I hope everyone had a wonderful holiday!
January has many of our customers busy preparing for bridal shows. In the How To section of this issue, we want to highlight the bridal shower / wedding cookie as these are great as favours for both bridal showers and weddings!
Package them in a cellophane bag with your business card and hand them out at bridal shows!
Hint: For cake designs and ideas, look through the bridal magazines for this year’s “in” colours, flowers, patterns, etc…
Don’t forget that Valentine’s Day is around the corner so incorporate a bit of that in your display for those Valentine’s Day weddings!
Happy New Year and Happy Reading!
For more information on the tools used to make these cakes, please contact us Toll Free: 1-888-805-3444 or send us an email at firstname.lastname@example.org
Flower of the Month!
Originally from the Mediterranean region, these fragant blooms with curled petal margins come in a wide range of colours – solid whites, yellows, pinks and reds, with mottled or striped variations. Carnations can be used as main flowers in arrangements or as secondary flowers with Roses or Sweet Peas. Green Ivy is an excellent compliment.
Parts of the flowers: Multi-petalled with calyx
Chocolate Peanut Butter Pretzel Bark:
|– 2 Cups – Dark Chocolate (Melted)
– 1 Cup – Pretzels (Cut into small pieces)
– 1/3 Cup – Peanut Butter – Melted (Either Smooth or Crunchy Taste)
– Non-Stick Mat
1. Melt down the dark chocolate in the microwave until soft (Defrost Level). Then pour the peanut butter into the melted chocolate.
2. Incorporate, into the mixture, the pieces of pretzels. Stir until well combined.
3. Pour out on to a non-stick mat. Spread the mixture evenly with a spatula. (Spread as thin as possible)
4. Allow to set.
5. Using melted chocolate drizzle across the surface of the bark. Allow to set.
6. Break into pieces and serve.
I always cover my cake board with sugarpaste, how do I keep them pristine and not have crumbs and marks on the board? Home decorator, Scranton.
This is a very good question as you have now extended the life of your cake.
– Cover your board at least two days before you cover the cake. (This allows the surface to dry)
– Tear strips of parchment paper or grease proof paper and lay them all around the edge of the cake board.
– Place the cake on the board over the paper.
– Cover your cake on the board.
– Hold your bowl scraper to the edge of the cake and remove the paper.
– Make a bead border around the cake to seal the cake in sugar.
Crimping originated in Europe, were made of wood and called marzipan nippers. Crimpers come in three sizes and now in metal and plastic. They are a simple technique used to decorate the top edge and sides of cakes, cake boards, cupcakes, cookies, pastries, pies, sugarpaste, fondant, marzipan, to name a few.
Cake decorated with crimpers:
Cupcakes decorated with crimpers:
Bridal Shower Cookies:
January is an important month for bridal shows. Cake designs, cake tasting, cupcakes, truffles are all part of the presentation and displays.
We forget the bridal shower which is an important event as well. Greet the prospective bride with a bridal cookie, to enhance your business by offering wedding shower cookies decorated to fit the occasion.
Wedding showers are where friends and relatives gather together to plan and organize the major event of a future wedding.
N.B: Package them in a cellophane bag with your business card and hand them out at bridal shows!
GCEC70 – Bridal Set – Eyelet Plungers:
The bridal cookie set of 3:
– Wedding Dress: 2 3/4″ x 3″
– Wedding Cake: 2 1/2″ x 2 3/4″
– Purse: 2 7/8″ x 2 1/2″
For more information about this product CLICK HERE
Follow instructions on how to bake the cookies from your favourite sugar cookies recipe. When cool, decorate them using royal icing, sugarpaste, pearls or any other enhancements of choice.