The Salina Journal from Salina, Kansas on April 18, 2001 · Page 13
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The Salina Journal from Salina, Kansas · Page 13

Salina, Kansas
Issue Date:
Wednesday, April 18, 2001
Page 13
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WEDNESDAY APRIL 18, 2001 THE SALINA JOURNAL CLASSIFIED / C2 ALMANAC / C8 CONTEST WINNER Clan of the GerrI Tanuls titles books on her "Back-to-School" cake that was the August winner In the Wilton Enterprises bear cake decorating contest. Children like to help mom decorate cake that won a national contest By GARY DEMUTH The Salina Journal After Salinan Gerri Tanuis had the bear facts, she made an award-winning cake. The bear facts came from Wilton Enterprises, an Illinois-based firm that specializes in bakeware and cake-decorating tools. Each year, the company publishes a cake-decorating catalog that features a yearlong cooking contest. The 2000-2001 contest spotlighted Wilton's Mini Stand-Up Bear Pans, a collection of four small metal pans that mold cake mix into cute three-dimensional bears. Entrants were instructed to send pictures of their bear cake creations to Wilton by mail or e-mail. Cake entries were judged on appearance, creativity and use of decoration. A winner was selected each month, based on a specific theme featuring bears. Tanuis was the winner of the first month's contest, August's "Back to School Bears." Her entry featured a pair of bear bookends sitting on cookie dough bases on top of a white cake, holding up several "books," also made from cookie dough and decorated with buttercream icing and frosting. The words "Back To School" were written with black tint on the white cake. "I was on cloud nine when they called me and told me I'd won," said Tanuis, 727 Wilson. "I was really surprised to win the first time I entered." As a winner, Tanuis could choose a prize selected by Wilton from its decorating and baking products. More importantly, she was automatically entered into a grand prize drawing for an all-expenses paid trip to attend a two-week master cake baking course at the Wilton School of Cake Decorating and Confectionery Arts in Darien, 111. "The class teaches the basics of making party cakes, tiered wedding cakes and cake borders'and flowers," said Kayla Clark, a representative of Wilton's home office in Woodbridge, 111. "Our yearly contests are a way for us to involve our user community, to show our appreciation for them and also to feature them on our Web site." Clark said all contest cake entries, even nonwin- ners, are featured on Wilton's Web site at Tanuis said previous winners are eligible to win more than once, and participants can enter as many cakes in a given month as they wish. "The more you enter, the better chance you have of winning the grand prize," Tanuis said. "I'd love to attend that school. But if I don't win the grand prize, it's OK. It's just an honor to be chosen," Self-taught decorator Tanuis, who has three children and works at the Occupational Center of Central Kansas, is a self- taught cake decorator who often makes birthday and holiday cakes for friends and family "I've always been into art," she said. "When someone asks for a cake, and they aren't too specific about what they want, it allows me to be creative." For "Back to School Bears," Tanuis thought of children preparing for school. This made her think of school books, which led to the idea of shaping bear bookends. The bears were made from white cake mix and baked into Wilton's bear molds. After baking, Tanuis covered the bears in white frosting, which she tinted a dark brown to give them a "bearlike" color. "I made the bears first, and while they were bak- Photos by JUSTIN HAYWORTH / The Salina Journal GerrI Tanuis displays a copy of her winning "Back to School" bear cake, which Includes bears made with Wilton Enterprise's three-dimensional bear cake pans, books made from cookie dough and buttercream Icing. ing, I made up the frosting," she said. "Then I baked the bottom cake, which was just a white cake, and while that was cooking, I made the cookies. It was about a two-hour process." Now that Tanuis has tasted success, she plans to enter another cake in May to "give me a better chance to win the grand prize." The