Spring is busting out all over! My Magnolia tree was just loaded this year with beautiful full blooms! It gets even better as I start introducing more Unique products to our inventory of decorating supplies. In this month’s issue we will showcase my new Peacock Lace mold! It is absolutely gorgeous! I am so pleased with it and hope you will be too!
Our Mill Lane Sugarpaste has a New formula and New Packaging! It tastes great and rolls out super thin! It does everything our previous Sugarpaste did and more!! Coming soon we will be introducing Red and Black Sugarpaste.
Lots of things are happening and I look forward to sharing them with you!
Cake of the Month:
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
Gum Paste, Sugarpaste / Rolled Fondant:
What is the difference between Gum Paste and Sugarpaste/ Rolled Fondant? MD
The quick answer is Gumpaste is Sugarpaste with more CMC or gums added.
To make your Sugarpaste/Rolled Fondant into Gumpaste, start by adding a teaspoon of CMC to a pound of Sugarpaste, wrap in plastic and leave in the refrigerator over night. Technically the gums are expanding by absorbing the water in the paste.
Always record what you do as you may have to modify the paste in the future to suit you needs.
I used the water brush to paint gold on the edge of ruffles to highlight them with great success. Can I use other colours like Black or Red to do the same thing? Utah.
The answer is yes; mix the color with vodka in the same way as the gold. Many decorators keep the water brush for vodka to paint colors or water when attaching pieces of sugarpaste or gum paste together.
See example below.
Pattern made using our
Pattern made using our
Lily of the Valley
Native to the temperate valleys of Europe and Britain, this delicate flower with its tiny white bell-shaped blossoms is ideal as a filler flower for bridal bouquets and arrangements for summer weddings. It looks especially attractive when combined with Lilacs and Roses, accented with Variegated Ivy.
Fresh Lily of the Valley is one of the most poisonous flowers and we do not recommend using them on real cakes.
|–||173S – Lily of the Valley||– TPK1008 – Pallete Knife|
|–||W28M – 28 Gauge Moss (Dark) Green Wires||– SRGN – Green Regular Stamens|
|–||TPINL – Rolling Board and Pins Collection||– TFMATM – Flower Mat with Holes|
|–||MLGP1 – ML Gumpaste||– Dusting Colours|
|–||GTOOL15 – Geraldine’s Ball Tool – Large||– Cornstarch & Shortening|
Ginger Carrot Muffins:
|2 Cups||–||Whole Wheat Flour||1/2 Cup||–||Brown Sugar|
|2 Tsp||–||Baking Soda||3/4 Cup||–||Vegetable Oil|
|1 Tbsp||–||Ginger (Ground)||3 Cups||–||Carrots (Shredded)|
|1/2 Tsp||–||Salt||1 Cup||–||Cranberries (Chopped)|
|3||–||Eggs (Large)||1 Tsp||–||Lemon Zest|
|1/2 Cup||–||Apple Sauce (Unsweetened)|
2. In a bowl, blend flour, baking soda, ground ginger and salt; set aside.
3. Using a mixer on medium speed, beat oil and eggs together.
4. Add sugar to mixer and then add in apple sauce.
5. Once mixed, add flour mixture; beat for 30 seconds to incorporate.
6. Remove from mixer and stir in carrots, cranberries and lemon zest.
7. Pour batter into muffin cups and bake for 25-30 minutes.