Category Archives: Food Preparation


World Class Culinary School 2019 Review – Learn From The Best

What defines the art of food for you? Is it the taste? or, is it the atmosphere that it creates when it is shared among people? How is this a part of your home cake artistry business?
Today, I a deviate from my usual post on cake art, to embrace the bigger picture. Food.

My website and niche about cake decorating, is only but a small piece of the greater ‘food world’ puzzle. Cake Artistry is an art. Art is a creative aspect, which brings food to life.

How do you learn this art? through a culinary school, of course. I have spoken about the online cake decorating courses but today, I would like to focus on something closer to home for me.

My blog today will present my review of the school that helped me gain my Food Safety Certificate, the New Zealand School of Food & Wine.

So you ask, what has this got to do with Art Thou Cakes again?

The New Zealand School of Food & Wine is a popular culinary school. It provides long and short term training courses, that are affordable and thorough, in all areas of food preparations, including: the sale of alcohol, and building your food business.

Creating cake decorations from home is one thing, but it is another to know how to build your home business using the correct knowledge. Oh, and by the way, did you know that wine and/in cake is amazing?!

I hope that my post today will help many of you (especially those who live in New Zealand), see what a wonderful source of learning, we have, at our very doorstep.

My Relationship With NZ School of Food & Wine

My relationship with this school, began in 2018, when I searched online for a short yet, affordable Food Safety Certificate.

I was working full-time during this time and had very limited time or available options, the other issue I had, was that, I lived in North Shore.

NZ School of Food & Wine, had a half day course and it was available during one of my, days off work.

When I created my Art Thou Cakes website. I wanted to direct readers to the importance of gaining a Food Safety Certificate, when considering a home cake decorating business.

Therefore, I placed the school’s links in my very first content post to help others, and continued with my cake decorating blogs.

Until I checked my site emails and found a strange on.

The Email

The Marketing Manager had sent me an email to tell me that their Google analytics had a bump of visitors and upon further investigation, found my little website. They wanted to meet me.

Okay, at the time, when I read the email, I shook not with anticipation, but with fear. My first thoughts were, “You have really got yourself in trouble this time, woman.”

I actually thought that I was going to be sued by the NZ School of Food & Wine, for adding their links in to my post, without their permission.

I quickly replied to their email with an apology and stated that I will remove their links as soon as possible.

The Special Invite

It was a good thing, that I wasn’t proactive with my thoughts to terminate the school’s links. The Marketing manager, responded to my reply and said, that they wanted to thank me personally, with an invitation to a special lunch that was presented by their students as part of their assessment.

Special lunch invitation from NZ School of Food and Wine

My mood of self punishing thoughts quickly changed to one of pure excitement. WOW! my little website, was recognised for something that was, totally unexpected. I became so excited that I had to share this wonderful news with all my friends.


The Welcome

I have never been invited to a special luncheon before, and certainly not as a VIP. Although, I had been at the NZ School of Food & Wine, before, it was different this time to be welcomed as a guest of honour.

Upon entering, I was warmly welcomed by the attendants, my name was verified and guided to the waiting area. There were a few other guests. Some were from other tertiary schools and High schools. I felt like the sponge cake among the glamorous cakes. I was the only one that did not belong to an educational institution.

The Marketing Manager, Hayley Newton and Celia Hay, the owner/Director/Principal of the school, Celia Hay, welcomed myself and the other guests personally and took us for guided tours of the school’s premises/faculties.

Each guest were given name tags and seating was arranged accordingly. I was seated with Hayley and she was able to provide me with detailed information about the school, as we hungrily devoured our deliciously prepared three course meal.

Art Thou Cakes-NZ School of Food and Wine Waiting Area

Food & Wine Luncheon

I don’t want to sound cliche or biased, but the lunch was absolutely, gorgeous and the attendants/servers were well trained.

Okay, back to the food. I am a Pacific Islander, and despite not going to many, high end restaurants in my life, I do have one thing that gives me the right, to write, this personal review. I love food, and with the addition of a few French wines to match what I eat, then you can expect a ‘big tick’ from me.