next month's theme is "Anything," which means exactly what it says. With no restrictions on the contents of the cake (as long as it includes bears), Tanuis said she has ample opportunity to use her creative powers. "I like challenges," she said. "And it's become a family project. My kids like to help, especially with the frosting." See CAKE, Page C2 T QUICK COOKING Lamb dish is simple Mediterranean flavor comes through in ground lamb recipe By The Associated Press A simple dish that has ground lamb as its base. Honeyed Lamb With Couscous gets a distinctive Mediterranean flavor from ingredients that include almonds, honey and fragrant spices. Here's the bonus for cooks: It can be made in a little over half an hour, to serve 6. The recipe includes the Honey Lemon Sauce that gives the meatballs a succulent finish as they cook. The Associated Press Honeyed Lamb with Couscous, made with ground lamb, is easy to make and has a distinctive Mediterranean flavor. Honeyed Lamb With Couscous 1 cup (4 ounces) blanched whole almonds 2 large cloves garlic 1 pound lean ground lamb Vt cup honey legg 2 Ml teaspoons curry powder 1 Va teaspoons salt % teaspoon ground cumin VB teaspoon ground cinnamon 3 medium sweet bell peppers, mixed red, green and yellow, cut into thin strips 1 teaspoon olive oil Honey Lemon Sauce (recipe follows) 4 cups cooked couscous (a North African pasta) Preheat oven to 375. Lightly oil a 13-by-9-inch baking pan. Finely chop almonds in food processor. With blade running, drop in garlic cloves; process until finely chopped. Add lamb, honey, egg, curry powder, salt, cumin and cinnamon; process until well mixed. Form mixture into 18 meatballs and place in prepared baking pan. Place pepper strips in separate pan; drizzle with 1 teaspoon olive oil. Roast lamb and peppers for 10 minutes. Meanwhile, prepare sauce. Remove peppers from oven; set aside. Pour Honey Lemon Sauce over lamb in pan; toss to coat. Return lamb to the oven; roast 5 minutes or until sauce is slightly thickened. Serve meatballs over couscous; garnish with pepper slices. Makes 6 servings. Honey Lemon Sauce % cup fresh lemon juice Vi cup honey 2 tablespoons olive oil 2 garlic cloves, finely chopped % teaspoon ground cumin '/a teaspoon salt VB teaspoon cayenne In a small bowl, whisk together juice, honey, oil, garlic, cumin, salt and cayenne. Set aside. • EARTH DAY Food teaches fun lessons about Earth Activities planned around the globe this weekend to mark annual Earth Day By The Associated Press Earth Day, April 22, is a time for paying attention to the environment and the world we live in — and there will be plenty of ways of doing that. Earthday Network, based in Seattle, is the nonprofit organization that coordinates the tens of thousands of worldwide Earth Day events. "You'll find them everywhere," its Web site says, "in the world's capitals and in its nooks and crannies." Earthday Network describes its goal as "to promote a healthy environment by linking groups worldwide and providing them with information and resources to combat environmental ills." Around the world, in numerous nations — from Australia to Argentina, from Chile to Hong Kong — an Earth Car-Free Day is planned for Thiu-sday Nearer to home, in the United States, one specific example: An Earth Day festival, with wind-solar power, exhibits and band music, is being planned for Grandfather Mountain, the second highest peak in North Carolina. Check the Web sites, your local newspaper or contact local environmental groups to find out what's going on near you. See EARTH, Page C2 The Associated Press Kids' treats for Earth Day can range from Dirt Flowerpots (from front left), an Earth cake, mud pies and a cookie tree. ]\laking ^ TIME .to EAT Tips by SHERRIE MAHONEY Home Economics Extension Agent Raism- Carrot Rice C hop 1 medium onion and cook in 1 tablespoon oil until soft. Stir in 1 cup uncooked, long grain rice and 3 cups chicken bouillon or broth. Cover and simmer for 15 minutes. Add % cup raisins, 1 cup coarsely chopped carrots and salt and pepper to taste. Cover and cook for 15 minutes more. Add water as needed. SUGGESTIONS? GALL BRET WALLACE, ASSISTANT EDITOR, AT 823-6363 OR 1-800-827-6363 OR E-MAIL AT s)

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