Newsletter – November 2015

November Newsletter 2015

I regret the delay with our November newsletter as I was at Disney for two weeks participating in the food and wine show my 9th year of being invited. It was great weather and meeting old friend and colleges.
On my return we created the truffle tree with the butterflies as shown in last months issue Also, a macaron tree with snowflakes and butterflies.(see below). Then used the mincemeat made in October I made favourite mince pies (see the recipe section) Macaron and Truffles trees are great for decorating your Holiday dessert table as well as for eating!

To our American friends, I wish you a wonderful Thanksgiving.

Happy festive Decorating.

Geraldine


Cake of the Month:

This beautiful cake an the truffle tree were decorated using:
– Butterflies were printed using FRICE – 8″ x 11″ Rice Paper and airbrush colours.
– The snowflakes were made using our GC017- Snowflake Plunger Cutter Set
The gold details were made using C409 – Non-Toxic Gold Dust and the silver details using C410 – Non-Toxic Silver Dust
 
For more information on the tools used to make this cake, please contact us
Toll Free: 1-888-805-3444

Truffle and Macaron Tree



Flower of the Month!
Holly Leaf:
Tools and Materials
161L – Holly Leaf Cutters – W28M – 28 Gauge Moss Green Wires
–  TFMATM – Flower Mat with Holes – TPK1008 – Pallete Knife
–  GTOOL15 – Geraldine’s Ball Tool – Large – Wire Cutters
TPINL – Rolling Pin and Board – Dusting Colours
–  MLGP1 – ML Gumpaste
Holly Leaf Step 1 Holly Leaf Step 2
– Step 1: Roll out the gum paste thinly leaving a small thick area at the base of the leaf through which the wire can be threaded later. Using the cutter, cut out the shape of the leaf (See Figure 1) – Step 2: Thread the wire approximately ½” (1cm) into this thicker base, taking care not to break the leaf. Place the leaf on the veiner and vein (See Figure 2)
Holly Leaf Step 3
– Step 3: Go over with the metal ball tool (fig. 3). Soften the edges. Dust the dry leaf with different shades of green. Hold over a steaming kettle to bring out shine. Let dry.

A Gingerbread Man Decorated as Various Characters:

Gingerbread Cookie Characters

Tools and Materials
MSP5W – Sugarpaste – White – PBWATERL – Water Brush – Large
–  MSP5C – Sugarpaste – Chocolate – TPK1008 – Pallete Knife
–  MLRIP1 – Royal Icing C485 – Christmas Red Paste
TPINL – Rolling Pin and Board C470 – Liquorice Black Paste
–  3303 – Gingerbread Men Cookie Cutter 5″ C435 – Lemon Yellow Powder
C454 – Spring Green Powder C410 – Non-Toxic Silver Dust
C432S – Sky Blue Powder EA963 – Non-Toxic Fairy Disco Dust
C446 – Tangerine Powder BAGDIS – Disposable Bag
C409 – Non-Toxic Gold Dust – FPGEL – Clear Piping Gel
GCS005 – Nylon Plain Round Cutter Set – TIP15 – Piping Tip #15


Angel:

angel

– Roll out white sugarpaste and using a template cut out the wings and place to one side to dry.

– Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky.

– Roll out the light blue sugarpaste and cut out a dress shaped robe. Stick on the cookie.

– Accent the robe with medium size heart cutouts and a white collar, sticking the pieces to the robe with a small amount of water.

– Pipe the hair using the #15 tip and royal icing.

– To form the eyes use a small amount of white sugarpaste and roll into flattened circles. Adhere to the cookie with piping gel. Add blue paste to create the pupils using water.

– Form the nose and mouth and stick into place with piping gel.

– Once the wings are dry, paint a light amount of piping gel onto the wings and sprinkle with fairy dust. Stick the wings to the back of the cookie with a small amount of royal.

– Form a halo and a horn out of white sugarpaste, adhere to the cookie with royal icing and then paint with gold dust mixed with vodka.

Elf:
Elf Cookie

– Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky.

– Roll out green sugarpaste and using the cookie cutter cut out the shape. Cut off the head, hands and feet sections. Stick the remaining shape on the cookie.

– Roll out the red sugarpaste and using the cutter, cut out the feet and hand sections, sticking them in place on the cookie.

– With the red paste rolled out, cut out a strip to use as a belt and stick to the cookie with a small amount of water.

– Cut the neck scarf and stick with water.

– Form a couple of buttons and stick with water.

