PAGE TWO INSTRUCTIONS
Click for products:
Necklaces
Coins
Heart
Pans
Square
or round pans
Heart
Cookie Cutters
Food
coloring
Gold
metallic curling ribbon
Silver
and gold draggees
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Where to locate components:
Rolled
fondant icings
Decorating
tubes
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Where to locate components:
Rolled
fondant icings
Gold
Lustre Glaze
Airbrush
and colors (or can use Canned
Spray)
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Source: 2007
Wilton Yearbook
SUGARCRAFT'S HOME-MENU| Cake Gallery Products Couplers | Decorating Bags | Icings | Spatulas Tools:
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Tools:
Crown Pan Tips: 3, 5, 8, 16 Cake board Fanci-Foil Wrap Ingredients: Food Coloring Rose, Violet, Kelly Green, Golden Yellow, Lemon Yellow Cake Release Icings Buttercream icing light corn syrup Makes: Cake serves 12. Make 5 1/2 cups buttercream icing:
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Baking Instructions
Preheat oven to 350°F or temperature
per recipe directions. Your cake will unmold easily, without sticking,
when you prepare the pan properly. Grease the inside of pan using a pastry
brush and solid vegetable shortening (do not use butter, margarine or liquid
vegetable oil). Spread the shortening so that all indentations are covered.
Sprinkle about 2 tablespoons flour inside pan and shake so that flour covers
all greased surfaces.
Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour, or use Wilton Cake Release, for perfect, crumb-free cakes or Bake Easy Non-Stick Spray for easy release).
Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.
Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.
Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.
Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.
Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.
To remove cake from pan, place cooling
rack against cake and turn both cake rack and pan over. Lift pan off carefully.
Cool cake at least one hour. Brush loose crumbs off cake. To transfer cake
to serving board, hold a cake board against cake and turn both cake and
rack over. Lift off rack. Hold another board against bottom of cake and
turn cake over. Be sure to hold cake, rack and board close together while
turning to prevent cake from cracking.
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2007
Wilton Yearbook
Pattern 2007 book: Crown Arches, Cross Tools:
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Makes: Cake serves 24.
*Combine Lemon Yellow with Golden Yellow for yellow shown.
Several days in advance: Make fondant cake top pieces. Mix 24 oz. fondant with 2 teaspoons Gum-Tex; tint yellow. Roll out 3/16 in. thick. Cut 8 arch strips, 8 1/2 x 1 in. wide.
Cover arch patterns with waxed paper; dust with cornstarch. Position strips on patterns, resting on sides; let dry. Also: Using pattern, cut out cross.
Insert toothpick in bottom and let dry on cake board dusted with cornstarch.
Roll and stack 1 1/4 and 2 in. diameter fondant balls for cross base; stack together and make center hole using toothpick. Remove toothpick; position on cornstarch-dusted board. Reserve remaining yellow fondant.
For jewel pieces, tint 4 oz. portions of fondant purple, rose and green. Roll out 1/8 in. thick. Using smallest round Cut-Out, cut 50 circles in each color.
Brush tops with water and sprinkle with matching color Cake Sparkles.
Prepare 2-layer cake mix; bake and cool cake following pan directions. Prepare whipped icing mix, and add confetti sprinkles.
Fill and assemble cake following package directions. Ice smooth.
Roll out reserved yellow fondant 1/8 in. thick. Cut a 3/4 in. wide strip for top and bottom borders, long enough to wrap around cake; position on cake.
Using damp brush, attach fondant circles 1/4 in. apart on arches and border strips.
Roll out violet fondant 1/8 in. thick; cut letters and "!" using Cut-Outs. Attach message with icing. Insert cross in base; position on cake top.
Position arch pieces.