From the menu, I chose the following for my three courses:

    Entree – Tuna Crudo With Plum Sorbet & Chili Salsa

New Zealand School of Food and Wine - Kingfish crudo with plum and chili salsa

This dish, was a delightful mix of flavours; the cool tartness of the plum sorbet, flirting with the heat of chili salsa. The flavours, matched well, with the Henri Bourgeois Sancerre 2017, white wine.

    Mains – Pigeon Bay Organic Lamb, Kumara Anna, Sauce Robert, and Autumn Greens

Beautiful dish, the star was the lamb. It was tender and perfectly cooked with a touch of all the ingredients listed, leaving a colorful after-taste of climatic explosions, enhanced with the taste of Chateau Carbonneau 2016, red wine. I later, learned that, the lamb was certified organic and hand-picked from Celia Hay’s family owned farm, Inveralloch in Pigeon Bay, Banks Peninsula (something that is unique to the school).

Dessert – Passion fruit tart with vanilla ice cream (home-made) – with dark coffee

New Zealand School of Food and Wine - Passion fruit tart with vanilla ice cream

Not sure, how to word this the right way, except for, maybe a: ‘may I die now and go to heaven’ – expression; one which, I rarely give anything in life, except…

…yeah nah (a Kiwi 80/90s phrase), too personal to share here.

Hayley gave me a taste of her mains dish, which was the Roast Red Capsicum Soup With Salsa Verde Grissini. It was just as delicious as mine.

Art Thou Cakes - World Class Culinary School Review 2019

Each plate served had a unique touch, that left a zing in my taste buds, wanting more, yet fully satisfied. Even that for a Tongan to say, is special.

The luncheon finale, was getting to hear Celia Hay’s impressive history and about her visions for furthering the excellent education for her students.

Art Thou Cakes-NZ School of Food and Wine - World Class Culinary School Review 2019

I would like to say, thank you to: Celia Hay, Hayley Newton, the chef of the day, Will Geddes and to all, the participating students at the New Zealand School of Food and Wine, for a lovely and heart-felt luncheon.

For my readers, I am now, going to give you a review of this amazing school.

For many of you, this can be an opportunity for those of you, who, may want to learn how to create amazing food, like I just described, or, want to run a food business or, are interested in gaining a basic Food Safety Certificate.

No matter, what reason it may be, you might be a little surprised and impressed, by what I have to say. Therefore, I suggest that you read on.

Product Review

Name: New Zealand School of Food & Wine

Owner/Founder: Celia Hay


Level 3, 104 Customs Street West,


Auckland 1010, New Zealand

Art Thou Cakes - World Class Culinary School 2019 -NZ School of Food and Wine


New Zealand School of Food & Wine is accredited with the NZQA (new Zealand Qualifications Authority)

Field of Study:

Culinary, wine & hospitality education

Duration of Courses:

Part-time and Full-time

Course Fees:

Very Affordable. There is Provision for Student loan or/and Student allowances to those who are eligible

NZQA Category Rating:

One (the top-level in its specialised area of education)

My Rating:


Why, NZ School of Food & Wine is a World Class Culinary School


The school is strategically located and within walking distance to many of the Auckland City attractions. Students can catch the bus or train from anywhere in Auckland to Britomart, and walk time is between two-five minutes, to the premises.

There are also, all day paid parking nearby (straight across from the school location), for a fixed rate of $32.


Enrollment is open to anyone in the world. Although, it is located in New Zealand, I had met a few students when I attended the Food Safety Certificate Course, who actually came all the way from the US to study in NZ, because they loved, what they saw in the New Zealand School of Food & Wine’s website. This chance meeting, left a lasting impression on me about the school. Hence, why I am a great advocate.


