Despite the snow and freezing cold that are a skier’s delight, the real beauty of this month is the warmth of Valentine’s Day, a warm furnace, a heated car and the promise of spring around the corner! The smell of potted Hyacinths and the sight of fresh cut Tulips are a wonderful welcome home!
February also brings Mardi gras which we highlight in this month’s issue with a couple of Mardi gras themed cakes! The boldness of the Emerald Green colour also reminds us that St. Patrick’s Day is around the corner!
I am very pleased to welcome a feature article by renowned cake decorator, Toni
Hartman as she reminds us about the important role of foliage (leaves) in our flower arrangements and cake toppers!
I wish you all Happy Reading!
Products used to make this cake:
Products used to make this cakes:
For more information on the tools used to make these cakes, please contact us Toll Free: 1-888-805-3444 or send us and email at firstname.lastname@example.org
What is the difference between a single action and a dual action airbrush? – Orlando
– Single Action: is when the trigger is depressed and colour immediately flows out the airbrush.
– Dual Action: when the trigger is depressed and air flows through the airbrush, then pull back on the trigger, to controlled the amount of colour flowing through the airbrush resulting in more control.
Is foliage important on a flower arrangement and if so why?
In this February issue of the newsletter we are asking Toni to explain why she feels foliage is so important for the Cake artist and give us some pointers. In the March newsletter we plan to have a picture of her gold medal cake she won in Nov, 2014, the Jacob Javits Center in New York City.
Picture a 3 tier wedding cake with a beautiful floral arrangement cascading down to the bottom. Now picture it without leaves (foliage) and you will find it has lost its character.
With this in mind, we asked Antoinette “Toni” Hartman, a very well known teacher, whose love is TEACHING (Especially botanically correct exotic flowers), why she claims that foliage (Leaves) make flowers arrangements complete.
Toni’s 30-year career has given her an international reputation as a teacher and demonstrator. Toni has numerous medals from the Int’l Geneva Assoc, and many more too numerous to mention and most recently a gold medal from Paris Gourmet at the Jacob Javits competition. She has appeared on TV and has many printed articles to her credit.
Pictures are from Geraldine Randlesome
Toni has a love of TEACHING, especially botanically correct exotic flowers.
Have you ever taken a really good look at nature? We see beautiful flowers with branches, stems, floral accents, blossoms, buds, berries and leaves.
For me, flowers without leaves are not complete, they enhance the flowers, giving a lovely backdrop for blooms, buds or bouquets. Variation in leaf coloring is plentiful. Leaves can even stand alone on cakes and are easier and faster to create than flowers.
We have combined Geraldine’s and Toni’s thoughts on how and why to use leaves.
1. I keep a portfolio of leaf photographs. When I decide on which flowers to use on a cake, I co-ordinate the flowers with the appropriate leaves. This makes the decorating easier to complete.
2. Make 2 or 3 leaves for every major flower.
3. Make “unwired” leaves to cover long stems, fill in empty spaces, or conceal flower breakage.
4. Leaves come in many shapes and sizes and give the decorator choices how to unite your cake theme. Curled leaves add yet another dimension. The edges of a leaf can be straight, situated, dentate, serrated or lobed; you have an abundant variety to select from.
5. Leaves with variegated colors are another method of making your cake look more impressive.
6. Leaves give you a “natural look” paralleling nature. Some leaves are bright and glossy in appearance while others are flat or low lustre.
7. Leaves are usually EASIER and FASTER to make than a complete flower thus reducing time spent for amateurs and increasing profit for professionals.
8. Dangling clusters of leaves or vines give your cake a sense of movement and provide an easy way of carrying that movement around and down the cake from layer to layer.
9. You may add exotic leaves when you need another decorative element for your cake. Plain leaves give a lovely backdrop for your work. Just as a frame finishes off a beautiful painting, leaves add the finishing touch to a cake.
10. Large leaves are a simple way to create fillers for your flowers. Filling large areas of space makes your cake look more fully decorated.
11. Fantasy leaves can add a new level of creativity: i.e., gold, silver and metallic color leaves are pretty for holiday cakes.
12. Flowering trees and plants can add to your theme: i.e., Apple Blossoms or Cherry Blossoms with leaves.
13. Consider using leaves that have cut-outs in them (called Fenestration), i.e., Monstera Leaves, Swiss Cheese Plant and Big Leaf Jungle Plants. Cut-outs add another level of interest. Use artistic license to change the size of large leaves as appropriate for smaller cakes.
14. Tiny leaves such as Maiden Hair Fern, small Ivy and other tiny leaves give an overall delicate appearance of the cake.
15. To make clusters of straight edged leaves of different sizes, use a wheeled tool, pizza cutter or a palette knife.
16. Rolling paste very thinly and sandwiching a thin gum glued wire in between that paste provides an easy way to wire a long leaf, especially if you are using a pasta machine to roll your paste.
17. Using a small amount of colored pearl dust on some leaves brings out their natural beauty.
18. Use the main color that is used in the flower to lightly dust the leaves so that they naturally blend together. For example, you can use the red edge on a Ti leaf with some red flowers to give the cake a more co-coordinated look.
19. Color selection is easier when you have different leaves to pick from: i.e., Dusty Miller brings in a grey-white element, while a Vinca Vine brings in a yellow edge with a green center area.
