PHILADELPHIA, PA, August 31, 2013 /24-7PressRelease/
-- Businesswoman and baker Marnie Zahn-Resnick
is quick to praise a recent article in the Huffington Post revealing creative cake decorating trends. The article aims to encourage new bakers in perfecting the art of cake decorating, declaring that while it may have a "reputation of being more than a little tricky," there are many decorating tricks that are easy to master, impressing even the most critical foodies.
The founder of Annie Pies Bakery, Marnie Zahn-Resnick comments on the challenge bakers face to achieve beautiful cake decorating. "Cake decorating is an art form unto itself," she said. "Even the simplest looking cakes are most likely the result of serious planning and a steady hand. The level of skill depends on the cake shape - and it's all about choosing the right icing."
The article mentions an Australia-based food blogger's favorite: "The Sprinkled Frosting Cake," noting that "it's festive. It's fun. And it requires zero extra effort." Among other favorites was the "Chocolate Drizzle," a cake that requires no skill at all, other than the ability to get a little messy. Zahn-Resnick, comments on the process of selecting the perfect icing. "Depending on the complexity of the design and decorations, different icing works better than others. Learning the art of cake decorating really comes down to the icing and figuring out what works. Rolled fondant, for example, is made out of a dough-like consistency that goes better with firm, textured cakes."
She continues to describe buttercream, a sweet, buttery taste with a thin-to-stiff consistency. "Buttercream is best used to create a smooth finish, creating borders or writing and making flowers," she said. Royal is an icing that is commonly used for making flowers and decorating cookies, as well as gingerbread houses due to its fast-drying consistency. According to Zahn-Resnick, whipped icing is a light, vanilla flavor with a velvety consistency. "Whipped icing is what bakers use to create smooth, fluffy toppings as well as borders, piping and writing," she said.
Not only is selecting the right icing essential in producing a visually stunning cake, establishing the right consistency is also a determining factor. "Thin icing is primarily used for writing or creating vines and leaves," she said.
"Using thinner icing is best when you need steadier lines or when you're attaching letters. Medium icing is often used when icing the whole cake and stiff icing is mostly used when decorations have to stand up on the cake. Stiff icing creates that 'pop up' effect that's really fun."
The article mentions an impressive, seemingly difficult cake decorating trick: "The 'ruffle treatment' on your cake will impress everybody. It definitely wows us every time we come across it - and we know how easy it is to do." Marnie Zahn-Resnick encourages frustrated beginners to master the "rosy cake secret," a swirling finish that is easy to make - even with a shaky hand.
founded Annie Pies Bakery in 1991, which she grew into a successful business and then sold to David's Cookies. She is passionate about baking and has earned prestigious recognition for her designs through multiple shows on The Food Network. She currently works as the Florida territory manager of the company and continues to expand the Annie's Euro Bakery line.