The school caters (pun not intended), for both part-time and full-time learners. Each option comprised of:

Short Courses:

  • Cooking
  • Wine
  • Barista & CocktailCompliance (Alcohol, Food health & Safety, and Setting Up a Food Business)
  • Secondary School Courses (Scholarships offered to study at the NZSFW)
  • Team Events (this is team based events that offer experience in a professional/realistic setting)


Art Thou Cakes - World Class Culinary School Review 2019

Full-time Courses, that specialise in:

  • Professional Cookery (the most popular being, the certificate in Cookery Advanced)
  • Hospitality
  • Wine

Students can enroll in a basic course ( and grow their learning experience into a full-time (18-36 weeks) course.
The School, also offer, the Chefs Recognition of Prior Learning Level 3 courses. These courses cater (again, no pun intended), and in popular demand for those students who are already working as chefs (internationally and locally) and wish to gain formal accreditation. The New Zealand School of Food & Wine enables this, by offering a focused five-day level 3 New Zealand Cookery Certificate course, which can also be used as abridge course towards level 4.


Upcoming Open Days:

If you wish to see the school yourself, they have open days, in which you can visit and see their faculties:

School Open Day14-May-2019 4:00 PM NZST, Auckland City>>>Click to Register NOW<<<

School Open Day28-May-2019 4:00 PM NZST, Auckland City>>>Click to Register NOW<<<

Update of up and coming full time courses:Level 3 Certificate in Cookery, June 11, 2019Level 4 Certificate in Food and Beverage, July 1st, 2019. There are also, short term courses in Barista, Wine Knowledge, and a variety of short term cookery programmes.

Art Thou Cakes-New Zealand School of Food and Wine 2019 Open Day Brochure


New Zealnd School of Food and Wine was founded by Celia Hay, in Christchurch, in 1995. However, due to the Christchurch earthquakes, it was later moved and re-established in Auckland City, in 2012, walking distance to the Viaduct and other popular city venues.


The Founder – Celia Hay

Art Thou Cakes-World Class Culinary School Review 2019- NZ School of Food and Wine Founder- Celia Hay
My first impression of Celia Hay, is her passion for education and food. I saw her personal touches at the school that show cased her history and love for organic and quality food. As she lead us on the class room tours, you can see the immense pride and joy she had, when she spoke of her students’ success stories; a motherly pride.

I did a little research and found out, just what an amazing woman, Celia really is. A trail blazer, in her field, an outstanding leader, an Entrepenuer and an Educator with marked authority.

Celia is a highly qualified chef. She holds the WSET (London) Diploma of Wine as well as: a Bachelor of Arts degree in history (her love for history evident in the many family images on the school’s wall); a Master of Education (with distinction); and, a MBA – Master of Business Adminsitration, from the University of Canterbury.

She further went on to gain the French Wine Scholar credential, certified by the Society of Wine Educators.

Here are her many achievements and community contributions:

  • Establishment of Hays Restaurant in 1994
  • Establishment of the School of Food & Wine in Christchurch, 1995
  • Under her guidance, Hays Restaurant was awarded the presitigious, Wine Spectator Award of Excellence, from 2005-2009
  • Established the Duvauchelle Store and Café located in Akaroa Harbour
  • Established Celia’s Pies, specialising in healthy pies featuring, the family’s signature organic Pigeon Bay lamb and lower fat pastry.
  • Wrote and published, How to Grow Your Hospitality Business ,third edition, 2017
  • Published the New Zealand Guide to Wine, in 2014 – which was awarded Gourmet World Book Awards, and now used as the text book, for NZQA unti standards in wine.
  • Founding Chair and President of, NZ Sommeliers and Wine Professionals Association
  • A member of Food writers NZ
  • A board member of Auckland City’s Business Association – that includes other Auckland City government strategy groups
  • A column in New Zealand Herald, portraying a selection of recipes

Alongside these great attainments, her greatest feat, in my opinion, is that she, is also a mother of three children.


The Tutors

Celia Hays is not only, the Founder, she is also tutors, and why not? With all her expertise, and professional background, students will get one of the best educators, that they could ever experience for a fraction of the price, that one has to pay for someone of her caliber.

