MEET OUR 2018 SUGAR ART INSTRUCTORS

Amazing Sugar Artist!

This year I'm very grateful to introduce you to the most amazing sugar artist in our industry.  They will be teaching at Rustik Cake Studio the latest techniques in the sugar art world!  I'm also very exited about all the Masterclasses and the fact that I can help you get better at your sugar passion. Rustik Cake Studio is the only Sugar Art Studio in Long Island, New York bringing the best Sugar Teachers for you! Is a great opportunity and a good investment to step up on your art and start charging a little bit more to your customers and increase your profit. 

Starting from top left to right: Let me introduce myself, I'm Rocio Fukuda owner of Rustik Cake Studio, cake and pastry lover from Peru also a Certify Wilton Instructor. I teach cake decorating since 2015 when I open Rustik Cake Studio which is a home base business I like to call "my hobby" just because I love it so much it doesn't feel like work :)

Next we have Osires Barbosa from Brasil residing in Colombia where he host a TV Show and shares his passion in Cake Decorating. Oss will be teaching Bidimensional & Gelatine Flowers on A Beautiful 3 tier cake.

The super talented Kathleen Lange, she carries a tradition and let me tell you her Royal Icing piping is a true work of art. Kathleen will be teaching a Modern Lambeth English Overpiping Boot camp, so get ready to piped away!

Our beautiful Author Natalia Da Silva from Uruguay, her book "Tower Cakes" will show you step by step how to build amazing gravity defying tower cakes. Natalia will be teaching Gravity Defying and Special Effect on Real Cake, an amazing table cake with a lamp that turns on!

Karen Keaney from Ireland, multi award winning cake artist. Karen will teach a Masterclass on Structure and airbrush, this was one of Karen's many gold award winning entries into Cake International Competition.

From Spain we have a duo of beautiful and talented girls, Francesca Duque Cake Designer and owner of the "Duchess Cupcake" and Yolanda Cueto recognize floral Artist and owner of "Yocuna". Together with their talent will tech a Complete Sweet Table for kids Parties full of European recipes, party planing and all you need to know about Allergens so you can keep your clients safe and happy! Yolanda will also tech a Sugar Flower Class based on the new technique using Bean Paste!

See it to believe it! the super talented Mayen Orido will leave you with a drop jaw. Mayen will be teaching a Masterclass on Wearable Backpack and To Go Lunchbox, yes you can take it with you! how amazing is that! you can impress all your clients with a cake that sneakingly get in to the party. 

Sharon Spradley from Australia, owner of "Curiaussiety Cakes".  Sharon will teach you creative techniques you can add to your cake portfolio. All of her techniques will be easy to replicate on your very own designs. 

I think I'm so impress on how her cake have so much realisim! Joyce Marcellus is the Queen on Food Realism! Joyce will be teaching a couple of Masterclasses classes on Special Effects and Food Realism that you can not let it go! With glow in the dark and actual smoke!

Last but not least, we have Eva Salazar, a Satin Iced Sugar Artist of excellence and Craftsy Instructor.  Eva will teach to create a beautiful and sophisticated design right for christmas. 

This is a very small introduction of our amazing Sugar Artist that will be at Rustik Cake Studio This 2018. To learn more of their work please click on their mane and to have more info/register for their classes click on the link following their name. If you need help registering for the class give me a call to 516-661-2865 or email me at info@rustikcakestudio.com. We also offer payment plans set at your convenience, please contact me for more info and I will gladly help you out :)

If you are looking for beginners classes or want to schedule a private class please visit our website for more info:

                                     



                                         

HAPPY NEW YEAR 2018!

I'm very thankful for 2017 and for every single person that made this year a year to remember ❤️Wish you a Wonderful and Healthy New Year 2018❗️💐🎉🍾


Happy New Year to all my Students and Sugar Artists that with all your support made Rustik Cake Studio a home for Cake Decorating. Also I'm very thankful for those who order cakes from the studio, I love to make those amazing cake for your special occasions!

#rustikcakestudio #ossiresbarbosa#kathleenlange #antoniobalbuena#sachikowindbield #sharonspradley #evasalazar


Estoy muy agradecida por 2017 y por cada una de las personas que hicieron este año un año para recordar <3 Les deseo un Maravilloso y Saludable Año Nuevo 2018!
Feliz Año a todos mis estudiantes y artistas del azúcar que con su soporte hicieron de Rustik Cake Studio un hogar para Decoraciones de Pasteles. También estoy muy agradecida por todos los que ordenaron Pasteles del Studio, me encanto hacer esos maravillosos pasteles para sus ocaciones tan especiales!

