bake - October 2016 - 8
personality
Anne Heap
It's been 12 years since celebrated cake artist Anne Heap began
selling pastries to a local gourmet specialty shop. Soon her
love for baking led to leaving a job in advertising to pursuing a
lifelong dream in pastry.
First she studied pastry arts at The French Culinary Institute in
New York City (now known as the International Culinary Center).
An apprenticeship with acclaimed Ron Ben-Israel Cakes in New
PHOTO: TANIA COLAMARINO
York City followed, prior to her joining northern Italian restaurant
Il Capriccio in Whippany, New Jersey, as head pastry chef.
the most important trends in the retail cake decorating world.
Here's what she has to say.
By 2005, Heap took the entrepreneurial plunge when she founded Pink Cake Box from a restaurant kitchen. Within two years,
What do you see as some of the top color trends today?
buoyed by strong success, she opened a commercial cake studio
"We are seeing a lot of natural soft colors in wedding cakes, like
in Denville, New Jersey, and since added a boutique retail store-
ivories, blush, but with pops of color on the sugar flowers, like
front where they offer delectable cupcakes, cookies, macarons
deep purples or burgundy. Celebration cakes continue to be
and cakes, in addition to her custom cakes from the studio.
colorful, like turquoise or deep sapphire blue.
We recently asked Anne to share her thoughts on several of
How does using fondant allow you to distinguish your cakes
in the marketplace?
"First of all, we can mix the color of the fondant to match
invitations, swatches, etc., perfectly. You cannot always achieve
this with buttercream because of the natural yellow from the
butter. We are also able to create very clean lines, as well as
use fun and different textures that set our cakes apart. Finally,
we can create really fun toppers and accents using fondant or
gumpaste that really helps create a special cake."
What do you consider to be one or two of the most important
steps to create a clean and sophisticated look?
"It is very important that the cake you are covering with fondant
is very well squared off, so no imperfections show through. Also,
always cover a cold cake, so the buttercream is firm and you are
able to apply pressure to smooth out the fondant."
What is your favorite cake design of the past year?
"We made Tracy and Megan Morgan's wedding cake (pictured
at left), and it had over 1,500 sugar flowers. We included the
monogram from the invitation that we cut by hand and painted
with edible gold luster. The base of the cake was raised on
sugar 'feet,' which gave the over 5-foot 5-inch cake a sort of
floating feel."
08 < OCT 2016 | bakemag.com
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bake - October 2016
Table of Contents for the Digital Edition of bake - October 2016
bake - October 2016
The Promotion Issue - The Hiring Dilemma
Table of Contents
News Bites - Boudin Bakery Names CEO
Bantam Bagels Expands Distribution
AIB Launches New Certification
Equity Group Buys Wetzel’s Pretzels
Personality - Anne Heap
Management - Measuring Your Metrics
bake - October 2016 - bake - October 2016
bake - October 2016 - 2
bake - October 2016 - The Promotion Issue - The Hiring Dilemma
bake - October 2016 - 4
bake - October 2016 - Table of Contents
bake - October 2016 - Equity Group Buys Wetzel’s Pretzels
bake - October 2016 - 7
bake - October 2016 - Personality - Anne Heap
bake - October 2016 - 9
bake - October 2016 - Management - Measuring Your Metrics
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