Making the world a little sweeter one pastry tip at at time.
Ateco might have had a new mold or a new maker for the 1M pastry tip (large open star). I noticed the change on a recent delivery. But, while the height of the tips have changed, the opening part remains the same, so that’s great …read more
I’ve had some questions come in regarding the differences between the different rose and Korean rose tips from Ateco. The Korean rose tips have a slight curve on the top, and the regular rose tips are straight across. Here’s a side by side view of …read more
Request for wedding cake trends from HARO (Help a Reporter Out) – food related: The link isn’t active, you need to type in the query email directly. You can also sign up with HARO to have all reporter requests sent directly to you. They are …read more
Two dessert features are currently requested from HARO: over-the-top ice cream desserts (open to U.S. hotels and restaurants) and vegan ice creams. Info is below. There are no links, so just type in the email address if you want to contribute. If you’re a pastry …read more
Here’s a fun little freebie from Creative Fabrica: Tea and Cake Clipart and Patterns. Hand drawn pictures, digitally remastered and scanned in. For all your pastry and tea party needs: blogging, paper crafting, scrapbooking, picture graphics, backgrounds, and more. Free for a limited time. What …read more
From HARO (Help A Reporter Out): A reporter is looking for “pretty pink desserts”. Can be from a restaurant, bar, cafe, bakery, etc. Pitch your pink dessert with a picture to the email below. Email link is not active. Type in the query email manually …read more
I, along with the rest of the world, watched the Royal wedding and was eager to see the cake. The pictures didn’t disappoint, and the baker who created it (Claire Ptak) gives insight on the cake: lemon sponge and lemon curd filling with elderflower Swiss …read more
A really great read on the cocoa industry and how it has changed landscapes through deforestation and illegally grown cocoa. It is estimated that at least 17% of the worlds yearly cocoa harvest comes from protected areas. The World Cocoa Foundation’s (WCF) president, Mighty Earth’s …read more
A great study out of Gettysburg College’s Psychology department. Each participant was randomly asked to eat either a cracker or piece of chocolate either mindfully or non-mindfully. Researchers found that eating chocolate mindfully (focusing on the ingredient production) rather than simply eating without thinking produces …read more
A Journey to the Dark Side of Bread. Matthew Zuras interviews Zachary Golper via Munchies on Vice following the release of Bien Cuit: The Art of Bread, showcasing his secret to a perfect loaf of bread: long, low-temperature fermentation, which allows the dough to develop …read more