PastryScoop.com Wedding Cake Chat Series

Elisa Strauss of Confetti Cakes
May 25, 2005

<Kate_PastryScoop> Hi Everyone! Welcome to the first chat in our summer series! We're thrilled to have Elisa Strauss from Confetti Cakes.

<Elisa_Strauss> Hello!

<Judy77> Hi. Good afternoon Elisa and everyone.

<Judy77> *clapping*

<Kate_PastryScoop> Thank you for joining us Elisa!

<Kate_PastryScoop> This is a pretty casual chat. Feel free to ask Elisa your wedding cake questions!

<Elisa_Strauss> Hi Everyone! I am so happy to be participating!

<Kate_PastryScoop> Are there any new wedding cake trends this year?

<Elisa_Strauss> Well, all of our cakes are custom but there seems to be a trend towards more traditional cakes these days: white, round, with sugar flowers.

<Judiaann_PastryScoop> What are your most requested cake and filling flavors?

<Elisa_Strauss> We create ALL kinds of flavors and fillings. Each client is different.

<MLE> I'm starting at The FCI in a few months and want to learn more about the industry. Can you tell me the best and worst part of being a wedding cake designer?

<Elisa_Strauss> The best is running your own business and the worst is by far the hours.

<erniewu02> Elisa, what did it take to start your business? Do you have a retail store?

<Elisa_Strauss> I do not have a retail store—just a commercial space.

<dara> What is the best advice for getting started? Should I just try making cakes on my own? Follow a book? How did you start?

<Nikinyc> Can you establish yourself without any formal training? Only a portfolio and experience?

<Elisa_Strauss> I started by reading cake decorating books. Then I took a few cake decorating classes. Then I went to pastry school. That said, like anything else, the more you do, the better you'll be!

<Vicki> How long did it take you to master your technique which I find so unique and fun?

<Elisa_Strauss> I am not even close to mastering anything. Life is a process. Hopefully, we'll all keep getting better.

<MLE> Is it possible to make a decent living doing this?

<Elisa_Strauss> Yes, you can definitely make a living, but I think it is important to make a niche for yourself. You need to be different then the other designers that already exist!

<TraciiTVCL> Is there a pricing guide you use or was it hit and miss from the start?

<Elisa_Strauss> Pricing is something that I have learned and I am still learning. You can't be paid enough for staying up all night!

<ellyn> LOL!!! That's the truth Elisa!! Looooong hours!!

<tim> That's the truth. Not enough money in the world for all-nighters.

<Judy77> AMEN.

<Judy77> LOL.

<MLE> How many years have you been in the business?

<Elisa_Strauss> My business is approximately five years old.

<pastry8> Do you have a publicist? If so, what services do they provide for you?

<Elisa_Strauss> I do not have a public relations agent. I do all the press myself.

<Brenda> Do you find it overwhelming and hard to do the PR yourself?

<Elisa_Strauss> Yes, handling the business and PR is overwhelming. I work all the time!

<jastaus> Did you ever take any business classes as well as going to pastry school?

<Elisa_Strauss> I haven't taken any business classes, but I worked in fashion first so it gave me a good background with my clients, PR, and how people work!

<Tina_FCI> If anyone is interested in a business class we have a restaurant management class here at The FCI that can apply to opening any type of food business.

<Elisa_Strauss> For many of the questions on my business plus the process, watch "Recipe for Success" on the Food Network. It has aired over a dozen times. It's a 12-minute piece on how I switched careers.

<Judiaann_PastryScoop> Elisa, what's a typical day for you like?

<Elisa_Strauss> > There is no typical day. Some days are filled with press events, other days are in the kitchen, meeting with clients, ordering supplies.

<Judiaann_PastryScoop> How many people do you have working with you at Confetti Cakes?

<Elisa_Strauss> It depends on the season. Last year, at the height of wedding season, I had five people, plus a personal assistant, plus two interns.

<Judy77> Are you currently looking for help or interns? Where can I send you my resume? I would love to gain some experience with you.

<Elisa_Strauss> We are ALWAYS looking for interns. We are not looking to hire at the moment, but I am always collecting resumes. The best way to get in touch with me is through elisa@confetticakes.com.

