Chef Benny Rivera -Brand Ambassador Partner for Renshaw
Renshaw
Berry Rivera on the cover of Cake Masters. Chef Benny absolutely loves working with couples, parents and clients totake theirideas for celebration cakesand absolutely bring them to edible life. that guy who moved from Puerto Rico years ago with a bag full of dreams. Still living my life with the amazing value my amazing parents showed me.A more mature man of course and living a dream that keeps surprising me day by day.
I have had my faults but, I have learned how to get up.I have won but I have also lost. Winning is great but, I do have the clarity that, winning a show orbeingonthe cover of a magazine will never define who l am as an artist, neither as a person! Theseare extra little things that comes your way.
Tell us a little bit about yourself?
I was born in Puerto Rico and moved to New York City about 20 years ago lookingfora change.Whatpeople are surprised the most is thatI used to work infinance as aResearch Specialist collecting data from not only Spanish markets but also, U.S and Canada. Yes!Believe it or not I used to be one of those guys who sat all day in front of a computer dealing with customers and data.Now that I look back I say to myself "howI was able to do that?" I got into cake decorating at some point while still working there and then one dayI felt I needed to do something for fun and decided to go to culinary school.
After that Marc, whoismybusinesspartner,andIsaw this small spot and we tooka chance on it to see what might happen. That'show our business CityCakes was born!TLC contacted us shortly after opening for what it was our very firstTV show,FabulousCakes.Right after that, I had the opportunity to do several shows for the Food Network and saw myself in the middle of this business that out of nowhere was exploding.Never did I ever think that I was going to be able to do the work I do now.I was always somehow involved in the arts but didn't realize that Ihave the talent I believe Ihave.
I never took an art class in my life, not even at school. So I keep surprising myself each day for the type of work I'm capable of doing. For me to think I have been able to get where I'm with just a natural talent is just a blessing. I have been able to travel all the Us and overseas to teach some of my workshops, I have won multiple cake shows and events within theUS and overseas,andmostrecently,Ihave become a brand associate partner for Renshaw here in America with a few other selected talented artists.A total blessing!On a more personal side you will probably see me always at the gym taking care of myself.
I'm happy to admit that I love sweets so, I do have to keep a balance between what Ilike to eat and my health.Also, I think I have a good sense of humour. Some people get it and some people don't but my sarcasm and wit is a big part of me. Looking back, I still am Chef Benny Rivera had a long careerinfinancialanalysisbefore realizinghewantedtogetback into acreative hobbyhe started in Puerto Rico back when he was growing up.
Studying at the Institute of Culinary Education,FrenchCulinaryInstitute and under the guidance of renowned cake designerColette Peters, Chef Bennynow specializes in some of the most advanced techniques and has been instrumental at coming up with inventive methodsthat have redefinedcertain elements of modern cake design. Chef Rivera is a member of the Food Artist's Group and can be found teaching cake courses andmethodologies around the world. He not only specializes in three dimensional sculpted cakes, pumpkins and chocolate, but also sugar paste flowers, buttercream, royal icing and creative fondant techniques.Hewas featured on The Rachael Ray Show, an award- winningTVshowintheUSA,aswell as TLC's Fabulous Cakes and My Secret Wedding.Hehas also been a contestant on The Food Network Challenge, Sugar Dome and two seasons of Halloween Wars. His work has been featured in Brides Magazine, TheKnot,NewYorkMagazine, Traveller's Magazine andmost recently How do you achieve the perfect cookies?
Creatingthe perfect cookie require alot of work. For us at CityCakes everything start with an idea. Then we discuss the vision, how do we see, feel and tastethe cookie. Then is when we start trying to figure out the ingredients thatwill workbest and of course, developing the recipe. Normally we start with a simple orbasic recipe and we go from there. We go through many different versions.We bake,andtaste,and bake and taste again... all the different options until we finally feel we hit it!
Then is whenit goesinto thestore front for sale. Sometimes we even involved our frequent customers in the process. It is very important for us to get a feedback from the people who normally order them. The baking process is also a magic part of the original Half Pound Cookies from City Cakes but not something we talk about with others.. something that makes them extra special!
What do you think will be the biggest cake trend going forwards?
Trends tend to come and go. Then when they eventually return, they return in a more updated, different version. 3D sculpted cakes keeps getting stronger in the industry as thereisalwaysthewowfactorwith them. Also, I keep seen a lot of painting work on cakes or, the use of colours applied in different ways using different techniques, especially gold and metallic colours. We have seena spike in skyline cake requests as well, which is fun for the City Cakes team to think upnew waysto do these.
What is the best structure for carved details,etc.,itisvery importantto design.Also,itis greatto list some cakes? keep the work neat and clean. I don't of the elements that will affectthe know if it's a good or a bad thing but, It all depend on the design you are price of the cake. For example, sugar I'm an extreme perfectionist.LikeI paste flowers, figurines or any other working on and how complex it is.
If said, this could be a good or a bad handmade sugar work are time and the cake is a small one I will probably thing. A good thing because you talent. Also, ask for the serving amount go with using PvC pieces. If a cake will be spot on with the work and the so the from that point, you can tell is larger I prefer to use what is call in details.
