Newsletter – September 2015

Here at Creative Cutters we have been working on improving our Edible Wonder Lace. I have had a lot of people asking me “how to keep it made up for a couple o weeks” After much testing I have found how to make it and keep it for future use. The ingredients have changed by only 1 ingredient which seems to preserve the shelf life. After making the lace, remove from the mold and place between parchment paper and store in a zip lock bag. I found making the lace in the macrowave so much easier! My microwave is 90 watts. I put it on the defrost level for 3 minutes then leave in the microwave for another 3 minutes with NO HEAT AT ALL, then for 2 minutes on defrost level. Leave on the counter for 3 minutes, remove and attach to the cake. In the next issue I will show you the pillow shaped cakes we have made.

N.B: Always spray the lace molds with Cooking Spray Oil and wipe out the excess before applying the lace mixture.

Wishing everyone both in Canada and the USA a wonderful Labour Day Weekend!

Geraldine


Cake of the Month:

This beautiful cake was decorated using:
– Butterflies were printed on Rice Paper using Airbrush Colours
– Ruffles were made using our TMR – Multi Ribbon Cutter and TRUF18 – Ruffle Stick
– Peonies were made using our 239 – Rose Petal Cutters and SLLYW – Yellow Lily Stamens
For more information on the tools used to make this cake, please contact us
Toll Free: 1-888-805-3444

Cake with white peonies and blue butterflies


New Sugarpaste colours - Red and Black


Flower of the Month!
Forget-Me-Not:

Native to Europe and Asia, these tiny flowers are most commonly a clear sky-blue with a yellow, pink, or white ‘eye’. They also grow in many other shades of blue from deep to pale and in pink, white, and yellow. As they usually grow in clusters, they can be grouped together and used as filler flower to compliment Roses, Sweet Peas, Carnations or any other garden flowers. Excellent in arrangements for garden weddings, they also look splendid when combined with Lilacs and Lily of the Valley.

Parts of the flower: 5 petals and stamens
Tools and Materials
288X – Forget-Me-Not Plunger Cutter SRYW – Yellow Stamens
–  TFMATM – Flower Mat with Holes – TPK1008 – Pallete Knife
–  GTOOL15 – Geraldine’s Ball Tool – Large – Cornstarch & Shortening
TPINL – Rolling Pin and Board – Wire Cutters
–  MLGP1 – ML Gumpaste – Dusting Colours
– Step 1: Roll gum paste very thinly. Cut out flowers. See figure 1. Place on the foamflower mat. (Do not cut more than 6 flowers at a time as they dry quickly and you will not have time to shape them). – Step 2: With the ball tool, stroke the petals inwards towards the centre of the flower to create a cupped effect. See figure 2.
– Step 3: Take the stamens and dip into water. See figure 3. – Step 4:  Then thread the stamen through the flower so the head is in the centre of the cup. See figure 4.
– Step 5: Allow to dry, then group together in bunches of 3 or 5 flowers. See figure 5.

September’s Recipe:

Blueberry Banana:

Blueberry Banana Muffins

Ingredients:
2 – Bananas (Extra Ripe and Mashed) – 3/4 Cup – All Purpose Flour
–  1/4 Cup – Vegetable Oil – 1/4 Cup – Whole Wheat Flour
–  1 – Egg (Large) – 1 Tsp – Baking Powder
1/2 Cup – Brown Sugar – 1 Tsp – Baking Soda
–  1/4 Cup – Liquid Invert Sugar – 1 Tsp – Cinnamon
1 Tsp – Vanilla – Pinch – Salt
1/4 Cup – Low Fat Blueberry Yogurt – 1 1/2 Cups – Blueberries (Fresh or Frozen)

 

Method:
1. Preheat oven to 3750F.  Spray 12 muffin cups with vegetable oil.

2. Beat bananas, oil, egg, both types of sugar, vanilla and yogurt in a large bowl until well mixed.

3. Combine flours, baking powder, baking soda, cinnamon and salt in a separate bowl, mixing well.

4. Stir the dry ingredients into the wet until just mixed.

5. Fold in the blueberries.

6. Pour the batter into the prepared muffin cups and bake for 12 to 15 minutes in the middle of the oven, until the tops are firm to the touch and a tester comes out clean.

7. Turn out and serve immediately.


Free Cake Decorating Demonstration with Geraldine!

