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<description>About Country Kitchen SweetArt, INC. Our goal is to provide a large selection of confectionary products with competitive pricing and excellent customer service. If you have a question about baking, we&apos;ll do our best to find out the answer for you. Our business caters to walk-in store sales, catalog sales and website. We carry products from over 100 vendors. We continue our education in the culinary arts by taking classes and visiting the latest and greatest product shows. If there is something you are interested in, we will see if we can get the product for you, or refer you to someone who can. ShopCountryKitchen.com provides a large selection of confectionary products with competitive pricing and excellent customer service. Family owned and operated for over 40 years, Country Kitchen SweetArt, Inc. (ShopCountryKitchen.com) caters to walk-in store sales, catalog sales and website. We carry products from over 100 vendors. We continue our education in the culinary arts by taking classes and visiting the latest and greatest product shows. If there is something you are interested in, we will see if we can get the product for you, or refer you to someone who can.</description>
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Make a small pretzel basket that can be filled with small candies or nuts.

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Instructions for creating a panoramic egg using the technique of sugar molding. Perfect for Easter!

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Instructions for making a simple fondant or gumpaste molded tie bow.

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Use a lace maker with fondant or gumpaste to make elegant decorations to accent a cake.

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Melt candy coating or melt and temper chocolate. Hold on to the end of the pretzel stick and dip it into the melted chocolate. Allow extra chocolate to drip off. Set on parchment paper or silicon mat. Let set up.If you want to add a professional touch to your treats place a contrasting color of melted chocolate in a parchment bag with a tight point. Cut a small hole at the end. Stripe dipped pretzels with the chocolate in the parchment bag. Stripe with additional color if desired.

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INSTRUCTIONS:Allow cake to cool completely.Put a quick icer tip in an 18 inch or larger pastry bag.Fill the pastry bag with buttercream icing about 2/3rds full and secure the end of the bag.While gently touching the top of the cake, start piping overlapping strips of buttercream onto the cake.Pipe icing on the sides of the cake. Using a warm, large, thin spatula, smooth the icing on the cake. You can warm a spatuala by placing it in boiling water and then drying it completely before icing. The heat from the blade will melt the shortening, creating a smooth surface.Let the smoothed cake form a crust for 5-6 minutesRoll over the iced cake with a pizza roller to smooth any lines.

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  <blip:puredescription><![CDATA[INSTRUCTIONS: Allow baked cake to cool completely.If your cake has developed a dome while baking, use a cake slicer to level it off.Tip A good tip to remember while using a cake slicer is to cut at an angle to prevent the cake from tearing.Lift the cut portion of the cake off with a sideless cookie sheet.Adjust the height of your cake slicer to cut the sheet cake in half horizontally.Cut the sheet cake in half while being sure to cut at an angle.Cut the top of the sheet cake in half using a knife with a long serrated edge. A bread knife can be used, but it may not slice as evenly.Remove one half of the cake with a sideless cookie sheet and set aside.Squeeze filling on the cake and use a spatula to spread. Leave a half an inch from the edge to ensure the filling stays inside the cake.Place the top half back on the side that has just been filled.Remove the other half of the cake with a sideless cookie sheet and set aside.Squeeze filling on the cake and smooth it out with a spatula. Remember to leave a half an inch from the side to ensure the filling stays inside the cake.Place the top half gently back on the cake.]]></blip:puredescription>
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<br />

INSTRUCTIONS: Allow baked cake to cool completely.If your cake has developed a dome while baking, use a cake slicer to level it off.Tip A good tip to remember while using a cake slicer is to cut at an angle to prevent the cake from tearing.Lift the cut portion of the cake off with a sideless cookie sheet.Adjust the height of your cake slicer to cut the sheet cake in half horizontally.Cut the sheet cake in half while being sure to cut at an angle.Cut the top of the sheet cake in half using a knife with a long serrated edge. A bread knife can be used, but it may not slice as evenly.Remove one half of the cake with a sideless cookie sheet and set aside.Squeeze filling on the cake and use a spatula to spread. Leave a half an inch from the edge to ensure the filling stays inside the cake.Place the top half back on the side that has just been filled.Remove the other half of the cake with a sideless cookie sheet and set aside.Squeeze filling on the cake and smooth it out with a spatula. Remember to leave a half an inch from the side to ensure the filling stays inside the cake.Place the top half gently back on the cake.

