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backgrounds are, the cakes still need to taste good. That makes the
edible papers used in the process that much more important. Lucks'
line of Edible Image designs stresses this importance with edible paper
that melds to icing, providing a clean cut with each bite. Lucks also says
it provides the thinnest media for on demand printing in the industry,
"However, we also provide very thick substrate for printing as well,"
LaMott says. "It's important that we offer the best options for all needs of
the customer. We are always researching and testing new ways to meet
changing needs."
Lucks' Print-Ons are the company's most versatile product, LeMott says.
"Print-Ons paper offers the widest range of usability," she says. "Even
so, we offer specific sheets for specific applications. It's very important
to use the proper substrate for the decorating process and materials."
Lucks also boasts the resistance of its edible paper to fading and
bleeding, although how that achievement came to be is a trade secret.

"It's an edible
world out there
and we want to
decorate it."

"We have developed a deep
understanding of how food color
interacts with our edible paper,
different dessert toppings and
even other types of food color,"
LeMott says. "it's been a passion
of ours for years. Our paper is
advanced in that it holds true
color longer than other paper on
the market."

Shawna LeMott, Lucks Food Decorating

The next logical space for print on
demand would be foodservice,
restaurants, caterers, theme parks and maybe the home enthusiast, she
adds. "Sending messages on food is a big trend, especially desserts. The
ability to order and send personalized messages on food at home is a
sure possibility. It's an edible world out there and we want to decorate it."

Fondant and chocolate options

"We are bringing new tools and ideas for cake decorators every day,"
O'Reilly says.
Colette Peters, an acclaimed cake decorator with Colette's Cakes in
New York City, is a big fan of Mona Lisa fondant because it offers a lot of
workability. "It's a really nice product," she says. "I don't need use any
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cornstarch to roll it out. You can save a lot of money by not having to roll it
out really thick."
Novelty cakes are a perfect fit for summer parties and special occasions because people are looking for fun. Charles Niedermyer II,
chef instructor at Pennsylvania College of Technology, is a big fan
of Guittard chocolate and offers creative ideas for using chocolate
ganache in everything from elegant cakes to cake pops. "Cake pops
continue to be popular," he says. "They are easy to pass around. It's
something small people can enjoy."
To make ganache cake pops, Niedermyer suggests a basic ratio
of 40-45 percent ganache to cake. Chopping is a significant labor
expense; he buys chocolate wafers. "When you chop chocolate for
ganache, it needs to be fine." One of the most common mistakes when
making ganache is melting the chocolate, Niedermyer advises. You
want to make an emulsion.

LUCKS FOOD DECORATION

Say hello to new colors. That's an encouraging message from Satin
Ice, makers of premium rolled fondant. Satin Fine Foods founder and
chief executive officer Kevin O'Reilly shared news at the 2018 Atlantic
Bakery Expo that three new colors (navy, peach petal and burgundy)
have been added to the Satin Ice rolled fondant line.

Lucks says its Print-Ons are the company's most versatile product,
offering a wide range of usability.

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