Newsletter – January 2016

Posted on February 9, 2016 by Beatriz Ferreira

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:

Cake of the month of January 2016. Lace and Roses

This cake was decorated using:

- GLLMIX - Geraldine's Edible Wonder Lace Mix - GLS044 - Pineapple Silicone Lace Mold

- 239 - Rose Petals - Life Size - C409 - Non-Toxic Gold Dust - MLRIP1 - ML Royal Icing - SRD06 - 6" x 3" Round Styrofoam Cake Dummy

- STRD09 - 9" Round Single Thick Cake Board

- MSP1B - ML Sugarpaste (RTR) - Black

- MSP1R - ML Sugarpaste (RTR) - Red

For more information on the tools used to make this cake, please contact us

Toll Free: 1-888-805-3444

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

Shown on the cake above is my latest quilting idea for Valentine's Day, Weddings, Anniversaries and Bridal Showers.

This cake was decorated using:

- 237 - Rose Petals - Fat

- C442 - Primrose Blossom Tint

- C446 - Tangerine Blossom Tint

- C422 - Black Blossom Tint

- C425 - Burgundy Blossom Tint

- C440 - Pink

- C443 - Red Blossom Tint

- MLRIP1 - ML Royal Icing - SRD05 - 5" x 3" Round Styrofoam Cake Dummy

- STRD08 - 8" Round Single Thick Cake Board

- TRUF18 - Ruffle Stick

- MSP1W - ML Sugarpaste (RTR) - White

For more information on the tools used to make this cake, please contact us

Toll Free: 1-888-805-3444

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: 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.

- 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: 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: 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: 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: 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 15: Then pull through the calyx to attach the white side to the flower. See figure 15.

To Make Rose 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: 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:

- 3326 - Heart Metal Cookie Cutter

- Heart Shape Boards

- CCHT04 - 4" Heart Cut Card Cake Board

- Heart Shape Cake Pans

- CL1990 - Cookie Bouquets by Casey Lester

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!

Tools used to make this lovely cookie bouquet:

- GFTQ917 - Metallic Floral Tape - Red

- GFTH912 - Gold Floral Tape

- GCEC63 - Rose - Eyelet Plunger Set

- 3326 - Heart Metal Cookie Cutter

- 3427 - Heart with Arrow Cookie Cutter

- GC008 - Heart Plunger Cutter Set

- W28W - 28 Gauge White Wires

- MSP1R - ML Sugarpaste (RTR) - Red

- MSP1W - ML Sugarpaste (RTR) - White

- C411 - Non-Toxic White Pearl Dust

- C410 - Non-Toxic Silver Dust

- C409 - Non-Toxic Gold Dust

- SSTIC825 - 8" Sucker Sticks

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

For more information on this product, please contact us

Toll Free: 1-888-805-3444

Featured Book:

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

Posted on February 1, 2016 by Beatriz Ferreira

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:

This cake was decorated using:

- GLLMIX - Gerladine's Edible Wonder Lace Mix - GLS044 - Pineapple Silicone Lace Mold - CLEATS - Cardboard Cleats - GRMBL - Geraldine's Blue Rhinestone Mesh - GRMSL - Geraldine's Silver Rhinestone Mesh - GRMRD - Geraldine's Red Rhinestone Mesh - C409 - Non-Toxic Gold Dust - White Chocolate - Alphabet Chocolate Mold - 4M1651 - Mini Fleur De Lys Metal Cookie Cutter - CTC05 - Creative Technique Collection - Lace Eiffel Tower Instructional Booklet by Geraldine Randlesome and Cindy Fung - MLRIP1 - ML Royal Icing - SSQ16 - 16" x 3" Square Styrofoam Cake Dummy - DBSQ18 - 18" Square 1/2" Drum Cake Board

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: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: 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: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: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 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: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!

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!

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!

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:

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!

