Newsletter – February 2016

February 2016 Newsletter

Now that the Bridal Shows are finished and Valentine’s Day has passed, we can now look forward to the coming of Spring!

The bright colours of new green grass, buds on trees and blossoming flowers is a joy I look forward to each year!

In this issue we celebrate Spring with our Cake of the Month and our Flower of the Month!

Enjoy!

Geraldine


Cakes of the Month:

Easter is Coming Soon!
Easter Cookie Bouquet
With Easter coming early this year, I would like to show you a great idea for a cookie bouquet that can be used as a centerpiece for your Easter dinner or as a gift for family and friends!
This cookie bouquet was made using:
For more information on the tools used to make this cake, please contact us
Toll Free: 1-888-805-3444

Valentine's Day Sale
Cake Board Specials

Flower of the Month!

Dutch Iris:

Dutch Iris Final Product

Dutch Iris is from the Western Mediterranean Region. This flower comes in white or yellow-purple.

Parts of the Flower: 9 Petals in total, 3 of each size.

Tools and Materials
167X – Dutch Iris Cutter TRUF18 – Ruffle Stick
–  W18M – 18 Gauge Moss (Dark) Green Wires – Shortening
–  W26W – 26 Gauge White Wires – Wire Cutters
MLGP1 – ML Gumpaste – Dusting Colours
–  TPINL – Rolling Pin and Board – Large – Cornstarch
TFMATM – Flower Mat with Holes – Tin Foil
GFTQ563 – Green Floral Tape – Yellow Sugar/ Cornmeal
GTOOL15 – Geraldine’s Ball Tool – Large – Veiner
TPK1008 – Pallete Knife

 

Step 1 Dutch Iris Step 2 Dutch Iris
– Step 1: Tape a 18-gauge wire with green florist tape and make a very small hook on one end. Take a small piece of gum paste (the same shade as the desired flower colour) and make a three-sided straight bud approximately ¾” (2cm) in length. Dip the hook wire into water, wiping any excess, and push through the centre of the bud. Dry overnight. See figure 1. – Step 2: Roll our gum paste very thinly and cut out 3 petals. Place on a foam flower mat and thin the top half of the petal with a ball tool, then place back on your rolling board and enhance the thinned edges by ruffling them with the ruffle stick (to give a curly effect). See figure 2.
Step 3 Dutch Iris Step 4 Dutch Iris
– Step 3: Fold the petal in half lengthwise to create a crease effect, and then vein. With the crease side facing you, paint a small amount of water to one side of the dried, three-sided bud and attach the petal. See figure 3. – Step 4: Continue until all three petals have been attached. Let dry overnight in a flower former or a tin foil cone to shape like a triangle. See figure 4.
Step 5 Dutch Iris Step 6 Dutch Iris
– Step 5: Roll out gum pate, very thinly, and cut out 3 large petals. Place on the foam flower mat and thin round the edges. Place back on your board and with the aid of the ruffle stick; ruffle the wide part of the petal. See figure 5. – Step 6: Vein the petals, fold in half lengthwise to give a crease effect, and with the dried petals being held upside down, attach the lower petals with water approximately ¼” (5mm) from the bottom of the dried petals.  See figure 6.
Step 7 Dutch Iris Step 8 Rose
– Step 7: Fold the large petals back and at the same time hollow out the two petals. See figure 7. Let dry upside down overnight. – Step 8: Roll out gum paste, very thinly, and cut out 3 thin petals. Ruffle around the top half of the petals with the ruffle stick See figure 8.
Step 8A Dutch Iris Step 9 Dutch Iris
– Step 8A: vein the petals See Figure 8A – Step 9: Paint the base of the thin petals with water, and attach the 3 thin petals in between the other sets of petals. See figure 9. Let dry overnight upside down.
Step 10 Dutch Iris Step 11 Dutch Iris
– Step 10: When dry, paint the centre of the middle large petal (the petal which was turned back) with a slight coating of water, see figure 10. – Step 11: sprinkle either yellow sugar or cornmeal over the water. See figure 11. Let dry. (If making a blue iris, you will have to paint white, short lines around the base of the yellow sugar/ cornmeal).
Step 12 Dutch Iris Dutch Iris Final Product
– Step 12: To make the green sheath, colour some gum paste moss green and roll out gum paste very thin. Cut out two thin petals for each flower. Thin around the edges on the foam flower mat with a ball tool, vein the sheath, paint the inside of the sheath with water and attach on sheath to either side of the flower. See figure 12. Let dry overnight.


