Monthly Archives: March 2017

Submit Your Cookie Cutter Design!

 

We’re on the hunt for a new cookie cutter design to add to our collection – and we want your help! If you didn’t already enter our “Design Your Own Cookie Cutter” contest at one of our recent tradeshows, we’re opening the contest up to everyone!

 

Submit your design now through April 30th for a chance to win. Our team will review all submissions and pick one design as the winner. The winning cookie cutter will be added to our line of products available to buy online and in stores nationwide, and the winner will also get a gift basket containing our most popular cookie cutters and kitchen tools.

 

Design Your Own Cookie Cutter

 

Directions:

1.  Download the design sheet here and print it out. This sheet gives you the specifications for the size of the cookie cutter you can create.

2.  Fill in your name, phone number, and email address at the top of the sheet. This will allow us to contact you if we have questions – or if you’ve won!

3.  Draw your design to scale in the space provided on the sheet. We suggest that you take a look at our site to make sure we don’t already have a cookie cutter in that shape – we have more than 950 to choose from!

4.  Write a brief description of your cookie cutter (“This is shaped like a guitar.”).

5.  Scan your sheet. If this isn’t possible, take a photo of your sheet, making sure to clearly capture the information. Email that scan/photo to us at sales@randm.us. You can also mail your entry to us, as long as it’s postmarked by April 30th:

R&M International
Attn: Design Your Own Cutter
6250 Kellers Church Rd
Pipersville, PA 18947

6.  We’ll announce the winner by June 1st!

 

Terms & Conditions

Please make sure you read the Terms & Conditions of the contest before you enter:

All contest entrants irrevocably assign and transfer to R&M International and its agents, licensees, and assignees all rights, title, and interest in and to the submitted drawings, including, without limitation, all copyrights. Contest entrants warrant and represent that all drawings submitted to R&M International are wholly original and their own creation, and that they are the sole owner of all rights (other than R&M International) to the submitted drawings. Please note that drawings may need to be adjusted to accommodate the tooling process. Winning drawing(s) will be produced and added to the R&M cookie cutter line for the upcoming year. All winner(s) will be notified by R&M International.

 

If you have any questions you can email us or reach out to us via social media. We can’t wait to see your designs!

How to Bake Biscuits Just Like Grandma

Raise your hand if some of your happiest memories involve being in the kitchen with your grandma – or just eating the delicious homecooked meals your grandma prepared for family dinners. By our unofficial estimate, 90% of grandmas excel at cooking and baking – and 99% of the population wishes that they had the same kitchen skills.

 

Never fear! We’ve enlisted help from our trusted team of grandmas to prepare you for culinary success. Our grandmas all agree that every good cook needs a few basic recipes that they can whip up with minimal effort, and this biscuit recipe will surely become part of your regular rotation!

 

All you’ll need to get started are some everyday ingredients you’ll find in almost any kitchen, a food processor or pastry cutter (though even a fork will do!), a set of biscuit cutters, and a baking sheet. Then just follow this recipe and you’ll be on your way to achieving the coveted kitchen skills that every grandma seems to possess!

 

Grandma’s Biscuits

Ingredients:

– 2 cups all-purpose flour (and more for dusting)
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 tablespoon baking powder
– 5 tablespoons butter, cold (or shortening)
– ¾ cup whole milk

 

Directions:

1. Preheat oven to 425 F.

2. In a large bowl, mix together the dry ingredients (flour, salt, sugar, baking powder).

3. Cut in butter (or shortening) 1 tablespoon at a time using a fork or pastry blender until the mixture resembles coarse bread crumbs. Alternatively, use a food processor for this step.

4. If you used a food processor for the previous step, return the mixture to your mixing bowl. Slowly add the milk to your bowl, while stirring the mixture with a fork. Continue until the dough is soft, moist, and doesn’t stick to the side of the bowl.

5. Add flour to your surface to prepare it for the dough. Drop your dough onto the surface and pat it into a rectangle that is about ¾-1” thick. Fold it over once and pat it back down until it’s a rectangle that is about ¾-1” thick. Fold it over again.

6. Gently pat the dough (so you’re not overworking it) into a rectangle that is about ½” thick. Dust your biscuit cutters in flour and then use them to cut the dough. Combine unused dough and repeat the process of patting out the dough to a thickness of ½” and cutting out biscuits until no dough remains.

7. Place the biscuits on an ungreased baking sheet. If this makes you nervous, you can put down a silicone baking mat. Bake them until they’re golden brown, approximately 10 to 15 minutes.

This recipe makes approximately 12 biscuits, depending on the size of your cutters.

The best way to serve these is hot out of the oven, but you can cover them in plastic wrap or foil and then place them in an airtight plastic bag. At room temperature, they will last up to 3 days. You can also freeze the unbaked dough and pull it out whenever you’re expecting company or craving a biscuit!


Our team of grandmas shared another little secret with us as well: The best part of cooking and baking is sharing your creations with those around you! So, get into the kitchen and start making some memories – share your biscuits with your family, friends, or coworkers and delight in their praise. We can’t wait to see what you make; be sure to use #randminternational on all your photos!

Cake Decorating With Cookie Cutters for St. Patrick’s Day!

 

Today we have a guest post from Jacquie from The Sweeter Side of Mommyhood. You may remember her from the recipe she recently shared with us for Heart-Shaped Chocolate Chip Cookie Bars. Jacquie is giving us all the details on how to make and decorate a gorgeous cake for St. Patrick’s Day – seriously, you’re going to want to make this cake! Grab this Shamrock cookie cutter set and you’re on your way to a delicious celebration. Keep on reading for everything you need to know.    

