Page 60 - Pastry & Baking Magazine

Creative Cakes
Pastry & Baking North America
Publisher’s Note:
Rosalind Chan is a cutting-
edge cake designer and international instructor
who is setting new standards in both North
America and Asia with impressive credentials
that include a Masters in French Pastries from
Ritz Escoffier in Paris and a Masters Diploma
in Cake Decorating from the renowned
Wilton Cake Decorating School in Chicago.
She was inducted into the Wilton Hall of Fame
in 1997 and in the summer of 2011 she earned
Certified Master Sugar Artist” status from the
International Cake Exploration Societe. For further
information on Rosalind’s training centers for cake
decorating and baking, visit
Poppy Cake
Poppy flowers are the perfect accent for any cake. Colors
can range from light golden oranges to bright pinks and the
traditional reds. In this installment of Creative Cakes I want to
share with you a simple how-to so you can create your poppy
flowers. Be forewarned, these little blooms are incredibly
addicting to make and the next think you know you’ll be knee
deep in poppy flowers.You can use them immediately or keep
in an airtight plastic container until you need them.
Supplied and Equipment
Cake Board
Satin Ice Gumpaste
Satin Ice Fondant
Gel/Paste Colors of your choice
Frilling Tool
Poppy Metal Cutter
Poppy Patchwork cutter
Pizza Cutter
Dusting Colors of your choice
Piping Gel
Gum Glue
Airbrush & Airbrush Colors of your choice
Rolling Pin
Metal Ball Tool
Thin Foam
Royal Icing
Piping Bags
Florist Wires Gauges #22 & #24
Green Florist Tape