bakingbuyer - April 2011 - (Page 54)

EQUIPMENT TECHNOLOGY Fondant Sheeting Buddy Valastro is an accomplished master baker and cake decorator and star of the hit TLC reality show Cake Boss. He’s often asked to demonstrate, compete and teach his craft around the country. In his 10,000 square foot stateof-the-art facility at Carlo’s Bakery in Hoboken, NJ, Buddy and his staff turn out thousands of wedding cakes, specialty cakes and pastries weekly. His award-winning designs have been featured numerous times in different bridal and baking magazines. Valastro offers the following tips and ideas for cake decorators who want to push the creative envelope while at the same time stay efficient with the number of labor hours needed to complete each cake. To make a 6-inch square or round specialty cake, he base ices the cake in buttercream before covering it with a sheet of rolled fondant. He uses a Somerset 30-inch sheeter to roll out the white fondant. With no design, he sets the sheeter on 2 or 3. If there is going to be a design on it, he sets the thickness to 6. After rolling the fondant, he puts down a little corn starch and gets out a patterned rolling pin (for example, a pattern like wrapping paper) to roll a pattern on the sheet of fondant. Then he pushes it on to a 6-inch square cake (for this size, he bakes a full sheet cake and cuts into eight squares). “For bakers, time is money,” Valastro says. “We’ve learned different techniques and designs that I can do quickly and still make money. Using fondant on sheet cakes is one example. People want it, and it’s an easier medium to create simple techniques. People want prettier stuff. They want stuff they can’t buy in a supermarket.” Carlo’s Bakery has also been featured in books, newspapers, such as The New York Times, and television; most namely The Food Network Carlo’s Bakery in Hoboken, NJ, uses fondant sheeters to improve efficiency and add elegance. 54 · BAKING BUYER · APRIL 11 TIPS ON and TLC. He and his cakes have also been featured on The Today Show, Good Morning America, The View, and HBO’s hit series The Sopranos. Fondant Sheeters Somerset fondant sheeters save professional bakers time when they need it the most—during final wedding cake assembly when the most detailed work is performed and they’re working against the clock to deliver. Of course, there are many other practical applications for cake fondant sheeters and bakery fondant sheeters, and today’s foodservice professionals continue to come up with innovative ways to use Somerset equipment to save time and deliver a consistent product. Somerset fondant sheeters remove the hard work from the labor-intensive process of sheeting fondant and allow professionals to spend more time on growing their businesses. Applications for the sheeters include fondant, pastry production, sugar icing, sugar paste and dough sheeting. Benefits of Somerset Fondant Sheeters include: significantly reducing labor costs while increasing profit margins; sheeting fondant to a uniform thickness for better presentation and a tastier product; and eliminating hand-rolling of fondant, which saves bakers and decorators a huge amount of time and effort. JOHN UNREIN

Table of Contents for the Digital Edition of bakingbuyer - April 2011

bakingbuyer - April 2011
EDITOR’S NOTE - The Century Mark
CONTENTS
INDUSTRY NEWS
‘Last Cake Standing’ Returns
Deli Added to 2012 Atlantic Bakery Expo
Barry Callebaut Strengthens Healthier Confectionery Alternatives
WP Bakery Group Joins Industrial Market
Wilton Survey Reveals How America Bakes
Robbie Unveils Fresh N Tasty Bakery Pouches
Celebration Bread
Using Preferments
Team USA Profi le
Prom Cakes: The next big thing in occasion cakes
Popular Prom Themes
Party Time
Expand Your Horizons
Chocolate Showpiece: STEP-BY-STEP WITH VANESSA GREELEY
A Fresh Take on Take-and-Bake
The Sandwich Parallel
Online Ordering
Pick-up Artists
History IN THE Baking
Employee Recognition
ALL IN THE Family
Tips on Fondant Sheeting
Smoothies Sell Themselves
FEATURED PRODUCTS
Production Schedule
PRODUCT SHOWCASE
AD INDEX
Sammie Surprise
BAKER’S DOZEN

bakingbuyer - April 2011