Edible Glitter:

Required:
– 2oz. – C502 Gum Arabic
– Polished Glass
– 2oz. Water
– Firm Brush
Method:
 
1. Place both ingredients in a glass container and place in microwave.
2. Heat for five seconds on high, remove and stir.
3. Continue heating for five seconds, removing, stirring until the gum is fully melted. At this point a colour can be added.
4. Do not over heat.
5. Strain through panty hose.
6. Dip the firm brush in the mixture and apply a thin film to the glass.
7. Dry in a slow oven or place to one side and allow to air dry.
8. When dry, break the sheet up to the sizes required.
N.B: Equal quantities of gum Arabic and water can be mixed together and left over night then add the colour, strain and brush a film to the glass.
Tools shown in the picture above:

 Featured Products:

GC020 – Sunflower, Gerbera and Daisy Plunger Set of 3

Great for decorating cakes, cupcakes and cookies!
 
Sizes:
– Medium: 2 3/4″
– Small: 2 1/4″
– Mini: 1 3/4″
Price: $14.95
Daisies, Gerbera samples

GC006 – Dogwood Plunger Cutters with Veins Set of 3

Great for decorating cakes, cupcakes and cookies!
 
Sizes:
– Large: 2″
– Medium: 1 5/8″
– Small: 3/4″
Price: $13.95

Dogwood Samples

 For more information on this product, please contact us
Toll Free: 1-888-805-3444

Featured Book:

GR2358 - The Art of Gumpaste Flower Making by Geraldine Randlesome

GR2358 – The Art of Gumpaste Flower Making by Geraldine Randlesome
This creative book contains a detailed collection of line-drawn illustrations along with step-by-step instructions to create 32 different flowers and 4 varieties of leaves. Recipes for gumpaste also included.
Price: $15.95
Click HERE for more information about this book

February’s Recipe:

Lemon Creme Brulee Tart:

Pastry Recipe:

Yield: 3 x 10″ round pie/flan tins

Ingredients:
3 Cups – All Purpose Flour
–  2 1/2 Sticks – Unsalted Butter (Cold and Cubed)
–  1/3 Cup – White Granulated Sugar
1 Egg (Large)
2 Tbsp – White Vinegar
Method:
1. Mix together the flour and the butter until combined into fine crumbs.

2. Mix the white sugar with the egg and the white vinegar together and pour into a well.

3. Knead all together and let chill over night.

Filling Recipe:

Yield: 9″ Loose Bottom Pan – Buttered

Ingredients:
1 – Pie Crust (See recipe Above)
–  1/2 Cup – White Granulated Sugar
–  1/2 Cup – 35% Whipping Cream
2 Egg Yolks (Large)
1 Egg (Large)
–  1/4 Cup – Lemon Juice
1 Tsp – Lemons Zest (Finely Grated

1. Preheat oven to 325°F.

2. In a bowl place the egg, egg yolks, and sugar and whisk together until thick.

3. Pour the whipping cream into the thick mixture at a steady stream and continue to whisk together.

4. Gently stir in the lemon juice and peel.

5. Pour into the prepared crust and bake for 30 minutes or until the edges are set and slightly puffy.

6. Let cool.

7. When ready to serve, sprinkle with white granulated sugar and torch.


Geraldine’s Helpful Hints!

How do you stick sugarpaste on to the cookies?
 
Melt down buttercream in the microwave and brush on to the cookie.
Do you have any cake decorating handy hint? I invite you to send me your handy hints and they could appear in our newsletter!
 
Send yours to: info@creativecutters.com

Upcoming Events!

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**

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!

For New and Exciting Classes Check our Website!
ALL class fees over $100.00 are tax deductible in Canada only!

Newsletter – January 2016

January 2016 Newsletter

Having finished 2015 surrounded by family and friends, we welcome in 2016 with its promise of new opportunities and new life events!

Nothing shows it better than the annual Bridal Show! Show your brides that you can do more than just cake! Enhance this special life moment by using decorated cookies, cupcakes and macarons as favours for both the bridal shower and the wedding. Cookie/Macaron bouquets make great table centrepieces!

Check out the cookie bouquet I did for Valentine’s Day (the other occasion to express love), in this month’s issue!

Happy New Year!