<Judiaann_PastryScoop> Don't forget to visit Elisa's website at www.confetticakes.com.

<Tina_FCI> How much of a commitment do you usually require of your interns?

<Elisa_Strauss> Six weeks minimum for interns and at least one full day a week.

<Judy77> One weekday or can it be weekends too?

<Elisa_Strauss> I take interns just during the week.

<dara> Do you accept interns in the winter months? I have a two month winter break from college and would love to gain more experience with you.

<Elisa_Strauss>> To intern, it is best to email me with your availability and some digital photos of your work.

<Beth> Do you offer any specialty classes?

<Elisa_Strauss> Right now, I am teaching private lessons, but I am looking to teach group lessons. If you would like to be on my mailing list, you should email me.

<cakeconfections> Are there any thoughts for you as far as publishing a book?

<Elisa_Strauss> I am actually in the middle of writing a book right now.

<Vicki> When is your book scheduled to come out?

<Elisa_Strauss>It probably won't be out until Dec. 6th --lots of color photos take awhile!

<donna> If you could recommend one cake book everyone should have, what would you recommend?

<Elisa_Strauss> Right now, I think Colette Peters' books are great. I would personally recommend her second one.

<TP> When you use buttercream, do you use a shortening-based one or a meringue-based one?

<Elisa_Strauss> I use a Swiss meringue buttercream. Never shortening based.

<Judiaann_PastryScoop> We here at PastryScoop.com can only recommend real butter for BUTTERcream.

<Judiaann_PastryScoop> I like Swiss too. So easy to use. So easy to make.

<TP> Agreed! I love the taste of butter buttercream.

<Ted> Hi Elisa! What is the best way to cover a cake with fondant without sweating the cake?

<TP> Is it a problem to store a fondant covered cakes in the fridge fully decorated?

<Elisa_Strauss> There are different schools of thought on this. You can refrigerate a cake and let it sweat. It will eventually dry out, but it depends on your decorations. If you are using gumpaste or sugar designs then they will completely droop.

<Elisa_Strauss> A cake at room temperature will not sweat.

<Judiaann_PastryScoop> Do you have a preferred brand of rolled fondant?

<Elisa_Strauss> As far as fondant is concerned, I use a few different brands but generally Pettinice or Satin Ice.

<tim> Satin ice. That's the one. Satin Ice has changed my life completely. I used to pride myself in making everything myself but Satin Ice is great. No fondant roller needed. Works great by hand with a marble rolling pin.

<Judiaann_PastryScoop> We like Satin Ice too.

<Carla> I live in a very humid climate. In your opinion, what is the best way to control humidity when working with fondant?

<Elisa_Strauss> Keep your cakes in air conditioned rooms. No sweating!

<Elisa_Strauss> We work in a freezing space to keep the cakes cold. Refrigerators tend to lead to humidity!

<Ted> When you roll the fondant, do you add 10x or cornstarch?

<Elisa_Strauss> I use cornstarch but many people use 10x. It is a personal preference.

<Ted> Elisa, I have another problem. When I cover the cake with fondant, the top edge of the cake (round cake) usually tears off quite a bit. How do you solve this problem?

<Elisa_Strauss> You are probably rolling the fondant too thick. Try it a little thinner.

<Ted> How thin do you usually roll your fondant?

<Elisa_Strauss> It depends on each cake. You'll get a feel for it, but approximately 1/16-inch.

<tim> What is the best way to smooth out dry and cracked fondant called "elephant skin" by some people?

<Judy77> How can you avoid the fondant from cracking?

<Elisa_Strauss>Fondant, if too dry, will crack. The number one rule is to not let it dry out. If it's dry from the bucket try using some glycerin.

<donna> Can you use shortening instead of glycerin?

<Elisa_Strauss> You can use a little bit of Crisco, but glycerin is better.

<dara> Is it easier/better to buy the fondant or make it?

<Elisa_Strauss> I buy the fondant. For the quantity we use, the quality of premade fondant is the best. Almost ALL cake designers use prefabricated fondant.