As well as Celia herself, students get to enjoy highly skilled chefs and Cooking tutors, who also, have their own stories and accredited backgrounds. Here is a list of well-known global and international names:

  • Will Geddes (whom I have already mentioned)
  • Frank Laruelle
  • Micaheal Chen
  • Grant Pickup
  • Ralf Schmidt
  • Connal Finlay
  • Lynette Hudson
  • Clint Davies
  • Stefan Loetscher
  • Joelle Thomson


Student Testimonials

A review will not be complete without a section to portray client testimonials. I spoke to several students after the luncheon and found out from them, what they each thought of New Zealand School of Wine. One in particular:

Brian Patterson, is 19 years of age and is Fijian. He is currently studying to be a Barrister. I asked him, why he preferred NZ School of Food & Wine to other New Zealand tertiary institutions that offered the same course. His reply, he had done some research to compare his options before he enrolled, and found that New School of Food & Wine, had smaller classes and that the courses offered more practical/hands on learning. He clarified his point by saying, that AUT or MIT not only took longer, and the ratio of learning was more theory based versus practical.

Unfortunately due to time constraints, I couldn’t name the other students who also joined in our conversation, who each echoed the same views as Brian’s.

The students all agreed that they gained overall satisfaction, and many were going to re-enroll to further develop their food/alcohol skills.


NZ School of Food and Wine- Alumni
When you read the success stories of the past students, you gain a better perspective of what the New Zealand School of Food & Wine are all about. The students come first in their learning and their potential to arrive at their dreams in the competitive world of food.


Why I ranked the NZ School of Food & Wine as 5/5

When giving a review, every blogger understands the immense influence, that they, can have on a company’s product or service. I take this seriously and will only provide honest and unbiased opinions, of a company if I deem that they are not out to scam or provide misleading information.

I just want to clarify, that this review has no monetary benefit to me or my website. There I said it.

However, don’t forget that I had enrolled in their Food Health & Safety Cetrificate Course. I am very happy that I chose the New Zealand School of Food & Wine. The tutor knew his topic well, the teaching was presented in bite sized formats and the assessment was all open book (which I appreciated). Once the open-booked test was finished, we were allowed to leave, with our printed certificates.

I have found the New Zealand School of Food & Wine, to be owned and run by honest and caring people, who are experts in their field and who know what they teach. This is one of the main reasons why I endorse their school.

The only thing that I would see, to be deemed by some, as a con against all the pros of the school, would be the paid parking. I personally do not deem it so, because this is something that is a world-wide issue, and it will not dilute the many positive aspects provided by the school itself.

Therefore, these are the reasons for why, I have given a personal ranking of 5/5 in my review of the New Zealand School of Food & Wine.

** Please note that all images and information are all copyright to New Zealand School of Food & Wine, and have been permitted only for the purpose of this post.


If you are looking for a culinary school to help you towards building a food business or to gain the skills required to work in the Food industry, then I suggest that you visit the New Zealand School of Food & Wine on their open days.

Get the feel of the school for yourself and meet Celia Hay, her staff and the students. You will be impressed as I was, as you step through their door.

There is no doubt in my mind that, the New Zealand School of Food & Wine, is in its own league and is a world-class culinary school.

I hope that you find this review useful and opens the door to greater learning opportunities. If you have questions about this post or want further information to what I have written, then please leave a comment below.

See you soon,

Cake Artistry Featured Image

Art Thou Cakes best cleaning ingredient baking powder

The Best Cleaning Ingredient to use – in Cake Artistry

In this post I digress from creating to cleaning. Food preparation must always go hand in hand with hygiene and cleanliness, and, although the Food Safety regulations require the use of strong chemicals to maintain a 99% germ free environment for food preparation, I still prefer to use my own natural or home made cleaning products.

There are several ordinary kitchen ingredients that I use when I clean my kitchen and baking utensils (actually I use these for just about everything in my house).

I use white vinegar, lemons, olive oil/vegetable oil, baking soda, used green tea bags, baking powder, walnuts and a list of many other ordinary kitchen products and ingredients. Each item has their own valuable use. However, you will be surprised to know that my favourite of all these items, is the humble baking powder…hold on, you might say, “but, don’t you mean the baking soda?”

Nope, I meant the baking powder – I do know about the baking soda and how it is also useful, but I will prove to you why I believe the baking powder outshines the baking soda, and why, it is the best cleaning ingredient to use, in cake artistry.

