Decorating tips coming up on new shows

bordenmugnew11-07Information on decorating wooden frames, making treat pops, and using botanical design stamps will be the featured topics on “Creative Living” 9:30 p.m. Tuesday, and noon Thursday.

Lisa Rojas is a mixed media artist and designer, and she’s going to demonstrate how to decorate a wooden frame with rubber stamped images and chalk pencils to add color. Her company is Stampin’ Queen Creations. and she lives in Victorville, Calf.

Nancy Siler represents Wilton Brands in Woodridge, Ill. She’s going to show how to make treat pops, which can be decorated for any occasion and are good for kids’ or adult parties.

If you already do a lot of card making and scrapbooking, you know how many stamps are available. Megan Thome, formerly with EK Success Brands, will show a new image style of stamp in a range of botanical designs, and she’ll demonstrate different ways to use them. She’s from Kansas City, Mo.

Information on napkin folding and children’s books that promote cooking will be the featured topics on “Creative Living” noon Tuesday and 2 p.m.

Catering expert Ammie Whaley will show five different napkin folds that can change any table from ordinary to extraordinary — and they’re all easy to do.

Rowena Fullinwider, owner of Rowena’s, Inc. is not only a great cook and the head of a large food company, she also writes children’s books based on the author’s real gourmet Jam and Jelly Factory. She lives in Norfolk, Va.

Red velvet cake

2 1/4 cup cocoa powder

1 teaspoon salt

1/2 cup butter, softened (1 stick)

1 1/2 cups granulated sugar

2 eggs

1 tsp. Wilton Imitation Clear Vanilla Extract

1 cup buttermilk

1 1/2 teaspoons baking soda

1 tablespoon white vinegar

Cream cheese Icing

1/2 cup unsalted butter, softened (1 stick)

1 package cream cheese, softened (8 oz.)

1 tsp. Wilton Imitation Clear Vanilla Extract

4 cups confectioners’ sugar (about 1 lb.)

1/2 tablespoons milk

Non-stick vegetable pan spray

Preheat oven to 350° F. Prepare 12 in. x 18 inch jelly roll pan with parchment paper. In a large bowl, sift together flour, cocoa powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, vanilla extract and icing color (if desired); beat until well combined. Alternately add flour mixture and buttermilk in three additions, beating until just combined. Stir baking soda into vinegar; fold carefully into batter (do not beat). Pour into jelly roll pan and smooth with spatula.

Bake 25-28 minutes or until top of cake springs back when touched. Cool completely on cooling grid. Remove from pan onto flat surface. Remove parchment paper. Cut 36 circles using a 1-1/2 in. small circle cutter.

For icing; beat butter and cream cheese in large bowl with electric until light and fluffy. Add vanilla. Gradually add confectioners’ sugar, 1/2 cup at a time. Beat on high until smooth; add milk and mix well. If icing is too thin, add confectioners’ sugar 1 tablespoon at a time. If it is too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.

To assemble: Place one cake round in bottom of treat pop. Pipe a swirl of cream cheese icing from back edge following the curve of the container, then filling in the center. Continue layering until treat pop is full. Top with a swirl of cream cheese icing and red colored sugar. Makes: Makes about 12 Treat Pops.


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