Christmas Angel Workshop

Our last workshop for 2010 will be a very special one – Joy McDonald one of Casey’s own, after much demand has agreed to show us how to make her beautiful Christmas Angel Cake. Please bring a plate of something yummy to share with your friends on the day, it will be our last chance to catch up and celebrate the end of year.
Christmas Angel Cake Workshop
On: The 21st November 2009.
Time: From 1pm till approx 3.30pm
Location: The Old Cheese Factory, 34 Homestead Rd, Berwick.
Cost: Members $6.00: Non-members $10

Requirements
•1 fruit cake baked in a terracotta pot or small Dolly Varden tin
•200 grams almond paste
•750 grams white pettinice
•Small quantity of flesh coloured paste for the face
•Small amount of white flower paste for the wings
•Tylose powder. Tylose glue. Frilling tool. Palette knife, paintbrush for glue.
•7inch or 18cm covered round board
•1 set of wings cut from pattern made from pastillage paste or flower paste, let dry for7 days

Cover the base of cake with almond paste and then cover over the cake with the same.
Place cake on board and attach with soft pettinice or glue or royal icing.

Annual Chocoholics Day

Hi VCDS Members and Friends,

It’s that time again when The Casey Branch of the Victorian Cake Decorating Society hold our annual chocoholics day, this year our demonstrator will be Anne from the Mixing Bowl in Hallam.
On: the 19th September 2009.
Time: From 1pm till approx 3.30pm
Location: The Old Cheese Factory, 34 Homestead Rd, Berwick.
Cost: Members $6.00: Non-members $10
Anne will be demonstrating Beautiful, Creamy, Milky, Lush, Nice, Lovely and FULL OF TASTE treats.
So come along watch, learn & best of all TASTE the following teats:
Petit fours

A petit four is a small cake generally eaten at the end of a meal or served as part of dessert. The name is from the French petit four, meaning "small oven".

Chocolate Ganache Truffles & more various hand dipped truffles

A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate or cocoa powder Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liquor.
Chocolate Transfers & collars to go around your cake with chocolate bark

Especially designed for chocolate work - these fantastic acetate sheets are printed with edible colour and are ideal for creating stylish contemporary chocolates, cakes and desserts. Just imagine how creative you can be!
And wait there’s more
Scrumptious chocolate & shortbread strawberry hearts & there’s one more! Chocolate Fudge Squares.
Also to help you make all of the above treats at home Anne will be bringing along some of the items used for you to purchase.
So if it all sounds too good to miss out on & you would like to attend or if you have any questions please email me back or Contact Lyn Rattle on 9705 7837 or by email to lmrattle@bigpond.net.au
I hope to see you at the workshop which will be followered by our Annual General Meeting.