Retro is back and Geraldine is here to show you how to use the colours and style of the 80’s to decorate your custom cakes. Geraldine will show you how to cover a cake with Rolled Fondant. Using a variety of cutters and markers, such as diamonds and lace markers you will see how many styles you can create on cakes, cupcakes and cookies.

Cameos are back! See how this simple decoration can be enhanced with lace pieces and elegant pearls. Master the art of piping Rain Drops (without peaks). New and old cake decorators will appreciate these handy tips. Geraldine will be available to answer questions and show her portfolio of amazing cakes and skillful piping. Geraldine will be happy to sign your copy of “Simply Elegant”.

When: Saturday September 12th 9:30 am to 12:30 pm
Where: McCall’s School of Cake Decoration and Cake Decorating Supplies – 3810 Bloor Street West, Etobicoke, Ontario, M9B 6C2
Tel: 416-231-8040
Fax: 416-231-9956
Toll Free Number: 1-800-541-3415
Seating is limited to the first 30 students. Please pre-register to attend.

Canada’s Baking and Sweets Show!
Expose yourself to the world of cakes, chocolates, confections and more! Come and visit us at booth #713 and #715. Save $2 per regular admission when you purchase your tickets online.
When: September 25-27, 2015
Where: Toronto Congress Centre. 650 Dixon Rd, Toronto, ON M9W 1J1
 
For more information about the show:
 

Exclusive Classes with Geraldine!
Electronic media is a great way to see videos, tutorials and many decorating techniques. This has resulted with so many customers asking for assistance and help to clarify the work that they have watched.
We are offering a one on one consulting service with Geraldine Randlesome, who will explain and demonstrate the technique that the student is having difficulties with.
Where: Creative Cutters. 555 Edward Ave. Unit 14 Richmond Hill, Ontario Canada L4C 5K6
Tel: 905-883-5638
Fax: 905-770-3091
Toll Free Number: 1-888-805-3444
Requirements:
 
A telephone conversation with a staff member of what the client is looking for in as much detail as possible will be required before a date or time can be arranged.
A time will be mutually agreed and a fee of $75.00 per hour will be paid in full at that time to secure the time and date agreed to.
– All tools and supplies used by Geraldine will stay at the store.
**Limited Time Proposal**

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:
555 Edward Ave. Unit 14
Richmond Hill, Ontario
Canada L4C 5K6
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 – August 2015

In this month we are showing a photo of a cake that we have just finished. 5 years ago this customer came to me and said he must have a “Geraldine” cake for his 50th birthday. As he was originally from Trinidad, the whole cake must be on that theme. I read up a lot about Trinidad as to the flag, the flowers, the shape, also the butterfly’s and of course it must have the steel drums.

The board was 24″ square, the cake was 20″ square cut into the shape of Trinidad . All the shells were made using chocolate molds, excellent shapes,Flowers from non toxic paste, the 2 men from modelling paste. The large dolphins were made with sugarpaste using a cookie cutter.

The small cake on top was designed to look like the flag of Trinidad, and my favorite were the butterflies. As I have not used my edible copy machine for at least 7 years, all the ink cartridges were dried so nothing to gain I filled them with air brush colours, and used rice paper which we keep in stock for the paper. I was so happy how they came out. The trouble is it takes 2 people to lift it as it is so HEAVY.

Enjoy the rest of the summer,

Geraldine


Cake of the Month:

This beautiful cake was decorated using:
– 239 – Rose Petal Cutters
– 160X – Hibiscus Cutter
– White Chocolate
– Assorted Sea Shell Chocolate Molds
– Non-Toxic Silver Dust and Non-Toxic Gold Dust
– Red Sugarpaste
– Black Sugarpaste
– White Sugarpaste
– Powder Colours.

Kurt_Cake_2

Kurt_Cake_3

Kurt_Cake_4

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


New Sugarpaste colours - Red and Black


Flower of the Month!
Gladiolus:

Native to Europe, the Mediterranean region, the Near East and tropical and southern Africa, Gladiola (from the Latin diminutive of gladius, sword, referring to the foliage) vary from the small dainty indigenous species to the more commonly known tall, magnificent hybrid varieties.  Often bicoloured, they come in a wide array of colours, from white and yellow to pink, salmon, orange, crimson, red, mauve and purple.  As Gladiola are such large flowers (3 ½ to 4 ½ feet high), single blooms can be used as secondary flowers with Roses and accented with different-sized Rose Leaves.

