Newsletter – December 2015

December 2015 Newsletter

The holiday season provides many creative opportunities for decorators to make something for everyone in the medium of their choice: Chocolate, Gingerbread, Sugarpaste, Gumpaste, and Pulled Sugar.

Create table centre pieces, of truffles or macaron trees and Gifts of chocolate, cookies, cupcakes, Yule logs, and cakes not forgetting my favourite mince pies.

Check out this issue’s recipe of the month Shortbread Cookies.

Tis the season to involve the children into a family day of making chocolate items as gift for their teachers, bus drivers, etc (As a friendly reminder I have included our “Chocolate Bark Recipe”)

Books can be a great inspiration so on our web site you will find a great selection of books for the various skill sets. (See our holiday specials)

For that special friend we have 4 copies of WM6570 Baking with Julia Childs at $30.00, sales will be on a first come basis.

We wish all our customers a Happy, Healthy, Holiday season.

Happy Decorating,

Geraldine


Cake of the Month:

This cake is in memory of the 130 people from 14 countries that lost their lives by a horrific deed in Paris on November 13th 2015:

Paris Theme Cake

This cake was decorated using:
 
For more information on the tools used to make this cake, please contact us
Toll Free: 1-888-805-3444

Flower of the Month!
Poinsettia:

Cake with Poinsettia Flower

Native to Mexico, a small shrub with dark leaves; one or two flowers are yellowish in terminal umbels (rounded stamen head), surrounded by brilliant bright-red bracts (petals). Flowers during mid-winter and used as pot plants for Christmas decorating. Ideal as a main flower in arrangements, with holly leaves and mistletoe. Also comes in pink and white.

Tools and Materials
212 – Poinsettia Cutter FDV020 – Leaf Veiner – Double Sided
–  W28M – 28 Gauge Moss Green Wires – TFMATM – Flower Mat with Holes
–  TPINL – Rolling Pin and Board – TPK1008 – Pallete Knife
TWBN – Bent Nose Tweezers – Scissors
–  TX211 – X-acto Knife – Wire Cutters
MLGP1 – ML Gumpaste – Dusting Colours
GTOOL15 – Geraldine’s Ball Tool – Large – Cornstarch &  Shortening
Granulated unflavoured gelatine mixed with
red food powder colour
Step 1 Poinsettia Step 2 Poinsettia
– Step 1:Make a hook at the end of the 28-gauge wire. (See Figure 1) – Step 2:Using a small piece of green gum paste place a small cone over the hook adhering it with a small amount of water. (See Figure 2)
Step 3 Poinsettia Step 4 Poinsettia
– Step 3: With scissors make small cuts, as shown in Figure 3, to simulate a mass of stamens. – Step 4: Moisten ends slightly and bush-on red coloured gelatine granules. (See Figure 4). About 7 centres are needed for a flower, depending on the size you are making. Be sure to have an uneven number of these centres.
Step 5 Poinsettia Step 6 Poinsettia
– Step 5:Using a tiny amount of yellow gum paste make a tiny ball, about 1mm or less in diameter.(See Figure 5) – Step 6: Crease with a cocktail stick, See Figure 6, forming what appears to be lips.
Step 7 Poinsettia Step 8 Poinsettia
– Step 7:Using a small amount of water (See Figure 7) – Step 8:Attach to the side of the green part using only one per centre, See Figure 8, leave to dry.
Step 9A Poinsettia
– Step 9:Roll out gum paste leaving a slightly thicker portion at the centre of the base through which a wire can be threaded. Cut out petal, See Figure 9. Continue cutting petals, approximately 5 of each size, 15 petals in total.  – Step 9A:Very gently thread the 28-gauge wire through the thicker base of the petal to approximately ½” (1.5cm) from bottom of the petal (See Figure 9A)
Step 10 Poinsettia Step 11 Poinsettia
– Step 10:Vein the petal (See Figure 10) – Step 11:Place the petal on the foam flower mat and thin around the edges with a ball tool. Shape as desired and allow to dry. (See Figure 11)
– Step 12:Assemble the flower by taping the centres together, adding petals in random order (Do Not Add in Size Order) (See Figure 12)



Featured Product:

Holly plungers come in two sets of three sizes. Ideal for decorating Cakes, Cookies, Cupcakes and Yule Logs, so add a little red for the berries with royal icing or sugar pearls.