And bad because no matter the“plumbing industry" steel pipes or the couple that starting price for that how perfect the design is you will specific serving amount will be nipple pipes. They come in a variety always find something to change and/ By the point you are setting up the of lengths with connecting pieces or fix. appointment for the consultation you suchas45or90-degreesteelelbows both should have a clear idea of where to mention just a few.I also tendto the cake design and budget will go. use a lot of threaded rods and build Mykneaded fondant still has cracks, from there using wire to support the The consultation should be to discuss what is the best way to get rid of them? all the final details, adjust pricing if various parts.Again,it all depend on If you are working with a fondant that there are changes and of course the the complexity of the design.
Building seems to be fragile, gets dry quickly tasting. We do offer complimentary a strong and stable structure support or it gets a small crack, you can add system should be the most important tastings as part of the consultation a thin layer of shortening immediately part of creating an amazing 3D however,wedo require a credit card right after finishing rolling it out. This to make sure their appointment is on sculpted cake. should help tremendously while schedule and confirmed.Why?Well, covering the cake. many times were left behind waiting
How do you transport large cakes?
for the coupe that never showed up. In that case, you can charge whatever If the cake is small wecanusea How do I achieve silky smooth amount you stipulate in case they do regular car or an SUv.However, if buttercream? not showed up or call to reschedule the cake is big then the process is The secret to have the perfect different. We can use a van or a larger the tasting in advance.
We all know it buttercream consistency is in the truck. For example, a few years ago takes time, not tomention ingredients creaming process. Making sure we made a real life size unicorn (using and products, to set up a tasting. In the butteris really soft at room this way you will be set just in case a horse dimensions) for the holiday temperatures and making sure it is party for Viacom (MTV and LOGO).
It plus,theywillknowyouare serious mixes well. Again, the creaming about their cake and expect them to was six feet tall by 6 feet long. It was process is key in all recipes, same treat you the same way. for 1,200 people. As you can imagine basically we were dealing with a real when you are making the cake batter. horse. The only way we were able Then personally, I prefer to use a hot What is the best way to repair a tear in to transport such a beast was using metal scraper and off setspatula to fondant? one of those trucks that has the lifting make sure thetop and the sides are completely smooth. platform and extremely slow driving.
It will depend on the damage and the brand of fondant you are using. For Again, it all depend on the size of the example,Renshawiseasyworkwith piece and how far you have to drive What is the best type of buttercream to and fix if you happen to make a hole with it. use during the hottest of days? into it. This brand of fondant allows As you know my shop is in the middle us to just stretchthe fondant with just What's your secret to achieving the ofNewYorkCity.Theweatherhere a littlewater on your finger tip and it best out of a simple wedding cake? can be quite extreme.
It canget really will look like nothing happened.I have cold in winter and really nasty and worked with so many other brands and My secret to work with wedding cakes humidinthesummer.Formethe in occasions I have been forced to is just one thing and this is, to keep it American Buttercream seems to work even fill the damage area with a little clean. Even when a design can be a best under hot weather.
It seems to royal icing, smooth it out and it will be littlebittoomuchor,is coveredwith hold betterthan a swiss meringue ready to go. a lot of flowers, painted work, sugar base, not to mention we prefer the taste and consistency here at City Cakes.
What should I consider when doing a wedding cake consultation?
First and most important educate your client. Before setting up a consultation and/ortastingIsendanemail explaininghowwe price cakesand why they are priced the way they are. Start putting clear your price range letting them know starting prices. Then explain the price will go up from there based onthe complexityof the
How to deal with sticky fondant?
I have one word for you, shortening! This is an amazing product that can help you in so many ways. A lot of people then to keep adding cornstarch or confectioners sugar and this is a huge mistake as the fondant will get dry quickly. Just put a light coat of cornstarch on the table where you will be rolling it out and put some shortening on your hands and a thin layer on top of the fondant when finished. This should help a lot. Cornflower vs icing sugar?
To roll fondant I prefer cornflower or cornstarch as we call it in U.S. Personally I feel icing sugar or confectioners sugar tends to make the fondant dry out faster.
What is the best way to color fondant?
It depend on the shade of color you are looking for. If you are looking for a deep color shade of fondant it is best to buy it if is already available on that color. Adding way too much gel into the fondant will change the consistency of it, however it is still possible. If you want to do that I will then suggest you to color the fondant several days before using it as it will be more set and ready to use after one or two days.
It won't be as soft as it used to be when you made the color. Another option is to use colors in powder form. In this way you can add as much as you want without changing the consistency of the fondant. I tend to use a combination of both. When you need a sugar paste that is Extra... “Extra” now launched available in stores across Australia and New Zealand Renshaw Extra, specifi cally formulated to be fi rmer and more elastic, perfect for Australasia's weather.
It can be rolled thinly and gives excellent coverage. The greater elasticity means that it is ideal for covering deep cakes too. With 12 colours in 250g, and white available across a range of pack sizes 250g 1kg (2x500g) 3kg (3x1kg) 10kg (4x2.5kg) Resealable Tub Resealable Tub Resealable Tub For more information: E [email protected]
P 1300 50 30 40
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