bakingbuyer - March 2011 - (Page 68)

Strachwsky finds inspiration everywhere. centerpiece at the mall shop, while pictures of colorful cakes adorn the walls at the Winter Park café. says accounts for about 80 percent of total sales. A professionally-shot special occasion cake photo book is prominently displayed at both locations, and Mercedes’ multi-tiered creations are part of the décor. A three-foot, jewel-accented wedding cake with multiple-shaped tiers is the First in Fondant Beginning in the early 1990s, Mercedes started working with Kevin O’Reilly, president of Satin Ice Foods, Inc. to help develop, teach and promote rolled fondant. At the time rolled fondant was mostly just a European and South American trend. “Mercedes is from Colombia where rolled fondant was popular,” O’Reilly says. “She did some decorating in South Florida and with a large South American and European population there, they knew rolled fondant. She may have not purposely set out to do this, but she was educating customers that didn’t know rolled fondant too about the elegance of the product and the amazing high-end cakes (fondant) could create.” Since her first cake, a birthday cake for a friend’s little boy some 37 years ago, Mercedes has continued to experiment and perfect her craft. From her background working in South Florida she found that humidity gave rolled fondant an attractive sheen and made colors especially vivid. Today, many cake decorators are aware of the use of steamers, but Mercedes is one of the early adopters of this technique. She also seals her cakes with buttercream using a cake smoother and a bit of thin, smooth upholstery cloth—Another industry standard today, which was once considered innovative. Extreme Experimenting As for innovations, Mercedes has been right at the forefront of the cake design world for some time. She is well known for making some of the most exciting designs. In 1997 Creative Inspirations Even the most talented decorators get creative block. So, what better place to look for inspiration than the work of another decorator? Satin Fine Foods, maker of Satin Ice rolled fondant, has published a book titled Satin Ice Sugar Craft, written and designed in collaboration with Mercedes Strachwsky. Whether you’re looking for beautiful images to get your own creative juices flowing, or there’s a new detail you’d like to learn, this book is for you. Visit www.satinfinefoods.com for more information. 68 · BAKING BUYER · MARCH 11 http://www.dan@erikarecord.com http://www.satinfinefoods.com

Table of Contents for the Digital Edition of bakingbuyer - March 2011

bakingbuyer - March 2011
EDITOR’S NOTE - Reacting to the Economy
CONTENTS
CONTENTS
INDUSTRY NEWS
RBA to Relocate Headquarters
Caravan Names Director, Food Ingredient Sales
Bread Bakers Guild Adds to Board
Hobart Launches “Get Back to Scratch”
Gonnella Baking Promotes Dan Herzog
Danisco Takes Food Protection Gluten-free
IDDBA Speakers for 2011 Show
Expert Baker Joins New French Bakery
Green Baking
Bakery Toolkit
The Power of Promotions
CONTENTS
Inside and Out
Turn Impulse into Volume
Promote Personal Connections
Package, Protect, Promote
Loyalty Rewards
Shopper Spotlight
A Hot Concept
What’s Baking in Semifreddi’s Ovens
Team USA Profile
USA WINS SIGEP BREAD CUP
The Final Results of the Sigep Bread Cup 2011
A Guide to GRADUATION Cake Licensing
Your Options
Related Defi nitions
Here Comes the Groom's Cake
Personal Touch
Pillow Talk
Social Circles
How to Mold Filled Chocolate Candies
Alternative Method for Larger Jobs
Signature Sandwich Breads
Graduates Take th e Cake
Uncertain Times
Bake Your Own Signature
More Cake, Please
Word of Mouth
Creative Inspirations
THUMBS UP FOR GOURMET COFFEE
SANITATION Takes Center Stage
Production Schedule
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN - Fusión Cubana
INTRODUCTORY LETTER - Cuban Fusion
Panes Dulces
Pasteles de Graduación
La Demanda Crece Por Platillos Étnicos y Opciones de Mejor Valor
Fusión Cubana
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
NUEVOS PRODUCTOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Sweet Breads
Wheat is on the Rise
Graduation Cakes
The Busy Graduation Season
Plan Ahead!
Demand Rising for Ethnic Fare and Value Options
Cuban Fusion
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
CALENDAR
NEW PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - March 2011