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:
Products used to make this cakes:
For more information on the tools used, please contact us Toll Free: 1-888-805-3444 or send us an email at firstname.lastname@example.org
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.
– 2 tsp – powdered gelatin
– 1 tbsp – water
Method: Place the gelatin and water in a bowl, leave to sponge for ten minutes.
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.
Flower of the Month!
|–||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|
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.