All in One Bake Shop Volume 4 Issue 2 November, 2005 Happy Holidays! It is that time of year. Time to think of gifts for loved ones, friends, co-workers, neighbors, etc. I love to make gifts special, and for me, that means homemade. In the past, I have baked and decorated cookies, bottled homemade herb vinegars, made jars of cookie mix, prepared dried herb dip mixes, and made many more gifts from my kitchen. But in these days of scarce time, it is hard to imagine being able to find the time or the energy to make gifts. Homemade gifts do not have to take a lot of time or be hard to make to delight any recipient. Not only are homemade gifts more personal, they can also be very economical. In this newsletter you will find a few ideas for some great homemade gifts. Many recipes are available at www.allinonebakeshop.com and in our store for a vari- ety of homemade that are easy to make, delicious, and make great gifts. The cookie recipe here is my favorite. It is great for cut-out cookies because it doesn’t spread and loose the shape of the cookie. Royal is easy to make and it is the icing that gives the beautiful finish to decorated cookies. And lastly, if you just don’t have any time to make a gift, we have Making Kits available in the store and online. These kits have all of the ingredients included for the recipient to make their own delicious homemade candy in only 15 minutes! The candy is made right in the microwave and then hardens in the refrigera- Mark Your Calendar... tor. They come in a variety of flavors includ- ing Red and Green Peppermint Crunch, Cook- Start Working ies & Cream, Grand Caramel Crunch, Chocolate Cherry Crunch and many on Your Entry... more. I hope you try these gift ideas and add them to your gift list. Capital Confectioner’s The class list on page 2 includes some wonderful opportunities! We have two guest instructors teaching upcoming classes. We are excited, as al- Show ways, to have Bronwen Weber, Chef Instructor at the Texas Culinary Acad- emy and participant in several recent Food Network specials, teaching and Competition classes in 2006. She will teach a class on chocolate right before Valentine’s April 1st and 2nd 2006 Day. This class will focus on tempering chocolate, making candies and constructing a presentation piece. Her other class will be a sculpted cake View Entries class, with participants making a 3D animal! Susie Rasmussen is teaching an airbrush techniques class on January 28th. She is coming in from Demonstrations Houston where she teaches cake decorators as her profession. She will Networking be here to teach airbrushing techniques along with bakery tricks of the Vendors trade. She is a great teacher, a lifelong cake decorator, and has so much to share with us. All of these classes are great opportunities to learn from Details will soon be available at masters. Be sure to sign up early; these classes will fill-up! the Club and Events section www.allinonebakeshop.com Everyone here at All in One Bake Shop wishes you and your family or in the store! a safe and happy holiday season filled with sweet aromas, tastes, memories, and warmth. Register early - classes fill-up fast! Payment is required to register. CLASSES Refundable up to 2 weeks before class. WILTON COURSE 1 with AIOBS Instructor, Michelle Hilliker Learn the fundamentals of cake decorating with a hands on approach. The class covers decorating tools, icing consistencies, use of piping bags and tips. Create flowers, shell borders, stars and more. Use a flower nail to make a rose and learn to pipe leaves and stems. $35 plus $25-$40 for supplies. December Class: Tuesdays - 12/6, 12/13, 12/20 - 6 pm to 9 pm January: Wednesdays - 1/11, 1/18, 1/25 - 6 pm to 9 pm February: Wednesdays - 2/1, 2/8, 2/15, 2/22 - 6 pm to 8 pm WILTON CAKE DECORATING COURSE 2 with AIOBS Instructor, Sallia Bandy Requires Course 1 knowledge. Build on the fundamentals with a concentration on flowers. Learn how to make rosebuds, lily of the valley, chrysanthemums, daisies, daffodils, pansies and primroses. Decorate a cake with basket weave, rope and fern. $35 plus $25-$40 for supplies. December: Mondays - 12/5, 12/12, 12/19 - 6 pm to 9 pm February: Tuesdays - 2/7, 2/14, 2/21, 2/28 - 6 pm to 8 pm WILTON CAKE DECORATING COURSE 3 with AIOBS Instructor, Michelle Hilliker Requires Course 1 knowledge. This class covers fondant icing techniques and tiered cake construc- tion. Learn additional borders, embroidery and lace, string work, ruffle and ruffled garland with fluted edges. Make a present cake with fondant. Learn additional flowers including: Easter lily, poinsettia, petunia, forget-me-not. Complete the course with a 2-tiered cake. $35 plus $25-$40 for supplies. January: Thursdays - 1/12, 1/19, 1/26 - 6 pm to 9 pm AIRBRUSH with Guest Instructor, Susie Rasmussen This hands-on class will teach basic airbrush techniques along with some commercial and bakery tips and tricks of the trade. Use of stencils will be covered in this very imformative class. Some airbrush sets will be available to use if you do not have your own to bring. $90 - all supplies included January: 1/28 - 1 pm to 5 pm

