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