by Chef Susan Holtz | Nov 12, 2021 | Baking, Cake Art, Cake Art Trends, Recipe, Uncategorized
Chef Susan’s COOKBOOK PASSION Episode 1 This is the first in a series of articles in which Chef Susan will share recipes, thoughts, and stories about the baking books, cake decorating books, and multi-topic cookbooks that populate her extensive library CHOCOLATE...
by Susan Holtz | Nov 1, 2020 | Baking, Cake Art, General
THE CREATIVE PROCESS-PART ONE Ah! The ebb and flow of family… One thing -you cannot control—OTHERS! I learned that my cousin, Joyce, is pulling up her Los Angeles, California roots and moving to Texas. Fun memories shared as kids flash through my mind…. Feelings of...
by Chef Susan Holtz | Apr 29, 2020 | B&CA, Baking, Cake Art, General, Uncategorized
HOW TO USE EXCESS CAKE-CHOCOLATE CHIP SPICE BARS Cake decorators and bakers! Do you need to clear out your freezer and use EXCESS CAKE? That cake that was left when you evened out the cake layers OR cake that was left after carving OR cake that did not turn out...
by Susan Holtz | Apr 18, 2014 | B&CA, Cake Art
Pan Dulce (Concha) When I began to think about what baked product I would try for National Hispanic Heritage Month I thought of those colorful breads known as pan dulce- sweet bread. I always wanted to try to make my own brightly colored rolls that I saw at special...
by Susan Holtz | Aug 30, 2012 | B&CA, Cake Art, Trends
Have you ever longed to be able to create beautifully decorated, great tasting desserts for family celebrations or perfectly baked, delicately-crumbed cakes and cookies, but despaired, due to the amount of time and money required to learn the techniques? Perhaps...
by Susan Holtz | Aug 15, 2012 | B&CA, Cake Art
Have you ever eyed the fancy desserts at a restaurant or a bakery and wondered in awe, “How’d they do that?” Maybe you’ve tried your hand at whipped cream and homemade cupcakes from scratch and are ready to move on to things like flan, meringue or ganache. Either way,...
