Newsletter – June 2015

This month I had the best display of deep red Peonies ever! Sadly they only lasted one day. Due to the massive amounts of rainfall, they all bent over to the ground and died.

Perhaps a sign of this year’s wedding season which seems to be very slow. The cakes this year seem to be very small with 6″, 8″ and 10″ being the common sizes. Maybe this is due to rising costs of ingredients. Fresh Eggs, Egg Albumen, and Gum Tragacanth have risen out of sight!

Hopefully not a sign of things to come.

May your June/July be wonderful!

Geraldine


Cake of the Month:

 

For more information on this amazing product, please contact us Toll Free: 1-888-805-3444 or send us an email at info@creativecutters.com

 

1_tool_many-ideas


Flower of the Month!
Rose

Always a symbol of elegance, nobility and decorum, Roses have been cultivated for over 5,000 years. But Roses are much more ancient even than that, as fossils of rose plants millions of years old have been found in America, Europe, and Asia.

Today, there are more than 200 species in existence in temperate and subtropical regions of the northern hemisphere. Still the most popular flower of all, Roses look beautiful by themselves or in combination with Moth Orchids, Slipper Orchids, Carnations, Sweet peas or Freesias accented with Rose Leaves.

Parts of the flower: Multi-petaled, calyx, hip, leaves
Tools and Materials:
Step 1: Make a hook at the end of the wire. See figure 1. Step 2: Take a piece of gum paste, place it on the wire and shape it into a solid cone. See figure 2.
Step 3: Prepare coloured gum paste in a deep shade for the first 3 petals, and progressively lighter colouring for each succeeding row of petals. To lighten, add half the quantity of white gum paste to the remaining coloured gum paste. (In other words, make each row of petals 50% lighter than the previous row).
Roll out the gum paste very thinly, and cut out 3 petals in the darkest shade. See figure 3.
Step 4: Place each petal onto a foam flower mat and with the aid of the ball tool thin around the top half. This will create a curling effect. (DO NOT thin the lower half.) See figure 4.
Step6_June_Flower
Step 5: Paint the cone with water. See figure 5
Step 6: Place the petal slightly above the cone by wrapping in the left side. Roll the petal around the cone to create a very tight bud. See figure 6
Step7_June_Flower Step8_June_Flower
Step 7: Slightly curl the tip of the petal. See figure 7.
Step 8: Repeat as above, only this time place the 2 petals (‘A2’ and ‘A3’) slightly higher than petal ‘A1’ and place opposite each other on the bud.  See figure 8. Lighten the gum paste, roll out very thinly and cut out 2 more petals. Repeat as in Step 2, only this time place petals opposite each other and fold so that they overlap. Let dry.
Step9_June_Flower Step10_June_Flower
Step 9: Roll out gum paste, remembering to lighten once again. Cut out 3 more petals. For a large rose, repeat as above until desired size is achieved, remembering to lighten the paste for each row of petals. See figure 9. Step 10: Take moss green paste and white paste and roll out each very thinly. Place the 2 colours together with the white paste on top. Then, cut out the calyx. See figure 10.
Step11_June_Flower Step12_June_Flower
Step 11: Make cuts at an angle into the centre of the calyx with an X-acto knife. See figure 11.
Step 12: Make a small rose hip. See figure 12.
Step13_June_Flower Step14_June_Flower
Step 13: Paint a little water on the top and pull the wire through. See figure 13.
Step 14: Paint a little water in the centre of the calyx and attach to the rose hip and rose. See figure 14.
Step15_June_Flower Step16_June_Flower
Step 15: Then pull through the calyx to attach the white side to the flower. See figure 15.
To Make Rose Leaves:
Step17_June_Flower_Leaves Step18_June_Flower_Leaves
Step 1: Roll out the moss green gum paste leaving a slightly thicker portion at the centre of the base through which a wire can be threaded. Cut out the rose leaf. See figure 1 Step 2: Very gently thread the 28-gauge wire through the thicker base of the leaf to approximately 1/” (1.5 cm) along the length of the leaf. Vein the leaf. See figure 2.
Step19_June_Flower_Leaves
Step 3: Roll the edges of the rose leaf with the ball tool on the foam flower mat. See figure 3. Shape as desired and let dry. When dry, dust the leaf with moss green colour (#C436). Dust the edges with a little brown and red colour. Dust the underside of the leaf with red colour. Steam over a boiling kettle to obtain a shine.

June’s Recipe:

Looking for something different for your children’s Summer lunches or picnics? 

Method:

1. Take 2 slices of raisin bread, butter lightly with butter, then spread on a thin layer of Seedless Raspberry Jam.

2. Thinly slice a banana and spread the slices over the jam.

3. Sandwich the 2 pieces of bread together.

4. Dip into thinned down pancake batter and cook lightly on both sides in melted butter.

5. Finish off with a dusting of powdered sugar.

6. Can be eaten while hot with syrup or ice cream.

7. When cool, wrap it in tin foil for picnics or camp lunches.


For New and Exciting Classes Check our Website!
ALL class fees over $100.00 are tax deductible in Canada only!
 
For more information, please click here

Classes with Geraldine!
Geraldine would travel the world to teach you!
If you like any of these new ideas and would like Geraldine to come to your area and teach you, please contact Creative Cutters to get details on coordinating classes.
Creative Cutters:
561 Edward Ave. Unit 2
Richmond Hill, Ontario
Canada L4C 9W6
Tel: 905-883-5638
Fax: 905-770-3091
Toll Free Number: 1-888-805-3444
For more information click here
 
All class fees over $100 are tax deductible in Canada only!