Love, 

Rocio Fukuda

Rustik Cake Studio

RECIPE: RICH CHOCOLATE FROSTING

Today I've been baking all day long.  All I smell is sweet, chocolate, vanilla hahaha... So here is one of my recipes that I use on my chocolate cake.  This Chocolate Frosting is delicious :P

HAPPY NEW YEAR 2016: BLACK CAROB COCKTAIL RECIPE

As I look back to a year full of ups and downs I realize that I'm bless and very grateful

RECIPE: BANANA CAKE

I had an amazing weekend! Baby was very good and we all went to the movies :) We had such a great time and let me tell you "Snoopy" wasn't bad at all.

RECIPE: ORANGE-YOGURT CAKE

Uff... it's been a long long weekend.  How was yours? I've been so busy I didn't even had time to eat lunch in two days

RECIPE: ALFAJORES

Let me give you a little description of what Alfajores are by Wikipedia: "In South America alfajores are found most notably in Argentina, Bolivia, Uruguay, Ecuador, Paraguay, Chile, Colombia, Peru and Brazil. Alfajores have been popular in Argentina and Uruguay since the mid-19th century. However, these differ from the Spanish alfajores in that they are made with two round cookies with different sweet fillings between them. The filling is usually Dulce de leche, although there are a lot of variations. They can be covered with powder sugar (the traditional ones), glazed sugar, coco or chocolate. Argentina is today the world largest consumer of alfajores, both in total numbers and in per capital calculations, being the most common snack for schoolchildren and adults. Alfajores are also very popular in Peru, especially the artisanal types. Other nations from South America might import some from Argentina and Uruguay and have limited consumption."

Ok now that you know let me proceed with the recipe :) The recipe that I use is from my mom's kitchen. There are different styles of Alfajores depending on the Country of origin. For us, Peruvians, alfajores are made with corn starch.  The basic recipe is 50% flour and 50% corn starch. You can modify this recipe if you feel like it. Depending on what you really like.  If you like this cookies soft you will increment the percentage of corn starch.  If you like them a like more stiff you can increment the amount of flour. Make sure that whatever you do with the amounts of corn starch and flour, at the end always adds up to 100%.

The ingredients that you will need for these awesome cookies are:

- 1/4  kilo self rising flour 

- 1/4  kilo corn starch

- 1/4  kilo lard or shortening

- 2     egg yolks

- 6     tablespoons of milk

- 5     tablespoons of powdered sugar

- 1     teaspoon of vanilla

- 1     pinch of salt

To fill them you need 1 can of Dulce de Leche and Some extra powdered sugar to cover them.

The first thing you need to do is sift all dry ingredients. It is very important to sift all dry ingredients because by doing this you're  aerating  the flour. Also the other powdered ingredients get mixed up and evenly distributed within each other. Sifting also catches any pesky clumps.  This way you will end up with a light, airy and delicate texture in the finished cookie.

Next step it is to add the lard or shortening (which ever you find in your local store is fine).  Start to crumble all the lard/shortening into the flour with a pastry blender, if you don't have one is ok just use your hands squeezing the lard/shortening between your fingers.

Then add the rest of the ingredients into the dry ingredients lard/shortening mixture and start mixing it.  Ones they start coming together you can place it on the table for easy knitting.

When you knit the dough, depending on were you live, you will see if the dough comes together or not.  If it difficult for you and you see that the dough is it not coming together at all you can add another tablespoon of milk until you see a nice manageable dough. 

Now the fun part begins! Roll the dough about 1centimeter thick.  With a circle cutter of the size that you prefer, cut the dough and place the circles on a greese baking sheet. Bake them on a 350F pre-heated oven for about 15 minutes.

Make sure that you don't over baked them.  Sometimes depending on the oven it could take about 10 minutes only, so please make sure to keep checking on them.  They should be slightly gold on the edges.

Wait for them to cool down for about 15 minutes and then you can fill them with Dulce de Leche and cover them with powdered sugar. Enjoy!!!

SWEET POTATO CASSEROLE - CAZUELA DE CAMOTE

Hello guys!!!    Hola chicos!!!!

I have the most delicious recipe today!  I know most of you must be saying "it's not Thanksgiving.." but I just love how sweet this is that I can eat it any time of the year, specially on a cold winter day.  Also it is very easy to make and I prefer eating it with marshmallow on top instead of the tradicional nut topping.  Hope you all like it as much as I do!! Enjoy!

SWEET POTATO CASSEROLE

3 cups mashed cooked sweet potatoes

2 well beaten eggs

1 cup sugar

1 teaspoon pure vanilla

1/2 cup melted butter

1/3 cup milk

1 bag mini marshmallows

Combine all ingredients and mix well spoon into 2 quart casserole. cover with foil.  bake at 350F for 20 minutes. Uncover and place the marshmallow on top and broil for 2 or 3 minutes. Let it cool and enjoy.

