Cake! magazine by Australian Cake Decorating Network February 2018 | Page 78
Dawn Parrott
interview with
When you need a sugar paste that is Extra ...
“Extra”
now launched
available in stores across Australia and New Zealand
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
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.
For more information:
Australia:
E [email protected]
New Zealand: E [email protected]
Join the conversation
P 1300 50 30 40
P 04 385 7424
www.renshawaustralasia.com
”Dawn Parrott is a Certified
Working Pastry Chef and an
accomplished award-winning
cake designer living in Houston,
Texas. Known for her outstanding
royal icing work, her passion and
inspiration first arose from watching
her dad create incredible cakes
for family and friends. She has won
numerous competitions and awards
in her career across the United
States and worldwide including
being the Oklahoma State Sugar
Art Show Grand National Wedding
Division Grand Prize winner
2014, and is proudly published in
magazines across the globe. Not
only this but she is the owner of her
own company Dawn Parrott Cake
Designs and as well as being a
guest tutor at Pretty Witty Cakes,
and was Cake Masters Royal Icing
Award winner in 2014, Chef Dawn
also has television experience as
well and has appeared on The Food
Network Challenges. Now Dawn is
currently teaching around the globe
as well as being a Brand Associate
Partner for Renshaw Americas.” been winning the Oklahoma stat3 sugar
arts grand national wedding cake
competition in 1014 and winning the
Royal Icing award from Cake Masters
in 2015.
Tell us a bit about yourself? I currently travel around the world
teaching various sugar art skills,
however, my emphasis is on piping and
Royal icing.
I am Canadian born. But have been
living in the U.S. for over 20 years.
Most of those in Texas. I have been
a cake decorator for about 17 years.
I am about 90% self-taught. I am also
a certified Pastry chef. I have been
teaching the sugar arts for about
13 years.
Competing became a passion in 2003.
I now only compete in the Oklahoma
State Sugar Art show. This will be my
last year to compete as I now judge
most cake shows in the United States,
as I want to mentor and inspire the next
generation of competitors/artists.
I have won many ribbons, awards, etc.
my two most proud moments have