Newsletter – May 2015

 

Spring is busting out all over!  My Magnolia tree was just loaded this year with beautiful full blooms!  It gets even better as I start introducing more Unique products to our inventory of decorating supplies.   In this month’s issue we will showcase my new Peacock Lace mold!  It is absolutely gorgeous!  I am so pleased with it and hope you will be too!

Our Mill Lane Sugarpaste has a New formula and New Packaging!  It tastes great and rolls out super thin!  It does everything our previous Sugarpaste did and more!!   Coming soon we will be introducing Red and Black Sugarpaste.

Lots of things are happening and I look forward to sharing them with you!

Geraldine


Cake of the Month:

For more information on the tools used, please contact us Toll Free: 1-888-805-3444 or send us an email at info@creativecutters.com


Readers Questions:

Gum Paste, Sugarpaste / Rolled Fondant:

What is the difference between Gum Paste and Sugarpaste/ Rolled Fondant?  MD

The quick answer is Gumpaste is Sugarpaste with more CMC or gums added. 

To make your Sugarpaste/Rolled Fondant into Gumpaste, start by adding a teaspoon of CMC to a pound of Sugarpaste, wrap in plastic and leave in the refrigerator over night. Technically the gums are expanding by absorbing the water in the paste.

Always record what you do as you may have to modify the paste in the future to suit you needs.


Water Brushed:

I used the water brush to paint gold on the edge of ruffles to highlight them with great success.  Can I use other colours like Black or Red to do the same thing? Utah.

The answer is yes; mix the color with vodka in the same way as the gold. Many decorators keep the water brush for vodka to paint colors or water when attaching pieces of sugarpaste or gum paste together.

See example below.

Pattern made using our 
Flower of the Month!

Lily of the Valley

Native to the temperate valleys of Europe and Britain, this delicate flower with its tiny white bell-shaped blossoms is ideal as a filler flower for bridal bouquets and arrangements for summer weddings. It looks especially attractive when combined with Lilacs and Roses, accented with Variegated Ivy.

Fresh Lily of the Valley is one of the most poisonous flowers and we do not recommend using them on real cakes.

Parts of the flower: 6 petals, bell-shaped
Tools and Materials:
173S – Lily of the Valley  TPK1008 – Pallete Knife
W28M – 28 Gauge Moss (Dark) Green Wires  SRGN – Green Regular Stamens
TPINL – Rolling Board and Pins Collection TFMATM – Flower Mat with Holes
MLGP1 – ML Gumpaste – Dusting Colours
GTOOL15 – Geraldine’s Ball Tool – Large – Cornstarch & Shortening
Step 1: Roll out paste very thinly. Using the lily of the valley cutter cut out the flower. (See figure 1) Step 2: Place the flower on the foamflower mat and, with the ball tool stroke the petals toward the centre of the flower. (The flower should become cup-like in shape). (See figure 2).
Step 3: Dip the head of one of the stamens into water. (See figure 3) Step 4: Thread the stamen through the centre of the flower. (See figure 4). Let dry.
Step 5: To assemble, tape up to 12 of the flowers together on a wire, slightly bend each flower over like a bell. (See figure 5)

Method:

May’s Recipe: 

Ginger Carrot Muffins:

Ingredients:

2 Cups Whole Wheat Flour 1/2 Cup Brown Sugar
2 Tsp Baking Soda 3/4 Cup Vegetable Oil
1 Tbsp Ginger (Ground) 3 Cups Carrots (Shredded)
1/2 Tsp Salt 1 Cup Cranberries (Chopped)
3 Eggs (Large) 1 Tsp Lemon Zest
1/2 Cup Apple Sauce (Unsweetened)

May_Recipe_muffins

Method:
1. Preheat oven to 350°F; and line muffin tin with cupcake liners.

2. In a bowl, blend flour, baking soda, ground ginger and salt; set aside.

3. Using a mixer on medium speed, beat oil and eggs together.

4. Add sugar to mixer and then add in apple sauce.

5. Once mixed, add flour mixture; beat for 30 seconds to incorporate.

6. Remove from mixer and stir in carrots, cranberries and lemon zest.

7. Pour batter into muffin cups and bake for 25-30 minutes.


Upcoming Events!

We Moved!

We are now located at:
 
555 Edward Ave. Unit 14 Richmond Hill, ON Unit 14 L4C 5K6 
(1 building south of our current location)
 
Same phone numbers:
Tel: 905-883-5638
Toll Free: 1-888-805-3444
 
We look forward to continuing to serve you from our new home!

For New and Exciting Classes Check our Website!
ALL class fees over $100.00 are tax deductible in Canada only!
 
For more information, please click here

Classes with Geraldine!
Geraldine would travel the world to teach you!
If you like any of these new ideas and would like Geraldine to come to your area and teach you, please contact Creative Cutters to get details on coordinating classes.
Creative Cutters:
561 Edward Ave. Unit 2
Richmond Hill, Ontario
Canada L4C 9W6
Tel: 905-883-5638
Fax: 905-770-3091
Toll Free Number: 1-888-805-3444
For more information click here
 
All class fees over $100 are tax deductible in Canada only!

Newsletter – April 2015

Welcome to Spring in Toronto, heavy rain, cold, hail stones, snow and today heavy frost. We were very lucky the weather was perfect at the end of March when he had to move in to our new location, just walking distance from our previous one. The new owners are turning it into a nursery school so it will still be a learning centre. Moving shop has allowed us to do some Spring cleaning and clearing out of old stock.

Wishing everyone a wonderful Spring!

Geraldine

Anything Old is New Again!

Revitalise a rarely used cake pan to create a new opportunity. This picture uses a shell cake pan with freeze dried flowers. One customer said, if her boyfriend put a ring in it she would say Yes without a hesitation.