Geraldine


Cakes of the Month:

Quilting Made Quick and Easy!
1. Cover cake with Sugarpaste (Fondant)
2. Press cutter into sides to impress
N.B: Ruffles were made using our TRUF18 – Ruffle Stick
Red Quilted Cake with Yellow Roses
Shown on the cake above is my latest quilting idea for Valentine’s Day, Weddings, Anniversaries and Bridal Showers.
This cake was decorated using:
For more information on the tools used to make this cake, please contact us
Toll Free: 1-888-805-3444

Valentine's Day Sale
Cake Board Specials

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-petalled, calyx, hip, leaves

Tools and Materials
239 – Rose Petal – TFMATM – Flower Mat with Holes
–  242L – Rose Calyx – TPK1008 – Pallete Knife
–  244 – Rose Leaves
FDV011 – Leaf Veiner – Double Sided
W24M – 24 Gauge Moss (Dark) Green Wires TX211 – X-acto Knife
–  W28M – 28 Gauge Moss (Dark) Green Wires – Wire Cutters
MLGP1 – ML Gumpaste – Dusting Colours
GTOOL15 – Geraldine’s Ball Tool – Large – Cornstarch
TPINL – Rolling Pin and Board – Large
– Shortening

 

Step 1 Rose Step 2 Rose
– 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 Rose Step 4 Rose
– 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.
Step 5 Rose Step 6 Rose
– 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
Step 7 Rose Step 8 Rose
– 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.
Step 9 Rose Step 10 Rose
– 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. 
Step 11 Rose Step 12 Rose
– 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.
Step 13 Rose Step 14 Rose
– 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.
Step 16 Rose
– Step 15: Then pull through the calyx to attach the white side to the flower. See figure 15.

To Make Rose Leaves:

Step 17 Rose Making the leaves Step 2 Rose Making the 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.
Step 3 Rose Making the 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.


Finished Flowers - Red Roses


Share the love this Valentine’s Day with our array of creative products!

Valentine's Day Ideas

Tools shown in the picture above:
– Heart Shape Cake Pans
 
For more information on these products, please contact us
Toll Free: 1-888-805-3444

Featured Products:

Ideal for decorating Cakes, Cookies, Cupcakes for Valentine’s Day. We have a wide variety of products for you to create lovely gifts that will brighten anyone’s day!

Valentine's Day Cookie Bouquet
Tools used to make this lovely cookie bouquet:
– 3427 – Heart with Arrow Cookie Cutter
 
N.B: Attach the sucker sticks to the cookies using melted chocolate.
 
For more information on these products, please contact us
Toll Free: 1-888-805-3444

GCEC63 – Rose – Eyelet Plunger Set of 3

Sizes:
 
– Large: 2 3/4″ x 2 1/8″
– Medium: 2″ x 1 1/2″
– Small: 1 1/2″ x 1 1/8″
Price: $21.95
Rose Plunger Cutters Ideas
For more information on this product, please contact us
Toll Free: 1-888-805-3444

Featured Book:

CL1990 - Cookie Bouquets by Casey Lester

CL1990 – Cookie Bouquets by Casey Lester:
Looking for something different? Casey Lester will take you into a new world of ideas to present cookies either as centerpieces for tables or favours for: Bridal Showers, Valentine’s Day, Birthday gifts, Baby Showers and more!
Price: $17.95
For more information on these amazing books please contact us
Toll Free: 1-888-805-3444

January’s Recipe:

Butter Cookies:

Use this delicious and easy recipe to make lovely cookie bouquets!

Ingredients:
12 oz – All purpose Flour
–  4 oz – White Granulated Sugar
–  8 oz – Salted Butter (Softened)
1 Egg (Large)
Vanilla to taste
Method:
1. Cream together the butter and sugar on 2nd speed for approximately 5-8 minutes or until mixture turns pale yellow in colour.

2. Add the egg and vanilla. Beat well.

3. Slowly add the flour until just incorporated. Do not over mix.

4. Wrap in wax paper and plastic wrap and leave in refrigerator overnight.

Baking:

1. Preheat oven to 350°F (300°F in a convection oven).

2. Roll out dough on a surface dusted with flour to the desired thickness (we recommend about 1/8”) and cut into the desired shapes.

3. Bake for 8 minutes, then turn pan around.

4. Bake for 8 more minutes or until the edges are slightly brown.


Upcoming Events!

