Newsletter – February 2016

February 2016 Newsletter

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

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

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



Cakes of the Month:

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

Valentine's Day Sale
Cake Board Specials

Flower of the Month!

Dutch Iris:

Dutch Iris Final Product

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

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

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


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

Edible Glitter:

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

 Featured Products:

GC020 – Sunflower, Gerbera and Daisy Plunger Set of 3

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

GC006 – Dogwood Plunger Cutters with Veins Set of 3

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

Dogwood Samples

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

Featured Book:

GR2358 - The Art of Gumpaste Flower Making by Geraldine Randlesome

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

February’s Recipe:

Lemon Creme Brulee Tart:

Pastry Recipe:

Yield: 3 x 10″ round pie/flan tins

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

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

3. Knead all together and let chill over night.

Filling Recipe:

Yield: 9″ Loose Bottom Pan – Buttered

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

1. Preheat oven to 325°F.

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

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

4. Gently stir in the lemon juice and peel.

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

6. Let cool.

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

Geraldine’s Helpful Hints!

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

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
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!