PROFILE
This wonderful lady
is the keeper of the ICES (International Cake Exploration Societe) web
page. She is a past Board member and is very active in promoting
the art of cake decorating. Mary has been decorating since 1972 and
has won many awards for her clever and creative work. A Wilton teacher
for over 20 years, she enjoys teaching cake decorating and candy making.
Not only has Mary judged cake shows, she also started and continued to
direct the Boscovs Cake Show in Hazleton PA for 17 years. Along with
her present involvement in the Hazleton show, Mary is Co-Director of the
Annual Pennsylvania State Cake Show. Giving from the heart with dedication
to promoting the confectionary art, Mary served as the Co-Chairman for
the 1991 ICES Convention, is a past ICES Board of Director, a past PA ICES
State Representative and a past PA ICES State Alternate. Some of
the internationally-known teachers she has studied under include Roland
Winbeckler, Frances Kuyper, Betty VanNorstrand, Gloria Griffin, Vivian
Blotter and Charlotte Collins. If you would like
to know more about the Hazlelton Cake Show, you may e-mail Mary at:
Maryg@ptd.net
1. Melt one pound chocolate candy coating in the top of a double boiler over hot water. Be sure not to let the water boil as it will make the chocolate thick.
2. When the chocolate is melted, pour onto waxed paper and spread out to an even puddle. Let the chocolate set until it starts to harden (the shine will start to dull).
3. Take a large heart-shaped cookie cutter (you could also use other shapes) and cut out two hearts. Leave the hearts on the paper until they are completely hard. (Do not try to remove the chocolate pieces while they are still soft).
5. Attach the pieces along the edge of the one heart about 1/2 inch in from the end. Use melted chocolate to attach them to the base with a paint brush.
6. Add about 2 drops of
water to 1/2 cup melted chocolate and stir. Use this mixture and
a tip #16 to pipe a border around the top edge of the second heart.
Use a #16 or similar tip to pipe a message. (Note: The size
of the tip depends on how large or small the border and message is desired.
A #4 or similar tip could also be used to pipe the message).
How to Make A Chocolate
Rose
Note: These instructions
can also be used to make a gumpaste or rolled fondant rose.
1. Make some candy clay by mixing 14 ounces of melted, chocolate coating with 1/3 cup karo syrup. Mix together and let set overnight.
2. Take a small piece of candy clay and knead it to make it soft to work with.
3. Make a small cone about 1 inch high. Flatten another piece of candy clay into a circular petal and wrap it around the cone to make a bud.
4. Make 3 more petals and place them on the cone. (This will make the center of the flower.
5. Make 5 more petals and place them on the cone, pressing these under the first row. (Place them in the centers of the other ones to make them "open up".)
Hint: Tootsie rolls can
also be used to make the flowers and leaves. I have used both chocolate
and colored tootsie rolls to make the roses. (Do not put the colored
ones in the refrigerator as they will melt.)