– Form the mouth and eyes and stick with piping gel.

– Using the green paste form an elf hat and stick to the cookie, add a yellow ball at the end for a bell.

– Using the #15 tip and royal icing pipe fur to the boots and mits to hide the joins.

Ice Skater:
Ice Skater Cookie

– Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky.

– Roll out red sugarpaste; add a texture if desired, use the cookie cutter to cut out the shape.

– Cut off the head, hands, and lower portion of the cutout piece, adhere to the cookie.

– Roll out the red paste very thinly and cut out a circle.

– Using a round toothpick and cornstarch gently ruffle the edge of the circle.

– Cut the circle in half and stick the two pieces on to the cookie to make the skirt.

– Roll out the white paste very thinly and cut out strips for the shirt collars, belt, and sleeves.

– Using the cutter cut out the white paste to make the boots of the skates.

– Roll small sausages of paste and stick to the bottom of the skates to create blades. Paint with non-toxic silver dust mixed with vodka.

– Roll out chocolate paste and cut out a piece for the hair stick to the cookie.

– Pipe the details for the face, hair ribbons, and laces for the skate.

Inuit:
Inuit Cookie

– Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky.

– Roll out chocolate sugarpaste, using the cookie cutter cut out the shape.

– Remove the head, hands and feet and adhere the piece of paste to the cookie.

– Using a beige colour of paste, roll out and cut the hands and feet out using the cutter.

– Stick the hands and feet in place.

– Roll out black paste and cut a piece for the hair. Stick to the cookie with a small amount of piping gel.

– Using the #15 piping tip and royal icing, pipe around the head, the cuffs of the arms, legs, coat and down the centre to make it look like a jacket.

– Create the facial features using black and red pastes and sticking in place with a small amount of piping gel.

– Finish off the coat and pants using a small amount of chestnut coloured royal icing and a parchment bag without a tip and pipe a checkered pattern.

Mrs. Claus:
Mrs Claus Cookie

– Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky.

– Roll out yellow paste and cut out a piece using the cutter to make a shirt. Stick to the cookie.

– Roll out a piece of red paste and cut into the shape of an apron, ruffle the base of the apron and stick to the cookie.

– Add a few accents to the apron like a tie, pocket, and straps.

– Roll out black paste and using the cutter cut out the feet portions to make shoes. Stick to the cookie with a bit of piping gel.

– Make the facial features.

– Using the chestnut coloured royal icing pipe a pair of glasses.

– With the white royal icing pipe the hair.

Penguin:
Penguin Cookie

– Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky.

– Roll out white sugarpaste and using the cutter cut out the shape.

– Using the palette knife cut off the arms and sides to fit the tuxedo.

– Roll out the black paste and cut out the tuxedo pieces using the templates.

– Stick the pieces in place and smooth in the seams.

– For the feet, take a small amount of orange paste, roll into a ball and then flatten into an oval. Score one end to make the toes and stick in place.

– For the beak, take a small amount of orange paste, roll into a cone, cut the pointed part of the cone in half and stick onto the face with the large flat side with a small amount of water.

– Take two small balls of blue paste and flatten to make the eyes, adhere to the face with water.

– Add small balls on black paste to the blue eyes to make the pupils.

Polar Bear:
Polar Bear Cookie

– Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky.

– Roll out white sugarpaste and cut out the shape using the gingerbread man cookie cutter.

– Stick the paste in position.

– Roll out soft pink paste and cut out an oval for the bear’s tummy, sticking in place with a little water.

– To make the ears take a two small balls of paste and flatten then, stick to the bear with a little water, Add a bit of pink paste to the inside of the ears to add depth.

– For the paws, take small balls of paste and flatten then cut a few toes in each, add pink accents to make the pads.

– To make the eyes use small circles of brown paste and accent them with black dots for the pupils, sticking together using a small amount of water.

– Form the other facial features to finish the bear.

Reindeer:
Reindeer Cookie

– Roll out chocolate sugarpaste and using the template provided cut out the antlers and leave to one side to dry.

– Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky.

– Roll out chocolate sugarpaste and using the cookie cutter cut out the man shape and adhere to the cookie.

– Roll out black paste and using the cutter cut out the hand and feet. Mark the centre of each hand and foot and adhere in place making them look like hooves.

– Roll out light chocolate paste and cut small circles for the tummy and nose.

– Stick to the cookie using a small amount of water.

– Add a small ball of red paste for the nose and a tiny sausage for the mouth.

– Cut out a red strip for the collar and accent with tiny balls of black paste.

