Newsletter – March 2015

March has been a hectic month, what with the move to be completed by March 31st, after 25 years in our present shop, along with the snow and cold weather it has been a challenging month. The thought of Easter in two weeks and the move being completed, is something to look forward to along with the warmth of spring.  The potted hyacinth that greets me when I go into the kitchen every morning makes a welcome aroma to start the new day.  The daffodil the flower of the month does not have the same effect although it is the promise of spring that I look forward to.

Happy Easter everyone!


Image taken from GR234X Unforgettable Wedding Cakes by Geraldine Randlesome & Andrew Caron

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

Readers Questions:


Why do I get cracking when ever I try to do ruffling using fondant? – Michigan

It could be one of two reasons. When you ruffle you are stretching/thinning the edge of the paste to make the ruffle. That is why you are rolling out on cornstarch to dry the edges of the ruffle fast.

Reason 1. You are not rolling the paste out thin enough. If your paste is too thick the top surface is drying and the bottom of the paste is still soft so the top surface is cracking.

Reason 2. Many fondants do not have enough gums in them to allow for stretching so you may need to add a little extra gum tragacanth or CMC to your paste.

ML Sugarpaste: Refrigerating and Freezing Procedures:

Refrigeration and Coolers: Refrigerator can refer to home refrigerators or commercial refrigerators (sometimes called coolers)

Home refrigerators are usually dry refrigerators. In effect if you put butter or cheese in them they will slowly dry out. This type of refrigerator is best for ML Sugarpaste.

Commercial refrigerators (Coolers) just cool the air and remove very little moisture. Sugarpaste will gradually absorb the moisture until the paste will run off the cake.

To Test your refrigerator or cooler, take a bar of chocolate, unwrap it and leave it in the refrigerator over night. If the chocolate bar is the same as when you put it in, the chances are you have a dry refrigerator, if it has started to soften or appears shiny and wet you have a wet refrigerator.

To freeze a cake for a future date:

Method: Place your finished cake in a cake box, wrap with plastic wrap and cover with a plastic bag and store in the freezer until 36 hours before it is required.

Remove the covered cake from the freezer, remove outer the plastic bag, and place in the refrigerator for 24 hours. (This allows the cake to thaw out slowly)

Take the wrapped cake from the refrigerator, remove the plastic wrap and open the box for inspection, then handle as normal.Note: Do not touch the cake! Again do not touch the cake as your finger prints will be left on the cake and although not easily seen, in some lighting they will be as plain as day.

Hint: If need be, have a slow moving fan wafting air over the cake to speed up the process of drying.

Many fondants will leave spot marks on the cake or even pitting will take place spoiling the look of the cake

Sugarpaste Quantity Guide:

Size Style Height Imperial Size  Style Height Imperial
6″ Round Cake    3″  1/2 lb 6″ Square Cake     3″ 3/4 lbs
8″ Round Cake    3″ 3/4 lbs 8″ Square Cake     3″ 1 1/4 lbs
10″ Round Cake    3″ 1 lbs 10″ Square Cake     3″ 1 1/2 lbs
12″ Round Cake    3″ 1 1/4 lbs 12″ Square Cake     3″ 2 1/4 lbs
14″ Round Cake    3″ 2 lbs 14″ Square Cake     3″ 2 3/4 lbs
16″ Round Cake    3″ 2 1/2 lbs 16″ Square Cake     3″ 3 lbs


Continuing last month introduction to foliage, please see Toni Hartman’s cake below with special emphasis on the foliage to highlight the flowers.

Cake made by Toni Hartman from New Jersey, USA

 ( November 2014. Displayed at  Jacob Javits, New York City. Awarded: First place, Societe Culinaire Philanthropique and Gold medal, The Paris Gourmet

Flowers and foliage are never perfect

The fallacy of flowers is that every one is made so perfectly that they look stiff and artificial. Have you ever seen two people who look exactly the same? Nature is the same with flowers and foliage.

Popular materials for making foliage and flowers

Gum Paste, Sugarpaste, Chocolate Leather, Non toxic Paste (NT Paste) to name but a few. Each has its strengths and weaknesses. N.B. we avoid cold Porcelain as it cannot be used against food.

Gum paste, Sugarpaste and chocolate leather are food approved although if wires are used in flowers or foliage they should never be put into a cake and are no longer considered edible. (Use a straw in the cake to put the wire into)

Non Toxic Paste (NT Paste) is food safe and usually results in less breakage.  In the market-place NT Paste can be a replacement for gumpaste as it is more durable. (Many places are renting the finished flowers and wiping them with a damp cloth to clean and re dusting them on the return)

Regular gum paste tools are used with NT Paste.

The basic method of handling

  • Roll as thin as one can handle. (Reason! the thinner the paste is rolled out the less problems one will have with humidity).
  • Roll out using a pasta machine or by hand.
  • Rolling using a pasta machine is quicker provides even thickness is easily set and is great for large volumes.
  • When rolling by hand always keep a thick end in order to pick up the paste.
  • When cutting your paper coved wires always cut at an angle for easier threading/inserting into the paste.
  • Bend wires into a loop as a base when making flower buds.
  • Roll out your paste on a dusting of cornstarch which acts as a drying agent.
  • NB Flowers stems on wires do not look natural so cover with a plastic hose that will give stems thickness and body

Make the flowers perfect then adapt them to make them look natural as if they are wind blown.

Flower of the Month!

