1 Mohawk Fine Papers was a supporting sponsor of American Made. They printed a beautiful keepsake program that highlighted honorees and event information. http://www.mohawkconnects.com/
2 Colin Archipley of Archi's Acres, one of our 2013 American Made Honorees, was on the Doing Well While Doing Good panel along with Neil Blumenthal - Co-Founder and Co-CEO of Warby Parker, Lauren Bush Lauren - Founder and CEO of FEED, and Alejandro Velez - Co-Founder of Back to the Roots.
3 Here I am with Richelle Parham, the Vice President and CMO of eBay North America, before the Women's Leadership Roundtable.
4 Bobbi Brown, Founder and CCO of Bobbi Brown Cosmetics, was one of the panelists.
5 Fern Mallis, Creator of New York Fashion Week and former Director of the CFDA, was also on the panel. She was being made up by makeup artist Tara Martini.
6 The auditorium filled to an overflow for the Womens Leadership Round Table.
7 It was wonderful to see such a filled room of people eager to be inspired by the round table of successful entrepreneurs!
8 Sitting on the panel: Rachel Schechtman - Founder of STORY, Fern Mallis - Creator of New York Fashion Week and former Director of the CFDA, Bobbi Brown - Founder and CCO of Bobbi Brown Cosmetics, Tracy Anderson - Author and Fitness Entrepreneur, and Richelle Parham - Vice President and CMO of eBay North America.
9 Richelle Parham sat in as our moderator.
10 These dynamic women shared with the audience how they got their starts in business. It was interesting that the theme of focusing on passions was repeated by each of us.
11 Bobbi Brown stated that she learned early that there were no rules and she simply made her own as she grew her business.
12 The ladies discussed how everyone has challenges in their careers. You must make decisions along the way. Everything boils down to timing and common sense.
13 The audience asked very good questions of the panelists.
14 Some audience members were entrepreneurs in their own right and reached out for advice on running their business.
15 Following the Women's Leadership Roundtable, I took part in a cake demonstration. We decided to show many different techniques that are covered in our new Cakes book.
16 This is a blow-up of the cover of my new book.
17 The decor throughout the Andaz was lovely and autumnal.
18 Each guest who sat in on the cake demo got to take home this fantastic gift bag!
19 Guests waited patiently in line for the cake demo.
20 It was an eager and inquisitive group.
21 We had Bundt cakes ready for glazing.
22 These are garnishes to make beautiful and easy cake toppers.
23 This is a tray of candied blood orange slices.
24 The audience had lots of great questions about cake making!
25 Jennifer Aaronson, Editorial Director of Food and Entertaining for Martha Stewart Living, worked tirelessly on the Cakes book. Here, Jennifer piped an icing dam to hold in the lemon curd filling for our Tender Lemon Cake.
26 We really had a lot of fun!
27 Jennifer added the final layer and I told her to be careful not to squash the layers too much.
28 The key to a smooth, crumb-free finish is the thin, first layer of frosting, called the crumb coat.
29 Here I am, adding the swoopy finish.
30 Jennifer added the candied lemon zest, which hints to the flavor of the cake.
31 The finished Tender Lemon Cake - This is one of my favorite cakes from the book.
32 Jennifer piped a Mocha Buttercream on top of a smooth finished cake.
33 She used four different star tips to make the swirls on top of this cake.
34 Beneath the frosting is our favorite One-Bowl Chocolate Cake.
35 A spiderweb design on a no-bake cheesecake is made simply by piping chocolate in a spiral, and then dragging through with a skewer.
36 This cake is perfect for this season!
37 I love the transparency of candied lemon slices.
38 The next cake needed a lemon glaze. I told the crowd to first cut the knobby end off the lemon before juicing.
39 Here I am making the glaze for the lemon pound cake, by whisking lemon juice into confectioner's sugar.
40 Jennifer and I checked the consistency of the glaze before putting it on the cake.
41 A nice thick glaze like this is made with confectioners sugar and just a little bit of lemon juice. To make it thinner, add a little more juice.
42 The finishing touch is a line of those candied lemon slices.
43 This pound cake has four hits of lemon: zest in the cake, lemon syrup brushed onto the cake when it's warm from the oven, the final glaze, and the candied lemon slices!
44 Here I am spooning a Rum-Caramel Glaze onto a Chocolate Bundt Cake.
45 Meanwhile, Jennifer spooned Milk Glaze onto Mini Rum Bundt Cakes.
46 The air-conditioning in the room hardened the glaze which prevented its even flow, so I used a heat gun to warm them just enough to provide the desired effect.
47 The Chocolate-Cherry Stout Cake has a set ganache top, which makes it perfect for stenciling.
48 Here's the American Made stencil we created.
49 Stenciling is an easy way to finish a cake with dramatic results. I sifted colored petal dust over the stencil.
50 And this is the finished stenciled cake.
51 Here I am answering questions from the bakers in the audience.
52 I love the look of many mini Bundt cakes on a cake stand.
53 We demonstrated many swirling techniques to flavor and decorate cheesecakes.
54 Next to the Spiderweb Cheesecake is a Raspberry Swirl Cheesecake. Raspberry puree is dotted on the cake, and then swirled with a skewer before baking.
55 Several audience members took photos of the finished cakes.
56 All of these cakes made a beautiful display.
57 Our cover cake! This is the impressive Chocolate Truffle Layer Cake.