<LoRita> Hello Elisa and everyone. One of my questions concerns fondant and gum paste. I have not used either due to reading that the taste is not as good as buttercream.

<Brenda> I had heard that with fondant, you're actually not supposed to eat it. It's only for decoration.

<Elisa_Strauss> That is completely inaccurate.

<Elisa_Strauss> Everyone makes such a big deal about the taste of fondant.

<Elisa_Strauss> First of all, by the time you receive a piece of cake there is a small amount on it. Secondly, it tastes neutral or more so like a marshmallow. My dad likes to eat it right from the bucket. Also, you CAN NOT achieve the same level of detail with buttercream. You can not make realistic stitching or stuffed animals or the tailored look on wedding cakes.

<Brenda> I didn't think that made sense when I heard that comment about the fondant. Thanks for letting me know.

<Judy77> Personally, I like it.

<LoRita> I'll start experimenting with the fondant. Thanks. I'd like to do a baby bassinet cake using a half-sheet pan but do not have any idea of how to make the hood. Are there specific molds or am I going to have to use my imagination?

<Elisa_Strauss> I did a bassinet. The bottom half was cake and the top hood part was made out of gumpaste. It had all the ruffles, etc.

<Brenda> Is there any part of a decorated cakes that's not meant to be eaten? I had thought that everything was supposed to be edible.

<Elisa_Strauss> The only elements of a cake that are inedible should be the support structure.

<Ted> When a wedding takes place outdoors, what kind of cake should I suggest to the bride in order for it to stay outdoors for a long period of time without air conditioning?

<Elisa_Strauss> I only do rolled fondant cakes for outdoor weddings.

<tim> Hi. I am a pastry chef in Lenox, MA and I've had a lot of requests for these so-called striped cakes done by a company in California. Do you have any thoughts on how they do it?

<Elisa_Strauss> I do not know which striped cake you are talking about. I would have to see a photo.

<tim> For a photo, see www.cakework.com. They have seemed to cornered the market and made it "famous." The cakes seem to have some sort of chocolate plastic wrap around the cake with stripes of dark or milk chocolate. Very nice to look at.

<pastry8> The striped cake looks like color sugar ribbon covering the sides of the cake but it is fondant. It's really a wonderful effect.

<tim> Oh, yes. And now everybody on the east coast wants one.

<ellyn> I wonder if they use a pasta machine?

<Elisa_Strauss> I believe they do use a pasta machine...with gumpaste.....then transfer the letters on.

<patis> Yes, a pasta machine works wonders with modeling chocolate.

<sewsweet2> Those striped cakes are chocolate wraps. A gal in Kansas City has done some similar to that.

<tim> I have tried the pasta machine but maybe we need more practice. Thank you everyone for your thoughts.

<ellyn> Is there a pasta machine that you can recommend? There are so many varieties and it seems like the fondant or modeling clay gets stuck a lot.

<Elisa_Strauss> I have an old-fashioned pasta machine!

<ellyn> No sticking?

<Elisa_Strauss> You should dust the gumpaste with 10x so it doesn't stick!

<ellyn>Thanks. That makes sense. I also heard that you are not supposed to use water to clean the pasta machine

<patis> I have run a piece of fondant or gum paste over and over through it to clean it. I am not sure about the water. But periodically, I have and also do a final rinse in a bleach-water solution. Then, of course, it needs a thorough drying out before using again.

<tim> I once saw Ron Ben-Israel use a home variety pasta machine but made it easier by using a motor to turn the machine.

<Elisa_Strauss> Most people use a motorized pasta machine.

<Judiaann_PastryScoop> I have a pasta roller attachment that fits on my standard Kitchen Aid mixer that works quite well.

<TraciiTVCL> Would you recommend any particular brand of fondant sheeter?

<Elisa_Strauss> I do not have a fondant sheeter. Sorry!

<tim> Does anyone know where one can buy high-quality gum paste flowers at a good price

<ellyn> Try www.cakevisions.com. They have other great things as well and very easy to work with.

<tim> Thanks.

<TP> Which luster dust (gold, silver) is your favorite?

<Elisa_Strauss> Any luster dust is good as long as it is edible. It depends on the design.