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**

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!

For New and Exciting Classes Check our Website!
ALL class fees over $100.00 are tax deductible in Canada only!

Newsletter – December 2015

December 2015 Newsletter

The holiday season provides many creative opportunities for decorators to make something for everyone in the medium of their choice: Chocolate, Gingerbread, Sugarpaste, Gumpaste, and Pulled Sugar.

Create table centre pieces, of truffles or macaron trees and Gifts of chocolate, cookies, cupcakes, Yule logs, and cakes not forgetting my favourite mince pies.

Check out this issue’s recipe of the month Shortbread Cookies.

Tis the season to involve the children into a family day of making chocolate items as gift for their teachers, bus drivers, etc (As a friendly reminder I have included our “Chocolate Bark Recipe”)

Books can be a great inspiration so on our web site you will find a great selection of books for the various skill sets. (See our holiday specials)

For that special friend we have 4 copies of WM6570 Baking with Julia Childs at $30.00, sales will be on a first come basis.

We wish all our customers a Happy, Healthy, Holiday season.

Happy Decorating,

Geraldine


Cake of the Month:

This cake is in memory of the 130 people from 14 countries that lost their lives by a horrific deed in Paris on November 13th 2015:

Paris Theme Cake

This cake was decorated using:
 
For more information on the tools used to make this cake, please contact us
Toll Free: 1-888-805-3444

Flower of the Month!
Poinsettia:

Cake with Poinsettia Flower

Native to Mexico, a small shrub with dark leaves; one or two flowers are yellowish in terminal umbels (rounded stamen head), surrounded by brilliant bright-red bracts (petals). Flowers during mid-winter and used as pot plants for Christmas decorating. Ideal as a main flower in arrangements, with holly leaves and mistletoe. Also comes in pink and white.

Tools and Materials
212 – Poinsettia Cutter FDV020 – Leaf Veiner – Double Sided
–  W28M – 28 Gauge Moss Green Wires – TFMATM – Flower Mat with Holes
–  TPINL – Rolling Pin and Board – TPK1008 – Pallete Knife
TWBN – Bent Nose Tweezers – Scissors
–  TX211 – X-acto Knife – Wire Cutters
MLGP1 – ML Gumpaste – Dusting Colours
GTOOL15 – Geraldine’s Ball Tool – Large – Cornstarch &  Shortening
Granulated unflavoured gelatine mixed with
red food powder colour
Step 1 Poinsettia Step 2 Poinsettia
– Step 1:Make a hook at the end of the 28-gauge wire. (See Figure 1) – Step 2:Using a small piece of green gum paste place a small cone over the hook adhering it with a small amount of water. (See Figure 2)
Step 3 Poinsettia Step 4 Poinsettia
– Step 3: With scissors make small cuts, as shown in Figure 3, to simulate a mass of stamens. – Step 4: Moisten ends slightly and bush-on red coloured gelatine granules. (See Figure 4). About 7 centres are needed for a flower, depending on the size you are making. Be sure to have an uneven number of these centres.
Step 5 Poinsettia Step 6 Poinsettia
– Step 5:Using a tiny amount of yellow gum paste make a tiny ball, about 1mm or less in diameter.(See Figure 5) – Step 6: Crease with a cocktail stick, See Figure 6, forming what appears to be lips.
Step 7 Poinsettia Step 8 Poinsettia
– Step 7:Using a small amount of water (See Figure 7) – Step 8:Attach to the side of the green part using only one per centre, See Figure 8, leave to dry.
Step 9A Poinsettia
– Step 9:Roll out gum paste leaving a slightly thicker portion at the centre of the base through which a wire can be threaded. Cut out petal, See Figure 9. Continue cutting petals, approximately 5 of each size, 15 petals in total.  – Step 9A:Very gently thread the 28-gauge wire through the thicker base of the petal to approximately ½” (1.5cm) from bottom of the petal (See Figure 9A)
Step 10 Poinsettia Step 11 Poinsettia
– Step 10:Vein the petal (See Figure 10) – Step 11:Place the petal on the foam flower mat and thin around the edges with a ball tool. Shape as desired and allow to dry. (See Figure 11)
– Step 12:Assemble the flower by taping the centres together, adding petals in random order (Do Not Add in Size Order) (See Figure 12)



Featured Product:

Holly plungers come in two sets of three sizes. Ideal for decorating Cakes, Cookies, Cupcakes and Yule Logs, so add a little red for the berries with royal icing or sugar pearls.