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 – October 2015

Posted on January 29, 2016 by Beatriz Ferreira

The first sign of Fall with the chill in the air, and frost on the cars in the mornings. The shops are full of Halloween costumes and candies, and as soon as Halloween is over the shops will be full of Christmas. A lovely and horrible thought as I both love and hate winters. The hate part, is dark evenings and driving in the ice and snow. The love part, is sitting by a lovely fire watching all the different patterns that come from the fire and so many beautiful red flowers available with fir cones and pine. No one knows what this winter will bring. One report says very mild, the other that winter will be very cold and lots of snow. I remember last winter was really heavy with snow and extremely cold. This being our Thanksgiving, we wish our canadian customers a very happy and wonderful time with their families. We shall be spending the weekend with my son and family at their cottage. My two grandchildren pick up the fancy leaves from the lawn and decorate the table with them, with 13 members sitting down to eat together. Certainly a wonderful time for all. Happy Canadian Thanksgiving, Geraldine

Cake of the Month:

This beautiful cake was decorated using:

- 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

- The quilting pattern was made using our GCD342 - 3-in-a-Row Mini Diamond Quilting Marker

- The Cameo was made using our FF215 - Marley Flex Form

For more information on the tools used to make this cake, please contact us

Toll Free: 1-888-805-3444

Flower of the Month!

Sweet Pea:

Sweet Pea Flower

Originally from Sicily and introduced in 1700, these well-loved, familiar flowers are shapely, fragrant and undoubtedly beautiful. Colours vary from white, yellow, pink, red and crimson to mauve and purple. They are excellent as secondary flowers in arrangements with Roses as a main flower, accented with Variegated Ivy.

Parts of the flower: Dual petal, pea pod calyx, tendrils, leaves

Tools and Materials
-	255L - Sweet Pea Cutter	- W32M - 32 Gauge Moss Green Wires
-	TFMATM - Flower Mat with Holes	- 257 - Sweet Pea Calyx Cutter
-	GTOOL15 - Geraldine's Ball Tool - Large	- TPK1008 - Pallete Knife
-	TPINL - Rolling Pin and Board	- Cornstarch & Shortening
-	MLGP1 - ML Gumpaste	- Wire Cutters
-	W26M - 26 Gauge Moss Green Wires	- Dusting Colours
-	W28M - 28 Gauge Moss Green Wires	- Wooden Stick


- Step 1: To Make Pe Pod: With the 26-gauge wire, form a hook. See figure 1.	- Step 2: Attach a small piece of gum paste to the hooked wire and form it into a crescent shape. See figure 2. Let dry.

- Step 3: To Make Petal 'A' Roll out gum paste very thinly, and cut out petal ‘A’. See figure 3. Thin around the edges with a ball tool. See figure 4.	- Step 4: Thin around the edges with a ball tool. See figure 4.

- Step 5: Paint the pod with water. See figure 5.	- Step 6: Attach the petal, seaming it at the crescent. See figures 6 and 7.

- Step 7: Attach the petal, seaming it at the crescent. See figures 6 and 7.	- Step 8: To Make Petal 'B' Roll out gum paste very thinly, and cut out petal ‘B’. See figure 8.

- Step 9: Thin around the edges with a ball tool slightly curling the edges. Then fold the petal in half, towards you. See figure 9.	- Step 10: Paint the base of the pod with water. See figure 10.

- Step 11: Attach petal ‘B’ to the base of the pod. See figure 11.	- Step 12: Repeat Step 6, this time using cutter for petal ‘C’. See figure 12.

- Step 13: Paint the base of the flower with water. See figure 13.	- Step 14: Attach petal ‘C’ ensuring that the petal is pulled slightly away from the top of the open flower. See figure 14. Let dry.

- Step 15: To Make Calyx: Roll out green gum paste very thinly and cut out calyx. See figure 15.	- Step 16: Paint base of the flower with water. See figure 16.