Parts of the flower: Column, throat, 2 petals, sepals
Tools and Materials
– TFMATM – Flower Mat with Holes
–  SRWT – White Stamens – TPK1008 – Pallete Knife
–  W24M – 24 Gauge Moss (Dark) Green Wires – GTOOL15 – Geraldine’s Ball Tool – Large
W28M – 28 Gauge Moss (Dark) Green Wires – Wire Cutters
–  MLGP1 – ML Gumpaste – Dusting Colours
Wooden Dowel – Cornstarch
Aluminium Foil (Shaped in a cone) – Shortening
TPINL – Rolling Pin and Board – Veining Tool such as dried cornhusk
Wooden Stick GFTH510 – White Floral Tape
Flower_August_1 Flower_August_2
– Step 1: Cover the 28-gauge wire with white tape and cut wire into 5 pieces. Make a small hook at the end of 3 of the pieces. See figure 1. – Step 2: Take a very small amount of white gum paste and mold over the hook. See figure 2. (Repeat for other 2 pieces.) Let dry.
– Step 3: Take the 4th piece of wire and 3 white stamens.  Remove the heads from the stamens.  Tape together.  See figure 3.  Let dry and set aside.  Tape results of Step 1 and Step 2 together, leaving Step 2 stamens slightly longer. – Step 4: To make the bud: Take the 24-gauge wire and make a hook at the end.  See figure 4.
– Step 5: Place gum paste over the hooked wire and shape into a straight-edged crescent.  See figure 5. Let dry. – Step 6: Roll out green gum paste thinly and cut out one sheath (petal ‘B’).  See figure 6.
– Step 7: Thin around the edges.  See figure 7. – Step 8: Vein by placing bud on veining tool.  See figure 8.
– Step 9: Paint the bud with water. See figure 9. – Step 10:  Place the bud in the centre of the sheath.  See figure 10.
– Step 11: Wrap the sheath around the bud.  See figure 11. – Step 12: Repeat Step 3, only this time, cut petal ‘C’ (sheath) and place the seamed bud in the centre of petal ‘C’.  See figure 12.  Wrap the sheath around the bud onto the wire, covering the wire with the green sheath.
– Step 13: Repeat Steps 3 and 4 for extra buds and attach to the sides of the wire (not to the back of the wire).  See figure 13.  Let dry.  The buds should be attached so they appear to grow from the sides of the wire as is the case with the real flower. – Step 14: To Make Semi-Open Flower: Roll out the gum paste very thinly and cut out one of petal ‘D’.  See figure 14.
– Step 15: Ruffle around the edges with a wooden stick and pleat together.  See figure 15. – Step 16: Cut out petal ‘B’.  See figure 16.
– Step 17: Place dried pleated petal into petal ‘B’.  See figure 17 and 18.
– Step 18: To Make Open Flower: Roll out gum paste very thinly and cut out 5 of petal ‘A’.  See figure 19. – Step 19: Place the petal on the table and, with the wooden stick, roll around the edges of the petal.  See figure 20.
– Step 20: Fold the petal in half lengthwise.  See figure 21. – Step 21: Place the 5 petals lengthwise on a wooden dowel an allow to semi-dry.  See figure 22.
– Step 22:  Roll out gum paste very thinly and cut out petal ‘B’.  See figure 23.  Proceed as above except allow the petal to dry completely on the wooden dowel.  See figure 22. – Step 23: To Assemble Open Flower: Take 3 large petals ‘A’ and paint the base of each with water.  See figure 24.
– Step 24: Arrange the petals to form a triangle around the taped stamens, as shown in figure 3, placing petals 1, 2 and 3 as in figure 25. – Step 25:   Place petals 4 and 5 at the top and arrange petals 4 and 5 as shown in figure 26.
– Step 26: Lastly, place petal ‘B’ as in figure 27.  Place the flower into the cone-shaped aluminium foil, placing tissue underneath the petals as required to give a realistic look.  Let dry.Repeat Step 6, attaching the sheath to the flower and main stem.  Highlight the flowers with dusting colours.

August’s Recipe: 

Delicious Summer Dessert:

recipe_august

For the hot Summer nights why not have our cool chocolate dessert with fresh fruit.

