Newsletter – April 2015

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!


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:

bright vase_cake

Products used to make this cakes:

This lovely daisy cake was made using:

For more information on the tools used, please contact us Toll Free: 1-888-805-3444 or send us an email at

Readers Questions:


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.


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.



2 tsp – powdered gelatin

1 tbsp – water

Method: Place the gelatinand water in a bowl and allow sponge for ten minutes.

Gelatin Paste:


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.


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!


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


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: 


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

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!