Raspberry Ice KitchenAid Mixer {Giveaway!}

It’s a thing of beauty.

 

The 10th Anniversary Cook for the Cure KitchenAid Raspberry Ice Mixer.

Not only is it pretty to look at, it exists for a good cause.

Purchasing this mixer benefits the Susan G. Komen Cook for the Cure efforts to find a solution to end breast cancer. If you aren’t familiar with Cook for the Cure, it’s a “program that gives people with the passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of pink products, the partnership between Susan G. Komen for the Cure and KitchenAid has raised 8 million in the past decade.” (KitchenAid.com)

It’s in the memory of my great aunt, Kathe, that I pledge my donation, and in her memory that I made these cookies.

I’ve shared more of her story for another wonderful project, Frosting for the Cause, where Paula, the creator, has worked tirelessly on spreading the word, to help cure cancer.

If you’d like to make these for a fundraiser or gathering of your own, here are the instructions:

How to Make these Cookies:

To make these cookies, you’ll need:

Light Gingerbread Cookie Recipe

Yield: Approx. 25 cookies. (Depends on cookie size and shape).

Ingredients:

• 1/2 cup light butter, softened
• 1 cup packed brown splenda sugar
• 1 egg
• 1/2 cup molasses
• 1/4 cup golden syrup
• 4 cups flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon salt

Directions:

1. In a large mixing bowl, cream butter and brown sugar until light and fluffy.
2. Slowly mix in egg and molasses.
3. Combine the flour, ginger, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.
4. Cover and refrigerate for a minimum of 4 hours.
5. Between two sheets of parchment paper or on a floured surface, roll out your dough to approximately  1/8-in. thickness.
6. Cut with lightly floured cookie cutters and place about one inch apart on baking sheets lined with parchment.
7. Bake at 350 degrees for 9-12 minutes, or until edges are firm and the center is no longer wet.
8. Once cookies are cooled, have fun decorating cookies!

For a royal icing recipe, click here.

For Decorating, You’ll Need:

1. small fondant rolling pin
2. raspberry disco dust
3. PME pearl lustre spray
4. piping bags, couplers, #’s 2 & 3 piping tips
5. white sanding sugar
6. gum paste and Jem strip cutter, 7mm (*Optional – can be cut by hand)
7. #’s 7 and 10 piping tips and gumpaste colored grey (a touch of black gel paste)

 

Gingerbread Girl Cookies

For the gingerbread girls, I outlined the cookie with a #3 piping tip, and sprinkled sanding sugar on top. Finish her off with a little heart piped with a #2 tip. I sprinkled one of them with raspberry disco dust, the others were made using pink icing.

Cancer Ribbon Cookies

The cancer ribbon cookies were decorated using a #2 piping tip. Pipe the outline and fill the border in right away. The consistency of icing is key here. For a video on finding the right consistency, click here.

Kitchen Aid Mixer Cookies

Step 1. Outline your kitchen aid mixer shape. Please excuse the darkness of the photo in #1 and #2 below; I used my Kopykake projector to outline, and turned out the lights to see the lines a bit better.

Step 2. Flood the mixer with your desired icing color.

Step 3. Sprinkle disco dust on the wet icing. When the icing is dry, gingerly shake off the excess disco dust, and use a paintbrush to gently wipe away the extra on the cookie.

Step 4. Flood the mixer bowl, and grey parts of the mixer.

Step 5. Roll out grey gum paste to about 2mm thick. Cut out circles with the openings of tip #’s 2, 7 and 10. Adhere these “buttons” to the mixer cookie with royal icing.

Step 6. Roll out white gum paste and punch out strips with your Jem cutter. Trim to the size of your kitchen aid mixer. Attach it across the top part of the mixer with small dabs of royal icing.

Step 7. Lightly spray the mixer bowl with PME lustre spray, covering any part you don’t want sprayed, with paper.

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I hope you enjoy making these for your loved ones and for Cook for the Cure.

For more examples of KitchenAid mixer cookies click here.

Now, on to the GIVEAWAY!

 

Raspberry Ice KitchenAid Mixer Giveaway!

In an effort to to help raise awareness about cancer, I am hosting a giveaway for TWO Raspberry Ice, KitchenAid Mixers.

 

I’m so excited to be doing this giveaway for you! Good luck!

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Here’s how to enter:

You have at least 4 chances of winning – each option below gives you one chance, and you’re about to see how there are even more possibilities.

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If you already do any of the following, you don’t have to do anything but leave a comment saying you already do. For example, if you already like my facebook page, just leave a comment here saying you do.

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Click ‘like’ on this page here

Click here for @sweetopia on Twitter

 

This contest is open to U.S., and Canadian residents. International entries will be accepted provided this mixer is available for purchase in your country, and you are willing to pay shipping charges. The winner will be chosen randomly at www.random.org. The contest closes at 7pm EST on  Friday, August 19th, 2011.

To sum it up, one comment will get picked for the winner, and if it’s a comment with only 1 person on it, that person will win both mixers. If the comment mentions 2 people, each of those people will win a mixer.

 

 

*Update – PLEASE READ GIVEAWAY INSTRUCTIONS CAREFULLY. LEAVE YOUR COMMENTS HERE, ON THE POST, NOT ON FACEBOOK.

ANNOUNCING THE WINNER OF THE RASPBERRY ICE KITCHENAID MIXER {GIVEAWAY}!!!

First of all, thank you to all of you who entered; I was absolutely, positively blown away by your sweet, heartfelt, and enthusiastic response.

I really WISH I could give away as many mixers as there were comments; you dedicated bakers and sweet-tooths deserve it!

There is one winning comment number though, and it is:

Congratulations Cj! You and another person of your choice will be receiving the Raspberry Ice KitchenAid mixer!

I hope you both enjoy your beauties!

Thank you ALL, for entering. Your comments were sincerely appreciated.

xo,

Marian

 

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