- Step 17: Thread the wire through the calyx. See figure 17.	- Step 18: To Make Calyx: Attach the calyx to the base of the flower. See figure 18.

- Step 19: To Make Tendrils: Take 32-gauge covered wire and wrap it around the wooden stick. See figure 19.	- Step 20: Slide the wrapped wire off the stick and open slightly. See figure 20.

- Step 21: To Make Leaves: Roll out green gum paste very thinly and cut out leaves. See figure 21.	- Step 22: Thread 28-gauge wire through centre of the leaf, taking care that the wire does not break through the leaf. See figure 22.

- Step 23: Vein the leaf. See figure 23. Shape the leaf and allow to dry.	- Step 24: To Assemble the Flower: To assemble, slightly bend the flower just below the calyx and attach up to 7 flowers on a wire, with the tendrils and leaves. See figure 24.

September's Recipe:

Cranberry Ginger Cookies:

Ingredients:
-	1 1/2 Cups - Brown Sugar	- 2 1/4 Cup - All Purpose Flour (Sifted)
-	1 Cup - Butter (Softened)	- 1 1/2 Tsp - Baking Powder
-	2 - Eggs (Large)	- 1 Tsp - Salt
-	1 Tbsp - Pure Vanilla	- 1 Cup - Finely Chopped Crystalized Ginger
-	1 Cup - Chopped Cranberries	- 1 Cup - Dark Chocolate Chips (Optional)

Method:

1. Preheat oven to 375⁰F.

2. Beat butter until soft. Add vanilla, brown sugar and beat until smooth and creamy. 3. Add eggs one at a time and beat. 4. In a separate bowl wisk the flour, baking powder and salt. Leave to one side. 5. Stir in the ginger, the cranberries and the chocolate chips. Then fold in the flour mixture. 6. Roll 1" balls of dough, arrange on a baking sheet and flatten with hands. Allow for expansion of cookies. 7. Bake 12 minutes until cooked. 8. Remove from oven and leave on racks to cool. 9. You can dip half the cookie into melted chocolate.

Great for Christmas Gifts!

Upcoming Events!

Back to Basics with Geraldine - 2 Days Hands On Class

Get to know sugarpaste with Geraldine! You’ll be learning how sugarpaste is made, as well as colouring, covering, flavouring, and storing techniques. Discover basic decorating techniques (crimping, diamond markers and raindrops) that will turn your simple cake into a stunning creation.

Light lunch included. All tools will be loaned to the students during the class. Students MUST bring an apron, a notebook, and a pen.

When: Saturday October 17th & 18th, 2015

Time: 9:30 am to 4:30 pm

Where: 555 Edward Ave. Unit #14. Richmond Hill, ON L4C 5K6

Price: $300.00 per student

Tel: 905 - 883- 5638

Fax: 905 - 770-3091

Toll Free Number: 1-888-805-3444

Please call to register. LIMIT OF 6 STUDENTS ONLY!

Working with Non-Toxic Paste - Hands On Class

Geraldine will take you through the steps of making, colouring, storing, and using Non-Toxic Paste. Learn the techniques to create a beautiful and realistic looking Quickie Peony. Discover Geraldine’s newly developed method of making Non-Toxic Paste in the microwave, and why is her preferred medium for flower making. Light lunch included. All tools will be loaned to the students during the class. Students MUST bring an apron, a notebook, and a pen.

When: Saturday October 24th, 2015

Time: 9:30 am to 4:30 pm

Where: 555 Edward Ave. Unit #14. Richmond Hill, ON L4C 5K6

Price: $150.00 per student

Tel: 905 - 883- 5638

Fax: 905 - 770-3091

Toll Free Number: 1-888-805-3444

Please call to register. LIMIT OF 6 STUDENTS ONLY!

Making the Perfect Macaron! - Demo

Come and learn the true secrets on how to make this family treat. How to colour and fill macarons with chocolate ganache.

* Tasting after the demo.