Art Thou Cakes The Best Cleaning Ingredient for Cake Artistry Baking Powder

Background Information About Baking Powder

In the past, the process of baking was very painful (when pounding or kneading for hours to get the correct texture) and used to take hours waiting, for the baked goods to rise under the correct temperatures. Failure to rise meant that the whole process had to be repeated or the household was forced to eat rock breads and cakes, (hey, I remember this in the Flintstones cartoon!).

According to an article written by Ben Panko, in, a British Chemist by the name of Alfred Bird, created baking powder in the late 1840s. He combined cream of tartar with baking soda, as a way to assist his wife’s bread making. However, cream of tartar was too expensive and each ingredient had to be used separately to avoid reacting too early prior to being baked.

The patent and refinement of baking powder into what we now know and use, came about in 1856, by Eben Norton Horsford a young chemist, driven by the search for an alternative product. Later in history many other companies joined in further improving this food chemical ingredient. Baking powder has become a multi million dollar industry, which is hard to believe when you look at how cheap and humble the ingredients are.

Ingredients in Baking Powder

Originally, and in fact quite interestingly, baking powder, was made from a combination of mono calcium phosphate (extracted from, boiled down animal bones) and baking soda. The resulting compound was an acid that created the much-needed CO2 bubbles.

Nowadays, it is made from mined mono calcium phosphate (rather than boiled down animal bones, and this is the part where all the vegetarians sigh in relief) and baking soda.

As far as baking is concerned, I am happy with the fact, that I do not have to pound or wait for hours for my cakes to rise.

So why do I use baking powder for cleaning?

Simple: it can be used on its own or just with water. Huh? you may say…

I will repeat it: it can be used by itself or with water. It is cheap to buy.

Then you might respond, how did you come up with such a brilliant (or dumb) idea?

Well, I came upon this, by accident.

One day whilst cleaning my bath tub, which was ringed with greasy dirt residue (my least favourite area to clean), I wanted to use something that wasn’t going to make me high and queasy. I had read many reviews about baking soda before being used together with white vinegar, so I got some from my kitchen and mixed as required in a spray bottle.

I was amazed by how quick and easy the application was. The bath tub shone, like it was never used (I banned my family from it for a few days but that didn’t last).

Okay, so I wanted to bake a cake that evening and after rummaging through my cupboard, found my baking soda untouched and my baking powder all used up.

Hmm, I thought, surely I bought a new box (both baking soda and baking powder have very similar Edmonds packaging). It dawned on me that I had used the baking powder by mistake. That’s when I also realized that I may have found my miracle cleaning ingredient. Aha! Baking Powder.

I do not fully understand the full chemical stuff that goes on behind baking powder, but I do remember when I was young many eons ago) having being told to use baking powder to oust a fire on the stove. This practice still works, you know. However, other than that, the only thing I do know for sure is that there is something about baking powder that makes it slightly different as a cleaning agent.

I guess, this I will understand in due time with more research, but for now, it cleans very well and that is all that matters.

There are many ways that I would like to share about how I use baking powder, but I would like to show you how I use it specifically, for when I have finished my cake artistry. So here we go.

My Kitchen hack for cleaning baking ware

If you are like me, and have to clean a lot of baking ware/pans with hard to clean cake residue then follow these simple instructions. I promise you that you won’t need to scrape or scratch your baking tins so that they end up looking like my image below.
Art Thou Cakes the Best Cleaning Ingredient for Cake Artistry Scratched Bake Ware

To my family’s delight I woke up early this morning and baked a few cupcakes (all eaten by the time I took these photos), so that I could show you how I clean my bake ware with baking powder.

I purposefully created a mess so that I can have some hard to clean baked residue. These spots harden when cooled and are very hard to clean.Art Thou Cakes The Best Cleaning Ingredient to use in Cake Artistry hard to clean residue