20. Steaming leaves blends and sets the color so it does not transfer to your cake.
21. Additional variations of decorations could be mosses, berries and succulents. They naturally blend with your flowers. Berries add a dimension that accents your focal point and adds the “Wow” factor to your cake. Adding grass, mushrooms or tree elements such as sticks or bark can also elevate your cake design. Butterflies, bugs and toadstools add more interest. For example, all sizes of butterflies, lady bugs and bees create natural and life-like environment that keeps the artistry and variety of the cake fresh.
22. Alan Dunn is a cake decorator that uses leaves skilfully. His books are readily available throughout the world. I personally recommend his publications.
Flower of the Month: Violet
Native to Europe, Africa, Asia, the Sweet Violet or English Violet has very deep violet, or less commonly, white or rose-pink, flowers. They make excellent filler flowers for Easter cakes or for arrangements for Spring or early Summer garden weddings and look particularly attractive when combined with Lily of the Valley and Forget-me-nots.
Parts of the flowers: 6 petals, calyx
Never have bent wires again!
GFWT – Geraldine’s Wire Storage
Keep all your wires straight and stored in one place. Create your own dividers to separate the wires. Great for other things such as tools, sucker sticks, dowels, and even pasta!
– Fully Closed: 8 1/2″
– Fully Opened: 14 1/2″
For more information on this amazing product CLICK HERE
The Philippines style cake decorating is known for bright colours, big bold cakes and creativity in everything they do and cake decorating is no exception. The following two books would be an excellent choice for a cake artist library.
| ICB02 – Cake Tops with Philippine Flair by Avelina Carbungco Florendo:
With its gorgeous cakes, step by step instructions, drawings, patterns and colour photographs… even a novice will be able to create!
Cake tops such as Ice Cream Carts, Horse Drawn Carriages, Gazebo, Churches and Guitars are among many in this publication!
Special Price: $10.00
Regular Price: $44.00
For more information on this amazing book CLICK HERE
** Promotion valid until February 28, 2015 or While Supplies Last **
ICB04 – Agolden Celebration by Avelina Carbungco Florendo:
This book is dedicated to the anniversary celebration! The flowers on the cakes were made from Cold Porcelain. Making and arranging flowers with the Phillippine use of bright and bold colours, plus a spices and herb guide to help you as you prepare the anniversary feast, make this an attractive book. Be aware that cold porcelain is not food approved so we would suggest you use Non-Toxic Paste (NT Paste) which can be used against cakes. N.T. Paste is a medium which is fast replacing Gum Paste and something Geraldine has been using for several years as her flower medium of choice!
Special Price: $10.00
Regular Price: $34.99
For more information on this amazing book CLICK HERE
**Promotion valid until February 28, 2015 or While Supplies Last**
Chocolate Peanut Butter Pretzel Bark:
|– 1 Cup – All Purpose Flour
– 1/2 Tsp – Baking Soda
– 1/2 Cup – Brown Sugar (Firmly Packed)
– 1/2 Cup – Salted Butter (Softened)
– 1/4 Cup – White Granulated Sugar
– 1 – Egg Large
| – 1 Tsp – Vanilla to Taste
– 1 Cup – Bittersweet Chocolate (Chopped)
– 1 Cup -White Chocolate (Chopped)
– 3/4 Cups – Nuts (Chopped) Optional
– 12 – Marshmallows (Regular Size)
– Ganache (Optional Fillings)
1. Preheat oven to 375°F (320°F in a convection oven)
2. Cream together the butter and both sugars. Add the egg and vanilla and beat well.
3. Combine the dry ingredients and with the mixer at the lowest speed slowly add to the creamed butter mixture. Be sure to scrap down the sides.
4. Stir in the chocolate chunks and nuts.
5. Spoon out 1-inch balls on to a parchment or Teflon baking mat lined baking sheet leaving 2 inches between each cookie.
6. Bake for 8-10 minutes or until the edges brown.
7. Let cool while you make the filling.
8. Turn oven up to 405°F (350°F in a convection oven)
9. Cut each marshmallow into half and place on a buttered cookie sheet in the oven for 3 minutes or until edges start to brown.
10. Using a buttered spatula remove the marshmallow and sandwich between 2 cooled cookies, pressing them together gently. Cool for a few minutes and sprinkle with powdered (icing) sugar.
Ganaché can be used as a substitute to the marshmallows.
Baby Shower Cookies:
Baby showers are an important gathering of friends and family to give gifts to welcome the anticipated arrival of a new person into the world.
Why not take along a plate of cookies decorated to fit the occasion or make a cookie bouquet for the table center piece?
These can be made from plain shortbread or sugar cookies.
Our set of 4 Baby plunger cutters suit the occasion nicely! This set includes a Bottle, Bib, Rocking Horse and Stroller/Pram. Cut out the shape and use the plunger to imprint the design.
Leave them plain with only the imprinted design or use the design as a template and pipe over it with Royal Icing. You can even cover them in Sugarpaste (Rolled Fondant). There are lots of decorating possibilities!
N.B: As a giveaway, wrap them in cellophane bags and accent with curling ribbon, or pack in a gift box to give as thank you gifts for those attending the shower.
GCEC69 – Baby Set – Eyelet Plungers:
The baby cookie set of 3:
– Baby Bottle: 3 1/8″ x 1 1/4″
– Baby Bib: 2 1/4″ x 2 3/4″
For more information about this product CLICK HERE
Follow instructions on how to bake the cookies from your favourite sugar cookies recipe. When cool, decorate them using royal icing, sugarpaste, pearls or any other enhancements of choice.
Embroidery Lace Embossers with Cutters