Here at Creative Cutters we have been working on improving our Edible Wonder Lace. I have had a lot of people asking me “how to keep it made up for a couple o weeks” After much testing I have found how to make it and keep it for future use. The ingredients have changed by only 1 ingredient which seems to preserve the shelf life. After making the lace, remove from the mold and place between parchment paper and store in a zip lock bag. I found making the lace in the macrowave so much easier! My microwave is 90 watts. I put it on the defrost level for 3 minutes then leave in the microwave for another 3 minutes with NO HEAT AT ALL, then for 2 minutes on defrost level. Leave on the counter for 3 minutes, remove and attach to the cake. In the next issue I will show you the pillow shaped cakes we have made.
N.B: Always spray the lace molds with Cooking Spray Oil and wipe out the excess before applying the lace mixture.
Wishing everyone both in Canada and the USA a wonderful Labour Day Weekend!
Cake of the Month:
Native to Europe and Asia, these tiny flowers are most commonly a clear sky-blue with a yellow, pink, or white ‘eye’. They also grow in many other shades of blue from deep to pale and in pink, white, and yellow. As they usually grow in clusters, they can be grouped together and used as filler flower to compliment Roses, Sweet Peas, Carnations or any other garden flowers. Excellent in arrangements for garden weddings, they also look splendid when combined with Lilacs and Lily of the Valley.
|Tools and Materials|
|–||288X – Forget-Me-Not Plunger Cutter||– SRYW – Yellow Stamens|
|–||TFMATM – Flower Mat with Holes||– TPK1008 – Pallete Knife
|–||GTOOL15 – Geraldine’s Ball Tool – Large||– Cornstarch & Shortening|
|–||TPINL – Rolling Pin and Board||– Wire Cutters|
|–||MLGP1 – ML Gumpaste||– Dusting Colours|
|–||2 – Bananas (Extra Ripe and Mashed)||– 3/4 Cup – All Purpose Flour|
|–||1/4 Cup – Vegetable Oil||– 1/4 Cup – Whole Wheat Flour|
|–||1 – Egg (Large)||– 1 Tsp – Baking Powder|
|–||1/2 Cup – Brown Sugar||– 1 Tsp – Baking Soda|
|–||1/4 Cup – Liquid Invert Sugar||– 1 Tsp – Cinnamon|
|–||1 Tsp – Vanilla||– Pinch – Salt|
|–||1/4 Cup – Low Fat Blueberry Yogurt||– 1 1/2 Cups – Blueberries (Fresh or Frozen)|
2. Beat bananas, oil, egg, both types of sugar, vanilla and yogurt in a large bowl until well mixed.
3. Combine flours, baking powder, baking soda, cinnamon and salt in a separate bowl, mixing well.
4. Stir the dry ingredients into the wet until just mixed.
5. Fold in the blueberries.
6. Pour the batter into the prepared muffin cups and bake for 12 to 15 minutes in the middle of the oven, until the tops are firm to the touch and a tester comes out clean.
7. Turn out and serve immediately.
Retro is back and Geraldine is here to show you how to use the colours and style of the 80’s to decorate your custom cakes. Geraldine will show you how to cover a cake with Rolled Fondant. Using a variety of cutters and markers, such as diamonds and lace markers you will see how many styles you can create on cakes, cupcakes and cookies.
Cameos are back! See how this simple decoration can be enhanced with lace pieces and elegant pearls. Master the art of piping Rain Drops (without peaks). New and old cake decorators will appreciate these handy tips. Geraldine will be available to answer questions and show her portfolio of amazing cakes and skillful piping. Geraldine will be happy to sign your copy of “Simply Elegant”.
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ALL class fees over $100.00 are tax deductible in Canada only! For more information, please click here