  1. First pour or spray cold water into the baking tin.
  2. Use a food grade brush to brush the baking powder on to each spot to be cleaned.Art Thou Cakes The Best Cleaning Ingredient for Cake Artistry Baking Powder Use a Brush
  3. When the baking powder has been brushed on to the baked residue, spray again with water and leave for 5-10 minutes.Art Thou Cakes The Best Cleaning Ingredient for Cake Artistry Baking Powder with Water
  4. After the minutes are up, use a water soaked kitchen cloth and wipe the spots off. You will find that they come off easily.Art Thou Cakes the Best ingredient for Cake Artistry Wipe with water soaked clothArt Thou Cakes the best Cleaning Ingredient for Cake Artistry Wipe with a cloth
  5. Rinse the baking tin under cold water to clean everything and to make sure that no more residues have remained.Art Thou Cakes The best Cleaning Ingredient Rinse with Water
  6. You will now have a beautifully cleaned bake ware, and best of all there are no harsh scratches.Art Thou Cakes The Best Cleaning Ingredient baking Powder leaves no harsh scratches behind
  7. A closer look below

Art Thou Cakes the best cleaning ingredient for cake artistry a closer look


    And there you have it. Baking powder doesn’t need vinegar, the cleaning process is quick, and your bake ware, will be left without any scratches. Baking powder is a non toxic chemical that will not fume you to high heavens, and is very cheap to buy. Try it and see, for yourself.

    Thank you again for visiting my post. What are your most favourite bake-ware cleaning products/ingredients? Do share if you found this post useful to you in any way, or comment on anything that you may need help in.

    Have a lovely day and see you again in my next post,

    Cake Artistry Featured Image


    KSM7586PSR 7-Quart Pro Line Stand Mixer – Enhances Productivity in My Cake Artistry

    When you recieve so many cake orders that are only weeks apart, you will need a trusted and high quality product that can assist with getting a greater amount of decorations done, within a small amount of time.

    I found that the KitchenAid KSM7586PSR 7-Quart Pro Line Stand Mixer, does exactly that; it enhances productivity in my Cake Artistry.

    This is my personal and honest review on the KitchenAid KSM7586PSR 7-Quart Pro Line Stand Mixer.

    It is my intention to provide a fair perspective on this product so that you can make an informed decision for what to use in your own cake artistry – whether it is for a home business or just for your personal use.

    Reasons For Using a Quality Kitchen Aid Stand Mixer in My Cake Artistry

    If you do not have one, then maybe my reasons for using one may help you to decide:

    • It Saves time – you can produce much larger quantities (and doesn’t give you aching arms from using a hand held mixer)
    • Cost effective – you can make bulk amounts of icing for up to three cake orders at one time
    • You are in control of what you produce – this helps you to create the most delicious icings, which store bought do not supply (if they do, costs can be very high)
    • Ease of use – switch it on, lift bowl up and down, preventing splatter and messy clean-ups
    • Easy to maintain and clean – wipes easily after each use
    • Attractive design – looks great, and comes in a variety of colors to suit your kitchen set up

    Product Specifications for the KitchenAid KSM7586PSR 7-Quart Pro Line Stand Mixer Sugar Pearl Silver

    Product Name: KSM7586PSR 7-Quart Pro Line Stand Mixer
    Color: Sugar pearl silver

    Brand Name: Kitchen Aid

    Price: Is in USD >>click here for actual price<<

    Actual Worth in Kitchen Aid website: $779.99 USD (on Kitchen Aid website) Amazon sells the same product for almost half of this price.

    Cheapest place to buy: Amazon
    Shipping: International and local


  1. 16-Cup Flour Power Capacity
  2. Includes PowerkneadTM Spiral Dough Hook, Flat Beater, and Stainless Steel Wire Whip
  3. Largest Capacity Residential Bowl-Lift Stand Mixer Available
  4. Professional bowl-lift design
  5. Horse power is 1.3
  6. RETURN POLICY: You can return your order within 30 days from the purchase date.
    My Ratings: 9.5/10

    Amazon’s Customer Star Ratings


    Unique Features I like

  7. The arm lift, is the main winner for me. My old mixer always, left me with a great mess to clean up at the end of my decorating. I would get icing everywhere just trying to twist the mixer attachments off. Now I can just lift up the whole mixer head with the handle and easily remove the bowl without any mess, from the beater/whisk/paddle attachments.
  8. A long-lasting product and quality of design is very attractive.
  9. The larger capacity bowl, makes it easier to create bulk icing.
  10. Less heat build up and horse power is amazing (you won’t get that burning smell and the fear that it may burst into flames)
  11. My tips for maintenance