Brings back memories?

Cake of the Month:

bright vase_cake

Products used to make this cakes:

This lovely daisy cake was made using:

For more information on the tools used, please contact us Toll Free: 1-888-805-3444 or send us an email at info@creativecutters.com


Readers Questions:

Gelatin:

What is Gelatin?

Gelatin is a “Collagen” a protein substances which is derived from bones, skin and connective animal tissue (Usually by boiling the animals parts then filtered for purity and clarity)

Unflavored Gelatin: Gelatin has no flavor of its own.

Flavored Gelatin: Gelatin can be flavored with sugar as well as artificial flavors and colors.

Sheet Gelatin: or leaf gelatin is not readily found in North America, may not have the strength of powdered gelatin (guide 5 to 1)

Uses: desserts, salads, main dishes, jams, jellies, ice cream and frozen yogurt.

Method:

In a bowl: sprinkle gelatin over cold water to separate the granules. Let stand for one minute. Gradually add boiling water. Stir constantly until the gelatin has completely dissolved about 1-2 minutes.

In a saucepan: sprinkle gelatin over cold water to separate the granules, Let stand for one minute. Place over a low heat; stir constantly until the gelatin has completely dissolved about 1-2 minutes.

In a microwave: in a glass bowl sprinkle the gelatin in cold water to separate the granules. Let stand for one minute. Microwave on high for 30-40 seconds; stir once.

Baubles:

Ingredients:

2 tsp – powdered gelatin

1 tbsp – water

Method: Place the gelatinand water in a bowl and allow sponge for ten minutes.

Gelatin Paste:

Ingredients:

2 tsp – powdered gelatin

1 tbsp – water

Method: Place the gelatin and water in a bowl, leave to sponge for ten minutes.


Lace Mats:

I use your lace mats to decorate cupcakes with royal icing as they are so easy and fast to use. Can they be used with chocolate? – Utah 

Certainly, spread the same as royal icing and allow to set.

Note: One customer places a flavoured chocolate maple leaf on the froth of a cappuccino which when stirred adds a flavour to the coffee. i.e: the most popular flavour is orange.


Chocolate:

My Chocolate have white marbling or marks on it, does that mean it is bad? – Sask 

No! You will notice it in compounds as well as coverture where the manufacturer has removed the natural cocoa butter and replace it with another fat or oil. Melt the chocolate in the normal way (Microwave or Bain – Marie)


Leaves and Foliage – Why do you use them?

Foliage (leaves) make flowers complete, take a really good look at nature as beautiful flowers are highlighted by branches, stems, floral scents and leaves or foliage 

Flowers without leaves (foliage) are not complete; they enhance the flowers, giving a lovely backdrop for blooms, buds or bouquets. Variations in leaf coloring, shape, size are plentiful. Leaves can even stand alone on cakes and are easier and faster to create than flowers.

Why make leaves?

  • Fill in empty spaces, create a natural look, and conceal flower breakage.
  • Easier and faster to make than a complete flower.
  • Come in many shapes, sizes and colors giving decorators choices.
  • Can be curled; the edges can be straight, variedated, dented, serrated or lobed; giving the decorator abundant options to choose from.
  • Leaves or vines give your flowers a sense of movement and on a cake allows for continuity from layer to layer.
  • Allows for artistic license to make the size of leaves as appropriate for smaller cakes.
  • Permit the main color that is used in the flower to lightly dust the leaves so that they naturally blend together.
  • Steamed to blend and set the colour so it does not transfer to your cake.
  • Leaves on trigs can have berries, nuts, or blemishes each bring colors to the arrangement.
We would like your comments or suggestions on this article or on Leaves and Flowers.

Flower of the Month!

Daisy

These very pretty yellow-centred white flowers, native to Europe and Britain, are very attractive in arrangements for garden weddings either as a main or as a secondary flower.
Parts of the flower: Multi-petalled
126X – Daisy Cutter  TPK1008 – Pallete Knife
W28M – 28 Gauge Moss (Dark) Green Wires  TRUF18 – Ruffle Stick
TPINL – Rolling Board and Pins Collection – Tulle
MLGP1 – ML Gumpaste – Dusting Colours
GTOOL15 – Geraldine’s Ball Tool – Large – Cornstarch & Shortening

Method:

Step 1: Cut out the flower. (See figure 1) Step 2: With the ruffle stick, thin out each petal to spread slightly. (See figure 2)
Step 3: Slightly hollow the centre of the flower. (See figure 3) Step 4: Paint the centre with a small amount of water, attach a second layer and offset it. (See figure 4)
Step 5: Shape the end of the wire into a loop. (See figure 5) Step 6: Pull through the centre of the flower. (See figure 6)
Step 7: Take a small piece of yellow gum paste and shape into a slightly raised dome. Press the paste over the tulle. (See figure 7) Step 8: Paint the centre with a small amount of water (with wire attached) and place the dome over the wire. See figure 8. Let dry.

April’s Recipe: 

Crepes:

3 – Eggs (Large) – 1/8 Tsp – Salt
1/2 Tsp – Vanilla  – 1/2 Cup – Butter (Melted for Coating the Pan)
1 1/2 Cups – Milk – 1 – Lemon (Fresh for Serving)
1 Tbsp – Salted Butter (Melted) – White Granulated Sugar (For Serving)
1 Cup – All Purpose Flour
Method:

1. In a large bowl, whisk together eggs, vanilla, milk and melted butter.

2. Add flour slowly and whisk until blended.

3. Cover bowl with plastic wrap and place in refrigerator for a minimum of 30 minutes.

4. Brush bottom of an 8″ or 9″ non stick crepe pan with melted butter; pour 1/4 cup of crepe batter into the pan, and rotate the pan spreading the batter.

