Macaroon or Macaron? 

What is the difference between a Macaroon and a Macaron?

Macarons are French cookies made with almond and egg whites that are sandwiched around a cream-based filling.  They come in a rainbow of colors and flavors.

Macaroon is the American word for our version of a flourless egg-white-based cookie.  Most often made with coconut, it can also include nuts or nut paste.  Macaroons are often served for dessert at Passover celebrations, since they don’t contain flour.

The sandwich-cookie-style macaron is most often found in Paris. Another French cookie, resembling Italian amaretti (also a flourless egg white and nut cookie), is also called a macaron.

MAY SPECIAL - SAVE 10% ON ANY ONE ITEM ON YOUR ORDER

Click here to purchase online / print coupon

LIMIT - ONE COUPON PER WEEK PER CUSTOMER
 

COUPON EXPIRES May 31/12

May Specials

Fondant Easyice White -

EasyIce rolled fondant produces a smooth silky look to any cake. Our formula produces a taste unmatched in flavour and texture that will compliment any cake. Preferred for its ease of use and ability to be rolled thin by hand or by machine to create a smooth silky finish for all types of cakes. EasyIce the easy way to cover and decorate wedding cakes, special occasion cakes, custom novelty cakes, cup cakes and cake dummies. This cake icing seals in flavour, keeps it moist and allows for an extended shelf life. Gluten free, dairy free.

10kg -  click here to purchase online

5kg -  click here to purchase online

Professional Advice 

Dear Suzy Cupcake -

I recently made a cake that called for just egg yolks.  I threw away the egg whites, which has me asking the question - can I freeze egg whites to use at another time?

Beth, Vancouver, BC

Dear Beth

Egg whites freeze beautifully and can be kept frozen for upto 6 months.  Just put them in a sealed plastic container.  You can also use an ice cube tray to freeze individual egg whites, transferring the individual egg cubes into a sealed plastic bag after they have frozen.

Suzy Cupcake

McCall's School and Supply Store

3810 Bloor Street West

Etobicoke, Ontario

M9B 6C2

416-231-8040

McCall's Warehouse

1290 Fewster Drive

Mississauga, Ontario

L4W 1A4

905-602-9622

Baking With Eggs

Eggs are the backbone of many baked goods and contribute to its structure. Eggs also provide steam for leavening or moisture for starch.  Egg yolks add moisturizing fat and help emulsify the batter, giving the baked good a smooth and creamy texture. The egg whites act as strengtheners. There are substitutes for fresh eggs, but they do alter the recipe.

Egg Yolks: It is the yolk or yellow portion which is responsible for the egg's emulsifying properties from the fat and lecithin contained in them (whites do not contain fat). Both contribute to the fine texture of baked goods and which bring the water and fat phases together in a recipe for a creamier, smoother texture. This is important when baking and making creamy sauces.

Egg Whites: Also known as albumen, it accounts for most of an egg's liquid weight, about 67%. Egg whites are essential for making meringues, soufflés, puffy omelets, and angel food and sponge cakes. 

Facebook / Twitter

Follow us on facebook and twitter for some more tips and links to savings.

Classes

Wedding Cakes - 'create your own' 3-tier wedding cake using rolled fondant. Four - 3 hour classes

Sat. May 26th to June 16th 1:30pm

#10546 - click here to register

TOOL BOX CAKE -NEW Class - A practical cake for your special handyman or woman!  In this class, you will construct a tool box shaped cake using real cake, filled with yummy chocolate tools.  Learn useful tips for using chocolate molds, impression mats and airbrushing to create fun and realistic edible art.

Two - 3 hour classes

Thurs June 7 to 14th

6:30pm

#14993 - click here to register and get list of tools required. 

Orchid Gum Paste Flowers - You will enjoy making these lovely Orchids, Phalaenopsis, Dendrobium and Poor Man's Orchid with corresponding leaves and buds.

Four - 3 hour classes

Sat. May 26th - June 16th

#13671 - Click here to register and get list of tools required.

Advance Wedding Cakes (3 DAYS) with Kay Wong - 
Enjoy this hands on course and take home all products that you make in class!
If you want to learn more about working with rolled fondant, gum paste plus the latest techniques and trends for wedding cakes, then this is the class for you. This course will allow you to try out the newest tools, cutters and moulds available.
Mon.May 28-May 30   9:00 am - 4:00 pm

#10545 - click here to register and get the list of tools required.
  

WEDDING CAKES 101- NEW Class
Take the guesswork out of stacking and tiering a wedding cake. Students will create and decorate a 3 tier soft wedding cake. All materials are supplied, but bring your own tools.
Three - 3 hour classes.
Mon. June 4 - June 6  6:30 pm
#11351 - click here to register and to get the list of tools required.
 

Other classes -

Click here for other classes