GCC009L - Holly Leaf Plunger Cutter Set with Veins - Large
GC009L – Holly Leaf Plunger Cutter Set with Veins – Large:
 
 Sizes:

– Small: 1 3/4″ x 3/4″

– Medium: 2″ x 1/4″

– Large: 2 3/8″ x 1 1/2″

– Set of 3

Price:$12.95
GC009 - Holly Leaf Plunger Cutter Set with Veins - Small
GC009L – Holly Leaf Plunger Cutter Set with Veins – Large:
 
 Sizes:

– Small: 1 3/4″ x 3/4″

– Medium: 2″ x 1/4″

– Large: 2 3/8″ x 1 1/2″

– Set of 3

Price: $12.95

Xmas Book Special

Gingerbread Houses Book

SP2685 – Making Great Gingerbread House:
Great ideas on Gingerbread Houses to give away as gift of just to have fun with family and friends making them during the Holidays. Inside this great book you will find:
– Classic Gingerbread House
– Sweet Shop and Florist
– Totem Pole Lodge
– Victorian Manor
– Tree House with a Twist
– Woodsman’s Cabin
– Scottish Castle
– Christmas Wedding Chapel
– Holiday Village
– Sweetheart Cottage
Special Price:$9.95
Regular Price:$14.95
This promotion has expired! 
Holiday Entertaining

TL3172 – Holiday Entertaining – William Sonoma Kitchen Library:

A must for entertaining family and friends over the Holidays! includes a wide variety of recipes as well as a glossary of spices and vegetables.
Special Price:$11.95
Regular Price:$21.95
This promotion has expired! 
Candy MAking for Beginners by Evelyn Howe-Fryatt
NH9036 – Candy Making for Beginners by Evelyn Howe-Fryatt:
Indulge yourself… with a luscious full colour recipe book to complete such mouth-watering treats as butter caramels, pecan rolls, and truffles. Recipes and colour photos of the finished treats make this book a perfect asset to any library.
Special Price:$9.95
Special Price:$21.95
This promotion has expired! 
Holiday Baking - William Sonoma Kitchen Library

TL3083 – Holiday Baking – William Sonoma Kitchen Library:

This book contains six holiday menus. Thanksgiving, Hanukkah, An open house, Christmas, and New Year’s Eve dinners and a morning buffet. Full-color photographs and guidelines are provided with tips on setting the perfect mood.
Special Price:$11.95
Special Price:$21.95
This promotion has expired! 
For more information on these amazing books please contact us
Toll Free: 1-888-805-3444

December’s Recipe:

Shortbread Cookies:

Ingredients:
1 3/4 Cups – All purpose Flour
–  2 Sticks – Salted Butter (Softened)
–  1/2 Cup – Icing Sugar
Method:
1. Cream together the butter and sugar on 2nd speed for approximately 5-8 minutes or until mixture turns pale yellow in colour.

2. Slowly add the flour until just incorporated. Do not over mix.

3. Wrap in wax paper and plastic wrap and leave in refrigerator (overnight preferably).

Method:

1. Preheat oven to 350°F (300°F in a convection oven).

2. Roll out dough on a surface dusted with flour to the desired thickness (we recommend about 1/8”) and cut into the desired shapes.

3. Bake for 8 minutes, then turn pan around.

4. Bake for 8 more minutes or until the edges are slightly brown.

Chocolate Bark:
Chocolate Bark
Ingredients:
1 lb – Chocolate (Milk, White or Dark depending on desired taste)
–  Plastic or Microwavable Glass Bowl
4oz Assorted items to mix in with the chocolate. ie. Nuts,
crushed red and green peppermint, malt milk, cookie crumbs, dried fruits.
Spatula
Wax Paper
Method:
1. Melt down the chocolate either over a double boiler or in the microwave on Defrost Power Level. 

2. When the chocolate is fully melted pour into it 4 ounces of the desired bark ingredients.

3. Stir until incorporated and then pour out on to a piece of wax paper. Spread the mixture evenly with a spatula. Allow to set.

4. Using melted white in a piping bags drizzle across the surface of the bark.

5. Break into pieces and serve.


Upcoming Events!

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**

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!

For New and Exciting Classes Check our Website!
ALL class fees over $100.00 are tax deductible in Canada only!