5. Loosen edge and turn crepe over; fry until golden brown.

6. To serve; sprinkle sugar in the centre of the crepe, squeeze fresh lemon juice on sugar, roll crepe into cigar shape and squeeze more lemon over top.

Note: These delicious crepes can be served with ice cream, whipped cream or fresh fruit.


Upcoming Events!

We Moved!

We are now located at:
 
555 Edward Ave. Unit 14 Richmond Hill, ON Unit 14 L4C 5K6 
(1 building south of our current location)
 
Same phone numbers:
Tel: 905-883-5638
Toll Free: 1-888-805-3444
 
We look forward to continuing to serve you from our new home!

For New and Exciting Classes Check our Website!
ALL class fees over $100.00 are tax deductible in Canada only!
 
For more information, please click here

Classes with Geraldine!
Geraldine would travel the world to teach you!
If you like any of these new ideas and would like Geraldine to come to your area and teach you, please contact Creative Cutters to get details on coordinating classes.
Creative Cutters:
561 Edward Ave. Unit 2
Richmond Hill, Ontario
Canada L4C 9W6
Tel: 905-883-5638
Fax: 905-770-3091
Toll Free Number: 1-888-805-3444
For more information click here
 
All class fees over $100 are tax deductible in Canada only!

Newsletter – March 2015

March has been a hectic month, what with the move to be completed by March 31st, after 25 years in our present shop, along with the snow and cold weather it has been a challenging month. The thought of Easter in two weeks and the move being completed, is something to look forward to along with the warmth of spring.  The potted hyacinth that greets me when I go into the kitchen every morning makes a welcome aroma to start the new day.  The daffodil the flower of the month does not have the same effect although it is the promise of spring that I look forward to.

Happy Easter everyone!

Geraldine

Image taken from GR234X Unforgettable Wedding Cakes by Geraldine Randlesome & Andrew Caron

Products used to make this cakes:

For more information on the tools used, please contact us Toll Free: 1-888-805-3444 or send us an email at info@creativecutters.com

Readers Questions:

Sugarpaste: 

Why do I get cracking when ever I try to do ruffling using fondant? – Michigan

It could be one of two reasons. When you ruffle you are stretching/thinning the edge of the paste to make the ruffle. That is why you are rolling out on cornstarch to dry the edges of the ruffle fast.

Reason 1. You are not rolling the paste out thin enough. If your paste is too thick the top surface is drying and the bottom of the paste is still soft so the top surface is cracking.

Reason 2. Many fondants do not have enough gums in them to allow for stretching so you may need to add a little extra gum tragacanth or CMC to your paste.

ML Sugarpaste: Refrigerating and Freezing Procedures:

Refrigeration and Coolers: Refrigerator can refer to home refrigerators or commercial refrigerators (sometimes called coolers)

Home refrigerators are usually dry refrigerators. In effect if you put butter or cheese in them they will slowly dry out. This type of refrigerator is best for ML Sugarpaste.

Commercial refrigerators (Coolers) just cool the air and remove very little moisture. Sugarpaste will gradually absorb the moisture until the paste will run off the cake.

To Test your refrigerator or cooler, take a bar of chocolate, unwrap it and leave it in the refrigerator over night. If the chocolate bar is the same as when you put it in, the chances are you have a dry refrigerator, if it has started to soften or appears shiny and wet you have a wet refrigerator.

To freeze a cake for a future date:

Method: Place your finished cake in a cake box, wrap with plastic wrap and cover with a plastic bag and store in the freezer until 36 hours before it is required.

Remove the covered cake from the freezer, remove outer the plastic bag, and place in the refrigerator for 24 hours. (This allows the cake to thaw out slowly)

Take the wrapped cake from the refrigerator, remove the plastic wrap and open the box for inspection, then handle as normal.Note: Do not touch the cake! Again do not touch the cake as your finger prints will be left on the cake and although not easily seen, in some lighting they will be as plain as day.

Hint: If need be, have a slow moving fan wafting air over the cake to speed up the process of drying.

Many fondants will leave spot marks on the cake or even pitting will take place spoiling the look of the cake

Sugarpaste Quantity Guide:

Size Style Height Imperial Size  Style Height Imperial
6″ Round Cake    3″  1/2 lb 6″ Square Cake     3″ 3/4 lbs
8″ Round Cake    3″ 3/4 lbs 8″ Square Cake     3″ 1 1/4 lbs
10″ Round Cake    3″ 1 lbs 10″ Square Cake     3″ 1 1/2 lbs
12″ Round Cake    3″ 1 1/4 lbs 12″ Square Cake     3″ 2 1/4 lbs
14″ Round Cake    3″ 2 lbs 14″ Square Cake     3″ 2 3/4 lbs
16″ Round Cake    3″ 2 1/2 lbs 16″ Square Cake     3″ 3 lbs

Foliage:

Continuing last month introduction to foliage, please see Toni Hartman’s cake below with special emphasis on the foliage to highlight the flowers.

Cake made by Toni Hartman from New Jersey, USA

 ( November 2014. Displayed at  Jacob Javits, New York City. Awarded: First place, Societe Culinaire Philanthropique and Gold medal, The Paris Gourmet

Flowers and foliage are never perfect

The fallacy of flowers is that every one is made so perfectly that they look stiff and artificial. Have you ever seen two people who look exactly the same? Nature is the same with flowers and foliage.

Popular materials for making foliage and flowers

Gum Paste, Sugarpaste, Chocolate Leather, Non toxic Paste (NT Paste) to name but a few. Each has its strengths and weaknesses. N.B. we avoid cold Porcelain as it cannot be used against food.

