– 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.

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

Featured Products:

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.

– 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:

– Small: 1 3/4″ x 3/4″

– Medium: 2″ x 1/4″

– Large: 2 3/8″ x 1 1/2″

– Set of 3

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.

– 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:

Method:

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.

– 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:

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:

Method:

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.

– 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:

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”.

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.

– Step 1: Cover the 28-gauge wire with white tape and cut wire into 5 pieces. Make a small hook at the end of 3 of the pieces. See figure 1.	– Step 2: Take a very small amount of white gum paste and mold over the hook. See figure 2. (Repeat for other 2 pieces.) Let dry.
– Step 3: Take the 4th piece of wire and 3 white stamens.  Remove the heads from the stamens.  Tape together.  See figure 3.  Let dry and set aside.  Tape results of Step 1 and Step 2 together, leaving Step 2 stamens slightly longer.	– Step 4: To make the bud: Take the 24-gauge wire and make a hook at the end.  See figure 4.
– Step 5: Place gum paste over the hooked wire and shape into a straight-edged crescent.  See figure 5. Let dry.	– Step 6: Roll out green gum paste thinly and cut out one sheath (petal ‘B’).  See figure 6.
– Step 7: Thin around the edges.  See figure 7.	– Step 8: Vein by placing bud on veining tool.  See figure 8.
– Step 9: Paint the bud with water. See figure 9.	– Step 10:  Place the bud in the centre of the sheath.  See figure 10.
– Step 11: Wrap the sheath around the bud.  See figure 11.	– Step 12: Repeat Step 3, only this time, cut petal ‘C’ (sheath) and place the seamed bud in the centre of petal ‘C’.  See figure 12.  Wrap the sheath around the bud onto the wire, covering the wire with the green sheath.
– Step 13: Repeat Steps 3 and 4 for extra buds and attach to the sides of the wire (not to the back of the wire).  See figure 13.  Let dry.  The buds should be attached so they appear to grow from the sides of the wire as is the case with the real flower.	– Step 14: To Make Semi-Open Flower: Roll out the gum paste very thinly and cut out one of petal ‘D’.  See figure 14.
– Step 15: Ruffle around the edges with a wooden stick and pleat together.  See figure 15.	– Step 16: Cut out petal ‘B’.  See figure 16.
– Step 17: Place dried pleated petal into petal ‘B’.  See figure 17 and 18.
– Step 18: To Make Open Flower: Roll out gum paste very thinly and cut out 5 of petal ‘A’.  See figure 19.	– Step 19: Place the petal on the table and, with the wooden stick, roll around the edges of the petal.  See figure 20.
– Step 20: Fold the petal in half lengthwise.  See figure 21.	– Step 21: Place the 5 petals lengthwise on a wooden dowel an allow to semi-dry.  See figure 22.
– Step 22:  Roll out gum paste very thinly and cut out petal ‘B’.  See figure 23.  Proceed as above except allow the petal to dry completely on the wooden dowel.  See figure 22.	– Step 23: To Assemble Open Flower: Take 3 large petals ‘A’ and paint the base of each with water.  See figure 24.
– Step 24: Arrange the petals to form a triangle around the taped stamens, as shown in figure 3, placing petals 1, 2 and 3 as in figure 25.	– Step 25:   Place petals 4 and 5 at the top and arrange petals 4 and 5 as shown in figure 26.
– Step 26: Lastly, place petal ‘B’ as in figure 27.  Place the flower into the cone-shaped aluminium foil, placing tissue underneath the petals as required to give a realistic look.  Let dry.Repeat Step 6, attaching the sheath to the flower and main stem.  Highlight the flowers with dusting colours.

August’s Recipe: 

Delicious Summer Dessert:

Readers Section: 

Butterflies:

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

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.

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.

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:

Readers Section: 

Sugar Cane:

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

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.