Hoy tengo la receta mas deliciosa!  Yo se que no es "Dia de Gracias.." pero me encanta esta receta tan dulcesita que la puedo comer en cualquier época del año, especialmente en un día frío de invierno.  También es muy fácil de preparar  y me encanta hacerla con marshmallow en vez de la receta tradicional que lleva nueces.  Espero que les guste tanto como a mi!! Disfrutenla!

CAZUELA DE CAMOTE

3 tazas de camote cocido y aplastado

2 huevos

1 taza de azúcar

1 cucharadita de vainilla 

1/2 taza de mantequilla derretida

1/3 taza de leche

1 bolsa de mini marshmallow

Combinar todos los ingredientes y mezclar muy bien.  Vaciar en el molde rectangular de 2 quartos.  Cubrir con papel aluminio.  Hornear a 350F por 20 minutos.  Retirar del horno, retirar el papel.  Echar los marshmallow encima y rostizarlos por 2 o 3 minutos. Enfriar y disfrutar!

PUMPKIN PUREE - PURE DE CALABAZA

Hello everybody!!   Hola  aTodos!!

I hope you guys had a great New Year's Eve!!!!
Today's recipe is just the start of many recipes.  We are making Pumpkin Puree using the Baking Method.  This Pumpkin Puree is perfect for pies, soups, muffins and breads.  For silky and smooth custards or soups, press the puree through a sieve.  A medium-sized (4lb) sugar pumpkin should yield around 1 1/2 cups of mashed pumpkin.  This puree can be used in all your recipes calling for canned pumpkin.  Enjoy!!

Espero que hayan tenido un gran Año Nuevo!!!
La receta de hoy es solo el comienzo de muchas recetas.  Estamos preparando Pure de Calabaza usando el metodo de horneado.  Este Pure de Calabaza es perfecto para pies, sopas, muffins y panes.  Para que te quede bien suavecita pasa el pure por un cernidor y te servira para natillas y sopas.  Una Calabaza mediana (4lb) te dará 1 1/2 tazas de pure.  Este pure se puede usar en todas tus recetas que digan Calabaza en lata.  Disfruten!

ORANGE COCONUT MACAROONS - COCADAS DE NARANJA

Hello guys!    Hola Chicos!!!!

Today we are making this delicious cookies! Orange Coconut Macaroons! Macaroons are  sturdy cookies that have been amazingly bright light flavor.   Crunchy on the outside, chewy in the middle, a good coconut macaroon is an irresistible thing.

Coconut Macaroon Variations:
-Dip or drizzle the baked macaroon with melted chocolate.
-Wrap the coconut mixture around a whole almond.
-Fold up to 1 cup chopped dried fruit in to the coconut mixture.

ORANGE COCONUT MACAROONS

1 can condense milk

3 1/2 cups coconut

1/2 cup egg yolk (6 egg yolk)

2 teaspoons vanilla

2 teaspoons orange zest

2 tablespoons all purpose flour

In a pan mix the condense milk, coconut, egg whites,vanilla and the orange zest.  Bring to bain-marie and cook stirring constantly until is done.  Remove from the stove and mix in the flour.  Cool at room temperature and form balls with your hands.  Place on baking sheets lined with parchment paper.  Bake at 350F until golden brown.  Cool at room temperature.  If you are not eating the right away, store them in a air proof container to keep away from humidity.

Hoy vamos a preparar unas deliciosas galletas! Cocadas de Naranja!! Cocadas son unas galletitas muy robustas que tienen un increible sabor  suve y brillante.  Crocantitas por fuera, y suave por dentro, una buena cocada is una cosa irresistible.

Variaciones de Cocadas de Naranja:

-Sumerge o salpica una cocada ya horneada con chocolate derretido.

-Envuelve una almendra  con  la masa de cocada.

-Mescla 1 taza de fruta confitada en la masa de cocada.

COCADAS DE NARANJA

1 lata de Leche Condensada. 

3 1/2 tazas de coco rallado.

1/2 taza de claras (6 claras aproximadamente).

2 cucharaditas de esencia de vainilla.

2 cucharaditas de ralladura de naranja.

2 cucharadas de harina sin preparar.

En una olla mezclar la Leche Condensada, el coco rallado, las claras, la vainilla y la ralladura de naranja. Llevar a baño María y cocinar moviendo constantemente hasta que tome punto. Retirar del fuego y agregarle la harina. Dejar enfriar y formar bolitas con la mano. Disponer sobre latas forradas con papel manteca separadas unas de otras para que no se peguen. Hornearlas a 350 oF (180 oC) hasta que estén doraditas.

