- Bake your favorite cake and frost it with a thin layer of buttercream icing, then cover it with fondant. (Fondant, which is like sugar paste, is made with powdered sugar and glucose.) To color the fondant, put a little blue color on a toothpick and put it on the fondant. You don't want to overdo the color, you can always add more. The food coloring comes in a small jar (figure A) and is thicker than normal food color. You can also purchase different flavorings to add to the fondant. The coloring and flavorings are sold wherever they sell cake decorating supplies.
- Knead the color into the paste. It will take a little while, but knead it until you get the color you want (figure B). If the paste gets a little bit sticky, you can rub some shortening on your hands. You do not want to add any powdered sugar or cornstarch to the fondant because it will make the paste harder.
- First, we make a wave for the cake. Roll out the blue fondant into a thin strip. Take a cutter and cut wavy strips (figure C).
Fact Tip: Pastry Chef Ed Villacorta of Animal Kingdom Lodge at Disney says that marzipan is another great covering for cakes. It is a classic icing and comes in natural ivory, although you can add your favorite color to it (figure D). It is easy to work with like fondant and Chef Ed says it tastes better! Web site resources for Theme Cakes: Ladybug Cake from Food TV.com Sunflower Cake from Food TV.com Emeril's Yule Log from Food TV.com Yule Log from Food TV.com Dark Chocolate Ganache From Food TV.com We at DIY believe all of the recipes fromCake Baking and Decorating are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Wilton Cake Decorating: The 2000 Yearbook, Special Millennium Edition
Model: 0912696613
Fabulous Cake Decorating : Step-By-Step Instruction for Beautiful Results
Model: 155870549X
Cakes in Bloom
Model: 1864482273
Author: Anna Von Marburg
Sweet Celebrations: The Art of Decorating Beautiful Cakes
Model: 0684846756
Author: Sylvia J. Weinstock
The Wedding Cake Book
Model: 0028612345
Author: Dede Wilson
(1997)
Simon & Schuster
New York, NY 10020
Phone: Private
Fax: Private
Email: ssonline_feedback@simonsays.com
Website: www.simonsays.com
Walt Disney World Resort Restaurants
Lake Buena Vista, Fla. -- Stylish Walt Disney World restaurants are now as entertaining as the famous Disney theme parks, with high-energy chefs, exceptional food and incomparable service. Today, both the parks and resorts offer more than 300 choices for dining -- more eateries than many cities.
The most notable additions are the award-winning specialty restaurants, from the trend-setting California Grill to the casual Flying Fish Cafe, where the freshest seafood dominates the American menu.
Walt Disney World guests can dine upscale at Victoria & Albert's at Disney's Grand Floridian Resort & Spa with white-gloved servers, or share tapas at Spoodles at Disney's BoardWalk, where families and friends gather around giant wooden tables for a feast from the Mediterranean. Wine lovers appreciate the international vintages at Citricos at Disney's Grand Floridian Resort & Spa.
Stroll around Epcot World Showcase and you can sample ethnic cuisine from the four corners of the world: the new Tangierine Cafe in Morocco serves lentil salad, hummus and slow-roasted lamb, and Canada's recently renovated Le Cellier offers maple-glazed salmon and tender grilled steaks.
Longtime Epcot favorites still draw hungry diners, from Mexico's popular San Angel Inn to L'Originale Alfredo di Roma Ristorante in the Italy pavilion, where guests return time after time for the renowned Fettuccine Alfredo.
Even quick service eateries in the parks and resorts offer delicious fare, from grilled chicken and freshly tossed salads to fresh fruit from street-side vendors.
To make a priority seating, call 407-WDW-DINE (939-3463).
Walt Disney World Restaurants
Phone: 407-939-3463
Email: Go to Web site!
Website: www.disneyworld.com
How To Make An American Layer Cake: An Illustrated Step-By-Step Guide
Model: 1936184175
Author: Editors of Cook's Illustrated
(1996)
Boston Common Press
Boston, MA 02445
Phone: 617-232-1000
Email: webmaster@bcpress.com
Frosting on the Cake
Model: 1562802666
Author: Karin Kallmaker
(May, 2001)
Naiad Press
Cakes For Your Wedding
Model: 1567999611
Author: Bette Matthews
(2001)
Contemporary Wedding Cakes: A Unique Collection
Model: 1853918075
Author: Nadene Hurst and Julie Springall
(2000)
Tuttle Publishing
Boston, MA 02109
Phone: 617-951-4080
Fax: 617-951-4045
Website: www.tuttlepublishing.com
The Cake Decorator's Bible: A Complete Guide To Cake Decorating Techniques
Model: 155870549X
Author: Angela Nilsen and Sarah Maxwell
(2000)
Southwater Publishing (The Manning Partnership Ltd.-- Imprint of Anness Pub)
Phone: 0-1225-852727
Fax: 0-1225-85282
GUESTS :
Mary Schaefer
Assistant Pastry Chef for Disney's Contemporary Resort
Chef Schaefer got her training at the International School of Confectionary Arts, The International Sugar Art Collection, The Culinary Institute of America and the University of Hawaii.
She loved to cook at an early age, watching and helping her mom. She says her mom most influenced her culinary career. Cooking was an art with her mom and she made it fun.
Her first job was with American Airlines, which enabled her to travel all over the world, eating and appreciating foods from many countries.
Cheesecake is the signature dessert for Chef Schaefer. Her most memorable dessert is her wedding cake. Her husband baked it and she decorated it. Her husband gives her open and honest feedback. Chef Schaefer predicts that updated classics of the 40's through 70's and home-style desserts like grandma used to make will be the dessert trends for the millennium.
Chef Schaefer's hometown is Honolulu, Hawaii. Her favorite junk food is French fries and sushi is her favorite culinary indulgence. If she were not a chef, her profession would be art.
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