|
|
Indiana Cake Exploration Society Meets April 13
(posted Mar 1)
Marsha Brooks of Ms. B's Sweet Supplies is the Indiana Representative for Indiana Cake Exploration Society. The society is having its annual demonstration and business meeting April 13 at the Holiday Inn Select by the Airport.
Brooks is excited that Indianapolis Chef Linda Shonk will be one of the
demonstrators. "She is the founder of Choco Pan Fondant" Brooks
said. Brooks has been teaching decorating techniques for 30 years. Her
passion for cooking came from her father who owned a restaurant in Lafayette,
Indiana.
With Easter nearby, Brooks is also preparing to make Marshmallow Easter
Eggs. Some of the ingredients include egg whites, sugar and corn syrup.
These ingredients make the eggs extraordinarily tasty. Brooks is starting
to accept orders and encourages people to call now. Brooks also updates
herself with new techniques by attending the International Cake Exploration
Society meeting. This international meeting gives her an opportunity to
learn from cake decorators from places such as Europe, Africa, and England.
She said the Food TV channel has integrated Americans and Europeans with
exchanging ideas. One of the biggest trends is that Americans are starting
to use the European technique of using gum paste instead of butter cream
to create icing pieces. The gum paste makes the delicate floral pieces
look authentic and gives a longer shelf life that can last for years. She
does not recommend eating them because the gum paste does not have much
of a taste.
Customers can see the delicate pieces of food art are displayed in her
shop at 6124 W 25th Street. For more information about the April 13 event,
Easter Egg and other class information, call 347-9604.
|
|