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Visual Masterpieces
Are 'Piece Of Cake"
6698 ORCHARD LAKE RD.
West Bloomfield Plaza
737.1610
ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
11••• ■ Mem
1
WEST BLOOMFIELD STORE ONLY
AFTER 5 p.m. SPECIAL! SPECIAL
fliMMERY® KOSHER PIZZA
SPA
PIZZA OFFER!
• LOW FAT • LOW CALORIE
N_!rnit 1 Per Customer • Expires 6-11-92
Coupon
VALID
5 p.m. TO CLOSING I
ONLY
DAIRY
. _._,„„.. . . .
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
(....
.
KEDEM
I I
GEFILTE FISH
199
■
READY 0 0
4 flavors I
4 . TO
it, DRINK ij "IP 32 01 ©
I
24 oz.
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Limit 6 • Expires 6-11-92
lee J. ,
NMI
AMERICAN BULK FOOD COUPON
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I RASPBERRY JELLS
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
SEASON
""a" )
SARDINES IN TOMATO SAUCE
© •
9 15 OZ. OVAL CAN
Limit 6 Cans • Expires 6-11-92
AMERICAN BULK FOOD COUPON
r --
ICED TEA
I I
Limit 4 Jars • Expires 6-11-92
AMERICAN BULK FOOD COUPON
S IM
1
CH104.ATEADVAZED
■ II
I •
I
lb.
Limit 2 lbs. • Expi res 6-11-92
SIM
MIS
AMERICAN BULK FOOD COUPON
C
— WITH ALMONDS
KISSED ,
I
I HERSHEY
•
I DRIED NECTARINES I
.
II
I
•
.
$ 2 49
$
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
EXTRA FANCY
CALIFORNIA
MEM
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GOLD FOIL
Limit 2 lbs. • Expires 6-11-92
MIN
AMERICAN BULK FOOD COUPON
j
- 4 0- 90 ,
UNE =III
Limit 2 lbs. • Expires 6-1192
AMERICAN BULK FOOD COUPON lb. j
"New Taste In Town"
Hot
og I •
D
50C OFF
r
1 500
MANUFACTURERS COUPON-EXPIRES JULY 31, 1992
SAVE 500
ON ANY SIZE
PACKAGE OF SHOFAR KOSHER FRANKS, LITE,
CONEY ISLAND, KNOCKS, SALAMI, BOLOGNA
I
I
1
501
500
71868 101321
Retailer: Shofar Kosher Foods, Inc. will redeem coupon for face value plus 8e handling if you
receive and handle it strictly in accordance with the terms of this offer and if, upon request, you
submit evidence thereof satisfactory to Shofar Kosher Foods, Inc. Coupon may not be assigned to
or transferred. Customer must pay any sales tax. Void where prohibited, taxed or restricted by law.
Good only in U.S.A. Cash value of 1/25 of 10. For redemption of properly received and handled
coupon mail to: Shofar Kosher Foods, Inc. P.O. Box 880746 El Paso, Texas 88588-0746. Limit
one coupon per purchase
NM MINN I ■ 1 MEM MIMI MIMI MIN IIMM III= II ■ 1 MMI III ■ MIMI IIIIIIIII MIMI EMI MIMI MEI MIN 1•1111•
74
FRIDAY, JUNE 5, 1992
1
I
I
I
...11
While professional pastry
chefs spend years learning
how to spin sugar into swans
or turn marzipan into bows,
we can all benefit from some
of their easier tricks on turn-
ing out stunning cakes in the
same time it takes to apply
frosting.
Here are some ideas for
cakes and other decorative
motifs appropriate for spring:
• Create a chocolate basket
by piping melted chocolate
over foil-covered serving dish
or mixing bowl with a flat
bottom. When the chocolate
hardens, remove the dish and
peel away the foil. Fill with
decorations of your choice.
• For one of the many
patriotic holidays to come,
make a flag cake. Create
stripes with sliced strawber-
ries, and the stars with a corn-
bination of blueberries and
stars of whipped cream or
vegetable shortening frosting
for the field.
• For a more modern look,
place a small layer off to the
side of the large one rather
than centering it like a wed-
ding cake. The layers can also
be baked in square or rec-
tangular pans.
• Making a crown of
chocolate leaves is not half as
difficult to do as it appears.
Use rose, magnolia or any
well-veined edible leaves —
even savoy or Napa cabbage
leaves. Melt the chocolate and
coat the underside of the leaf
to a thickness of 1/8-inch.
Chill for at least 20 minutes,
then pull away the leaf.
• Peel the zest (colored- por-
tion) of citrus fruits such as
oranges, lemons and limes
with a vegetable peeler into
long strips. Then weave the
strips to form decorations for
the top of a frosted cake.
• Brazil nuts, peanuts or
almonds can be pressed
directly into the surface of a
frosted cake. The cake can
then be drizzled with melted
dark or white chocolate.
• Create a geometric,
modern design by making
simple nut brittle in a thin
layer, and placing it around
the base of the cake, or at an
angle into the top. Or, you can
just buy sheets of brittle and
break it into pieces.
• Rather than arranging
decorations in a circle around
the top of the cake, make
them start from one point on
the rim and emanate outward
like a burst of ribbons.
• Try a variation on the
traditional technique of using
paper doilies as stencils on
the top of baked cake layers
and shaking powdered sugar
over the top to leave a pat-
tern. Use the same method
with some floral leaves or •
geometric shapes.
• To create the look of fruit
frosted with snow without us-
ing the raw egg white
method, roll strawberries,
raspberries or small bunches
of grapes in a thin syrupp-
made with confectioner's
sugar and water. When the
fruit is almost dry, roll it in
granulated sugar. Then
cascade the fruit down the
center of a layer cake iced
with creamy white frosting.
• Toasting coconut on a
cookie sheet placed in a
350-degree F. oven for 8 to 10
minutes before applying it t
a cake iced with white
frosting gives a distinctive
look. Slivered almonds ca
also be toasted and applied to
the sides' of a cake.
• A classic two-layer cake
can be made to look like a'
lady's cloche hat by fanning
slices of dried apricot and
pieces of nuts around the
"brim" in the frosting on the
side of the cake, making the
design resemble a feather on
the side of the hat.
• Frost a cake with frosting,
split lady fingers lengthwise
and press them into the sides
of the cake. Finish the look fr
with a length of ribbon wrap-
ped around the cake and tied
in a bow, to look like a wrap-
ped present.
• For "Sunday bakers" who
want their creations to look
"professional" with puffs and •
swirls on the tops of their
cakes, there is no need to pur-
chase a fancy pastry bag with
all the nozzles. You can make'
one from heavy paper, or even
a few layers of waxed paper.
The first-choice material is
cooking parchment. It is
strong and easy to handle.
Waxed paper is a good second
choice, but a brown paper bag
can also be used.
Start by cutting an
equilateral triangle 12 inches
to the side. Form a "cone."
Continued on Page 76