– Use white paste accented with black for the eyes.

– Once the antlers have dried attach to the back of the cookie with a small amount of royal icing.

Santa Claus:
Santa Claus Cookie

– Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky.

– Roll out red paste and using the cookie cutter cut out the body of the gingerbread man removing the head, arms and feet. Stick in place.

– Roll out black paste and using the cutter cut out the hands for mittens and the feet for boots and stick in place.

– Cut a strip of black for Santa’s belt.

– Cut out a couple of circles for the coat buttons.

– To make the hat roll a sausage of red paste and flatten down one edge, sticking in place with a small amount of piping gel.

– Using the white royal icing and the #15 tip pipe a fur trim to the coat, mittens, boots, and hat.

– Pipe a beard and mustache on the face.

– Create blue eyes with black pupils and adhere to the face with piping gel.

Snowman:
Snowman Cookie

– Paint a light coating of clear piping gel onto the torso part of the cookie to make it tacky.

– Roll out white sugarpaste, using the round nylon cutters, cut out three different size circles and stick to the cookie placing the smallest at the top.

– Roll out black paste and using the cookie cutter cut out the feet to make boots, stick in place.

– Cut out a top hat and adhere to the top of the head, place a piece of paper towell to keep the hat level while drying.

– Small balls of black paste were used for eyes, mouth, and buttons sticking in place with a small amount of water.

– Roll out red paste and cut a band to go around the hat and a scarf to go around the neck, sticking in place with water.

– For the arms roll chocolate paste into two sausages and trim one end of each to make hands.

– Roll a small cone shape of orange paste and gently mark with the knife to make indents for a carrot. Stick in place with water.

Templates for Cookies:
Templates for cookies

November’s Recipe:

Mince Pies:

Mincemeat Pies

 

Ingredients:
1 1/2 Cups – Raisins – 1 Cup – Rum or Brandy
–  1 Cup Sultanas – 4 Tbsp – Water (Hot)
–  1 Cup – Cranberries – 1 Tbsp – Mixed Spice (Cinnamon and Cloves)
1 lb – Apples (Large)
– 1/2 Tbsp – Nutmeg
1 Cup – Flaked Almonds (Roasted)
– 1/2 Tbsp – Ground Ginger (Optional)
3/4 Cup – Dark Brown Sugar
– 1 – Lemon (Juice and Rind)
1/2 Stick – Unsalted Butter
– 1 – Orange (Juice and Rind)

Method:

1. Put raisins, sultanas, cranberries, lemon (juice and rind), and orange (juice and rind) into a bowl, and mix well with Rum. Cover and leave overnight to enhance the flavour in a cool area, with occasional stirring.

2. Peel and slice the apples in small pieces and fry in butter with occasional stirring until tender.

3. Add spices, ginger, nutmeg and almonds to the mixture.

4. Put in a large saucepan the butter, dark brown sugar, hot water and heat gently, stirring frequently until the contents have melted.

5. Blend in the fruit mixture stirring continually and combine thoroughly all the ingredients. Let cool.

6. Bottle, seal and label.

N.B: Try Brandy, Amaretto or Sherry in lieu of Rum.

Pastry
Ingredients:
3 Cups – All Purpose Flour
–  2 1/2 Sticks – Unsalted Butter (Softened)
–  2/3 Cups – White Granulated Sugar
1 – Large Egg
2 Tbsp – Vinegar (White)
Method:
1. Mix together the flour and the butter until combined into fine crumbs.

2. Mix the white sugar with the egg and the white vinegar together and pour into a well.

3. Knead all together and let chill over night.

Assembly of Pies

1. Brush 12 fluted tart tins with melted butter.

2. Roll out pastry on a thin dusting of flour.

3. Using a plain round cutter approximately 1-inch larger in diameter then the tart tin, cut out 12 bottoms.

4. Place the base in each tart tin, using your thumb and index finger work the pastry into the tin. Ensure a little pastry is higher than the edge of the tin.

5. Spoon in the mincemeat filling.

6. Roll out pastry on a thin dusting of flour.

7. Using a fluted round cutter slightly smaller than the bottom cutter, cut out 12 tops.

8. Paint the top edge of the base with a pastry brush dipped in water.

9. Place the top on and using a smaller plain round cutter gently press into the top to stick the bottom and top together.

10. Prick the top of each tart with a fork, allowing the steam to escape in baking.

11. Bake at 350F for 15-20 minutes.

 Great for Christmas Gifts!

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**

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!