<Judy77> What would you say is the best cake batter to work with?

<Elisa_Strauss> Cake batters are a personal choice. Obviously it should be moist and if you are creating a sculpted cakes it should be firm.

<MLE> Do you still enjoy eating cake?

<Elisa_Strauss> I prefer pizza and bread over cake but of course I still eat cake...quality control!!!

<Judiaann_PastryScoop> I love cake. I love carbs.

<Ginny> Do you ever do cheesecake wedding cakes?

<Elisa_Strauss> I do not do cheesecake.

<Raina_PastryScoop> There is a company in California called Elegant Cheese Cakes.

<Kate_PastryScoop> Susan Morgan chatted with us last year and the chat transcript is posted on PastryScoop. I believe her site is www.elegantcheesecakes.com.

<Ginny> Thanks.

<ellyn> What is the best way to do a royal icing appliqué pattern on a fondant covered cake?

<Elisa_Strauss> Royal icing is best in a brush embroidery technique. You can trace a pattern on and then go over with the royal icing.

<ellyn> Is there a way to have a smooth finish versus the brush embroidery technique?

<Elisa_Strauss> Roll out the pattern with gumpaste and apply with water!

<ellyn> I just thought I could use a stencil and apply royal icing through the stencil with a spatula.

<ellyn> Elisa, have you ever used royal with a stencil?

<Elisa_Strauss> I do not use stencils. I almost always work freehand.

<pastry8> Elisa, Your brush embroidery work reminds me of a wonderful cake artist named Joan McDaniels. Are you familiar with her work?

<Elisa_Strauss> I haven't heard of Joan.

<pastry8> She passed away about 15 years ago. I think you would really enjoy looking at her books if you could find one.

<Elisa_Strauss> I will look her up.

<Beth> Are you going to be at or in the Oklahoma show in October?

<Elisa_Strauss> Not planning to get to Oklahoma this year although Kerry Vincent is a huge inspiration.

<rfriendly> I have a question about transport. If you have to transport a stacked cake, I know that you can put a dowel down the center; but how do you do that without squishing the cake?

<Elisa_Strauss> Doweling is a specific method that is too difficult to explain over a chat session. You can look in any cake decorating book and it explains how to dowel a cake. We do put one entire dowel through our cakes.

<Tiff> Tips on stacking? I always ALWAYS get finger marks on my tiers.

<Beth> When stacking tiered cakes, are there any tricks for setting the layer down without destroying the buttercream icing on either the layer/tier?

<ellyn> Do you ever refrigerate them? It seems with transporting, it's easier when everything is really cold.

<Elisa_Strauss> You should chill the buttercream cakes before stacking them and then use a PALETTE knife found at art stores. They are thinner than off-set spatulas.

<tim> What do you use for cake boards?

<Elisa_Strauss> For very heavy cakes we use wood boards. For smaller cakes, we use drumboards from www.cakedeco.com.

<tim> Thanks.

<Steph> Does the fear of a major mishap with a cake ever go away after years of experience? Travel damage, etc.?

<Elisa_Strauss> NOPE!

<TP> Are you participating in the current Cakewalk at Grand Central Station?

<Elisa_Strauss> Yes, I was at the Cakewalk event last night! I am giving a demo today at 3 pm.

<Judy77> Where?

<Elisa_Strauss> I am doing a demo at 3 pm at Vanderbilt Hall at Grand Central Station.

<Judy77> What kind of cake are you making for this afternoon's event?

<Elisa_Strauss> For the actual Cakewalk, I made a five-tier cake with sugar cherry blossoms and gumpaste birds. Today, I am demonstrating a relief floral technique.

<Judiaann_PastryScoop> Elisa made us an amazing gingerbread house (complete with a resident toad) for our Gingerbread Homes for Animals fundraiser event last year!

<TP> Any online pictures of that gingerbread house? I'm from Malaysia.

<Kate_PastryScoop> There are some photos on PastryScoop at www.pastryscoop.com/press_gingerbread1204.html.

<TP> Ooooh. The gingerbread house is so adorable. I love the mini details!

<Judiaann_PastryScoop> Elisa, I love your sculpted cakes. That little baby cow of yours is a favorite of mine.