When: Saturday October 31st, 2015

Time: 9:30 am to 12:30 pm

Where: 555 Edward Ave. Unit #14. Richmond Hill, ON L4C 5K6

Price: $60.00 per student

Tel: 905 - 883- 5638

Fax: 905 - 770-3091

Toll Free Number: 1-888-805-3444

Please call to register. LIMIT OF 6 STUDENTS ONLY!

Exclusive Classes with Geraldine!

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 – November 2015

Posted on November 26, 2015 by Beatriz Ferreira

I regret the delay with our November newsletter as I was at Disney for two weeks participating in the food and wine show my 9th year of being invited. It was great weather and meeting old friend and colleges. On my return we created the truffle tree with the butterflies as shown in last months issue Also, a macaron tree with snowflakes and butterflies.(see below). Then used the mincemeat made in October I made favourite mince pies (see the recipe section) Macaron and Truffles trees are great for decorating your Holiday dessert table as well as for eating! To our American friends, I wish you a wonderful Thanksgiving. Happy festive Decorating. Geraldine

Cake of the Month:

This beautiful cake an the truffle tree were decorated using:

- Butterflies were printed using FRICE - 8" x 11" Rice Paper and airbrush colours.

- The snowflakes were made using our GC017- Snowflake Plunger Cutter Set

- The gold details were made using C409 - Non-Toxic Gold Dust and the silver details using C410 - Non-Toxic Silver Dust

For more information on the tools used to make this cake, please contact us

Toll Free: 1-888-805-3444

Flower of the Month!

Holly Leaf:

Tools and Materials
-	161L - Holly Leaf Cutters	- W28M - 28 Gauge Moss Green Wires
-	TFMATM - Flower Mat with Holes	- TPK1008 - Pallete Knife
-	GTOOL15 - Geraldine's Ball Tool - Large	- Wire Cutters
-	TPINL - Rolling Pin and Board	- Dusting Colours
-	MLGP1 - ML Gumpaste


- Step 1: Roll out the gum paste thinly leaving a small thick area at the base of the leaf through which the wire can be threaded later. Using the cutter, cut out the shape of the leaf (See Figure 1)	- Step 2: Thread the wire approximately ½” (1cm) into this thicker base, taking care not to break the leaf. Place the leaf on the veiner and vein (See Figure 2)

- Step 3: Go over with the metal ball tool (fig. 3). Soften the edges. Dust the dry leaf with different shades of green. Hold over a steaming kettle to bring out shine. Let dry.

A Gingerbread Man Decorated as Various Characters:

Tools and Materials
-	MSP5W - Sugarpaste - White	- PBWATERL - Water Brush - Large
-	MSP5C - Sugarpaste - Chocolate	- TPK1008 - Pallete Knife
-	MLRIP1 - Royal Icing	- C485 - Christmas Red Paste
-	TPINL - Rolling Pin and Board	- C470 - Liquorice Black Paste
-	3303 - Gingerbread Men Cookie Cutter 5"	- C435 - Lemon Yellow Powder
-	C454 - Spring Green Powder	- C410 - Non-Toxic Silver Dust
-	C432S - Sky Blue Powder	- EA963 - Non-Toxic Fairy Disco Dust
-	C446 - Tangerine Powder	- BAGDIS - Disposable Bag
-	C409 - Non-Toxic Gold Dust	- FPGEL - Clear Piping Gel
-	GCS005 - Nylon Plain Round Cutter Set	- TIP15 - Piping Tip #15

Angel:

- Roll out white sugarpaste and using a template cut out the wings and place to one side to dry. - Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky. - Roll out the light blue sugarpaste and cut out a dress shaped robe. Stick on the cookie. - Accent the robe with medium size heart cutouts and a white collar, sticking the pieces to the robe with a small amount of water. - Pipe the hair using the #15 tip and royal icing. - To form the eyes use a small amount of white sugarpaste and roll into flattened circles. Adhere to the cookie with piping gel. Add blue paste to create the pupils using water. - Form the nose and mouth and stick into place with piping gel. - Once the wings are dry, paint a light amount of piping gel onto the wings and sprinkle with fairy dust. Stick the wings to the back of the cookie with a small amount of royal. - Form a halo and a horn out of white sugarpaste, adhere to the cookie with royal icing and then paint with gold dust mixed with vodka.