1. Using our Pleated Puff Mold – fill with melted chocolate and refrigerate until nearly set (approx. 5 minutes).

2. When set but not hard, remove the mold pulling it away from one end.

3. With the remaining melting chocolate, spread onto parchment paper until nearly set and with a round cutter cut out circles for the stand of the chocolate puffs.

4. Spread a small amount of melted chocolate on the disk and place the shell supporting it until firm.

5. Fill with either ice cream, mousse, non baked cheese cake or whipped cream. Place fresh fruit on top.

6. Place in refrigerator. Dust with gold dust before serving


Readers Section: 

Butterflies:

Butterflies_Cake_Kurt

If I wanted to have lots of different butterflies on a cake, how would I make them look natural? Omaha. NB
P.S. I have a printer.

Your question is very timely as the large cake on this news letter is showing various butterflies.

Butterflies signify peace, tranquility and travel.

You require:

– A dedicated printer with edible ink cartridges (Make sure that the printer has not been used with regular ink cartridges)

– Images (that could be Jpeg)

– Rice Paper ( Wafer Paper -0- Grade 8″ x 11″)

– Sharp Scissors

– Royal Icing

Method: 

1. Select your images and have them ready to print. 

2. Insert the rice paper in the printer. Make sure that images print on the smoother side of the rice paper.

3. Remove the printed rice paper and carefully cut the images.

4. Store the images on parchment paper in a zip lock bag to prevent moisture and color changes. Use a book on top to keep the wings flat and avoid curling of the wings.

5. For a more realistic look, carefully bend the butterflies in the middle. 

6. Attach to the cake using royal icing.

Hints:

 Fine stamens can be attached to act as eyes. 

 Butterflies can be attached to chocolate sticks to give them height.


Canada’s Baking and Sweets Show!
Expose yourself to the world of cakes, chocolates, confections and more! Come and visit us at booth #713 and #715. Save $2 per regular admission when you purchase your tickets online.
When: September 25-27, 2015
Where: Toronto Congress Centre. 650 Dixon Rd, Toronto, ON M9W 1J1
 
For more information about the show:
 

Exclusive Classes with Geraldine!
Electronic media is a great way to see videos, tutorials and many decorating techniques. This has resulted with so many customers asking for assistance and help to clarify the work that they have watched.
We are offering a one on one consulting service with Geraldine Randlesome, who will explain and demonstrate the technique that the student is having difficulties with.
Where: Creative Cutters. 555 Edward Ave. Unit 14 Richmond Hill, Ontario Canada L4C 5K6
Tel: 905-883-5638
Fax: 905-770-3091
Toll Free Number: 1-888-805-3444
Requirements:
 
A telephone conversation with a staff member of what the client is looking for in as much detail as possible will be required before a date or time can be arranged.
A time will be mutually agreed and a fee of $75.00 per hour will be paid in full at that time to secure the time and date agreed to.
– All tools and supplies used by Geraldine will stay at the store.
**Limited Time Proposal**

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:
555 Edward Ave. Unit 14
Richmond Hill, Ontario
Canada L4C 5K6
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 – July 2015

July has been a very hot month. The weather is slowly beginning to feel like Summer; and with all the rain we have had the garden flowers are looking wonderful and very bright.

I was invited to go and teach an art school class of 80 students in cake decorating for children from the age of 3 thru to 12. I made 100 cupcakes (Chocolate Chip Carrot) with buttercream all ready in a disposable bag with a #15 plastic tip held closed with a clothes pin placed on the table to decorate.

The second project was a mini chocolate pizza, they all enjoyed that as no one had seen the pizza before in chocolate.

I was simply amazed at some of the creations the very little children had made – all were given a box to take their work home with them. The next one will be for Christmas.

Please check out our new red and black sugarpaste. Many more colours to follow!

Geraldine


Cake of the Month:

This beautiful cake was decorated using our Teardrop Cutter. Get your orders ready, this cutter is going to be available soon!

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


New Sugarpaste colours - Red and Black


Flower of the Month!
Water Lily

Flower of the month of July - water lily

Water lilies originated in Eastern America then introduced into Britain in 1786. This flower is also known as Alligator Bonnet, Nymphaea Ordorata, Egyptian Lotus, and Blue Lotus. Water Lilies comes in shades of white, gold, pink, and red for the hardy species. The tropical varieties add blue and purple to the colour spectrum.

