NOVEMBER 2013 NY Cake Club Newsletter

WELCOME NY Cake Club Members!   We are so glad you could join us, and we look forward to providing you with lots of information and inspiration to make your life easier, more rewarding and more fun.  And if you have any feedback for us, we'd love to hear it.... this is YOUR club, and we aim to make this newsletter an interactive forum, where members can help shape the content. What does your NY Cake Club Membership get you?  Membership to NY Cake Club through Dec 2014 NY Cake in-store discount of 10% Access to special NY Cake Club events and demonstrations. First access to new NY Cake products and classes And much much more!    In our next newsletter we will be announcing our first exclusive NY Cake Club Member event!  Stay Tuned!   Please submit any comments, suggestion, or topics you'd like covered to nycake1@yahoo.com.    NEW PRODUCTS FOR NOVEMBER We strive to bring you the latest merchandise available in the cake decorating world. Here are a few items we've just added to our shelves.  Get them while they last!    ____________________________________ 1.  First up, we have 3 new flavors of our Chocolate Compounds.  Available in 1 1/2 pound bags: - Butterscotch Chocolate Wafers  - Peanut Butter Chocolate Wafers  and  - Greek Yogurt Chocolate Wafers They really are all delightful... but the butterscotch especially, is really what dreams are made of :)  _____________________________________      2.  Next up is a new product line being carried in NY Cake called Marvelous Molds.  These silicone molds are heat safe and come in the most on trend designs and patterns.  Love Chevron?  We got the molds for you!  These molds are so hot, they are flying off our shelves!  Who doesn't love a silicone mold that helps make the most on-trend designs beautifully and without headache.  Two thumbs up. ____________________________________       3.  Our last featured product is the Colette Peters' stainless steel bow/feather cutter set.  This set of cutters comes in three different sizes and can be used to create beautiful bows (or feathers) as a great addition to any cake or fondant shoe ;)      ___________________________________ Start-to-Finish We often wonder what will become of the many tools and ingredients customers purchase in our store.  Provide inspiration to your fellow cake enthusiasts (and get some bragging rights) by submitting pictures of your finished products made by using supplies available at NY Cake! Fist up the HIGH HEEL SHOE KIT: TOOLS USED:                  - NY Cake Stiletto High Heel Shoe Kit  - Fondant FINISHED PRODUCTS: by Armine Adamyan of Cake by Armine by Armine Adamyan of Cake by Armine by Yunita Mowry by Yunita Mowry by Yunita Mowry by Najuma Salfarlie Keep the submissions coming!! Each month we'll feature before-and-after pics showing the raw materials and the edible art created from them Take a pic of the products you used (fondant, molds, cutters, food colors, you name it) Snap a photo of your finished cake, cupcakes, candy or other creation Email both to us along with your name, phone number, city and state to nycake1@yahoo.com     How Do I Use... FLO COAT      Do you make cakes as well as chocolates?    Do you hate having oil based colors and gel paste colors lying around your house?       If so, you definitely want to know about   Americolor Flo Coat! WHAT IS IT? Flo-Coat turns water based food coloring into oil based food coloring. Basically, Flo-Coat makes it possible to use your Gel Food Coloring to color chocolate and sugar without it seizing. HOW DO I USE IT? Mix 5 drops of Flo-Coat to 1 drop of your gel paste food coloring.  Once the two are mixed you can add it your your favorite chocolate or candy product to create beautiful colors.  Simple as that. WHY BOTHER? For any baking enthusiast who has used food coloring, they know that it can be cumbersome to own an full set of gel food coloring for batter and icing as well as a set of oil based coloring for chocolate and candy.  Flo-Coat eliminates the need for 2 different kinds of food coloring.  Just like that, Flo-Coat magically turned water based gel colors into oil based colors.  Tada!       Every month we'll de-mystify a product or tool that many people consider intimidating, complicated, or just plain confusing. Feel free to nominate ingredients for future issues by emailing suggestions to nycake1@yahoo.com BAKING TIP   OF THE MONTH ROOM TEMPERATURE EGGS AND BUTTER IN A HURRY! We've all been there!  You get off work late and get home after the sun has gone down and still need to bake a cake or pie!  Have no fear!  Here's a couple helpful hints to cut down on your prep time. EGGS: Goal: Get eggs to room temp in a hurry! How to:   Place cold eggs (in shell) into a bowl of warm water.  It will only take a few minutes for your eggs to reach room temperature and it will make all of the difference in your recipe!  BUTTER: Goal:  Get butter soft and room temp (without melting) in a snap! How to:   Increase the surface area of the butter that is exposed to the room temperature.  In order to do so, chop or cut butter into smaller pieces, leaving them on a plate (rather than piled in the bowl).  Your butter should reach optimal creaming temperature in no time!   Nielsen-Massey Chewy Macadamia Nut Cookies Makes:3 dozen cookies INGREDIENTS: - 3/4 cup (1.5 sticks) butter, softened - 2 cups firmly packed dark brown sugar - 1 teaspoon            Nielsen-Massey Madagascar Bourbon Pure Vanilla - 2 eggs - 3 cups unbleached all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon cream of tartar - 1 teaspoon cinnamon - 1 cup chopped macadamia nuts DIRECTIONS: 1.  Cream the butter, brown sugar and Vanilla Powder in a mixing bowl using a electric mixer on a medium speed until fluffy. 2.  Add the eggs one at a time, mixing after each addition.   3.  Add the flour, baking soda, salt, cream of tartar and cinnamon and mix well.  4.  Stir in macadamia nuts.  Chill for 2 hours. 5.  Preheat oven to 350 degrees F. 6.  Coat an insulated cookie sheet with non-stick spray.  Shape the dough into 1-inch balls and place on the prepared cookie sheet.       7.  Bake for 15-18 minutes or until golden brown.  Cool on wire rack.   *Top with Fall Decorettes for a festive Fall treat!  For more information and recipes visit:  Nielson-Massey Recipes  Who doesn't love to #Hashtag?! We are jumping on the bandwagon (like most of America) & have gone #hashtag #crazy!  Will you join in?     We are dying to see what our NY Cake Club Members are making!  Start  using the hashtag #nycakeclub with your Instagram photos and show off what you've been baking!  We can't wait to see your sugar and baking creations!