FONDANT PROJECT CLASS with AIOBS Instructor, Sallia Bandy Cover cake and board in ready-made fondant and also learn basic and specialized fondant decorating techniques in this one day hands-on class. This project will be a fondant heart cake - just in time for Valentine’s Day. $45 - all supplies provided. February Class: Saturday - 2/11 - 10 am to 1 pm CHOCOLATE with Guest Instructor, Bronwen Weber Learn about couverture chocolates from Chef Bronwen Weber. This full day, Holiday hands-on class will cover tempering chocolate, making candies and a chocolate presentation piece. Learn to make Valentine candies. Cookie $100 includes supplies and lunch. February Class: Saturday - 2/4 - 9 am to 3 pm Decorating GUMPASTE FLOWERS I with AIOBS Instructor, Sallia Bandy Learn gumpaste techniques while making a variety of flowers including a rose, rosebud, daisy, sweet pea and carnation. $40 no supplies needed. HOLIDAY COOKIES February Class: Mondays - 2/6 and 2/13 - 6 pm to 9 pm with Jennifer Bartos Learn techniques for decorating SCULPTED CAKE with Guest Instructor, Bronwen Weber beautiful holiday themed cookies. Guest Instructor, Chef Bronwen Weber, will teach techniques for making a 3D Baking, royal icing, flooding, fon- animal. Participants will carve, construct and decorate their own animal. Many dant, piping and more will be cov- mediums and techniques are taught in this fun, fast paced, all-day class. $100 includes supplies and lunch. ered. Each student will leave with February Class: Saturday - 2/25 - 9 am to 3 pm their own decorated cookies from this one day, 3 hour, hands-on PIPING SKILLS with AIOBS Instructor, Sallia Bandy class. Master evenly-piped borders, lace points, lattices, and basketweave. Intermediate $35 - includes all supplies level class. Previous experience recommended for this hands-on class. Thursday 12/8 - 6 pm to 9 pm $30 - some piping tips and bags needed. February: 2/27 - 6 pm to 9 pm or Saturday - 12/10 - 10 am to 1 pm Gifts from the Kitchen I plan to make this cake for friends and neighbors this year. This is my Mom’s recipe. It is great and everyone loves it. I am going to bake this in individual bundt pans to make a nice small gift. Colleen’s Apple Cake 1 C corn oil Mix oil, eggs, sugar, vanilla and blend with flour and spices. Add apples 3 large eggs and nuts. Grease the bundt pan(s). Spoon this thick batter into the 2 C sugar prepared pan. Fill to 2/3 full. Tap pan on counter to release air bubbles 1 tsp vanilla and smooth batter in the pan. Place into a cold oven. Bake at 350° for 3 C flour about 45 minutes for individual size bundt to 1 hour 10 minutes to 1 1 tsp salt 1 tsp baking soda 1/2 hours for a full size bundt cake. 1 Tbsp cinnamon 1 Tbsp nutmeg About 5 minutes before the cake is done, melt 1/2 stick (4 Tbsp) butter 1 Tbsp ground cloves with 1 C brown sugar in a small sauce pan. Let mixture come to a boil 3 C diced apples and let it boil until all of the sugar is melted. Remove from heat and 1 C chopped walnuts immediately add 1/4 C evaporated milk and 1 tsp vanilla. This is a thin 4 Tbsp butter sauce consistency. 1 C brown sugar 1/4 C evaporated milk Take cake out of the pan and while cake is warm, brush the whole cake 1 tsp vanilla with the sauce.

We just got some of the nicest copper cookie cutters in the store. I am sure that I will be making batches of sugar cookies, just so that I can use these new cutters. Jennifer’s Cut-Out Sugar Cookies Royal Icing 1 cup butter 3 Tbsp meringue powder 1 cup white sugar 4 C 10X powdered sugar 2 large eggs 3 Tbsp clear vanilla 2 Tbsp vanilla 3 Tbsp water 3 3/4 C all-purpose flour This icing is best made with a 1 tsp baking powder tabletop mixer because of the 1/4 cup heavy cream very thick consistency. For 1/2 tsp salt best results, sift the powdered Cream butter and sugar. Add eggs, vanilla and cream, sugar. Mix all ingredients at mix until smooth. Combine flour, baking powder and salt low speed for 7 to10 minutes. and add to liquid mixture. Mix just until well incorporated. If using a hand-held mixer, Don’t over mix. Roll out dough between two pieces of beat for 10 to 12 minutes at parchment paper to a thickness of 1/4 to1/2 inch. Refrig- medium speed. Beat until ic- erate for 1 hour. Preheat oven to 350° F. Peel parch- ing forms stiff peaks and is no ment off of top side, lightly flour top of dough, flip and longer shiny. This recipe peel off other parchment sheet. Cut into shapes, place makes stiff royal icing, use stiff cookies 1 inch apart on parchment lined cookie sheets. icing for outlining and details. Bake for 12 to 14 minutes or until edges are very light Add 1 Tbsp water for thinner brown. Cool on wire rack. Decorate with royal icing and icing for decorating. Add more sprinkles. Yield 36 medium cookies. water to make a thick paint consistency for flooding tech- niques. Color with gel or paste food colors. Cover unused ic- ing with plastic wrap. It does not save well for later use. All in One Bake Shop The source for cake, cookie and candy tools and supplies for professional and home bakers and custom cakery

8566 Research Blvd Austin TX 78758

(512) 371-3401 - phone (512) 302-9743 - fax [email protected] www.allinonebakeshop.com

HOURS: Monday to Friday 10 am to 6 pm Saturday 10 am to 5 pm

Our Cakes This is a holiday cake that Heather did for a Christmas in July party. The fon- dant cutouts on the sides of the cake are cut with the graduated sizes of the Christ- mas tree cookie cutter set. They were decorated with sequin and non-pariel sprinkles and placed in the icing snow scene border. The cake is covered with fondant and airbrushed with a light blue sky look. Small tip 2 buttercream dots This groom’s cake is covered in are added to look like snow. The hand seasonal fruits, it is certainly molded fondant/gumpaste figurines something that can be done any complete the look of the Christmas time of the year, but it has such a scene. festive holiday look.

Here are some ideas for decorating holiday cupcakes. These decorations are a great way to cupcakes look festive! There are plastic picks and rings, sugar decorations and gumpaste flowers; decorations to complete any look that you want from whimsical to elegant. Don’t forget holiday cupcake liners to complete the look!