2021 TSB CONTEST RESULTS

2021 Contest Results
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A Big Thank You to everyone that participated in this year’s contest.
It’s amazing how creative people can be!
The time and creativity that went into your entries is very appreciated.
-Ken, Alice and Jerry
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2021 Contest Results
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PRIZES:
Three prizes will be awarded in each of the following categories.
1st prize: $80.00 gift certificate toward our molds.
2nd prize: $60.00 gift certificate toward our molds.
3rd prize: $40.00 gift certificate toward our molds.
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Santa Art Category (using only TSB molds)
This category will be to see who can produce the most beautiful looking Santa. You may use any medium you wish. Your Santa can be made from cookie dough, marzipan, salt dough, paper mache’, clay or any other medium. Any coloring medium is also accepted.
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First Place: Carrie Roe

2021 Entry by Carrie Roe.

“Welcome Noel” Wall or Door Decor.
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Materials :  #1542 TSB Santa mold.
– heavy duty aluminum kitchen foil
– 19 1/2 in. X 9 1/4 in. unfinished wood craft frame painted red, craft store
– wooden word “welcome” painted green
– white birch bark, stamped “Noel” and embossed with black embossing powder
– cotton balls
– sturdy cardboard
– holiday floral accents from the craft store
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This embossing technique enables plain kitchen aluminum foil to transform into faux “hammered metal.” To give added depth and dimension black acrylic paint is applied and then wiped off to “distress” the piece. To add stability, I cushioned the back with cotton balls before taping to cardboard and installing into the wooden box frame. Words and floral pieces were glued into place and the piece was complete!

Materials used by Carrie Roe for her 2021 entry.

 

Method used by Carrie Roe on her 2021 entry.

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Second Place: Diane Aho

2021 entry by Diane Aho.

For my creation I used the TSB Memory Maker Santa from Aachen Germany, #1527, molded from the Better Than Salt Dough recipe of baking soda and corn starch. I then sprayed it with an ivory satin finish paint for more contrast with the white in the background, made using a layered gift bag glued onto the glass. The inner red mat around the figure was made from a 12×12 sheet of heavy cardstock and the outer plaid mat was made from wrapping paper. This TSB Santa mold is really special to me.  It’s the very first mold I purchased from The Springerle Baker back in 2009.
I had a lot of fun creating this project.

Materials used by Diane Aho for her 2021 entry.

 

Background scene for Santa.

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Third Place: Barbara Pabotoy

2021 entry by Barbara Pabotoy.

This is a Speculass cookie that was colored using “Sweet Sticks”
edible luster dust with vodka as a solvent.
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Best Cookie Display (using only TSB molds)
This category is for the most creative cookie display using any of our molds; Springerle,
Spekulatius, Speculaas or Gingerbread or a good mix of all.
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First Place: Chris McMahon

2021 Entry by Chris McMahon.

Springerle dough was used for all cookies molded with various Springerle Baker molds, except for the two Queens which are made of Marzipan.  The Queens were also glazed with a bronze luster dust to set them apart from the remaining cookies. While each small dish of cookies is a delight, and the show stopping large cookies exciting, I wanted something special.  The Christmas trees are Kransekake (Danish Wreath Cakes/Cookies) and as you can see when the tops are removed, they reveal a Springerle surprise!

2021 Entry by Chris McMahon

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Second Place: Hayden Foss

2021 entry by Hayden Foss.

I used your springerle recipe for these cookies. The molds I used are your small jester springerle mold #203 and your small rose in oval #1868 mold.
I painted using “edible art” cake paint.

2021 entry by Hayden Foss.

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Third Place: Melissa Stagg

2021 entry by Melissa Stagg.

The white cookies are Pistachio caramel Springerle. I used the 1/3 Springerle Joy Recipe. The brown cookies are the Wall Street Journal recipe for Gingerbread. I used the following molds: Small Santa with Letter #454, Santa coming down chimney #2174, Happy Holidays Snowman #1589 and Small Snowcat #414.

2021 entry by Melissa Stagg.

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Best Cake and Cupcake topper (using only TSB molds)
This category is for the best looking cake using a topper made with a single
TSB mold or a few. Cupcake submissions are also accepted. Be creative!
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First Place: Nadia Bakes

2021 entry by Nadia Bakes.

For my Enchanted Garden Cake, I made a chocolate cake covered with fondant that I modeled and painted with food color gels to make it look like a tree stump. In the middle of the bark, I added the molded image using the Lady Bee TSB mold #2240. The details on the image were painted with edible metallic paint. The flowers and leaves are also made with fondant. I love the Lady Bee mold and all it’s details!
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Second Place: Theresa Little

2021 entry by Theresa Little.

The title of my entry is, “Portal To A Fairy Garden.” This whimsical top-forward cake is basil chocolate flavored, and covered in chocolate strawberry buttercream, as well as homemade edible cake moss. It should be noted that this type of cake moss is basically sponge cake tinted with green food coloring.
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The cake features mold 1870 as a gelatin “stain glass window” in the center of a fairy garden door made from Wilton candy melts. The stained glass look was achieved by following a cake sail recipe (which doesn’t call for cooking the gelatin). I was very, very pleased with how well this worked in my TSB molds. The gelatin released from them beautifully, particularly when they were sprayed with a little Pam Spray before spooning in the gelatin. Once I had the gelatin out of the mold, I painted the image with homemade colored powdered sugar mixed with a little water.
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For both the wood look on the door, as well as the chocolate “bark” beneath, I swirled slightly solidified chocolate before using cookie cutters and scoring it as needed. Once the chocolate had solidified, I removed the cookie cutters and broke the score lines.
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The little doorknob, is simply the top of a clove bud, while the mushrooms were made from strawberries and jumbo marshmallows, which I cut down to size. Wherever glue was necessary, I used chocolate or buttercream frosting.
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As the cake neared completion, I wrapped a tea light in aluminum foil, and placed it behind the garden door.
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I then garnished the cake with fresh basil flowers, and rosemary from my garden.
All in all, it was a delightful project, and I’m so glad The Springerle Baker put on this competition.

