Mini Beginner Cake Dec. 2 ½ wks. $ 45 * Mon. & Wed. July 7 – 21 /2004 ( 7 – 9:30 pm. )

BEGINNER 5 wks. $ 45 * Mon. September 13 /2004( 7 – 9:30 pm. )

INTERMEDIATE 5 wks. $ 45* Wed. September 15 /2004 ( 7 - 9:00 pm. )

ADVANCE 5 wks. $ 45 * Tues. September 14 /2004 ( 7 – 9:00 pm. )

WEDDING CAKE 5 wks. $ 50* October /2004( 7 – 9:30 pm. )

GUMPASTE 4 wks. $ 50* October /2004 ( 7 – 9 pm. )

February 2005 ( Sat. – Sun. 9:30 am to 4:00 pm ) Fee: $100

Students will complete a rolled fondant Australian style cake complete with a gumpaste orchid. Also covered in this class will be bridgework, extensions, lace pieces, embroidery and more. ( Royal icing and gumpaste will be supplied for the Weekend Australian Cake class.)

Pre-Registration with a 50 % deposit Required. ( This is a Certificate course. )

Learn how easy and inexpensive it is to create your own Wedding Chocolate Favors. Class covers solid, filled, painted chocolates, lollipops and truffles. Fee: FREE Class size is limited so register early to avoid disappointment.

Wednesday June 30 /2004( 7 – 8 pm. )

Students cover a round cake with rolled fondant. Basic techniques on coloring, crimping and working with the fondant will be covered. Hints and Recipes supplied. Fee: $ 25 ( 1 class )

Monday June 28 /2004 ( 7 – 9:00 pm. ) Thursday September 23 /2004 ( 7 – 9:00 pm. )

Color Mist Food Spray – Available in Yellow, Red, Blue, Pink, Purple and Green. Orange and Black should be in for Halloween.

Liquid paste colors in 2.3 oz. Bottles ( Red, Orange, Brown, Black, Green, Burgundy, Blue, Yellow and Purple )

Cake Release Spray in a can ( Perfect cake release every time, Great for all baking. )

• An Angel cake will slice neatly without crumbling if you use a serrated large knife, or better still, freeze cake, thaw cake, then proceed to cut into slices.
• If you flour a cookie sheet after greasing it, cookies made from thin batters will be less likely to spread during baking.
• Biscuits will be crisp on the outside and flaky in the center if you roll the dough thin and fold it over once before cutting out biscuits. They will also split open easily when you are ready to butter them.
• Freeze freshly made tea or coffee in an ice cube tray, then use the cubes to cool your tea or coffee.
• A few seconds in the microwave restores dried royal icing.
• If your hands are hot when working with gumpaste, place a small piece of foam rubber in the palm of your hand when shaping petals, etc.

1 quart Strawberries
1 cup Sugar
1 cup cold water
3 Tbsp. Cornstarch dissolved in 1/3 cup cold water

Select 1 cup of poorer berries, remove stems, wash and place in a pan with sugar and 1 cup cold water. Boil slowly 15 - 20 minutes. Strain. Add cornstarch, stirring until thick and clear. Prepare the rest of berries and add to syrup. Chill. Serve in baked pie shell with whipped cream. This also works well with other fruits.

1 cup Graham cracker crumbs
4 tbsp. Margarine or butter (melted)
1/4 cup sugar
1 - 250 gr. bag mini marshmallows
1 - 28 oz Fruit Cocktail (drained)
1 500 ml container Sour Cream
mixed Jelly Beans

Combine graham cracker crumbs and sugar. Add melted margarine. Press mixture on bottom of spring form pan. Combine marshmallows, fruit cocktail and sour cream. Blend well. Pour over crust. Chill several hours or overnight. Before serving, if desired, dessert can be garnished with Jelly beans.

Frozen Fluffy Strawberry Pie

Note: Return leftovers to freezer.

In saucepan melt butter or margarine. Stir in toasted coconut. Mix. Press into pie plate and chill. In large bowl, beat cheese until fluffy. Beat in milk. Stir in berries and lemon. Fold in whipped cream. Pour into crust, Freeze 4 hours or over night.

8 cups apples, cut up
1/3 cup water
1-1/2 cups white sugar

Bring to a boil and boil for 1 minute then add 1/2 cup sugar and 4 tbsp. cornstarch to apples and cook till thick and clear. Put in containers and freeze.

Cream butter, add corn syrup, salt and vanilla and blend. Stir in cocoa. Add milk and icing sugar alternately, beating until creamy after each addition. Add enough milk to make a good spreading consistency. Add a little less milk for decorating icing.

Melt white chocolate in top of a double boiler. In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in the cooled white chocolate until smooth. Beat in butter, lemon juice and vanilla. Add meringue powder and gradually beat in icing sugar until completely incorporated and smooth. Icing will be very thin. Chill for about 1/2 hour to stiffen before frosting cake.

Place all ingredients in a large mixer bowl and beat for two minutes. Pour into two 8" greased and floured pans and bake at 350 degrees F for 30 minutes. Let cool for 10 minutes and invert on cooling racks. Cool completely before frosting. Frost with buttercream or chocolate frosting.

Mix butter and sour cream in large mixer bowl on low speed. Add 3 cups icing sugar gradually. More sugar may be needed for firmer icing. Add vanilla and blend. Add melted chocolate. Scrape sides and bottom well. Icing will stiffen slightly as it sets. Frosts and 8" layer cake.

Combine the first six ingredients and mix thoroughly. Add chocolate chips and mix. Pour into a well-greased bundt pan. Bake at 350 degrees F for 50 to 60 minutes. Cool for at least 20 minutes. Remove from pan to complete cooling.

Sugar Cookies

Cream butter and icing sugar together. Add egg and mix. Add salt, vanilla and flour. Roll dough on floured board to 1/4" thickness. Cut into desired shapes. Bake at 350 degrees F for 8 to 10 minutes until slightly golden. Cool on a rack and decorate as desired.

Thaw and drain strawberries. Make gelatin using the hot water and the juice from the strawberries for the rest of the liquid. Let set to egg white consistency. Beat gelatin. Whip cream. Fold cream into gelatin and stir in strawberries. Tear cake into egg-sized pieces. Put the cake pieces in a 9 inch x 13-inch cake pan. Pour strawberry mixture over cake being sure that all pieces are coated. Refrigerate 4 to 5 hours. Cut into squares to serve. Serves 12 to 16.

Spread above into a greased and floured 9 inch x 13 inch cake pan. Bake at 350 degrees for 30 to 35 minutes.

In a large bowl, beat 1 egg. Add one chocolate cake mix and ¾ cup melted margarine. Mix well and press into a greased and floured 9-inch x 13-inch pan. Set aside. In a medium bowl, combine 8-oz cream cheese, softened, 4 cup icing sugar and 2 eggs. Add 1-tsp. vanilla. Mix well and spread over the prepared crust. Spoon one can of cherry pie filling over the top. Bake at 350 degrees for 30 to 40 minutes. Cool completely. Serve at room temperature with whipped topping.