Gum paste, Sugarpaste and chocolate leather are food approved although if wires are used in flowers or foliage they should never be put into a cake and are no longer considered edible. (Use a straw in the cake to put the wire into)

Non Toxic Paste (NT Paste) is food safe and usually results in less breakage.  In the market-place NT Paste can be a replacement for gumpaste as it is more durable. (Many places are renting the finished flowers and wiping them with a damp cloth to clean and re dusting them on the return)

Regular gum paste tools are used with NT Paste.

The basic method of handling

  • Roll as thin as one can handle. (Reason! the thinner the paste is rolled out the less problems one will have with humidity).
  • Roll out using a pasta machine or by hand.
  • Rolling using a pasta machine is quicker provides even thickness is easily set and is great for large volumes.
  • When rolling by hand always keep a thick end in order to pick up the paste.
  • When cutting your paper coved wires always cut at an angle for easier threading/inserting into the paste.
  • Bend wires into a loop as a base when making flower buds.
  • Roll out your paste on a dusting of cornstarch which acts as a drying agent.
  • NB Flowers stems on wires do not look natural so cover with a plastic hose that will give stems thickness and body

Make the flowers perfect then adapt them to make them look natural as if they are wind blown.


Flower of the Month!

Daffodil
Parts of the flowers: Pistil (Stigma) and stamens, trumpet, petals, spathe

Tools and Materials
124L – Daffodil Cutter – TFMATM – Foam Flower Mat
W24M – 24- Gauge Moss Green Wire MLGP1 – ML Gumpaste
– TPINL – Rolling Pin and Board Set – Dusting Colours
TRUF18 – Ruffle Stick – Cornstarch
GTOOL14 – Geraldine’s Ball Tool – Medium – Shortening

Step 9: Make an indent in the centre of the petals using the ball tool, into the ‘crown’ of the Mexican hat for the back of the trumpet to sit in. Moisten the base of the trumpet and attach to the indent. Then moisten the base of the stamens and gently pull the stamens down to the trumpet’s base which holds the flower together. (See figure 8 and 9)

Step 1: Colour gum paste the shade of yellow or orange required.Take a very tiny ball of yellow paste and roll it into a slim sausage. Insert a green 24-gauge wire, so that 1” is covered by the paste, and the tip of the wire is within 1/10th from the end. (See figure 1) Step 2: Pinch three tiny lobes into the tip, for the stigma, not too pronounced. (See figure 2)
Step 3: Roll more yellow paste into very thin thread-like pieces, 1/25th in diameter. Cut into six ½ long bits, for the stamens. (See figure 3) Step 4: Brush a bit of water onto the pistil, below the stigma, then press onto each stamen in turn so that they stick to the pistil. Adjust the spacing between the stamens. Leave to dry thoroughly. (See figure 4)
To Make the Trumpet:
Step 5: Take a small amount of gumpaste and roll out very thinly. Using the trumpet cutter cut the piece out. (See figure 5) Step 6: Place on a light dusting of cornstarch, and using the ruffle stick ruffle the longer edge. Paint a small amount of water around the base of the pistil and wrap the trumpet around it. Leave to dry thoroughly. (See figure 6)
To Make Petals:
Step 7: Using yellow paste, make a small Mexican hat with the slim “crown” about 3/5 inch long. Roll out the surrounding paste quite thinly and cut out the outer 3 petals/sepals. Vein on a corn husk then thin and flute the petals. Using the yellow paste, roll it out very thinly and repeat for the inner 3 petals. Attache
Step 8: Make an indent in the centre of the petals using the ball tool, into the ‘crown’ of the Mexican hat for the back of the trumpet to sit in. Moisten the base of the trumpet and attach to the indent. Then moisten the base of the stamens and gently pull the stamens down to the trumpet’s base which holds the flower together. (See figure 8 and 9)
Step 9: – Join in two more green 24 gauge wires, one on either side of the original wire. Not on top. The stem should be flattened rather than round. Tape right down.
– Colour flower paste very light brown and roll out a small piece until absolutely paper thin. Cut out spathe and thin the edges. Dampen the edge of the daffodil just below the green hip and wrap the spathe around ensuring the point is either over or under the stem. Slight crumple to give a natural look. (See figure 10)

How To:

Bling Monograms:

A creative way of making elegant monograms that can be used on cupcakes as well as cakes and cost pennies to make.

Tools and Materials
W18W – 18 Gauge White Wire – Scissors
– Bling (Desired Colour) – Monogram (Desired Style)
– Glue Gun and Glue Sticks – Straws
– Pliers to bend wire

Method:

Step 1: Select the style of the desired monogram (letters) and make a copy.
Step 2:– Using pliers, shape the wire to the style of the monogram to match the copy.  step_1_monograms

 Step 3: With scissors, cut the Bling (Rhinestone Mesh) in strips to the width required.
Step 4: Using a glue gun, glue the Bling to the wire to the desired shape.  step_3_monograms
step_4_monograms  Step 5: Cut a piece of straw to the desired height and insert it into the cake. Never insert a wire in a cake. Place the monogram in the straw.

books Special banner

NH242X – Complete Book of Cake Decorating with Sugarpaste by Sylvia Coward:
This book is divided into four sections: Frostings and decorations, Gateaux & Classic Cakes, Children Party Cakes, and Special Occasion Cakes. Easily displayed full colour instructions and recipes in each chapter makes this a must have book for any collection. Excellent for students and beginners in cake decorating.
Special Price: $15.00
For more information on this amazing book CLICK HERE
** Promotion valid until April 15th, 2015 or While Supplies Last ** 

