Newsletter – August 2015

In this month we are showing a photo of a cake that we have just finished. 5 years ago this customer came to me and said he must have a “Geraldine” cake for his 50th birthday. As he was originally from Trinidad, the whole cake must be on that theme. I read up a lot about Trinidad as to the flag, the flowers, the shape, also the butterfly’s and of course it must have the steel drums.

The board was 24″ square, the cake was 20″ square cut into the shape of Trinidad . All the shells were made using chocolate molds, excellent shapes,Flowers from non toxic paste, the 2 men from modelling paste. The large dolphins were made with sugarpaste using a cookie cutter.

The small cake on top was designed to look like the flag of Trinidad, and my favorite were the butterflies. As I have not used my edible copy machine for at least 7 years, all the ink cartridges were dried so nothing to gain I filled them with air brush colours, and used rice paper which we keep in stock for the paper. I was so happy how they came out. The trouble is it takes 2 people to lift it as it is so HEAVY.

Enjoy the rest of the summer,


Cake of the Month:

This beautiful cake was decorated using:
– 239 – Rose Petal Cutters
– 160X – Hibiscus Cutter
– White Chocolate
– Assorted Sea Shell Chocolate Molds
– Non-Toxic Silver Dust and Non-Toxic Gold Dust
– Red Sugarpaste
– Black Sugarpaste
– White Sugarpaste
– Powder Colours.




For more information on this amazing product, please contact us Toll Free: 1-888-805-3444 or send us an email at

New Sugarpaste colours - Red and Black

Flower of the Month!

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.

Parts of the flower: Column, throat, 2 petals, sepals
Tools and Materials
– TFMATM – Flower Mat with Holes
–  SRWT – White Stamens – TPK1008 – Pallete Knife
–  W24M – 24 Gauge Moss (Dark) Green Wires – GTOOL15 – Geraldine’s Ball Tool – Large
W28M – 28 Gauge Moss (Dark) Green Wires – Wire Cutters
–  MLGP1 – ML Gumpaste – Dusting Colours
Wooden Dowel – Cornstarch
Aluminium Foil (Shaped in a cone) – Shortening
TPINL – Rolling Pin and Board – Veining Tool such as dried cornhusk
Wooden Stick GFTH510 – White Floral Tape
Flower_August_1 Flower_August_2
– 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:


For the hot Summer nights why not have our cool chocolate dessert with fresh fruit.

1. Using our Pleated Puff Mold – fill with melted chocolate and refrigerate until nearly set (approx. 5 minutes).

2. When set but not hard, remove the mold pulling it away from one end.

3. With the remaining melting chocolate, spread onto parchment paper until nearly set and with a round cutter cut out circles for the stand of the chocolate puffs.

4. Spread a small amount of melted chocolate on the disk and place the shell supporting it until firm.

5. Fill with either ice cream, mousse, non baked cheese cake or whipped cream. Place fresh fruit on top.

6. Place in refrigerator. Dust with gold dust before serving

Readers Section: 



If I wanted to have lots of different butterflies on a cake, how would I make them look natural? Omaha. NB
P.S. I have a printer.

Your question is very timely as the large cake on this news letter is showing various butterflies.

Butterflies signify peace, tranquility and travel.

You require:

– A dedicated printer with edible ink cartridges (Make sure that the printer has not been used with regular ink cartridges)

– Images (that could be Jpeg)

– Rice Paper ( Wafer Paper -0- Grade 8″ x 11″)

– Sharp Scissors

– Royal Icing


1. Select your images and have them ready to print. 

2. Insert the rice paper in the printer. Make sure that images print on the smoother side of the rice paper.

3. Remove the printed rice paper and carefully cut the images.

4. Store the images on parchment paper in a zip lock bag to prevent moisture and color changes. Use a book on top to keep the wings flat and avoid curling of the wings.

5. For a more realistic look, carefully bend the butterflies in the middle. 

6. Attach to the cake using royal icing.


 Fine stamens can be attached to act as eyes. 

 Butterflies can be attached to chocolate sticks to give them height.

Canada’s Baking and Sweets Show!
Expose yourself to the world of cakes, chocolates, confections and more! Come and visit us at booth #713 and #715. Save $2 per regular admission when you purchase your tickets online.
When: September 25-27, 2015
Where: Toronto Congress Centre. 650 Dixon Rd, Toronto, ON M9W 1J1
For more information about the show:

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**

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:
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!