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Materials List:
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The window: Mold #1870 Teisendorf Roses, cooking spray, gelatin, paint brushes, colored powdered sugar, aluminum foil wrapped tea-light.
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The door: Clove bud (doorknob), Wilton red candy melts, Sunny Side Up football cookie cutter, small circular cookie cutter, knife (for making lines in the melted candy).
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Wood bark: White and semi-sweet chocolate chips (mixed and swirled together for a variegated look), knife (for swirling and scoring the melted chocolate), Sunny Side Up football-shaped cookie cutter.
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Mushrooms: strawberries, giant marshmallows cut down to size, toothpicks.
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Cake Moss: Sponge cake, Americolor food coloring.

Materials Used for the Fairy Cake.

 

Fairy Cake. 2021 entry by Theresa Little.

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Third Place: Dan Schneider

2021 entry by Dan Schneider.

I’m calling this a Cameo Garden Cake. It is an 8″ cake covered and decorated in homemade marshmallow fondant showing Elsebeth’s garden as a cake topper and the fruits and flowers of her garden are pictured around the outside.
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Molds used in this entry are as follows: #1844 Heidenheim Berries, #2241 Fruit and nut, #433 Small Calw Rose, #2317 Six Image Flower Board and #213 Elsebeth’s Garden.

2021 entry by Dan Schneider.

 

2021 entry by Dan Schneider.

 

2021 entry by Dan Schneider.

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Honorable Mention: Anne Wallace

Anne Wallace entry 2021.

First springerle ever, first time painting cookies, first double tier cake. I tweaked the cake,  adding 5-spice. Bottom layer is filled with homemade cranberry lemon filling. Small tier has a low sugar apricot jam.
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I chose to use a cream cheese whipped cream frosting. Yup, never made that before as well. But as usual, I altered the recipe, adding almond and vanilla and reducing the powdered sugar by a cup.  Good thing I like it because I made enough to frost a cake the size of Switzerland.
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Miscellaneous (using only TSB molds)
This category allows your creative side to really express itself.
Ornaments, free standing figures, picture collages, Spring themed, Summer themed etc.
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First Place: Maki Takahashi

2021 entry by Maki Takahashi. Pasta.

  • Materials: For the Pasta dough, wheat flour, chicken eggs, salt, and coloring agents (Black: Black cocoa powder, Yellow: Pureed pumpkin paste, Red: Pureed beats, and, Green: Cooked and pureed spinach leaves) Rice flour for an easy release

Decorations: Cooked quail eggs, green olives with pimento, roasted gingko nuts, and pickled chicken eggs with beet juice.
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Carved vegetables: A small pumpkin and a turnip for Halloween.

  • Tools used: For the Pasta: A rolling pin to spread the dough, crimpers to make decorative edges, a fluted round cutters/a fluted pizza wheel to cut the pasta with, and of course, The Springerle Baker’s Springerle molds (Angel #435/The sun #1804/Berries and fruits #439/Berries and flowers molds #1323: Sorry I am not sure of their product numbers. Some of them were gifts.) Decorations: For the appetizers, Bamboo skewers and tooth picks and a Thai fruit carving knife.
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    ●Making processes:①Choose Springerle molds that communicate my wishes: An angel one for world peace and protection from COVID-19 pandemic, fruits and flowers for abundance and happiness, and the sun for the blessings from the nature and the universe that reach EVRYONE on earth this season. ②Decide the colors of the dough and make colored pasta dough accordingly. ③Rest for a day in a fridge and roll out the dough to a desired thickness. Make black strips and press them against yellow dough to make striped dough. Then mold and cut out the pasta. Make decorative edges for some pasta pieces by using crimpers. ④Dry them for a few days. ⑤Cook the pasta in salted hot water with oil. ⑥Prepare garnishes and appetizers to go with the pasta. ⑦Decorate the pasta with ⑥, arrange them on plates.
    And take pictures.
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  • Sizes: The smallest anger one measures 1.3/8 inches in diameter, about 3.5cm.
    For your reference, some of the attached pictures come with
    American and Japanese coins.
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    ●Why pasta?: There are people who do not like sweets or those who are on a diet. I would like to give them something that they can eat and enjoy the intricate patterns of Springerle molds. Also it is fun to see pasta sauce go through pressed patterns when you eat it. Pumpkin/beet/spinach/squid’s ink based sauce come to my mind.

    2021 entry by Maki Takahashi.

     

    2021 entry by Maki Takahashi.

     

    2021 entry by Maki Takahashi.

     

    2021 entry by Maki Takahashi.

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Second Place: Carolyn Koss Kasten

2021 Entry by Carolyn Koss Kasten.

A decorative top for a Thanksgiving pie using TSB molds. This idea was sparked by my appreciation of all of the fine details of the TSB molds. I often admire single elements of them – the detailed borders, the individual fruits, vines, leaves, and flowers. I thought that it would be lovely to see them highlighted. You will notice that the rim of the pie is made with the border of one of the molds! The pie is an orange chiffon with Speculaas crust, topped with a chocolate ganache disk. The cutouts were made from homemade Marzipan. They are painted with luster dust mixed with Everclear.

Carolyn Koss Kasten.

 

Carolyn Koss Kasten. Colors used.

 

Carolyn Koss Kasten. Pieces.

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Third Place: Candy Hartman

2021 entry by Candy Hartman.

Jar lids created with canning jar lids, paper clay, and a great deal of copper paint.

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