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  <blip:puredescription><![CDATA[INSTRUCTIONS - Chocolate Disks: Melt candy coating or melt and temper real chocolate.Lay a chocolate transfer sheet on a large sheet of parchment paper with texture side up.Place the thinnes-sized perfection strips beside the long sides of the transfer sheet.Pour the coating over the transfer sheet. Use a cookie sheet with a straight edge and run over the perfection strips to achieve even thickness.Allow to set.When the candy coating is just set, use a 1&quot; round cutter and cut out circles.Allow to set up for approximately 30 minutes.Remove chocolate circles.Set aside. INSTRUCTIONS - Tuffles:Follow directions for desired truffle recipe.After the truffle mixture has chilled 5-20 minutes, pack mixture into a pastry bag fitted with a #21 tip.Pipe truffle mixture on top of one disk.Place a disk on the piped truffle mixture.]]></blip:puredescription>
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<br />

INSTRUCTIONS - Chocolate Disks: Melt candy coating or melt and temper real chocolate.Lay a chocolate transfer sheet on a large sheet of parchment paper with texture side up.Place the thinnes-sized perfection strips beside the long sides of the transfer sheet.Pour the coating over the transfer sheet. Use a cookie sheet with a straight edge and run over the perfection strips to achieve even thickness.Allow to set.When the candy coating is just set, use a 1&quot; round cutter and cut out circles.Allow to set up for approximately 30 minutes.Remove chocolate circles.Set aside. INSTRUCTIONS - Tuffles:Follow directions for desired truffle recipe.After the truffle mixture has chilled 5-20 minutes, pack mixture into a pastry bag fitted with a #21 tip.Pipe truffle mixture on top of one disk.Place a disk on the piped truffle mixture.

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  <blip:puredescription><![CDATA[INSTRUCTIONS: 1. Ice the cake with icing. 2. Cut the chocolate transfer sheet in a strip long enough to fit around the cake. 3. Tape strips together to make it long enough -- tape smooth sides. 4. The strip should them be cut the height of the cake. 5. Place the cut transfer strip on top of a silicone mat, or parchment paper, textured side up. 6. Place the medium-size perfection strips on both sides of the transfer sheet. 7. Melt candy coating or melt and temper chocolate. 8. Pour over half of the transfer sheet, spreading it to nearly the edge. 9. Use a cookie sheet with a straight edge and drage over the perfection strips. 10. Allow to almost set (generally 5-10 minutes). ***Don&apos;t let it set too long, or it will crack when putting it around the cake. 11.Quickly pick up the strip and put around the cake. 12. Let set for 20-30 minutes. 13. Remove strip. 14. To make the top, cut a circle from the transfer sheet using the pan as the stencil. 15. Place cut circle on a silicone mat or parchment paper. 16. Pour melted chocolate over the transfer sheet. 17. Use a cookie sheet with a straight edge and drage over the perfection strips. 18. Allow to set up until it is almost set (generally 5-10 minutes). 19. Peel off stransfer sheet and place circle on iced cake. 20. Finish the cake with a shell border and garnish with strawberries.]]></blip:puredescription>
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<br />

INSTRUCTIONS: 1. Ice the cake with icing. 2. Cut the chocolate transfer sheet in a strip long enough to fit around the cake. 3. Tape strips together to make it long enough -- tape smooth sides. 4. The strip should them be cut the height of the cake. 5. Place the cut transfer strip on top of a silicone mat, or parchment paper, textured side up. 6. Place the medium-size perfection strips on both sides of the transfer sheet. 7. Melt candy coating or melt and temper chocolate. 8. Pour over half of the transfer sheet, spreading it to nearly the edge. 9. Use a cookie sheet with a straight edge and drage over the perfection strips. 10. Allow to almost set (generally 5-10 minutes). ***Don&apos;t let it set too long, or it will crack when putting it around the cake. 11.Quickly pick up the strip and put around the cake. 12. Let set for 20-30 minutes. 13. Remove strip. 14. To make the top, cut a circle from the transfer sheet using the pan as the stencil. 15. Place cut circle on a silicone mat or parchment paper. 16. Pour melted chocolate over the transfer sheet. 17. Use a cookie sheet with a straight edge and drage over the perfection strips. 18. Allow to set up until it is almost set (generally 5-10 minutes). 19. Peel off stransfer sheet and place circle on iced cake. 20. Finish the cake with a shell border and garnish with strawberries.