Parts of the flower: Multi-petaled and leaves
Tools and Materials
272 – Water Lily Petals – TFMATM – Flower Mat with Holes
–  3681 – Round Cutters (Set of 5) – TPK1008 – Pallete Knife
–  W24M – 24 Gauge Moss (Dark) Green Wires – GTOOL15 – Geraldine’s Ball Tool – Large
W18M – 18 Gauge Moss (Dark) Green Wires – Wire Cutters
–  W26W – 26 Gauge White Wires – Dusting Colours
W30W – 30 Gauge White Wires – Cornstarch
MLGP1 – ML Gumpaste
– Shortening
TPINL – Rolling Pin and Board

Method:

– Centre:

Attach a ball of paste onto a hooked 18-gauge wire and shape into a fat rose cone. Roll out between 20 and 30 thin cigar shaped cylinders and attach around the rose cone. Make 15 thin cigars and insert 30-gauge wire the centre. Tape them evenly around the centre and allow to dry. Once dry dust with pale yellow. Steam to set the colour.

figure_3_july
Petals: -Form a small ball of paste into a sausage; flatten each side leaving a central ridge down the middle. Cut out the petal, using the water lily cutter, making sure the central ridge is in the centre of the cutter. Remove the excess paste.
– Insert a 26-gauge wire into the petal.
– Mark the central vein of the petal with the Dresden Veining Tool.
– Place the petal on a foam flower mat and ball the edges.
– Allow to dry.
– Repeat this procedure until 4 to 5 petals of each size cutter have been made.
 figure_4_1_july
Leaf: – Form a small ball of green paste into a sausage; flatten each side leaving a central ridge. Place the leaf cutter over the paste so that the ridge is in the middle, cut and remove excess. Cut a “V” shaped notch from the cut paste and insert the wire into the leaf in this area. Place on a foam flower mat ; vein the leaf using the Dresden tool to make the markings. Using a ball tool soften the edges and allow to dry.- Repeat this procedure until you have the desired number of leaves for the flower.
 
Assembly: – Form a small ball of green paste into a sausage; flatten each side leaving a central ridge. Place the leaf cutter over the paste so that the ridge is in the middle, cut and remove excess. Cut a “V” shaped notch from the cut paste and insert the wire into the leaf in this area. Place on a foam flower mat ; vein the leaf using the Dresden tool to make the markings. Using a ball tool soften the edges and allow to dry.Colouring: Dust the petals in this flower according to your own desire and use. The colouring of the leaf depends on the variety you make. This colour range is from dark green to purple. Steam to set the colour.
 Flower of the month of July - water lily

June’s Recipe:
Glazed Pineapple:

A quick and easy dessert for Summer days! 

  • 1 Pineapple pealed and core. (You can purchase from your supermarket)
  • 1/4 Cup – Brown Sugar
  • 1 Teaspoon – Vanilla
  • 1/4 Cup – Sweet Butter

Method:

1. Cut pineapple into 12 spears.

2. Melt butter in a large non-stick skillet over medium heat. Stir in brown sugar and vanilla. Cook until sugar is dissolved and bubbling.

3. Add pineapple and cook 2-3 minutes per side or until well browned.

Serve with ice cream or whipped cream. Enjoy!


Readers Section: 

Sugar Cane:

Sugar is a tall grass with a long stalk called a cane that grows 15 feet high (5 metres)

The sugar grass (cane) has green leaves and a sand colour stalk which is full of sap to produce sugar.

Sugar is grown in hot countries with heavy rain falls such asCuba,Australia, andSouth America.

This perennial plant is harvested once a year. The cane used to be cut with a machete (A curved knife) as close to the ground as possible to yield as much sap as possible but is now harvested by machines.

The cut cane a quickly moved to a mill where cane is cut into small pieces and the sap (juice) is squeezed out using heavy rollers. The juice is brown at this stage it is then cleaned and boiled  The juice goes into a large machine like a huge spin dryer which revolves at a high speed  so the juice spun out and the crystals are left behind. We now have two products the brown juice called molasses and brown crystals or raw sugar. The molasses is used to make rum and cattle foods. The raw sugar is further processed, purified and refined to a finished product for the market.

sugar_cane_pic


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:
555 Edward Ave. Unit 14
Richmond Hill, Ontario
Canada L4C 5K6
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!