Private Lessons

Hello Everyone! We are back to work with a new line-up of private classes being offered! I will be teaching on Mondays, Tuesdays and Wednesdays starting this April. Feel free to visit our Classes page to see all the info and take a look at our class list to see what we are offering. If you are interested in taking a private lesson, contact us with the following information: Name: Email: Telephone: Possible Dates for classes: # of Days: # of People: Class interested in (i.e. Cookies, Cupcakes, Sculpted Cakes, etc.): For any other special requirements or questions you have, feel free to ask us and we will get back to you as soon as possible. Thanks again for your support!! Best Wishes!

February 2010

Our producer Stefanie

I am officially back to work this month. There is nothing to get you going like a TV segment on national television. Two weeks ago, I was on the set of the Rachael Ray Show with my friend Buddy Valastro, a.k.a. the Cake Boss. It was a lot of fun, despite having to fit my post-baby body into my pastry jacket; thank goodness for my mom who knows how to move some buttons over and I knew where to find Spanx :-) It was especially exciting to see familiar faces since I was on the show last year. This time I had the much bigger dressing room; last time Paula Abdul was assigned to it. The show date is TBD but should be in March, I’ll keep you posted.

Gotta love false eyelashes from the Rachael Ray Show

This month, Bride's magazine hit newsstands with its annual edition of the 50 Best wedding cakes in America, which I am honored to be a part of. I haven't seen the entire magazine yet but I loved the way our cake turned out. It was my first time designing an oval cake. I think it was a nice marriage between the classic look of the colors with our hand made sugar flowers. I decided to create Japanese Anemones after seeing a spread in Martha Stewart Living showing the real life anemones.

This past week I had a very talented student from Thailand. We created two sculpted cakes, a handbag and an open gift box. We also had a surprise guest. Nick Malgieri, head of the pastry program at ICE, stopped by and gave my student and me signed copies of his gorgeous new book, The Modern Baker.

That’s all for now, if you would like to be notified with our new class list then please join our mailing list by contacting us here.

UPDATE: NY CAKE CONVENTION

I'm sorry to announce (and it is a long story) I will not be attending the NY Cake Convention this year. Wishing everyone involved a successful show. Happy New Year!

Heading Back to work…

Let’s just say I wouldn’t recommend heading back to work just a week or two after the birth of your first child. But like many of my friends and colleagues that own small businesses, especially cake designers, we all have this gene within us that makes us do crazy things. I had to pass on segments on Oprah (yes the Oprah), Good Morning America and a Food Network Challenge but I just couldn’t say no to a recent cake.

One of my wonderful clients that we have done cakes for before had purchased a cake at the silent auction for a charity I support every year called C-CAP . Out came a two-tiered holiday cake with a gnome theme.


While feeding my new baby, running back and forth between home and bakery (with gum paste and fondant in hand) the cake was completed. And I could not have done it without the help of my amazing assistants who baked and built the two cakes, and made all the arrangements.


Now I have to go cut some brownies but after this I am REALLY taking maternity leave…at least I think I will.

My Greatest Creation Yet!

On November 17^th my husband and I introduced our daughter Sophie Pearl Ricks to the world. She weighed 6 pounds, 11 ounces and was 20.5 inches long. She is by far my greatest and most creative endeavor to date.

Thank you to all my clients, students and friends who have sent good wishes.

I will be on sabbatical from teaching, making cakes and Food Network Challenges until February but will keep you updated with a few events here and there. I will be giving a demo and teaching a class at The NY Cake Convention in January.

I have already started thinking about Sophie’s first birthday cake but luckily I have some time before then!

CAPS Class and the NY Cake Convention

Two weeks ago I taught a class at the Center for Advanced Pastry Studies (CAPS) at the Institute of Culinary Education (ICE), of which I am a proud alumna. These classes are extra special because everyone in the class has at least a working knowledge of sculpted cakes and some have their own businesses. It was a three-day intensive hands-on class...I didn't let them sit for a second! As you can see from the photos they did an amazing job with the gift box cake. It was such a wonderful group of people filled with terrific questions, work ethic and a sense of fun!


My next group class will be at the NY Cake Convention held in New York City on January 2-5th, 2010. I'll be doing a demonstration on Saturday, January 2nd from 9AM-11AM and a hands on class that same day from 1PM-4PM. Sign-up here. There will be many amazing cake designers from all over the world.

And did I mention our first book, The Confetti Cakes Cookbook is in its fifth printing?! Thank you to everyone who has bought our books and for all your wonderful feedback!
Here are some great reviews.
1) Latest Addictions
2) Epinions
3) Pickii

Snowman Cupcakes

Photo by Alexandra Rowley

I know it is only November but it is never too soon to talk about dessert for the holidays. Especially when the cupcakes are delicious and adorable. Here are our Snowman Cupcakes from our first book, The Confetti Cakes Cookbook (2007). I love to make these cupcakes with our moist Red Velvet Cake and our sweet Cupcake Frosting. The combination of the two balance each other perfectly.

Everyone is busy, especially during the holidays, so this is a perfect dessert for those who have short amounts of free time. You can make the snowmen ahead of time and then whip up the cupcakes and frosting right before the festivities begin! Just make sure to buy your cupcake wrappers ahead of time so you are ready to go.

People will be blown away by the cutest, most delicious dessert they have ever had.

Hot Tips:
* If you don't have or can't find rolled fondant for the snowman you can use, marzipan or marshmallows and white gumdrops with other candy.

*For a tangy touch you can pair the cake with a rich cream cheese frosting by just adding 1 cup or 8 ounces of cream cheese, and cut the butter in half of the original frosting recipe.

Snowman Cupcakes


















Red Velvet Cake Recipe


















Cupcake Frosting