 

 

Decorated cakes are so popular right now. They’re popping up everywhere, not just for birthdays, but for all sorts of holidays and celebrations. Today we’ve got a really fun St. Patrick’s Day cake idea for you to try that uses the easiest tool ever for decorations – cookie cutters! You don’t have to be a pro to use a few different size shamrock shape cutters to pull off this super cute and festive cake. Come see how easy it is to make a really fun cake – no luck required!

 

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Decorated St. Patrick’s Day Cake

 

Materials:

 

– Prepared Fondant (I like the Satin Ice brand, which you can find online)

– Prepared Buttercream (store-bought or homemade – recipe below)

– 4 tinted 6” round cake layers, 2” high, if possible (I like to use box mixes of white cake for quick and easy family cakes – tinting method below)

Shamrock Cookie Cutter Set

– Chalkboard Sign (I found these at Target, but something similar is probably available at most craft stores)

– Food Coloring (liquid)

Rolling Pin

– Parchment Paper (optional)

– Paintbrush

– Lollipop Sticks

– Sprinkles (optional)

– Cake Stand

 

Directions:

 

  1. 1. Assemble your cake layers right on your cake stand. I couldn’t resist this cute gold cake stand from Target; I knew it’d be perfect for a St. Patty’s day cake. Spread a thin layer of buttercream in between each layer. Refrigerate the cake once it’s assembled to help it firm up a little bit.

 

 

  1. 2. While the cake is chilling, make your fondant decorations. If you’ve purchased fondant that is already dyed different colors, you are ready to go. If you need to dye it yourself, have no fear! It’s easy. Pull off a chunk of fondant. Drop a single drop of liquid food coloring into the center of the piece of fondant. Then gently and carefully knead the color into the fondant. You’ll probably get color on your hands. It wears off quickly, but you can wear gloves if you’d rather not have watercolor hands! If the fondant feels too sticky just set it down for a few minutes. The heat from your hands can warm it up too much – air cools and dries it back down.

 

 

  1. 3. Use a rolling pin to roll out the green fondant to about ⅛” thick. If you are working on granite or quartz or some other smooth surface, the fondant probably won’t stick, but if you are having trouble, use a sheet of parchment paper underneath. Then use your cookie cutters to cut out a few different size shamrock shapes. I wasn’t quite sure how I wanted to arrange my shapes, so I made extra just in case. Set these aside and lay plastic wrap over them so they don’t dry out too much (but don’t worry, fondant is forgiving).

 

 

  1. 4. Set aside little balls of fondant in every color of the rainbow. Roll each ball into a long, thin, even log. Gently brush the side of each log of color with water so it will stick to the next log. Lay them all next to each other and gently press them together so they stick. Use a rolling pin to very gently roll this out until you have a ribbon like rainbow. I wrapped this around my chalkboard sign.

 

  1. 5. Repeat step 4 with larger logs of color. Roll this piece into a flat disc and use the medium size cookie cutter to cut a rainbow shamrock. This is my favorite part of the whole cake!

 

  1. 6. Once your decorations are set, take the chilled cake out of the fridge and frost it. Use an offset spatula if you have one or a butter knife if you don’t. No need to be a pro here. Just slather that icing on gently, taking care not to lift crumbs into the top.

 

  1. 7. Once the cake is iced, you can lay your decorations on wherever you want. I like to use a paintbrush to gently brush the backs of the fondant decorations with water before pressing them into the buttercream. This helps them stick really well without fear of sliding or falling. Use a lollipop stick to prop up the fondant pieces you want to stand upright. Add some sprinkles to the base of the cake stand and you are finished!

 

 

  1. 8. Share, then eat. Or eat before you share? I didn’t say it, ha! So yummy.

 

 

 

The Sweeter Side of Mommyhood’s BEST Buttercream

 

Ingredients:

– 2 sticks salted butter, room temperature
1 stick Crisco
1 tsp salt
2 tsp vanilla
2 lbs powdered sugar
4 tbsp. water, depending

 

Directions:

 

Using an electric mixer, cream together the butter and the Crisco. Add the salt and vanilla and then mix again. Add powdered sugar while also adding 1 tablespoon of water at a time if it gets too thick to mix nicely. This is hands-down the best icing on the planet and the only recipe I ever use.

 

Cake Tinting Instructions:

 

You will need 2 box mixes of cake or you will need to mix the ingredients for two batches of homemade cake.

  1. 1. Mix the cake according to recipe or box directions.
  2. 2. Split the batter in half, putting each half into a separate bowl.
  3. 3. Repeat for second recipe.
  4. 4. You should now have 4 bowls of batter (half a recipe of white cake batter in each bowl). In the first bowl, add 12 drops of green food coloring. Increase the drops by 12 for each of the next three bowls (so each bowl respectively will have 12 drops, 24 drops, 36 drops, and 48 drops). Yes, it’s a lot of food coloring, but if you use too little the cake will bake and the food coloring will disappear. Not what you want for this cake!

 

 

Who needs a pot of gold when you have this cake, right? Many thanks to Jacquie for today’s tutorial! Be sure to follow her on Facebook, Instagram, and Twitter for even more recipes and tutorials like this! If you make a cake, we’d love to see it! Share your photos using #randminternational.