Elf:

- Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky. - Roll out green sugarpaste and using the cookie cutter cut out the shape. Cut off the head, hands and feet sections. Stick the remaining shape on the cookie. - Roll out the red sugarpaste and using the cutter, cut out the feet and hand sections, sticking them in place on the cookie. - With the red paste rolled out, cut out a strip to use as a belt and stick to the cookie with a small amount of water. - Cut the neck scarf and stick with water. - Form a couple of buttons and stick with water. - Form the mouth and eyes and stick with piping gel. - Using the green paste form an elf hat and stick to the cookie, add a yellow ball at the end for a bell. - Using the #15 tip and royal icing pipe fur to the boots and mits to hide the joins.

Ice Skater:

- Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky. - Roll out red sugarpaste; add a texture if desired, use the cookie cutter to cut out the shape. - Cut off the head, hands, and lower portion of the cutout piece, adhere to the cookie. - Roll out the red paste very thinly and cut out a circle. - Using a round toothpick and cornstarch gently ruffle the edge of the circle. - Cut the circle in half and stick the two pieces on to the cookie to make the skirt. - Roll out the white paste very thinly and cut out strips for the shirt collars, belt, and sleeves. - Using the cutter cut out the white paste to make the boots of the skates. - Roll small sausages of paste and stick to the bottom of the skates to create blades. Paint with non-toxic silver dust mixed with vodka. - Roll out chocolate paste and cut out a piece for the hair stick to the cookie. - Pipe the details for the face, hair ribbons, and laces for the skate.

Inuit:

- Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky. - Roll out chocolate sugarpaste, using the cookie cutter cut out the shape. - Remove the head, hands and feet and adhere the piece of paste to the cookie. - Using a beige colour of paste, roll out and cut the hands and feet out using the cutter. - Stick the hands and feet in place. - Roll out black paste and cut a piece for the hair. Stick to the cookie with a small amount of piping gel. - Using the #15 piping tip and royal icing, pipe around the head, the cuffs of the arms, legs, coat and down the centre to make it look like a jacket. - Create the facial features using black and red pastes and sticking in place with a small amount of piping gel. - Finish off the coat and pants using a small amount of chestnut coloured royal icing and a parchment bag without a tip and pipe a checkered pattern.

Mrs. Claus:

- Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky. - Roll out yellow paste and cut out a piece using the cutter to make a shirt. Stick to the cookie. - Roll out a piece of red paste and cut into the shape of an apron, ruffle the base of the apron and stick to the cookie. - Add a few accents to the apron like a tie, pocket, and straps. - Roll out black paste and using the cutter cut out the feet portions to make shoes. Stick to the cookie with a bit of piping gel. - Make the facial features. - Using the chestnut coloured royal icing pipe a pair of glasses. - With the white royal icing pipe the hair.

Penguin:

- Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky. - Roll out white sugarpaste and using the cutter cut out the shape. - Using the palette knife cut off the arms and sides to fit the tuxedo. - Roll out the black paste and cut out the tuxedo pieces using the templates. - Stick the pieces in place and smooth in the seams. - For the feet, take a small amount of orange paste, roll into a ball and then flatten into an oval. Score one end to make the toes and stick in place. - For the beak, take a small amount of orange paste, roll into a cone, cut the pointed part of the cone in half and stick onto the face with the large flat side with a small amount of water. - Take two small balls of blue paste and flatten to make the eyes, adhere to the face with water. - Add small balls on black paste to the blue eyes to make the pupils.

