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Teacup edible art

Eat The Art Baking And Cake Decorating Student Takes First Place

Eat The Art Baking Student Takes First Place

Our baking and cake decorating student wins first place in a cupcake competition!!!

We are so proud of our student, Emery. She is in our Eat The Art baking and cake decorating program. She recently entered a cupcake competition and won first place!

For the competition Emery made vanilla bean cupcakes with white chocolate truffle filling and Swiss meringue buttercream frosting. She made modeling chocolate and then created teacups (and saucers) into which she placed the CUPcakes. She baked shortbread cookies and placed them onto a modeling chocolate plate. She made a cream jug, sugar bowl and spoon, in addition to napkin rings. All of her edible art was then placed upon a lace-covered cake board.

Way to go Emery!!!

Children of all ages learn to bake with Chef Heather.

Baking And Cake Decorating Classes For Children

Unicorn cake decorating classes

We teach a wide range of cake decorating classes.

We teach children of all ages to bake and then decorate their cakes. They learn the importance of each ingredient and, depending upon their age, we teach them the science of baking. Classes are customized to the level of skill and the age of the child. We also customize the design of the cake if the child would like to build a specific creation.

People in construction make terrific cake decorators. Not kidding.

Perfectly Smooth Buttercream Frosting

With the right tools, the right buttercream frosting and the right technique you will achieve a perfect finish on your homemade cake every time.

A smooth finish every time.

Yes, you can achieve a perfectly smooth buttercream frosting on your homemade cakes. Every time.

We will teach you what tools to use, what buttercream frosting to employ and what techniques to master so that you will be able to present a professional-looking cake to your family and friends. It is not hard. We will show you the methods the professionals use. We also teach you how to make various buttercream frostings, which make all the difference in the world. The smoother the buttercream the easier it is to work with. They also taste delicious! We teach you to make cooked Italian, French, Germany, Swiss and American frostings.

Chef Heather Just Became A Certified Chocolatier

certified-chocolatier

 

In the news: Chef Heather has just become a Certified Professional Chocolatier. She is now offering chocolates in addition to her fine flavor cakes and sugar art. What a combination!!!!!

Complete your wedding, birthday party or other special event with a try of chocolates and truffles. Or, crown your celebration cake with an assortment of chocolates and bonbons.

Flavors include classic chocolate truffle in your choice of dark, milk or Tahitian Vanilla, blueberry-lemon, walnut fudge, raspberry, strawberry truffle, orange creamsickle …. just to name a few. Ask Chef Heather to make your favorite flavor. All artisan chocolates and truffles are made fresh especially for your order.

Place your Christmas and New Years’ orders now! And remember … it is never too early to place your order for Valentine’s Day ;-)

Chocolates and Truffles for your sweet table.

Chocolates & Truffles

Individually wrapped chocolates and truffles make the perfect wedding favor for your guests. Flavors include Pink Champagne, Blueberry-Lemon-Basil, Fleur de Sel Caramel, Buttercrunch, Chocolate Fudge, Chocolate Walnut Fudge, Dark Creamy Truffle, Milk Truffle with Cashew, Cashew with Passion Fruit, White Chocolate Truffle, just to name a few.

Chocolates and Truffles for your sweet table or dessert buffet.

Cashew-Passion Fruit Chocolates.

Students learn the art and science of baking complex French cakes with multiple flavors and textures.

Cake layering and flavor building at its best

Students learn to bake and build fine cakes by combining both texture and flavor. This student made a cake consisting of layers of coconut Dacquoise (a meringue base cake layer), almond lemon Genoise (cold process using nut powders) and filling the cake with layers of Meyer lemon Mousse, freshly poached peaches and Tahitian vanilla creme Anglaise folded with meringue butter. The cake was finished with Italian meringue buttercream. Are you hungry yet?

Eat The Art students learn to layer fresh fruit in their Dacquoise and Genoise cakes.

Poached peaches layered into a coconut Dacquoise and almond lemon Genoise.

Students learn to make Vanilla, Lemon, Peach and Almond Dacquoise and Genoise in their cake building classes.

Tahitian Vanilla Creme Anglaise and Meringue Butter layer.

Coconut Dacquoise and almond lemon Genoise come together in this fabulous cake created by an Eat The Art student.

A baking student tops off her Tahitian vanilla, lemon, peach, almond and coconut cake.

For information on baking and decorating lessons and camps, contact Chef Heather at 615 948 7732.

 

 

 

We teach baking, in addition to sugar arts, to students young and not-to-young.

2014 Baking Classes Have Started

Students have returned to class after taking a break for the holidays.

We teach baking, in addition to sugar art and cake decorating. We will customize a class for an individual student or host an entire group of friends.

Classes and camps are arranged based on your individual needs. Tell us what you would like to learn and we will put together a lesson plan and a schedule.

It is not too early to sign up your children for summer sugar art camp. Contact us now: 615 948 7732.

The Tennessee Trio wins the bronze medal at the 2013 ICES Live Cake Challenge.

The Tennessee Trio Wins A Bronze Medal

The Tennessee Trio won a bronze medal in the 2013 ICES (International Cake Exploration Societe´) Live Cake Challenge held in Lexington, KY on August 10th. The Trio consisted of Heather Longpre´, Debra Bittle and Cindy Zoesch.

The theme of the cake was All Around Kentucky and featured a Kentucky Derby race track, complete with horse and jockey. The infield sported a Corvette with the iconic rose blanket draped over the back of the car. The base of the stacked art featured Abe Lincoln’s hat on top of which was placed a basketball and basketball player, topped with a KFC bucket, roses and crowned with a Kentucky Bourbon sugar bottle.

The teams thanks its many sponsors, including: Make Your Own Molds; Guildcraft, Simi Cakes and PhotoFrost. A special thank you to KFC for giving the team permission to use their logo and name.

Bronze Medal Sculpture

The Tennessee Trio.

Chef Heather to compete in live cake challenge.

Heather Longpre´, Debra Bittle and Cindy Zoesch, known as the Tennessee Trio, will compete August 10, 2013 in a live cake challenge in Lexington, KY. The event is being hosted by the International Cake Exploration Societe´(ICES).

The Tennessee Trio team is working diligently on a design they finalized in April of this year. They are building the sculpture over and over again in order to shave time off of each element. “I believe all the cake shows and challenges shown on television and YouTube have been terrific for the industry. The only drawback is that sometimes customers think we are able to build grand wedding cakes and sculptures in 30 or 60 minutes”, says Heather with a smile.

Each cake challenge comes with its own set of rules. With this competition, teams are permitted to bring some already carved elements that must be covered and painted on site. With some smaller elements, such as roses, teams are permitted to make most of these ahead of time but for every 9 finished roses they must make one in front of the judges.

Stay tuned for updates!