 

nh242x


March’s Recipe:  

Potato Chips and Pretzels Cookies:Method:

Ingredients:
1 Cup Unsalted Butter (2 Sticks – Softened) 1 Tsp Baking Soda
3/4 Cup Brown Sugar 1/2 Tsp Baking Powder
2 Egg (Large) 1/2 Tsp Salt
2 Tsp Pure Vanilla Extract 3/4 Cup
Roughly Chopped Dark Chocolate or
Dark Chocolate Chips
3/4 Tsp Instant Coffee 3/4 Cup Roughly Chopped Salted Pretzels
2 Cups All – Purpose Flour (Sifted) 3/4 Cup Potato Chips

Method:

1. Preheat oven to 350°F.

2. In a bowl cream together butter, vanilla and coffee. Then add sugar and cream very well together. Then add the eggs (one at a time) until well mixed.

3. In another bowl sift together the flour, salt, baking soda and baking powder. With the mixer on low speed, gradually add into the butter mixture. Mix until well combined.

4. Add the chocolate.

5. Stir in pretzels and potato chips.

6. Spoon out 2-inch balls on to a parchment or Teflon baking mat lined baking sheet leaving 2 inches between each cookie.

7. Bake for 12 to 14 min approximately or until golden brown. DO NOT OVERCOOK the cookies or they will be too crispy

8. Let cookies cool completely.


Upcoming Events!

 We Are Moving!

As of April 1st, 2015 we will be moving to:
 
555 Edward Ave. Unit 14 Richmond Hill, ON Unit 14 L4C 5K6 
(1 building south of our current location)
 
Same phone numbers:
Tel: 905-883-5638
Toll Free: 1-888-805-3444
 
We look forward to continuing to serve you from our new home!

For New and Exciting Classes Check our Website! 
ALL class fees over $100.00 are tax deductible in Canada only!
For more information, please click here

Classes with Geraldine!

Geraldine would travel the world to teach you!

 If you like any of these new ideas and would like Geraldine to come to your area and teach you, please contact Creative Cutters to get details on coordinating classes.

 Creative Cutters:561 Edward Ave. Unit 2Richmond Hill, OntarioCanada L4C 9W6

Tel: 905-883-5638
Fax: 905-770-3091
Toll Free Number: 1-888-805-3444 For more information click here 

All class fees over $100 are tax deductible in Canada only!

Newsletter – February 2015

Despite the snow and freezing cold that are a skier’s delight, the real beauty of this month is the warmth of Valentine’s Day, a warm furnace, a heated car and the promise of spring around the corner!  The smell of potted Hyacinths and the sight of fresh cut Tulips are a wonderful welcome home!

February also brings Mardi gras which we highlight in this month’s issue with a couple of Mardi gras themed cakes!  The boldness of the Emerald Green colour also reminds us that St. Patrick’s Day is around the corner!

I am very pleased to welcome a feature article by renowned cake decorator, Toni
Hartman as she reminds us about the important role of foliage (leaves) in our flower arrangements and cake toppers!

I wish you all Happy Reading!

Geraldine

Products used to make this cake:

This lovely cake was decorated using:  GCDMSK – Mask Cutter , Metallic Floral tape, GTOOL02 – Crimpers – Serrated , GTOOL01 – Crimpers – Plain
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 info@creativecutters.com

Products used to make this cakes:

This lovely cake was decorated using:  GCDMSK – Mask Cutter , Non-Toxic Disco Colours, 5259 – Plain Diamonds Set of 8

For more information on the tools used to make these cakes, please contact us Toll Free: 1-888-805-3444 or send us and email at info@creativecutters.com


Readers Questions:

Airbrush: 

What is the difference between a single action and a dual action airbrush? – Orlando

– Single Action: is when the trigger is depressed and colour immediately flows out the airbrush.

– Dual Action: when the trigger is depressed and air flows through the airbrush, then pull back on the trigger, to controlled the amount of colour flowing through the airbrush resulting in more control.

Foliage:

Is foliage important on a flower arrangement and if so why?

In this February issue of the newsletter we are asking Toni to explain why she feels foliage is so important for the Cake artist and give us some pointers. In the March newsletter we plan to have a picture of her gold medal cake she won in Nov, 2014, the Jacob Javits Center in New York City.

Picture a 3 tier wedding cake with a beautiful floral arrangement cascading down to the bottom.  Now picture it without leaves (foliage) and you will find it has lost its character.

With this in mind, we asked Antoinette “Toni” Hartman, a very well known teacher, whose love is TEACHING (Especially botanically correct exotic flowers), why she claims that foliage (Leaves) make flowers arrangements complete.

Toni’s 30-year career has given her an international reputation as a teacher and demonstrator. Toni has numerous medals from the Int’l Geneva Assoc, and many more too numerous to mention and most recently a gold medal from Paris Gourmet at the Jacob Javits competition. She has appeared on TV and has many printed articles to her credit.

flower_article

Pictures are from Geraldine Randlesome

Toni has a love of TEACHING, especially botanically correct exotic flowers.

Have you ever taken a really good look at nature? We see beautiful flowers with branches, stems, floral accents, blossoms, buds, berries and leaves.

For me, flowers without leaves are not complete, they enhance the flowers, giving a lovely backdrop for blooms, buds or bouquets. Variation in leaf coloring is plentiful. Leaves can even stand alone on cakes and are easier and faster to create than flowers.

We have combined Geraldine’s and Toni’s thoughts on how and why to use leaves.

1.  I keep a portfolio of leaf photographs. When I decide on which flowers to use on a cake, I co-ordinate the flowers with the appropriate leaves. This makes the decorating easier to complete.

