bake - January 2012 - 64
Grand National Wedding Cake Competition, that time investment increases exponentially. Silverthorn, who starts brainstorming ideas about a year in advance, estimates he spent a minimum of 400 hours from June to October creating his cake. Not only does this competition require a time commitment, but you must also commit yourself to the concept you choose, especially when the work spreads over such a long period of time. “Usually I pick a theme, and about two months before the competition, I’m so tired of thinking about it that I want to change to something different.” This year, he stayed true to his original idea, and it paid off. Staying true to the inspiration piece is Silverthorn’s first piece of advice. “You really need to start with a good concept, and then just follow through,” he says. “If the concept’s not there, it won’t matter how neat and clean it is; you’ll just have a boring cake.” Silverthorn suggests choosing an inspiration piece that has a lot And unique is Silverthorn’s next bit of advice. He suggests creating something original, something that no one has seen before. But that doesn’t mean you have to come up with a technique that’s never been used. “The general theory has been that the harder the technique, the better you’ll do,” Silverthorn says. “Strike that. It’s better to do a simple technique and do it perfectly, than to do a complicated technique and do it poorly.” The technique that Silverthorn used for his cake wasn’t anything extraordinary; what was extraordinary was the perfect execution of a simple technique that created a beautifully intricate final piece. Competition cakes — especially those entered into competitions of Vincent’s caliber — probably seem far more extravagant than what you’re going to produce in your everyday business. But competition cakes can actually serve a higher purpose...and earn you higher profits in the long run. “I compare competitions to runway fashion shows,” Silverthorn says. “The things you see on a runway aren’t necessarily practical, but they’re possible. And they lead you to more practical applications.” Silverthorn’s cake, which was created in part from thousands of pieces of fondant appliqué, could realistically be re-executed on a smaller scale for a customer order in far less time, especially with assistance from a staff (the competition requires that all work be executed exclusively by the entrant). “Once the cake is done, I can duplicate it in of detail. That way, you will have plenty to draw from, to create a totally unique cake design.
Gary Silverthorn, winner, 2011 Grand National Wedding Cake Competition
“The things you see on a runway aren’t necessarily practical, but they’re possible. And they lead you to more practical applications.”
64 < JAN 2012 | bakemag.com
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bake - January 2012
Table of Contents for the Digital Edition of bake - January 2012
bake - January 1, 2012
Editor's Note - New year, new look
Contents
News bites - Atlantic Bakery Expo Set for March
News bites - D&W Acquires CM Packaging
News bites - Pastry Shop Welcomes New Owner
News bites - Noted Food Expert Shares Top Trends
News bites - PreGel Unveils Frozen Desserts
News bites - Credit Managers Feel the Pinch
News bites - Fewer Need Employee Health Insurance
News bites - Plan Ahead for National Pie Day
News bites - The Passing of a Bakery Legend
Management - Step Away from the Bench
Tax tips - The Advantageous LLC
Labor front - Avoid Penalties With Compliance
Legislation - A Sweet Battle
Blueprint for Change
How to perform a makeover
Prep before you sign
Keeping it in the community
The art of product innovation
Use The Chains
Handmade Hispanic Breads
Artistically Scoring Artisan Bread
Set Yourself Apart With Art
Tempering Couverture Chocolate vs. Coating Chocolate
Inspiration & Insight
Cafe - Upgrade for Higher Price Points
Products
Showcase
Classifieds
Ad Index
bake - January 2012 - bake - January 1, 2012
bake - January 2012 - 2
bake - January 2012 - Editor's Note - New year, new look
bake - January 2012 - 4
bake - January 2012 - Contents
bake - January 2012 - 6
bake - January 2012 - 7
bake - January 2012 - News bites - Noted Food Expert Shares Top Trends
bake - January 2012 - News bites - Plan Ahead for National Pie Day
bake - January 2012 - News bites - The Passing of a Bakery Legend
bake - January 2012 - 11
bake - January 2012 - Management - Step Away from the Bench
bake - January 2012 - 13
bake - January 2012 - Tax tips - The Advantageous LLC
bake - January 2012 - 15
bake - January 2012 - Labor front - Avoid Penalties With Compliance
bake - January 2012 - 17
bake - January 2012 - Legislation - A Sweet Battle
bake - January 2012 - 19
bake - January 2012 - 20
bake - January 2012 - Blueprint for Change
bake - January 2012 - 22
bake - January 2012 - 23
bake - January 2012 - 24
bake - January 2012 - 25
bake - January 2012 - How to perform a makeover
bake - January 2012 - 27
bake - January 2012 - 28
bake - January 2012 - 29
bake - January 2012 - 30
bake - January 2012 - Prep before you sign
bake - January 2012 - 32
bake - January 2012 - 33
bake - January 2012 - 34
bake - January 2012 - Keeping it in the community
bake - January 2012 - 36
bake - January 2012 - 37
bake - January 2012 - 38
bake - January 2012 - The art of product innovation
bake - January 2012 - 40
bake - January 2012 - 41
bake - January 2012 - Use The Chains
bake - January 2012 - 43
bake - January 2012 - 44
bake - January 2012 - 45
bake - January 2012 - Handmade Hispanic Breads
bake - January 2012 - 47
bake - January 2012 - 48
bake - January 2012 - 49
bake - January 2012 - Artistically Scoring Artisan Bread
bake - January 2012 - 51
bake - January 2012 - 52
bake - January 2012 - 53
bake - January 2012 - Set Yourself Apart With Art
bake - January 2012 - 55
bake - January 2012 - 56
bake - January 2012 - 57
bake - January 2012 - Tempering Couverture Chocolate vs. Coating Chocolate
bake - January 2012 - 59
bake - January 2012 - 60
bake - January 2012 - 61
bake - January 2012 - Inspiration & Insight
bake - January 2012 - 63
bake - January 2012 - 64
bake - January 2012 - 65
bake - January 2012 - Cafe - Upgrade for Higher Price Points
bake - January 2012 - 67
bake - January 2012 - 68
bake - January 2012 - 69
bake - January 2012 - Products
bake - January 2012 - 71
bake - January 2012 - Showcase
bake - January 2012 - Classifieds
bake - January 2012 - Ad Index
bake - January 2012 - 75
bake - January 2012 - 76
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