GCC009L - Holly Leaf Plunger Cutter Set with Veins - Large
GC009L – Holly Leaf Plunger Cutter Set with Veins – Large:
 
 Sizes:

– Small: 1 3/4″ x 3/4″

– Medium: 2″ x 1/4″

– Large: 2 3/8″ x 1 1/2″

– Set of 3

Price:$12.95
GC009 - Holly Leaf Plunger Cutter Set with Veins - Small
GC009L – Holly Leaf Plunger Cutter Set with Veins – Large:
 
 Sizes:

– Small: 1 3/4″ x 3/4″

– Medium: 2″ x 1/4″

– Large: 2 3/8″ x 1 1/2″

– Set of 3

Price: $12.95

Xmas Book Special

Gingerbread Houses Book

SP2685 – Making Great Gingerbread House:
Great ideas on Gingerbread Houses to give away as gift of just to have fun with family and friends making them during the Holidays. Inside this great book you will find:
– Classic Gingerbread House
– Sweet Shop and Florist
– Totem Pole Lodge
– Victorian Manor
– Tree House with a Twist
– Woodsman’s Cabin
– Scottish Castle
– Christmas Wedding Chapel
– Holiday Village
– Sweetheart Cottage
Special Price:$9.95
Regular Price:$14.95
This promotion has expired! 
Holiday Entertaining

TL3172 – Holiday Entertaining – William Sonoma Kitchen Library:

A must for entertaining family and friends over the Holidays! includes a wide variety of recipes as well as a glossary of spices and vegetables.
Special Price:$11.95
Regular Price:$21.95
This promotion has expired! 
Candy MAking for Beginners by Evelyn Howe-Fryatt
NH9036 – Candy Making for Beginners by Evelyn Howe-Fryatt:
Indulge yourself… with a luscious full colour recipe book to complete such mouth-watering treats as butter caramels, pecan rolls, and truffles. Recipes and colour photos of the finished treats make this book a perfect asset to any library.
Special Price:$9.95
Special Price:$21.95
This promotion has expired! 
Holiday Baking - William Sonoma Kitchen Library

TL3083 – Holiday Baking – William Sonoma Kitchen Library:

This book contains six holiday menus. Thanksgiving, Hanukkah, An open house, Christmas, and New Year’s Eve dinners and a morning buffet. Full-color photographs and guidelines are provided with tips on setting the perfect mood.
Special Price:$11.95
Special Price:$21.95
This promotion has expired! 
For more information on these amazing books please contact us
Toll Free: 1-888-805-3444

December’s Recipe:

Shortbread Cookies:

Ingredients:
1 3/4 Cups – All purpose Flour
–  2 Sticks – Salted Butter (Softened)
–  1/2 Cup – Icing Sugar
Method:
1. Cream together the butter and sugar on 2nd speed for approximately 5-8 minutes or until mixture turns pale yellow in colour.

2. Slowly add the flour until just incorporated. Do not over mix.

3. Wrap in wax paper and plastic wrap and leave in refrigerator (overnight preferably).

Method:

1. Preheat oven to 350°F (300°F in a convection oven).

2. Roll out dough on a surface dusted with flour to the desired thickness (we recommend about 1/8”) and cut into the desired shapes.

3. Bake for 8 minutes, then turn pan around.

4. Bake for 8 more minutes or until the edges are slightly brown.

Chocolate Bark:
Chocolate Bark
Ingredients:
1 lb – Chocolate (Milk, White or Dark depending on desired taste)
–  Plastic or Microwavable Glass Bowl
4oz Assorted items to mix in with the chocolate. ie. Nuts,
crushed red and green peppermint, malt milk, cookie crumbs, dried fruits.
Spatula
Wax Paper
Method:
1. Melt down the chocolate either over a double boiler or in the microwave on Defrost Power Level. 

2. When the chocolate is fully melted pour into it 4 ounces of the desired bark ingredients.

3. Stir until incorporated and then pour out on to a piece of wax paper. Spread the mixture evenly with a spatula. Allow to set.

4. Using melted white in a piping bags drizzle across the surface of the bark.

5. Break into pieces and serve.


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
Requirements:
 
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!