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SWEET CONNECTIONS Sparkly Happy Issue No Country Kitchen SweetArt 4621 Speedway Drive Don’t forget to Fort Wayne, IN 46825 our couponcheck outinside!! 260-482-4835 www.ShopCountryKitchen.com Owners: Vi and Ed Whittington, Autumn and Bruce Carpenter, Leslie and Todd Myers SWEET CONNECTIONS Sparkly Happy Issue No. 005 Halloween Cake This festive cake uses a 2” In this issue: tall 9” x 13” cake pan for the bottom layer, and a 4” tall 5” • Two New Texture Sets x 8” cake pan on top. Covered • New Jewel Molds with green and black fondant; • Cake Plateaus & Servers and various purple, green and orange fondant rectangles. • New Satin Ice Fondant Using disco dust to create Colors sparkle! For directions on • Russian Doll Measuring creating cake, check out the Cups idea gallery on our website! • Caramel Apple Recipe Idea #1210 • New Halloween Sup- plies • Shortbread Surprise Items Used: PopTop “Happy Halloween”: #BC-H336E Purple Rolled Fondant: #77-769 Acorn Recipe Black Rolled Fondant: #77-767 Plum Disco Dust: #43-1802 • New Country Kitchen Orang Rolled Fondant: #77-757 Burnt Orange Disco Dust: #43-1870 SweetArt catalog vol. 9 Green Rolled Fondant: #77-764 Sour Apple Disco Dust: #43-1828l Country Kitchen Upcoming Events: Autumn’s Classes: Classes: Taste of the Holidays This Fall, Autumn has a Welcome to Sweet Connections, Listed are just a few classes “Christmas PAST and few upcoming classes that Country Kitchen SweetArt’s currently offered at PRESENT” are perfect for the holi- seasonal newsletter. We would Country Kitchen SweetArt: days! Classes include: like to take a moment to wel- Don’t miss our annual event filled come all of our new customers • 3 Gelatin Classes; Beginner, Ad- with samples, recipes, demonstra- • Cupcakes a la mode to our store, whether visiting vanced, and Butterfly/Bow tions and more! This year, our class- room demonstrations will take place • Very Chic Cookies for the our shop in person, online, or • Basic Cake Decorating by Shelly on Friday evening only. Call CKS for Holidays through our catalog. A special Netherton details incuding costs. Saturday we • Truffles, Truffles, Truffles • Everything’s Coming Up Roses! by will have several free brief demon- thank you goes out to all of our Theresa Omen strations throughout the shop! returning customers as well. • Basics of Gumpaste by Becky Date: Friday, November 12 www.CookieDecorating.com Carpenter Time: 4:00 - 9:00 PM contains Autumn’s upcom- We appreciate your • Pies and Tarts by Christing Lussier ing classes, cookie recipes, business and look forward to • Candy Making for Beginners by Date: Saturday, November 13 products, baking tips, and of Jane Lengacher Time: 9:00 - 5:00 PM serving you again soon. course, cookie decorating. --Leslie Myers Check our website for class schedule: www.shopcountrykitchen.com New Products Satin Ice- Meet our Staff Member: Ready-to-use rolled fondant. Rolled fondant is a sweet icing that is rolled out with a rolling pin, draped over the cake, and smoothed with the hands. Fon- Sarah Dinius dant gives a silky, smooth, porcelain-like finish on which to decorate. It’s perfect for hot and humid weather because it won’t melt. It is also ideal for Q: How long have you worked at CKS? molding pieces in push molds, candy molds, silicone lace molds, bead mak- A: I have worked at CKS for just over 2 years now. ers, etc. The fondant forms a crust, but still can be cut. Recommended shelf Q: What do you do at CKS? life is 3 months. Freezing not recommended before putting on the cake. A: I work out front in the store. I help customers and run the cash register. I get to see all the new products that come in and find homes for them in the store. Q: What is your favorite part about your job? A: My favorite part about my job is getting to work with such creative people. I love to see what they create with the new prod- ucts and tools. Q: What is your least favorite part about your job? A: My least favorite part is that i am always tempted to buy all #77-757 #77-759 #77-756 #77-754 #77-753 #77-752 out new products that I like, which is pretty much everything. Orange Lavender Baby Blue Pastel Green Baby Pink Pastel I’m getting married in May, so I need to save money. I have to Yellow tell myself that if I don’t need it, don’t buy it! Q: What is your favorite product from Country Kitchen? A: I would have to say that my favorite product is probably the Ask our Pastry Chef Merkens candy coat wafers. This is the product that I use the most. I love the cocoa lite, cocoa