<Jacque> You have such lovely photos on your site. Do you take the pictures yourself? Any tips on getting good pictures?

<Elisa_Strauss> I take them all myself. I actually took a cake photo class with Scott Clark Woolley. Basically, I set up three lights and always use a backdrop.

<Judy77> Wow. Three lights?

<Elisa_Strauss> Updating my website is a whole other project. I probably have over 100 cakes that are new that aren't posted yet.

<TP> Awww...you're depriving us of 100 eye candies!!!

<pastry8> On your website's flavor page, what is on top of the cake featured?

<Elisa_Strauss> They are Swarovski crystals. We did a book with them!

<Judiaann_PastryScoop> What is the largest cake you've worked on?

<Elisa_Strauss> We just did two huge cakes. One was a 5-foot wide police car and the other was for MoMA last Thursday. It was a replica of an Andy Warhol Brillo box for 800 people.

<Judiaann_PastryScoop> Cool!

<Ginny> Do you limit the amount of cakes you do in a week?

<Elisa_Strauss> YES!!! I turn away business every day.

<Carla> Is it possible to print the contents of this chat? There is so much good information.

<Kate_PastryScoop> We will post this transcript along with the others from this series on PastryScoop.com.

<donna> I would just like to say thanks for taking time out of your busy schedule to talk to us about something we all love so much.

<patis> Agreed.

<dara> Thanks for all of your advice today!

<TraciiTVCL>AMEN!

<Elisa_Strauss> No problem. It is my pleasure!

<Judy77> Thanks a bunch and great success in the future!!!

<TraciiTVCL> Do you ever come up to Canada for demos?

<Elisa_Strauss> I have only been to Canada for vacation but hopefully when my book comes out, I will make a trip up there.

<Brenda> Before I forget, I just have to say that I loved watching you on the Food Newtwork's "Birthday Cake Challenge." Your sock monkey cake was absolutely adorable. Do you plan on participating in other events like that if Food TV hosts them again?

<Elisa_Strauss> Thanks. I actually just filmed another segment for the Food Network and I have been doing a few different shows. I was on Extra last night and I'll be on Martha Stewart on Memorial Day and a few other segments coming up!

<Brenda> Yes. Thank you Elisa. I'm looking forward to seeing you more on the Food Network and Marth Stewart.

<TP> Thanks. Finally, I get to speak to a GREAT cake decorator all the way from this side of the pond. Thanks! It's worth staying up till 1 am for.

<Judiaann_PastryScoop> Wow! Thanks for joining us.

<TraciiTVCL> Awesome. Thanks!

<LoRita> Elisa, thank you so much for your time and talent. Much continued success!

<Tina_FCI> Best of luck with your book!

<lori> Thanks and good luck.

<ddtmom> Thanks for your valuable time and info.

<ellyn> Can't wait to see your book Elisa! CONGRATULATIONS!!

<LoRita> Thank you FCI/Pastry Scoop staff for providing us with access to Elisa!

<Judiaann_PastryScoop> We should let Elisa go now. Thank you all for joining us today on our chat. A transcript of this conversation along with the others from our series will be posted on PastryScoop.com in the coming months.

<Judiaann_PastryScoop> Thank you ELISA!!!

<Kate_PastryScoop> Thanks Elisa. We really appreciate having you on our chat today! Everyone should check out Elisa's site www.confetticakes.com.

<ellyn> Thanks Elisa!

<cakeconfections> Thanks Elisa. Wish continued success and can't wait for the book.

<tim> Thank you Elisa for your time.

<Elisa_Strauss> Thanks everyone....anytime!!!!

<ellyn> LOL..the joys of the job!

<TP> Terimakasih...that's thanks in Malay!

<Brenda> Good luck at the Cakewalk today!

<patis> Continued success Elisa!

<Judiaann_PastryScoop> Please join us for our next chat with Colette Peters on Wednesday, June 8th at 12:00 noon EDT.

<TP> Sure thing!

<Vicki> Thank you. I'll try it again. Thanks for your time and info.

<donna> Thanks to you all.

BACK TO CHATS