Big News and a New Class!

Big, BIG news to share! If you missed the big announcement yesterday, Chef Nicholas has collaborated with Katy Sue Designs to create four autumn and winter themed molds! Here is a quote from yesterday’s press release:

“Katy Sue Designs are very proud to announce their collaboration with Chef Nicholas Lodge to produce a range of unique products for cake decorators and sugar artists. The Nicholas Lodge collection by Katy Sue Designs will be previewed at their booth at the Cake International show at the NEC and is set to launch on November 13th with four extremely detailed autumn and winter moulds. 

Chef Nicholas Lodge explained
‘I am thrilled to be working with Katy Sue on this product range. They are a highly regarded award winning company, known for their superb detail and innovative mould designs.’

Managing Director Susan Balfour said,
‘We feel very honoured that when Chef Nicholas decided to look for a design and manufacturing partner he chose Katy Sue to work with. He has brought decades of experience to the designs ensuring the products work in the way he wants them to.'”

The molds feature pine cones, winter spices, nuts and berries, and holly and mistletoe! The details in these molds have amazed even the Katy Sue Design team! All four molds will be available for purchase on November 13 of this year. Yay! The perfect thing to add to your ISAC Wish List (which I know you read all about on last week’s blog!).

Now, the title of this blog also makes mention of a new class! We have added one more class to our Studio B schedule for 2017. Chef Joe Cumm is coming back one more time this year to teach French Macarons and Petit Fours! This adorable little sandwich cookies are so popular. They hit the scene here in America a few years ago, and they have had real staying power! In fact, I think they are getting more poplar as time goes on; I have seen bakeries focusing solely on French Macarons pop up all over the place! Personally, I LOVE French Macarons! I have made them several times, but I always have trouble with consistency in my shells. I am really looking forward to this class and learning what techniques can help improve my skills. 

 

To sweeten the deal, Chef Joe will also be introducing other Petit Fours that make a great accompaniment to the French Macarons students will be baking and filling in class. This one-day class will be held on December 9, 2017, and will include lunch. There are only 12 seats available, TOTAL, in this class. Sign up now and reserve your seat! You will be sure to impress all your holiday guests when you serve gorgeous and sophisticated French Macarons at your holiday gatherings. 

 ISAC 25th Anniversary Fun Fact: 2015- ISAC begins a relationship with Renshaw, with Nicholas a the national brand ambassador. In 1983, while Nicholas was still based in Great Britain, he was part of a team that helped Renshaw developed its first line of rolled fondant. Up until that time, Renshaw produced almond based products only.

Sweetly yours, 

Stephanie

2017 Finalist for the Cake Masters Cake Hero Award

WINNER of the 2017 Golden Tier Educator of the Year Award

 

Winner of the 2015 Craftsy Blogger Award for Best Craftsy Cake Decorating Instructor Blog

Chef Nicholas Lodge: 2015 Finalist for the Cake Masters Cake Hero Award.