Una vez frías retirarlas del papel manteca. Si no se van a consumir de inmediato, guardarlas en una lata con tapa hermética para preservarlas de la humedad.

APPLE TART - TARTA DE MANZANA

Hello guys!    Hola chicos!

As you know I like to blog and make video tutorials in english and spanish about cakes, cupcakes, cookies and anything related to that.  So I'll be posting in both languages just keep reading and you will find the tutorial and the video too.    

Don't forget to subscribe to YOUTUBE, like us on FACEBOOK and fallow us on TWITTER.

Como ustedes saben me gusta publicar y hacer vídeos tutoriales en ingles y español sobre bizcochos, cupcakes,  galletas y todo relacionado con dulces.  Entonces yo estaré publicando en los dos lenguajes, solo sigue leyendo y encontraras el tutorial y hasta el video también. 

No se olviden de subscribirse en YOUTUBE, darnos un me gusta en FACEBOOK y seguirnos en TWITTER.

TARTA DE MANZANA

INGREDIENTES:

300gr. de harina

200gr. de azucar

150gr.de mantequilla

4 yemas de huevo

jugo de 1/2 limon

ralladura de limon

una pisca de sal

1 cucharadita de vainilla

4 manzanas pequeñas

PREPARACION:

Amasar todos los ingredientes.  poner masa en molde de 22cm de diametro  enharinado y enmantequillado. Pelar, despepar y cortar las manzanas luego acomodarlas encima de la masa. Hornear a 350F por 45 minutos.  Enfriar a temperatura ambiente para luego desmoldar. Disfruten!

APPLE TART

INGREDIENTS:

300gr. flour

200gr. sugar

150gr. butter

4 egg yolks

juice from  1/2 lime

lime zest

pinch of  salt

1 teaspoon vanilla

4 small apples

DIRECTIONS:

Mix all the ingredients until dough cames together.  Place dough in a 9" pan that is already grease and flour. Peal and cut the apples and then place then on top of the dough. Bake at 350F for 45 minutes.  Cool completely and serve, Enjoy!

LUCUMA SOUFFLE - SOUFLE DE LUCUMA

Hello guys!    Hola chicos!

As you know I like to blog and make video tutorials in english and spanish about cakes, cupcakes, cookies and anything related to that.  So I'll be posting in both languages just keep reading and you will find the tutorial and the video too.   Hope you enjoy!

Don't forget to subscribe to YOUTUBE, like us on FACEBOOK and fallow us on TWITTER.

Como ustedes saben me gusta publicar y hacer vídeos tutoriales en ingles y español sobre bizcochos, cupcakes,  galletas y todo relacionado con dulces.  Entonces yo estaré publicando en los dos lenguajes, solo sigue leyendo y encontraras el tutorial y hasta el video también.  Espero lo disfruten!

No se olviden de subscribirse en YOUTUBE, darnos un me gusta en FACEBOOK y seguirnos en TWITTER.

LUCUMA SOUFFLE

INGREDIENTS:

10 eggs - separate the whites from the yolks

1 teaspoon cream of tartar

10 tablespoons sugar

1 tablespoon corn starch

200gr. lucuma pulp

1/2 can of condense milk

DIRECTIONS:

Beat the egg whites to stiff peak consistency.  Add the cream of tartar and half of the sugar.  In another bowl mix the egg yolks with the remaining of the sugar.  Add the egg whites folding in gently and then add the corn starch.  Place the batter in to 3 grease 8" round cake pans.  Bake 20 minutes at 325F. To make the lucuma sauce mix the lucuma pulp with the condense milk.  Built the souffle by placing one sponge cake on the bottom add 1/3 of the sauce and repeat. Decorate with whipped cream.

SOUFLE DE LUCUMA 

INGREDIENTES:

10 huevos - separar las yemas de las claras

1 cucharadita de crema tartara

10 cucharadas de azucar

1 cucharada de maizena

200 gr. de pulpa de lucuma

1/2 lata de leche condensada

PREPARACION:

Se baten las claras a punto de nieve.  Se agrega la crema tartara y la mitad de azucar.  Aparte en otro recipiente se mescla las yemas con el resto del azucar.  Agregar la claras en forma envolvente y luego la maizena.  Se divide la preparacion den molde de 20cm de diametro previamente engrasados.  Llevar al horno a 325F por 20 minutos.  Se mescla la lucuma con la leche condenzada. Para servir se desmolda un biscochuelo en el plato y se hecha 1/3 de la crema de lucuma, repetir. Puede decorar como guste.