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:
Flower of the Month!
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: 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: 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: 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: 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: 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: 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: 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.|
GC020 – Sunflower, Gerbera and Daisy Plunger Set of 3
GC006 – Dogwood Plunger Cutters with Veins Set of 3
Lemon Creme Brulee Tart:
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|
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.
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.
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