Welcome
Welcome to Play With Your Food and Cakewalk Chicago
Making Every Celebration a Success
New Home, New Look. Your source for Cake Decorating and Candy Making Supplies is at 1805 West 95th Street (Between Metra Tracks and Curves). The nostalgic look of the tinned ceiling and soft wood floors is reminiscent of an old fashioned candy store. You're gonna like what you see. Whether it's for birthdays, anniversaries, a new baby, someone special, holidays, corporate gifts, or for no occasion at all -- the perfect place to find that perfect gift is in this vanilla scented wonderland. You will be inspired to let Cakewalk Chicago help you to "Bake Up Some Memories" or give the sweetest gift of an Edible Bouquet . Learn more by visiting the Cakewalk Chicago website at www.cakewalkchicago.com or the Edible Bouquets Inc. website at 1985.candybouquet.com.
What's Hot
Did Ya Know?
“Candy Coating” vs “Real Chocolate”
Chocolate contains cocoa butter and must be tempered. Tempering is controlled melting and cooling of the chocolate. Candy Coating, also known as Confectionary Coating, Summer Coating, and Almond Bark contains vegetable based oils and does not require tempering. Candy coating is generally easier for beginners to work with because you can simply just melt it and go to get beautiful candies. Just like chocolate, all brands of candy coating are not equal do your homework.
What’s Cooking?
Look at a calendar and you will find many events and holidays that have sweets as part of the celebrations coming up in the next few months. Springtime Holidays are right around the corner. This year make their sweet treat a gift from your kitchen.
Ideas for Valentines Mardi Gras, St. Patrick's day and Easter projects are plentiful at Cakewalk Chicago. Here is a recipe to get your creative juices flowing. Use some for Easter, save some for April Fools Day.
Chocolate Easter Eggs
Ingredients
1 cup soft Butter
2 tsp salt
4 tsp vanilla
1 can condensed milk
10 cups powdered sugar
1 tsp yellow food coloring
1 pound chocolate or white confectionary coating (Guittard Melt n Mold)
Beat butter, salt and vanilla until fluffy. Add milk and beat in sugar, blending until stiff. Knead until smooth, dusting with more sugar, if necessary. Set aside more than 2/3 of the mixture. To the remaining mixture, add yellow food coloring, blending well. Divide the yellow mixture into equal size pieces, between 16 and 24, and roll into a ball. Mold white mixture around the yellow balls to form an egg shape. Dry at room temperature on waxed paper for 24 hours. The next day, melt chocolate in double boiler or microwave until smooth. Dip eggs in chocolate to fully coat. Once dipped, cool at room temperature on waxed paper, then refrigerate. When sliced, these eggs will look like real hard boiled eggs, with a white outside and a yellow yolk.
In this Issue
On The Web
Did Ya Know?
Worth Reading
Recipe Corner
On The Web
Bake For Family Fun Month
Visit Home Baking Association website for weekly baking activities www.homebaking.org
After you bake us some treats download and print this I Baked Today” Certificate for your child.
Worth Reading
Hallelujah! The Welcome Table:
A Lifetime of Memories with Recipes
by Maya Angelou
Cakes To Dream On
By Colette Peters
The Baker's Dozen Cookbook:
Recipes and Tried-And-True Techniques
by Rick Rodgers
CAKEWALK CHICAGO
CLASS SCHEDULE
So many classes...
and there really is enough time!
All classes are held at Cakewalk Chicago
1805 West 95th Street
Advanced Registration required
Space is limited
Call 773-233-7335
February 2005
Cakewalk I: Introduction to Cake decorating
Four 2 Hour Sessions (Bring a Friend For Free)
Wednesdays 6:45 - 8:45 pm February 9, 16, 23, and March 2
Learn the basics: shells, stars, writing, figure piping, pattern transfer and Roses.
Introduction to Rolled Fondant:
Saturday, February 19th 11-2 $55.00 hands on.
Learn how the beautiful smooth finished cakes are created and take home a fondant covered cake that you decorate yourself. The porcelain-smooth finish of rolled fondant is a popular choice for wedding cakes and creates a suitable base for a variety of special decorations but don't reserve it for nuptials alone. Sample different brands of rolled fondant and see which one you like for yourself.
March 2005
Cakewalk I (see February description)
Tuesdays, March 8,15,22,29
Cakewalk II: Flowers and More
Four 2 Hour Sessions Wednesdays 6:45 - 8:45 pm March 30, April 6, 13, 27
Daisies, and Pansies, and Daffodils OH MY! Learn the secrets of Royal Icing flowers, creating basket weave, and run sugar pictures in this follow up to the basics of cake decorating.
Lamb Cake
Saturday, March 19th 12 pm - 3 pm $45.00 hands on
Charm everyone when you make and decorate the perfect Spring/Easter cake and take home just in time for your Easter celebration. Class cost includes Stand Up Lamb Pan. Paid Pre- Registration by March 11th is required to attend this class.
Kids Easter Treats (Best for ages 4+)
Saturday, March 26th 12 pm - 1 pm $15.00 hands on Easter Mints, Coconut Bunnies, "Deviled" Egg Surprise
April 2005
Cakewalk III: Special Occasion Cakes
Four 2 Hour Sessions
Call for scheduling Information
Learn the plate and pillar method of stacking cakes, stringwork, fondant fundamentals, and more royal icing flowers in this class. Attendance at Cakewalk I and II classes are recommended.
Standup Doll Cakes
Saturday, April 9th 11 am - 1 pm $35.00 hands on
Every little girl dreams of a cake (and big girls too) like this. You'll learn the fundamentals of preparing fancy dress cakes for birthdays, showers, and more. Then create your very own mini doll cake when you decorate with the stars.
Wedding Cake Workshop
Call for scheduling Information
$30.00 Demonstration
Thinking about making that most special cake for someone you love? Bring your ideas for this wedding season and learn the fundamentals of preparing tiered cakes for any occasion. Find out what to do with pillars, stairs, dowels and other items used to embellish and construct special occasion cakes. Recipes, serving guide, and starter decorating tips included.
