for separated eggs. This doesn’t mean you should keep your eggs far away from each other on the counter or in the bowl so they don’t get in a fight. Separating eggs means to separate the yolk...