  12. Never soak mixer pads/whisk/beaters or any parts in dish liquid or chemicals. This can affect the quality and longevity of your mixer.
  13. Prevent rusting and dust by wiping the stand and bowl with a little olive oil on a paper towel.
  14. Make sure that fat ingredients to be used are at room temperature to reduce clogging and improve outcome.
  15. Use a damp cloth to wipe outer parts.
  16. Do not submerge the actual stand mixer in water, this is a safety risk, as it has electrical outlets.
  17. How I use my Kitchen Aid stand mixer

    My stand mixer is used for more than just for creating cakes. I use it for other food creations:

  18. Various cake and muffin baking recipes
  19. Royal icing in bulk
  20. Making home made fondant in bulk
  21. Any Buttercream in bulk (this is my main use, since I need a lot to cover crumb and cover each cake)
  22. Making edible lace mixtures
  23. Home made ice cream – hey, its not only cake decorating I do
  24. Whipped cream in bulk
  25. Cream Cheese frostings
  26. Bread and Pizza dough – yeah, I bake these also up to 8lbs worth from one mix
  27. Baked Cheesecakes
  28. Rather than sift my dry ingredients I just use my mixer
  29. Chocolate frostings (using real chocolate)
  30. Jelly
  31. Puddings
  32. Choux Pastry
  33. Cookie and Slice batters (up to 14 dozen cookies)
  34. My Personal Review

    Having a stand mixer kitchen aide helps my productivity, not only with mixing cake recipes but with the different variety of icings I use in my cake artistry.

    In the past, before I could afford one, I would mix my recipes with an old-fashioned egg beater (you know the one, where you would spin the beaters using one hand) or a small electric beater; this cost me an hour of production time (not to mention sore legs) or just mix with my hands (I still do this, sometimes, when I cannot be bothered -yes I am human).

    The only issue I would have with myKSM7586PSR 7-Quart Pro Line Stand Mixer is the storage.

    Since I have a very small kitchen area, I store it in one of my lower cupboards because it is quite large. When I need it, I constantly bend to get it out and it is quite heavy to move around.

    This is probably the only issue. However, I guess that if I did have a much larger kitchen area, it would be more ideal to have it displayed as a main kitchen feature, only because it has such a gorgeous design (a culinary masterpiece).

    ConclusionHaving a quality stand mixer is one product that every serious cake artist/decorator should include in their kitchen. I know it can be expensive, but if you can afford just one expensive product for your cake artistry, then  a KitchenAid KSM7586PSR 7-Quart Pro Line Stand Mixer is the one you should try to get.

    It will become your savior, when you are creating several cakes at once and do not have the time to keep mixing different batters or icings.

    Remember that it is not only cake artistry, that a KitchenAid KSM7586PSR 7-Quart Pro Line Stand Mixer is useful for. It can be used when creating many other foods.
    If you wish to add your experience with using a Kitchen stand mixer, please feel free to add a comment below. Thanks.

    See you again soon,

    Cake Artistry Featured Image


    Food health safety certificate

    Kitchen Safety Rules – for Cake Artistry

    First thing is first, before any creative decorating or cake artistry, there are a few basic standard requirements that we need to look at first; to ensure that the people eating our delicious creations do not fall off their seats and die while doing so, or that we hurt ourselves, during our work.

    I am a stickler for hygiene and safety, especially when it comes to my food handling, whether it be for my own family or anyone else.

    Therefore, I suggest a few kitchen safety rules below, to consider before you start on your cake art.

    Food Handling & Safety

    Back in my Nana’s days, food safety standards, were quite lax, anybody could prepare anything edible and sell at the local flea market (this is what we called markets in New Zealand, in case you thought we sold fleas) or on the street straight out of their home kitchen.

    During this time, ‘flash’ and expensive restaurants would allow patrons to take left overs home in a “doggy bag”.

    Now days, you cannot prepare and sell precooked food, without a basic food safety certificate and restaurants will not allow anyone to take any food home, no matter how much is left over, and all that yummy food will go straight to the garbage bins. Continue reading