Borden: Sashiko on upcoming show

Information on using fondant to create animal cakes, organizing storage areas and tips on how to get a wild animal out of your home will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday. (All times are Mountain.)

Emily Tatak is an assistant culinary specialist, and she’s going to demonstrate how to use fondant to create a variety of woodland animals, including a fox, an owl and a raccoon. She’s from Woodridge, Illinois.

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Creative Living

Patty Waid, owner and operator of her own business, is an event planner and knows how important it is to be able to locate items quickly for an upcoming event. She’ll share some tips and tricks that can alleviate some of the chaos and make life easier. She’s from Albuquerque.

What’s the first thing you would think of doing if a wild animal happened to get into your home? Ray Pawley says you need to immediately take charge with a calm, clear head. He has several suggestions that might come in handy someday. Pawley is a retired curator with the Chicago Zoological Parks and now lives in Hondo.

Information on doing Sashiko, working with stretchy fabrics, and using publicity to promote events will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday. (All times are Mountain).

Becky Hanson will demonstrate a technique called Sashiko, which is a Japanese word meaning “little stabs” or “running stitches.” Hanson will show how to use various colors of fabric and thread to give Sashiko a whole new, contemporary look. She’s with a sewing company in LaVergne, Tennessee.

Andrea Schewe is a pattern designer in New York City, and she is going to share some tips for making ballet costumes and other garments that call for using stretchy fabrics.

Patty Waid knows the importance of good publicity when you’re sponsoring an event. She’ll talk about how to write press releases that will get your event noticed. She’s from Albuquerque.

Fox Woodland Animal Cake

Head: Tint 1 oz. of fondant black and 18 oz. orange. Reserve remaining white fondant. Use fondant roller to roll out orange fondant 1/4 in. thick. Use knife and pattern to cut orange head. Place piece on cornstarch-dusted cake board. Let dry, at least 24 hours.

Ears and tail: Knead 1/4 teaspoon gum-tex into 1 oz. orange fondant. Use fondant roller to roll out orange fondant 1/8 in. thick. Use knife and pattern to cut two ears; reverse pattern for second ear. Use knife and pattern to cut orange tail. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.

Belly and eyes: Knead 1/4 teaspoon gum-tex into 1 oz. white fondant. Use fondant roller to roll out white fondant 1/8 in. thick. Use knife and patterns to cut belly and eyes. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.

Nose, pupils, eye highlights and tail tip - Use fondant roller to roll out black and reserved white fondant, separately, 1/16 in. thick. Use straight side of F oval cut-out to cut black nose. Use straight side of E round cut-out to cut black pupils. Use narrow end of tip #12 to cut white eye highlights. Use fondant roller to roll out orange and white fondant 1/8 in. thick. Use knife and pattern to cut white tip of tail. Use knife to trim out triangles. Use damp brush to attach tip to tail. Cover 6 inch square cake with orange fondant. Use spatula and buttercream icing to ice cake lightly. Attach belly, head, eyes, pupils, and eye highlights to cake with small amount of water and food safe brush. Prepare thinned fondant adhesive following recipe directions. Use scissors to trim lollipop sticks to 3 in. Insert sticks into top corners of cake, extending 1 in. to hold ears. Use brush and thinned fondant adhesive to attach ears to sticks. Position tail next to cake.

“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.