dark and superwhite. They all Question: taste great and are easy to use. Hello I’m new to this whole baking, gum paste, and fondant world. I Q: What do you like to cook or bake the most? was wondering is the satin ice gum paste edible. Some websites say A: I enjoy making chocolates the most. Truffles, turtles, anything yes, but others say no. Also will fondant set just as hard as gum paste? that is covered in chocolate. Thanks for all of your help. Q: What is the best time of year to work at CKS and why? Answer: A: The best time of year to work at CKS is the Christmas season. The Satin Ice gum paste is edible. Gum paste dries very hard and is It’s the time of the year when business in the store really picks not something that is very good to eat after it has dried. It is not really up and when we have our open house. The open house is great designed to be eaten so it doesn’t have a particularly great taste. Fondant because we have demos and lots of great samples! I love being can dry very hard, but not as hard as gum paste. Gum paste can also be able to help prepare for the big event. rolled much thinner than fondant making it better suited for sugar flow- Q: What is one thing you would like everyone to know about you? ers. A: Someday i would love to open my own coffee shop and sell *Question? Submit questions to [email protected] homeade pastries and chocolates! Russian Dolls- Cake Plateaus & Servers- This set of 6 dry-measure cups nests neatly just We have some exciting new cake plateaus and like traditional Russian matryoshkas. They ac- servers that come in a variety of sizes! curately measure 1/4, 1/3, 1/2, 2/3, 3/4 and 1 full cup, and they’re built from heavy-duty, food-safe, high-tech plastics. Why not doll up YOUR kitchen with a little Russian folklore? # FF-MCUP New Jewel Molds- Create beautiful jewels with this mold that withstands heat. Ideal for cooked sugar or heated isomalt. May also be used with rolled icing. 10 different shapes on each of the new This new aluminum stand This stand comes is made of molds! comes in round and square. heavy metal, and is 14 1/2” Sizes are 22”, 18”, or 14”. x 7”. Smaller versio will soon be available. Silicone Candy & Chocolate Molds- You can now make perfect chocolates or refined mini-desserts from the comfort of your own home. The Easy Choc chocolate molds by Silikomart give your chocolates a unique shape due to their exclusive de- These silverplated trays This scalloped plate comes sign as well as being easy to use, adapt- come in 10”, 12”, 14” and in two different sizes; fitting able, long-lasting and non-toxic. They are safe to use in the oven, microwave, fridge 17”. a 10” or 9” cake. #H-40001 and feezer. Many shapes available! Texture Sets/ Caramel Apples Caramel Apples Ingredients and Tools: Approximately 4 apples Wooden candy apple sticks 1 pound “non-flowing” caramel Parchment paper or silicone mat Pecans and/or crushed peanuts Instructions: Wash apples and push stick into each apple. Melt caramel in a microwave a few seconds at a time, stirring between times until fluid; or melt slowly in a heavy pan over low heat. Cover apples with melted caramel, then roll in nuts Chocolate/Caramel Apples (if desired) and place on parchment paper or silicone mat. Note--Caramel Ingredients and Tools: must be hot for nuts to stick. Approximately 4 apples Wooden candy apple sticks Cinnamon-Candy Apples 1 pound commercial caramel Ingredients and Tools: 3/4 pound chocolate Approximately 4 apples Parchment paper or silicone mat Hard Candy Mix Pecans and/or crushed peanuts 1/2 teaspoon concentrated cinnamon flavor 1/2 cup water Instructions: 1 tablespoon butter Wash apples and push stick into each apple. Melt caramel in a Wooden candy apple sticks microwave a few seconds at a time, stirring between times until Red food color fluid; or melt slowly in a heavy pan over low heat. Cover each apple with melted caramel and place on parchment paper or sili- Parchment paper or silicone mat cone mat. Put caramel-dipped apple into freezer just long enough for caramel to cool, and then dip into melted candy coating or Instructions: tempered chocolate. Hold apple above bowl of chocolate until excess drips off. set dipped apple on parchment paper or silicone Wash apples and push stick into each apple. Pour hard candy mix into sauce- mat. If adding nuts, timing is important. Wait long enough that pan and stir in 1/3 cup water and cook at 250 degrees. Add color. Cook to the nuts will stay in place without sliding off.
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