I have often stood in wonder at all the cake products I actually own. My entire life has been devoted to the consumption of this amazing gift I have been given. With that being said, I have found myself being more thrifty than normal. I shop in cake almost every day. No matter what store I am in, I find myself trying to multipurpose everything into cake making.
One of my sure fire tricks is using cutters. I bought a cutter set at the last ICES this past summer. I use these cutters almost every week for so many different looks. They can be used with many different mediums such as chocolate, poured sugar, fondant and gum paste.
By using different applications, you will get an entirely different look. For example, instead of leaving your fondant blank, emboss it with a mat and then cut your piece out. This adds depth and dimension. You can use transfer sheets for chocolate and fondant to boost an otherwise plain cut out! To add flow to your cake, dry cut outs on flower formers. This brings a cake to life with little effort!
You really have no limitations to your creativity! So, go through your cutters and try something entirely new!!
Chef Mary Ann, a Minnesota native, began her adventure with food at the age of 14. Most recently, she is working with Patisserie 46 in Minneapolis MN as their wedding coordinator and designer.
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