“But all things must have a beginning, and the student who is about to embark on a career of icing and piping must study well the aspect of his own fitness for the work, his adaptability, his will to overcome obstacles, and his willingness to practice.” (Nirvana, 1953, pg. 1)
The SAIT Culinary Campus, downtown Calgary Alberta, is an amazing new place, focused on education & entertainment through cooking and baking.
The campus is open to the public.
You can purchase lunch meals and delicious pastries here, participate in group and team building events, or take educational cooking classes and baking classes.
I had the amazing opportunity to create the showpiece in celebration of the opening of the campus:
The Culinary Campus is located on the 2nd floor of the Scotia Centre (226, 230 – 8th Ave SW, Calgary AB).
To see the upcoming baking-related classes held downtown, check out their website.
I hope you will find the opportunity to enjoy the new campus!
Recently I had the second delight of teaching a wonderful class of students how to make a hamburger cake at SAIT Polytechnic as part of their Continuing Education classes…
Silent concentration as patties were stacked on top of buns. Lettuce, tomato, cheese and onion were carefully arranged…
I’m grateful to have so many talented students – many had never worked with fondant before, and everyone did great! I am very proud of everyone, and thrilled to see the class full of realistic hamburgers to take home! I hope that the cakes were shared as happy surprises to many loved ones.
Find out more about the new Calgary SAIT cooking and baking classes here.
This is a second edition of interesting cake links. I have been collecting these amazing cake tutorials, articles, and videos – and wanted to share their fantastic work with you:
- Pink Cake Box makes a phenomenal and realistic Dump Truck Cake!
- Sugarbelle helps explain Tulip red, the no-taste red food colouring.
- Karen’s Cookies shows us in her video a clever way of keeping your piping bags clean when using multiple icing colours.
- Datafone visually shows what baking is really about, in the captivating short films Cupcakes and Macaron
- Sweetapolita shows us a detailed step-by-step tutorial on How to Make a Fondant Asparagus Cake
- The Cakerator shows us how to make a stunning Gumpaste Peony in Part 1 and Part 2 of her online tutorial
- Call me cupcake! shows us how to create that fabulous frilly cake texture in her ruffled cake tutorial. I have seen this delicate ruffled cake texture popping up everywhere (and in my opinion, led by the stunning cakes by the very talented Maggie Austin).
See the first version of interesting cake links here.
Last night, I had a chance to watch the first episode of The Next Great Baker. The show is a fun spinoff of Cake Boss, where a group of cake decorators compete for the title of The Next Great Baker – along with a $50,000 prize and the opportunity to work alongside Buddy.
The show follows a similar format as other reality TV shows such as Top Chef, or Project Runway. The bakers/decorators are faced with challenges which they must complete in a limited time frame, and then are judged by Buddy and his team. A contestant is eliminated weekly.
It is a fast paced show that pushes the contestants to their limits, full of intense cake disasters major cake successes.
The Next Great Baker also has many colourful personalities and talents. Greggy Soriano from Cake Lush, the self proclaimed “Lady Gaga of cakes,” 😉 has some fabulous cakes definitely worth checking out. I’m also rooting for Brian Stevens from Crazycakes, who specializes in blow-your-mind cakes, full of special effects such as smoke, fireworks and explosions – seriously exciting & inspiring cakes!
Can’t wait to see what happens next!