October-December 2001

Central Texas Sugar Art Times

Beginnings ~  Let’s Go Surfing ~  Transfer Pictures
 Tips and Tricks ~  Upcoming Classes ~  Recipe

Beginnings

It’s difficult to keep up with all the students who pass through cake decorating classes. Lives get busy and we don’t often have time. I’ve started this quarterly newsletter to share what’s going on in the local cake decorating scene and to provide information about upcoming events.

This is your newsletter also. If you have a favorite recipe or tip, just call me or E-mail me and we’ll get it published.

In each newsletter, I’ll publish class dates, event information, recipes, tips, web links, and new ideas.

Fall is a busy time for all of us. There are many holiday opportunities for everyone to show off their artistic side. back to top

Let’s Go Surfing!

This section will feature a website (or two) dedicated to the encouragement of sugar art.

One great place to go is Delores McCann’s website -

http://w3.one.net/~proicer/index.html

Would you like to know how to make wafer paper butterflies? Gingerbread Santa box? Butter mints? Delores has it all! You can find tips, instructions, ideas, along with chats about cake decorating and lots of friends!

Another website to check out is PastryWiz –

http://www.pastrywiz.com/

At the PastryWiz Food Resource Center you will find 1000's of pages of food related information both for the professional and the consumer. This is the place for you to find step-by-step instructions for cake decorating, information for seasonal entertaining, food history, or some fun recipes for the kids.  back to top

Holiday Pictures to Transfer

Enlarge pictures on a copy machine and use the transfer method to “draw” them on your cake.

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Tips and Tricks
  • Foil-line bar-cookie pans (9x 9x2, 8x8x2, 13x9x2). Once bar cookies have cooled, you can lift the foil right out and cut the bars cleanly. The quickest way to line the pans? Turn them upside down and shape the foil smoothly over them, mitering the corners tightly. Lift off the foil "pans" and slip inside the real pans.
  • For muffins, cupcakes, and cookies of uniform size, use an ice cream scoop to apportion the batter or dough.
  • When frosting cakes, always anchor the bottom layer to the plate with a dab of frosting. That way, the cake won't slide about as you frost.
  • Parchment paper is great for rolling out cookies and also for keeping your cookies from sticking to your cookie sheet. Parchment paper comes in rolls like waxed paper.  back to top
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    Upcoming Classes

    Class Schedule at All-In-One in Austin

    Recipe - Carrot Cake with Cream Cheese Icing

    from The Cake Mix Doctor by Anne Byrn

    ----- Cake -----

  • 1 2-layer package yellow cake mix
  • 1 3-ounce package vanilla instant pudding
  • 2/3 cup orange juice
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 3 cups grated carrot

    • ----- Icing -----

  • 1 lb. confectioner's sugar
  • 8 ounces cream cheese
  • 1 stick butter, softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla

    • Preheat oven to 350 degrees. Mix wet ingredients then add cake mix, instant vanilla pudding, and cinnamon. Beat at medium speed for 2 minutes, until well blended; add remaining ingredients and beat at medium speed for 1 minute. Pour into 2 greased 8-inch round baking pans. Bake approximately 50 minutes or until a toothpick inserted into the center of cake comes out clean. Cool cake. Beat icing ingredients until smooth. Ice cake.

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