2. Make 2 or 3 leaves for every major flower.

3. Make “unwired” leaves to cover long stems, fill in empty spaces, or conceal flower breakage.

4. Leaves come in many shapes and sizes and give the decorator choices how to unite your cake theme. Curled leaves add yet another dimension. The edges of a leaf can be straight, situated, dentate, serrated or lobed; you have an abundant variety to select from.

5.   Leaves with variegated colors are another method of making your cake look more impressive.

6.  Leaves give you a “natural look” paralleling nature. Some leaves are bright and glossy in appearance while others are flat or low lustre.

7. Leaves are usually EASIER and FASTER to make than a complete flower thus reducing time spent for amateurs and increasing profit for professionals.

8.  Dangling clusters of leaves or vines give your cake a sense of movement and provide an easy way of carrying that movement around and down the cake from layer to layer.

9. You may add exotic leaves when you need another decorative element for your cake. Plain leaves give a lovely backdrop for your work. Just as a frame finishes off a beautiful painting, leaves add the finishing touch to a cake.

10. Large leaves are a simple way to create fillers for your flowers. Filling large areas of space makes your cake look more fully decorated.

11. Fantasy leaves can add a new level of creativity: i.e., gold, silver and metallic color leaves are pretty for holiday cakes.

12. Flowering trees and plants can add to your theme: i.e., Apple Blossoms or Cherry Blossoms with leaves.

13. Consider using leaves that have cut-outs in them (called Fenestration), i.e., Monstera Leaves, Swiss Cheese Plant and Big Leaf Jungle Plants. Cut-outs add another level of interest. Use artistic license to change the size of large leaves as appropriate for smaller cakes.       

14. Tiny leaves such as Maiden Hair Fern, small Ivy and other tiny leaves give an overall delicate appearance of the cake.

15. To make clusters of straight edged leaves of different sizes, use a wheeled tool, pizza cutter or a palette knife.

16. Rolling paste very thinly and sandwiching a thin gum glued wire in between that paste provides an easy way to wire a long leaf, especially if you are using a pasta machine to roll your paste.

17. Using a small amount of colored pearl dust on some leaves brings out their natural beauty.

18. Use the main color that is used in the flower to lightly dust the leaves so that they naturally blend together. For example, you can use the red edge on a Ti leaf with some red flowers to give the cake a more co-coordinated look.

19. Color selection is easier when you have different leaves to pick from: i.e., Dusty Miller brings in a grey-white element, while a Vinca Vine brings in a yellow edge with a green center area.

20. Steaming leaves blends and sets the color so it does not transfer to your cake.

21. Additional variations of decorations could be mosses, berries and succulents. They naturally blend with your flowers. Berries add a dimension that accents your focal point and adds the “Wow” factor to your cake. Adding grass, mushrooms or tree elements such as sticks or bark can also elevate your cake design. Butterflies, bugs and toadstools add more interest. For example, all sizes of butterflies, lady bugs and bees create natural and life-like environment that keeps the artistry and variety of the cake fresh.

22. Alan Dunn is a cake decorator that uses leaves skilfully. His books are readily available throughout the world. I personally recommend his publications.


Flower of the Month: Violet

violet_flower

Native to Europe, Africa, Asia, the Sweet Violet or English Violet has very deep violet, or less commonly, white or rose-pink, flowers. They make excellent filler flowers for Easter cakes or for arrangements for Spring or early Summer garden weddings and look particularly attractive when combined with Lily of the Valley and Forget-me-nots.

Parts of the flowers: 6 petals, calyx

270 – Violet Cutter TBT0 – Bekenal Tip – Size 0
257 – Sweet Pea Calyx TFMATM – Foam Flower Mat
TRUF18 – Ruffle Stick SRYW – Yellow Regular Stamens
MLGP1 – ML Gum Paste  Dusting Colours
GTOOL14 – Geraldine’s Ball Tool – Medium Wire Cutters
TPINL – Rolling Pin and Board Set Cornstarch
MLRIP1 – ML Royal Icing Shortening
Step 1: Roll out the gum paste very thinly, “Mexican Hat” Style. (See figure 1) Step 2: Cut out violet, shape and place the flower face down on the flower mat. With the ball tool, stroke the top petals away from the centre of the flowers. (See figure 2)
Step 3: Stroke the lower petals away from the centre (to stretch and thin the leaves). (See figure 3.) Step 4: Take the ruffle stick and slightly hollow out the centre of the flowwer (See figure 4)
Step 5: Dip the head of the stamen into water. (See figure 5) Step 6: Thread the stamen through the centre of the flower, leaving the tip of the stamen slightly above the flower. (See figure 6) Let dry.
Step 7: Hold the flower in one hand and, with Royal Icing, pipe a half circle on either side of the protruding  stamen. (See figure 7) Let dry. Step 8: Roll out moss green gum paste very thinly, and cut out the calyx. (See figure 8)
Step 9: Paint the base of the flower with water. (See figure 9) Step 10: Pull the wire through the calyx. (See figure 10)
Step 11: Attach the calyx to the base of the flower. (See figure 11) Let dry.

Never have bent wires again!