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<br />

INSTRUCTIONS: Melt candy coating or melt and temper real chocolate. Spread a thin layer of melted chocolate over the transfer sheet, with texture side up. Allow to &quot;just&quot; set and cut with cookie cutters or geometrical shapes using a pizza cutter. When hardened, break apart.

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  <blip:puredescription><![CDATA[INSTRUCTIONS: Cut transfer sheets in squares to fit the treat to be dipped. Melt candy coating or melt and temper real chocolate. Dip sugar cookin in melted candy coating. Set on a silicone mat or parchment paper. Immediatly place a cut transfer square, textured side down, on top of the dipped treat. Allow to set up for several minutes. Remove transfer sheet when set.]]></blip:puredescription>
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<br />

INSTRUCTIONS: Cut transfer sheets in squares to fit the treat to be dipped. Melt candy coating or melt and temper real chocolate. Dip sugar cookin in melted candy coating. Set on a silicone mat or parchment paper. Immediatly place a cut transfer square, textured side down, on top of the dipped treat. Allow to set up for several minutes. Remove transfer sheet when set.

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<br />

INSTRUCTIONS: Cut transfer sheets in squares to fit the treat to be dipped. Melt candy coating or melt and temper real chocolate. Using a dipping fork, dip treat into melted chocolate. Set on a silicone mat or parchment paper. Immediatly place a cut transfer square, textured side down, on top of the dipped treat. Allow to set up for several minutes. Remove transfer sheet when set.

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  <blip:puredescription><![CDATA[INGREDIENTS &amp; TOOLS:Candy Coating or Real Chocolate Peppermint OilChocolate Transfer SheetDipping ForkButtery CrackerINSTRUCTIONS:Cut transfer sheets in squares to fit the treat to be dipped.Melt candy coating or melt and temper real chocolate.Stir in peppermint oil.Using a dipping fork, dip treat into melted chocolate.Set on a silicone mat or parchment paper.Immediatly place a cut transfer square, textured side down, on top of the dipped treat.Allow to set up for several minutes.Remove transfer sheet when set.]]></blip:puredescription>
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<br />

INGREDIENTS &amp; TOOLS:Candy Coating or Real Chocolate Peppermint OilChocolate Transfer SheetDipping ForkButtery CrackerINSTRUCTIONS:Cut transfer sheets in squares to fit the treat to be dipped.Melt candy coating or melt and temper real chocolate.Stir in peppermint oil.Using a dipping fork, dip treat into melted chocolate.Set on a silicone mat or parchment paper.Immediatly place a cut transfer square, textured side down, on top of the dipped treat.Allow to set up for several minutes.Remove transfer sheet when set.

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  <blip:puredescription><![CDATA[INGREDIENTS &amp; TOOLS: Candy Coating or Real ChocolateChocolate Transfer SheetDipping ForkCaramelINSTRUCTIONS:1. Cut transfer sheets in squares to fit the treat to be dipped.2. Melt candy coating or melt and temper real chocolate.3. Using a dipping fork, dip treat into melted chocolate.4. Set on a silicone mat or parchment paper.5. Immediatly place a cut transfer square, textured side down, on top of the dipped treat.6. Allow to set up for several minutes.7. Remove transfer sheet when set.]]></blip:puredescription>
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INGREDIENTS &amp; TOOLS: Candy Coating or Real ChocolateChocolate Transfer SheetDipping ForkCaramelINSTRUCTIONS:1. Cut transfer sheets in squares to fit the treat to be dipped.2. Melt candy coating or melt and temper real chocolate.3. Using a dipping fork, dip treat into melted chocolate.4. Set on a silicone mat or parchment paper.5. Immediatly place a cut transfer square, textured side down, on top of the dipped treat.6. Allow to set up for several minutes.7. Remove transfer sheet when set.

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