By Colette Peters
Collette Peters applies her cake-decorating talents to the paintings of the birthday cake.
Here are brownies for each month of the yr, and for each type of birthday party, with directions of each element of the ornament technique.
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In December 2007, Gretchen Holt-Witt set the lofty objective of baking and promoting 96,000 cookies in the course of the vacation trips, all within the identify of investment examine for pediatric melanoma, the number one disorder killer of children within the usa and the affliction her younger son was once struggling with. Armed with the decision of a mother on a challenge plus the information that money for examine suggest extra healing procedures, higher survival premiums, and desire for the longer term, Holt-Witt succeeded in promoting all 96,000 cookies and elevating over $400,000 for brand spanking new pediatric melanoma treatments.
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With event, ardour, center, and nice tales from bake sale hosts, this cookbook used to be created to motivate extra bake revenues in addition to without delay profit this notable charity. a hundred% of the author's proceeds and royalties could be donated to Cookies for Kids' melanoma for pediatric melanoma learn. The recipes comprise easy-to-prepare treats for cookies, tarts, bars, cupcakes, fast breads, and extra. furthermore, there are tips about beginning your individual bake sale and inspirational prices and tales in the course of the e-book.
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Extra resources for Colette's Birthday Cakes
By the time I started making my own pizza, I had lived in upstate New York, the mountains of Virginia, and the cities of Atlanta and Chicago. My mother was a wonderful cook and she always experimented with different types of recipes and ethnic foods. This gave me an early initiation to some interesting foods. She was also very progressive and health-conscious so we had many healthy (and strange) ingredients in the foods she made. I think all of these experiences opened my eyes to the wonderful variety of tastes, which we can make into pizza!
When you are ready to begin stretching, hold the rested dough in plastic wrap flat in the palm of one of your hands. Sprinkle a small amount of flour on the work surface where you are going to stretch the dough. Gently peel the top layer of plastic back with your other hand. Sprinkle a small amount of flour over the now exposed dough and gently smooth it over the entire surface, taking care not to squash the dough. Turn the dough over onto the work surface so that the floured side is down. Gently peel the remaining plastic wrap off the dough and flour the entire surface as before.
This gave me an early initiation to some interesting foods. She was also very progressive and health-conscious so we had many healthy (and strange) ingredients in the foods she made. I think all of these experiences opened my eyes to the wonderful variety of tastes, which we can make into pizza! As I began broadening the pizzas I made and started writing about making pizza, I became more aware of the different types of pizzas. I started observing everything about pizza and started a kind of catalog in my mind.
Colette's Birthday Cakes by Colette Peters