Parts of the flowers: Pistil (Stigma) and stamens, trumpet, petals, spathe

Tools and Materials
124L – Daffodil Cutter – TFMATM – Foam Flower Mat
W24M – 24- Gauge Moss Green Wire MLGP1 – ML Gumpaste
– TPINL – Rolling Pin and Board Set – Dusting Colours
TRUF18 – Ruffle Stick – Cornstarch
GTOOL14 – Geraldine’s Ball Tool – Medium – Shortening

Step 9: Make an indent in the centre of the petals using the ball tool, into the ‘crown’ of the Mexican hat for the back of the trumpet to sit in. Moisten the base of the trumpet and attach to the indent. Then moisten the base of the stamens and gently pull the stamens down to the trumpet’s base which holds the flower together. (See figure 8 and 9)

Step 1: Colour gum paste the shade of yellow or orange required.Take a very tiny ball of yellow paste and roll it into a slim sausage. Insert a green 24-gauge wire, so that 1” is covered by the paste, and the tip of the wire is within 1/10th from the end. (See figure 1) Step 2: Pinch three tiny lobes into the tip, for the stigma, not too pronounced. (See figure 2)
Step 3: Roll more yellow paste into very thin thread-like pieces, 1/25th in diameter. Cut into six ½ long bits, for the stamens. (See figure 3) Step 4: Brush a bit of water onto the pistil, below the stigma, then press onto each stamen in turn so that they stick to the pistil. Adjust the spacing between the stamens. Leave to dry thoroughly. (See figure 4)
To Make the Trumpet:
Step 5: Take a small amount of gumpaste and roll out very thinly. Using the trumpet cutter cut the piece out. (See figure 5) Step 6: Place on a light dusting of cornstarch, and using the ruffle stick ruffle the longer edge. Paint a small amount of water around the base of the pistil and wrap the trumpet around it. Leave to dry thoroughly. (See figure 6)
To Make Petals:
Step 7: Using yellow paste, make a small Mexican hat with the slim “crown” about 3/5 inch long. Roll out the surrounding paste quite thinly and cut out the outer 3 petals/sepals. Vein on a corn husk then thin and flute the petals. Using the yellow paste, roll it out very thinly and repeat for the inner 3 petals. Attache
Step 8: Make an indent in the centre of the petals using the ball tool, into the ‘crown’ of the Mexican hat for the back of the trumpet to sit in. Moisten the base of the trumpet and attach to the indent. Then moisten the base of the stamens and gently pull the stamens down to the trumpet’s base which holds the flower together. (See figure 8 and 9)
Step 9: – Join in two more green 24 gauge wires, one on either side of the original wire. Not on top. The stem should be flattened rather than round. Tape right down.
– Colour flower paste very light brown and roll out a small piece until absolutely paper thin. Cut out spathe and thin the edges. Dampen the edge of the daffodil just below the green hip and wrap the spathe around ensuring the point is either over or under the stem. Slight crumple to give a natural look. (See figure 10)

How To:

Bling Monograms:

A creative way of making elegant monograms that can be used on cupcakes as well as cakes and cost pennies to make.

Tools and Materials
W18W – 18 Gauge White Wire – Scissors
– Bling (Desired Colour) – Monogram (Desired Style)
– Glue Gun and Glue Sticks – Straws
– Pliers to bend wire


Step 1: Select the style of the desired monogram (letters) and make a copy.
Step 2:– Using pliers, shape the wire to the style of the monogram to match the copy.  step_1_monograms

 Step 3: With scissors, cut the Bling (Rhinestone Mesh) in strips to the width required.
Step 4: Using a glue gun, glue the Bling to the wire to the desired shape.  step_3_monograms
step_4_monograms  Step 5: Cut a piece of straw to the desired height and insert it into the cake. Never insert a wire in a cake. Place the monogram in the straw.

books Special banner

NH242X – Complete Book of Cake Decorating with Sugarpaste by Sylvia Coward:
This book is divided into four sections: Frostings and decorations, Gateaux & Classic Cakes, Children Party Cakes, and Special Occasion Cakes. Easily displayed full colour instructions and recipes in each chapter makes this a must have book for any collection. Excellent for students and beginners in cake decorating.
Special Price: $15.00
For more information on this amazing book CLICK HERE
** Promotion valid until April 15th, 2015 or While Supplies Last ** 



March’s Recipe:  

Potato Chips and Pretzels Cookies:Method:

1 Cup Unsalted Butter (2 Sticks – Softened) 1 Tsp Baking Soda
3/4 Cup Brown Sugar 1/2 Tsp Baking Powder
2 Egg (Large) 1/2 Tsp Salt
2 Tsp Pure Vanilla Extract 3/4 Cup
Roughly Chopped Dark Chocolate or
Dark Chocolate Chips
3/4 Tsp Instant Coffee 3/4 Cup Roughly Chopped Salted Pretzels
2 Cups All – Purpose Flour (Sifted) 3/4 Cup Potato Chips


1. Preheat oven to 350°F.

2. In a bowl cream together butter, vanilla and coffee. Then add sugar and cream very well together. Then add the eggs (one at a time) until well mixed.

3. In another bowl sift together the flour, salt, baking soda and baking powder. With the mixer on low speed, gradually add into the butter mixture. Mix until well combined.

4. Add the chocolate.

5. Stir in pretzels and potato chips.

6. Spoon out 2-inch balls on to a parchment or Teflon baking mat lined baking sheet leaving 2 inches between each cookie.

7. Bake for 12 to 14 min approximately or until golden brown. DO NOT OVERCOOK the cookies or they will be too crispy

8. Let cookies cool completely.

Upcoming Events!

 We Are Moving!

As of April 1st, 2015 we will be moving to:
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 2Richmond Hill, OntarioCanada 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!