GFWT – Geraldine’s Wire Storage
Keep all your wires straight and stored in one place. Create your own dividers to separate the wires. Great for other things such as tools, sucker sticks, dowels, and even pasta!
– Measurements:
– Fully Closed: 8 1/2″
– Fully Opened: 14 1/2″
Price: $2.50
For more information on this amazing product CLICK HERE

books Special banner

The Philippines style cake decorating is known for bright colours, big bold cakes and creativity in everything they do and cake decorating is no exception. The following two books would be an excellent choice for a cake artist library.

icb02  ICB02 – Cake Tops with Philippine Flair by Avelina Carbungco Florendo:

With its gorgeous cakes, step by step instructions, drawings, patterns and colour photographs… even a novice will be able to create!
Cake tops such as Ice Cream Carts, Horse Drawn Carriages, Gazebo, Churches and Guitars are among many in this publication!
Special Price: $10.00
Regular Price: $44.00
For more information on this amazing book CLICK HERE
** Promotion valid until February 28, 2015 or While Supplies Last ** 
ICB04 – Agolden Celebration by Avelina Carbungco Florendo:
 
This book is dedicated to the anniversary celebration! The flowers on the cakes were made from Cold Porcelain. Making and arranging flowers with the Phillippine use of bright and bold colours, plus a spices and herb guide to help you as you prepare the anniversary feast, make this an attractive book. Be aware that cold porcelain is not food approved so we would suggest you use Non-Toxic Paste (NT Paste) which can be used against cakes. N.T. Paste is a medium which is fast replacing Gum Paste and something Geraldine has been using for several years as her flower medium of choice!
Special Price: $10.00
Regular Price: $34.99
For more information on this amazing book CLICK HERE
**Promotion valid until February 28, 2015 or While Supplies Last**
 icb04

 

February’s Recipe:

Chocolate Peanut Butter Pretzel Bark:

recipe_feb_2015_pic

– 1 Cup – All Purpose Flour
– 1/2 Tsp – Baking Soda
– 1/2 Cup – Brown Sugar (Firmly Packed)
– 1/2 Cup – Salted Butter (Softened)
– 1/4 Cup – White Granulated Sugar
– 1 – Egg Large
 – 1 Tsp – Vanilla to Taste
– 1 Cup – Bittersweet Chocolate (Chopped)
– 1 Cup -White Chocolate (Chopped)
– 3/4 Cups – Nuts (Chopped) Optional
– 12 – Marshmallows (Regular Size)
– Ganache (Optional Fillings)
Method:

1. Preheat oven to 375°F (320°F in a convection oven)

2. Cream together the butter and both sugars. Add the egg and vanilla and beat well.

3. Combine the dry ingredients and with the mixer at the lowest speed slowly add to the creamed butter mixture. Be sure to scrap down the sides.

4. Stir in the chocolate chunks and nuts.

5. Spoon out 1-inch balls on to a parchment or Teflon baking mat lined baking sheet leaving 2 inches between each cookie.

6. Bake for 8-10 minutes or until the edges brown.

7. Let cool while you make the filling.

8. Turn oven up to 405°F (350°F in a convection oven)

9. Cut each marshmallow into half and place on a buttered cookie sheet in the oven for 3 minutes or until edges start to brown.

10. Using a buttered spatula remove the marshmallow and sandwich between 2 cooled cookies, pressing them together gently. Cool for a few minutes and sprinkle with powdered (icing) sugar.

Ganaché can be used as a substitute to the marshmallows.



How To:

Baby Shower Cookies:

Baby showers are an important gathering of friends and family to give gifts to welcome the anticipated arrival of a new person into the world.

Why not take along a plate of cookies decorated to fit the occasion or make a cookie bouquet for the table center piece?

These can be made from plain shortbread or sugar cookies.

Our set of 4 Baby plunger cutters suit the occasion nicely!   This set includes a Bottle, Bib, Rocking Horse and Stroller/Pram.  Cut out the shape and use the plunger to imprint the design. 

Leave them plain with only the imprinted design or use the design as a template and pipe over it with Royal Icing.  You can even cover them in Sugarpaste (Rolled Fondant).  There are lots of decorating possibilities!

N.B: As a giveaway, wrap them in cellophane bags and accent with curling ribbon, or pack in a gift box to give as thank you gifts for those attending the shower.

GCEC69 – Baby Set – Eyelet Plungers:

The baby cookie set of 3:
Baby Bottle: 3 1/8″ x 1 1/4″

Baby Bib: 2 1/4″ x 2 3/4″

Pram: 3″ x 2 1/4″
Rocking Horse: 3 1/4″ x 2 3/4″

For more information about this product CLICK HERE

step_1_cookies.jpg step_2_cookies.jpg
Step 1:
– Spread a small amount of all purpose flour on the work surface to prevent the dough from sticking.- Roll the cookie dough with the rolling pin until desired thickness.
Step 2:– Cut out the cookies using the plunger cutter of your choice.- Hold the plunger firmly and press the cookie dough on the pattern of the plunger to ensure the details.

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.

Plain Cookies

Decorated Cookies
GCEC69_decorated_cookies_and_cupcakes

 


Embroidery Lace Embossers with Cutters

Embroidery Embossers are the perfect tool to give your cakes the elegant and delicate touch they need. For limited time only we are having our embroidery lace embossers with cutters with a 30% discount! Don’t miss this great opportunity and order them now. Visit our website www.creativecutters.com to find more patterns.
embosser_promotion
** Promotion valid until February 28 , 2015 or While Supplies Last**

Upcoming Events!
For New and Exciting Classes Check our Website! 
ALL class fees over $100.00 are tax deductible in Canada only!
For more information, please click here

 


 

Classes with Geraldine!
Geraldine would travel the world to teach you!
 
If you like any of these new ideas and would like Geraldine to come to your area and teach you, please contact Creative Cutters to get details on coordinating classes.
 
Creative Cutters:
561 Edward Ave. Unit 2
Richmond Hill, Ontario
Canada L4C 9W6
Tel: 905-883-5638
Fax: 905-770-3091
Toll Free Number: 1-888-805-3444
For more information click here
 
All class fees over $100 are tax deductible in Canada only!