Getting Started

Getting Started

  • Anna Weisend
  • 09 Oct 2019

So you want to start playing with isomalt but you aren’t sure what kind of equipment you need?  Let’s fix that right now so you can start having fun! Bare Bones  The following list is the very basics of what you need to get started and chances are you may already have it in your own kitchen or work space. Gloves, cotton and nitrile- “NO GLOVES…NO SUGAR LOVE… Because we practice safe sugar!”- Peggy Tucker High heat spatulas Silicone Mats Microwave safe cups Microwave or Stove (if using stove you will also need a small heavy bottom pan) The list...

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Managing Sweet Stress
  • self-care
  • Managing Sweet Stress

    • Anna Weisend
    • 11 Sep 2019
    Don't let sugar stress you out! Continue Reading
    Sugar Artist Spotlight: Natalie Madison

    Sugar Artist Spotlight: Natalie Madison

    • Anna Weisend
    • 28 Aug 2019

    Art is in Cake, owned by Natalie Madison, started out as custom studio licensed bakery creating edible works of art.  Now we help others do the same by supplying the tools and tips of the cake and cookie decorating trade, and providing the classes to help others understand how to use those tools. After 18 years of baking and decorating for others around the state, Natalie opened Natalie Madison's Artisan Cakes, LLC, a studio bakery in Little Rock, AR, January of 2013, to fill the need for highly detailed wedding cakes and 3D sculptural cakes.  The name was a bit of a...

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    Sugar Artist Spotlight:  Chef Joe Cumm
  • Spotlight
  • Sugar Artist Spotlight: Chef Joe Cumm

    • Anna Weisend
    • 31 Jul 2019

    Chef Joseph Cumm has been teaching pastry arts for the past twenty years.  Chef Joe is a Summa Cum Laude graduate of Johnson and Wales University where he trained as a classical pastry chef.  In 2010, he was nominated for Teacher of the Year for Two-Year colleges in the state of Virginia.  He takes great pride in teaching all aspects of pastry and enjoys watching his students push themselves to levels they never knew existed. His cakes and desserts have appeared in multiple magazines. He has also accumulated several titles: ACF 2018 Southeast Region Pastry Chef of the Year Two-time...

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    Use It or Lose It
  • Investment
  • Use It or Lose It

    • Anna Weisend
    • 17 Jul 2019

    Use it or lose it In the business of sugar, it doesn’t matter how brilliant your ideas are if you don’t execute them well.  Craftsmanship makes all the difference.  Just check out “Nailed It” as proof. Just because you know how to do something doesn’t mean you are particularly good at.  Just because you used to be good at something doesn’t mean you still are.  Many times as sugar artists, we get caught up in trends or fall in love with a technique and some of our skills go temporarily by the wayside.  When we take it back up, sometimes...

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    Sugar Artist Spotlight: Colette Peters

    Sugar Artist Spotlight: Colette Peters

    • Anna Weisend
    • 26 Jun 2019

    Colette Peters is an icon in the Cake Universe, always offering a playful and unique point of view in sugar art. Colette started out as an artist with a Master’s degree in painting and was hired as a designer at Tiffany and Company.  While she was there, she regularly made cakes for her coworkers which led to a request for her to do cakes that would be featured in Tiffany Taste and Tiffany Weddings.  This, in turn, led to a book deal and her own business. Since opening her business in 1989, she has published six books,  has created work...

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