PRODUCTS
Click to enlarge picture |
Tools:
Standard muffin pan Smiley Face Candy Mold 2115-1715 Leaf Cut-Outs™ Tip: 2110 (1M) Parchment Triangles Brush Set 2104-9355 Rolling Pin 2103-301 Roll & Cut Mat 409-412 6 in. Cookie Treat Sticks Gold Foil Standard Baking Cups Cupcakes 'N More® 23 Count Dessert Stand 307-826 Ruler Embroidery scissors Glue gun Paring Knife Assorted Mardi Gras masks Beads Bows Craft block 8 in. of 1 1/2 in. wide ribbon Ingredients:
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Step 1
In advance: Make candy faces. Tint portions of melted chocolate skin tone using orange color from Primary Set and black using black from Garden Set. Mold faces without sticks, filling cavities 1/2 full. Refrigerate until firm. Also: Make fondant hats and masks. Tint 6 oz. fondant each in violet, green, rose and yellow. Add 1 teaspoon Gum-Tex to each fondant color. For hats, roll 3 cone shapes, 1 3/4 x 1/2 in. wide, tapering to a point. Flatten slightly. Attach to heads with melted candy. Using toothpick, score lines across hats to resemble fabric; bend down points. Roll 3/8 in. fondant balls and attach to points with melted candy. Using melted black candy in cut parchment bag, pipe eyes and mouth; let set. For masks, cut 1 1/4 in. diameter fondant circles; cut each in half. Using paring knife, cut curve on straight bottom and 2 small eyeholes. Attach to faces with melted candy. Cut feathers using smallest leaf Cut-Out; trim off bottoms for side feathers. Score vein lines using toothpick. Bend feathers; attach to faces with melted candy. For fringe, cut strips 1 1/4 x 3/4 in. wide; cut slits using scissors. Attach to faces with melted candy. |
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Step 2
Decorate dessert stand by attaching bead garlands to bottom row with hot glue. |
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Step 3 Bake cupcakes in Gold Foil Standard Baking Cups. Cool completely on Cooling Grid. |
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Step 4
Prepare buttercream icing recipe. With portions yellow, green, violet and rose buttercream icing in bags fitted with Open Star Decorating Tip 1M, pipe a swirl on each cupcake top. Spray tops with Color Mist; sprinkle with matching color sugar. |
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Step 5 Position faces on cupcakes. Position cupcakes on stand. For topper, cut craft block to a 2 in. diameter x 1 1/2 in. high circle. Wrap sides with ribbon. Attach masks and beads to cookie treat sticks with hot glue; insert in container. Attach beads to base and top of craft block with hot glue. Attach bows to masks with hot glue. Position topper on stand; secure with hot glue. |
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Mardi Gras is French
for Fat Tuesday. The holiday is for celebrating and eating anything and
everything! The following day is Ash Wednesday, which is the beginning
of Lent (a 40-day period when Christians give up something they enjoy leading
up to Easter). Although Mardi Gras began as the last day to indulge in
food and drink before the tasting period of Lent, it has turned into a
big festival celebrated by people around the world.
Mardi Gras came to
America in 1699 with the French explorer named Pierre le Moyne, Sieur d'lberville.
Mardi Gras had been celebrated in Paris since the Middle Ages, where it
was a major holiday. D'Iberville sailed into the Gull of Mexico, from where
he launched an expedition up the Mississippi River. On March 3, 1699, d'lberville
had set up a camp on the west bank of the river about 60 miles south of
where New Orleans is today. This was the day Mardi Gras was being celebrated
in France. In honor of this important day, d'Iberville named the site Point
du Mardi Gras.
By the 1700s, Mardi
Gras was celebrated in New Orleans. La. Back then, the festivities were
much less "rowdy" than they are now. They were celebrated with private
balls and the citizens roamed around the streets in brightly colored costumes.
The first modern-styled
Mardi Gras parade occurred in 1857, and was arranged by a group called
the Mystik Krewe of Comus. The floats were lit by torches and showed scenes
from mythology and literature. After the American Civil War ended in 1865.
more krewes (the name
given to general organizations who
participate in Mardi Gras) sprung up, adding to the number of floats and
balls. Today's celebrations are not much different from the ones in the
1860s. There are still parades full of floats and costumed people, and
there are still balls held each year. In fact, the celebration is so famous
it has become a major tourist attraction for New Orleans, drawing in millions
of people from around the world
for Fat Tuesday.
Did you know?
• The colors chosen as the "Mardi
Gras colors' are: purple to represent justice; green to signify faith;
and gold to stand for power.
• Each year, 750,000 King Cakes
are sold in New Orleans, while 50,000 more are shipped by overnight mail
to other states.
• The celebration brings in $840
million revenue for New Orleans alone.
• People who attend the Mardi Gras
parades often receive "throws" or trinkets thrown from the floats.
What are some ofsome of the Mardi
Gras traditions?
As part of the Mardi
Gras celebration, people wear costumes and beads. They celebrate with a
parade, a special party and a ball. As part of the Mardi Gras tradition,
people hide their identity with masks and hats. The masks are very fancy
and are usually made of satin, feathers,
sequins and glitter.
Another tradition for
Mardi Gras parties is the King Cake. A King Cake is a cinnamon-dough cake,
glazed with frosting and sprinkled with colored sugar (usually purple,
green and gold). Hidden inside of each King Cake is a small plastic figurine
in the shape of a baby. Whoever finds the baby is officially the King or
Queen of the party and gets the honor of supplying the next King Cake or
throwing the next Mardi Gras Party.