Polar Bear:

- Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky. - Roll out white sugarpaste and cut out the shape using the gingerbread man cookie cutter. - Stick the paste in position. - Roll out soft pink paste and cut out an oval for the bear’s tummy, sticking in place with a little water. - To make the ears take a two small balls of paste and flatten then, stick to the bear with a little water, Add a bit of pink paste to the inside of the ears to add depth. - For the paws, take small balls of paste and flatten then cut a few toes in each, add pink accents to make the pads. - To make the eyes use small circles of brown paste and accent them with black dots for the pupils, sticking together using a small amount of water. - Form the other facial features to finish the bear.

Reindeer:

- Roll out chocolate sugarpaste and using the template provided cut out the antlers and leave to one side to dry. - Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky. - Roll out chocolate sugarpaste and using the cookie cutter cut out the man shape and adhere to the cookie. - Roll out black paste and using the cutter cut out the hand and feet. Mark the centre of each hand and foot and adhere in place making them look like hooves. - Roll out light chocolate paste and cut small circles for the tummy and nose. - Stick to the cookie using a small amount of water. - Add a small ball of red paste for the nose and a tiny sausage for the mouth. - Cut out a red strip for the collar and accent with tiny balls of black paste. - Use white paste accented with black for the eyes. - Once the antlers have dried attach to the back of the cookie with a small amount of royal icing.

Santa Claus:

- Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky. - Roll out red paste and using the cookie cutter cut out the body of the gingerbread man removing the head, arms and feet. Stick in place. - Roll out black paste and using the cutter cut out the hands for mittens and the feet for boots and stick in place. - Cut a strip of black for Santa’s belt. - Cut out a couple of circles for the coat buttons. - To make the hat roll a sausage of red paste and flatten down one edge, sticking in place with a small amount of piping gel. - Using the white royal icing and the #15 tip pipe a fur trim to the coat, mittens, boots, and hat. - Pipe a beard and mustache on the face. - Create blue eyes with black pupils and adhere to the face with piping gel.

Snowman:

- Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky. - Roll out white sugarpaste, using the round nylon cutters, cut out three different size circles and stick to the cookie placing the smallest at the top. - Roll out black paste and using the cookie cutter cut out the feet to make boots, stick in place. - Cut out a top hat and adhere to the top of the head, place a piece of paper towell to keep the hat level while drying. - Small balls of black paste were used for eyes, mouth, and buttons sticking in place with a small amount of water. - Roll out red paste and cut a band to go around the hat and a scarf to go around the neck, sticking in place with water. - For the arms roll chocolate paste into two sausages and trim one end of each to make hands. - Roll a small cone shape of orange paste and gently mark with the knife to make indents for a carrot. Stick in place with water.

Templates for Cookies:

November's Recipe:

Mince Pies:

Ingredients:
-	1 1/2 Cups - Raisins	- 1 Cup - Rum or Brandy
-	1 Cup Sultanas	- 4 Tbsp - Water (Hot)
-	1 Cup - Cranberries	- 1 Tbsp - Mixed Spice (Cinnamon and Cloves)
-	1 lb - Apples (Large)	- 1/2 Tbsp - Nutmeg
-	1 Cup - Flaked Almonds (Roasted)	- 1/2 Tbsp - Ground Ginger (Optional)
-	3/4 Cup - Dark Brown Sugar	- 1 - Lemon (Juice and Rind)
-	1/2 Stick - Unsalted Butter	- 1 - Orange (Juice and Rind)

Method:

1. Put raisins, sultanas, cranberries, lemon (juice and rind), and orange (juice and rind) into a bowl, and mix well with Rum. Cover and leave overnight to enhance the flavour in a cool area, with occasional stirring.

