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John Unrein is the Editor of Bake Magazine. He has been at Sosland Publishing since 2001, covering the retail baking industry. Mr. Unrein is a 1984 graduate of the University of Kansas.
Rouxbe, a leading online culinary school, recently put on a cake baking and decorating arts course that featured chefs Jacquy Pfeiffer, founder of The French Pastry School, Scott Samuel, vice president of culinary at Rouxbe, and chef Alissa Wallers, who discussed piping equipment and shared common mistakes made when learning to pipe.
While many hyper-realistic cakes need a full-time cake artist on hand to complete, executive chef Melissa Trimmer of Dawn Foods shares her take on hyper-realistic cakes that are approachable for any baker and still just as unique and fun.