2. Peel and slice the apples in small pieces and fry in butter with occasional stirring until tender. 3. Add spices, ginger, nutmeg and almonds to the mixture. 4. Put in a large saucepan the butter, dark brown sugar, hot water and heat gently, stirring frequently until the contents have melted. 5. Blend in the fruit mixture stirring continually and combine thoroughly all the ingredients. Let cool. 6. Bottle, seal and label. N.B: Try Brandy, Amaretto or Sherry in lieu of Rum.

Pastry

Ingredients:
-	3 Cups - All Purpose Flour
-	2 1/2 Sticks - Unsalted Butter (Softened)
-	2/3 Cups - White Granulated Sugar
-	1 - Large Egg
-	2 Tbsp - Vinegar (White)

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.

Assembly of Pies

1. Brush 12 fluted tart tins with melted butter.

2. Roll out pastry on a thin dusting of flour. 3. Using a plain round cutter approximately 1-inch larger in diameter then the tart tin, cut out 12 bottoms. 4. Place the base in each tart tin, using your thumb and index finger work the pastry into the tin. Ensure a little pastry is higher than the edge of the tin. 5. Spoon in the mincemeat filling. 6. Roll out pastry on a thin dusting of flour. 7. Using a fluted round cutter slightly smaller than the bottom cutter, cut out 12 tops. 8. Paint the top edge of the base with a pastry brush dipped in water. 9. Place the top on and using a smaller plain round cutter gently press into the top to stick the bottom and top together. 10. Prick the top of each tart with a fork, allowing the steam to escape in baking. 11. Bake at 350F for 15-20 minutes.

Great for Christmas Gifts!

Exclusive Classes with Geraldine!

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 – September 2015

Posted on October 5, 2015 by Beatriz Ferreira

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

- Lace pieces were mad using our GLMS23 - Geraldine's Lace Mat - Heart - Puffy and MLRIP1 - ML Royal Icing

- 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

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:

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:

email: info@canadasbakingandsweetsshow.com

website: www.canadasbakingandsweetsshow.com

Exclusive Classes with Geraldine!

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

Posted on October 5, 2015 by Beatriz Ferreira

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.

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

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
-	158 - Gladiolus Cutters	- 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


- 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 4^th 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:

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:

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:

email: info@canadasbakingandsweetsshow.com

website: www.canadasbakingandsweetsshow.com

Exclusive Classes with Geraldine!

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

Posted on October 1, 2015 by Beatriz Ferreira

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

Flower of the Month!

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.

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.

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.

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 – June 2015

Posted on September 30, 2015 by Beatriz Ferreira

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

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:

-	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	- Shortening


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.

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: 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: 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: 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: 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 15: Then pull through the calyx to attach the white side to the flower. See figure 15.
To Make Rose 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: 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

Posted on September 8, 2015 by Beatriz Ferreira

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 GDC341 - 3-in-a-Row Large Diamond Quilting Marker	Pattern made using our GDC354 - Diamond with Inserts Quilting Marker

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)

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

Posted on September 8, 2015 by Beatriz Ferreira

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:

Products used to make this cakes:

This lovely daisy cake was made using:

- GC020 - Sunflower, Gerbera and Daisy Plunger Cutter Set

- GC015 - Rose Leaf Plunger Cutter Set with Veins - Small

- GC007 - Daisy Plunger Cutter Set

- SRD208 - 8"x 2" Round Styrofoam Cake Dummy

- SRD08 - 8" x 3" Round Styrofoam Cake Dummy

- DBRD11 - 11" Round 1/2" Drum Cake Board

- C431 - Fuchsia

- C436 - Moss Green

- C442 - Primrose

- C443 - Red

- C446 - Tangerine

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!

Geraldines's Creative Cutters

Creative Cutters for Creative People

Category Archives: Newsletters

Newsletter – January 2016

GCEC63 - Rose - Eyelet Plunger Set of 3

Newsletter – December 2015

Newsletter – October 2015

Newsletter – November 2015

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Newsletter – July 2015

Newsletter – June 2015

Newsletter – May 2015

Newsletter – April 2015