Our topic tonight is "Ordering a Wedding Cake - hints from yours and the Brides viewpoint" - I had so much info for you that this will just be a beginning for this subject. We will continue with this subject later on in another chat hour. If you are new to the cake decorating chat hour Welcome. We hope you enjoy this hour. Feel free to make comments or ask questions. Thanks for being here. Here is where you will find out more about us.

Check 'Cake Decorating Online' for schedules for our chats . A special topic has been added for this. If there is something you would like as a subject line for a chat, let us know here. Also, you may offer your comments and suggestions here.

(If you haven't yet found 'Cake Decorating Online' Here is the way - add to 'Favorites' heart): From the AOL opening menu, use Keyword Cooking Club, at Cooking Club, find Cook's School, then Cake Decorating Online...

Look for the topic Discuss Cake Decorating. This is our message, question and answer board just for cake decorators. The February Chat subjects are now listed in this area. Do give us your input - This is your place to add comments, ask questions, give suggestions, list items needed or for sale, otherwise it is OUR cake decorating information area. 

You can find the chats in The Cooking Libraries - click on that topic on the bottom right of the cooking club menu screen - A List of libraries will come up and double click on Chat recipes and online news - Now you can download the cake decorating chats and read or print them at you convenience. Enjoy This will also tell you how many other people are downloading that info. --- Don't forget to turn on your LOG to record our chat:

TO DO: At the AOL opening menu, Click on FILE, then on LOG MANAGER, click on OPEN LOG...save it as any name anywhere you want. After you exit AOL you can use any word processor to read it. 

Arranging a meeting with the Bride From the Brides viewpoint A Shop walk in or you will probably get a phone call with a bride or her mother asking if you do wedding cakes. From your viewpoint If you own a shop and they are probably walk-in's and they want you to meet with them right then. If you are in a time bind most of them will work with you in setting up an appointment for a later time or date. If you are a home decorator they probably have gotten your name through a friend or a former bride who was happy with what you did. So they first of all want to make sure they have the right person.

Frstng Mgc: when i meet with a bride I put a diagram of the cake she has picked out along with a picture next to the order form after the cake is done i then put that into the done book so in case I duplicate it again I know exactly what the cake was.

From your viewpoint

First thing find out the date of the wedding - There is no point in spending a half an hour discussing what you can do if you don't have that date open. Don't waste your time or hers if you are already booked.

ONE OF THE MOST IMPORTANT THINGS FOR YOU TO KEEP IS A CALENDAR WITH ALL OF YOUR WEDDING DATES THAT HAVE BEEN BOOKED.

Code it somehow so you know at a glance if you can do another wedding cake that same weekend. I write the $ amount of the order backwards next to the brides last name on her date. I have learned that I can do only up to $_____.__ in one weekend. If that $ amount is in one cake - that is my limit. My prices are determined by the amount of time it takes to do a particular design. When I get close to that amount or book three weddings in that weekend I know I have reached my personal time limit. Keep all of your bridal consultation appointments, personal appointments and schedule on this same calendar. Your organization here will help to keep you from double booking yourself and letting people down. More importantly making you crazy when you forget to write down an appointment and you are obligated to two places at the same time. NOT GOOD FOR YOUR REPUTATION if you don't consistently follow through with what you promise. NOW - if you have the date open then further discussion can take place.

From the Brides viewpoint

Can you do a cake like this picture I found in the Bridal Magazine?

From your viewpoint Be honest about your skill level. I watch for the bridal magazines each season. I want to know what those brides are seeing and what techniques they might be wanting me to do. So if necessary I can figure out a new look in my head before they come asking for it.

From the Brides viewpoint >I haven't done this before so what do I need to do. Can I come see what you do. I have this afternoon off - Can I come now.

From your viewpoint You may be in the middle of a cake, mopping floors, leaving to pick up your kids from school, and etc. I tell the brides that I see them by appointment only. (I allow 2 hours for each bridal appointment.) I ask "Would you like to set up a time to come out when your mother and the groom can come with you." Otherwise you may see a bride today, a bride and mother next month and mother, bride, groom and groom's mother the next month. Try to schedule your appointment where you only have one two hour session with this couple. This doesn't always work and there is always the exception where a bride is in town just for the day or the weekend. Then you have to try to work with their schedule.

From the Brides viewpoint Do you have pictures that I can look at?

From your viewpoint Learn to use a camera to take pictures of your cakes with as much detail as possible. This is your reference with the brides. They want to know if you can really do what they want. I now have over 300- 8 X 10 pictures in 9 albums sorted by designs with names and alphabetized so I know how to find them quickly. 5 Brides cake books and 4 Grooms cake books. I tried leaving my pictures in random order and numbering them - It was too confusing for me and the bride. All of the cakes that have bows on them are titled Bows #1 or #1-2, etc. Other designs may be named after the Bride who first ordered that design.

• EmThomas: can you take these pics with just a point and shoot camera?
• Frstng Mgc: definetly get a good camera!!
• EmThomas: Mine always come out blurry or washed out
• JPine52625: mine doesn't show color or detail well enough I
• LENE0617: The new 35 mm cameras with macro work great...some not too expensive
• Frstng Mgc: get a camera with a good zoom lens and put against a solid background
• M248: if all else fails, you can show the picture of the bride smooshing it into the groom's face!
• Pwd Sugar: Mil it seems to be the best. I bought a new one last year that is supposed to auto focus and it is now in the drawer and I went back to the 20 year old manual focus. The auto focus did not know where I wanted it to focus and I gave it a year to really try to use it. Olympus is what I use - and have two shutters replaced - still better
• ILENE0617: I use Olympus and always take several pics, then pick the best to enlarge
• Frstng Mgc: auto focus is rough because it usually doesn't focus as close as you need it too
• EmThomas: Do you factor developing and film in to your cake costs?
• Pwd Sugar: Pictures are the No 1 way to build your business - without pictures no cakes to cover the cost. So I guess they are really in the long run just part of the cost. Frstng Mgc: you can also enlarge your pictures by taking them and getting enlarged color copies doesn't cost as much that way ILENE0617: I figure pics are part of the "advertising" expenses P
• wd Sugar: We have one of those machines that you can enlarge, enhance and crop the way you want them - And every time I have a roll developed I enlarge the ones I know I won't be getting from the friendly photographers. About $6 for an 8X10 - usually do 3 or 4 every couple of weeks.
• Frstng Mgc: you can also contact the photographers at the wedding they will sell you pictures
• Pwd Sugar: Sell - Work with them to where they want to GIVE you the photos. You advertise for them with their pictures in your album
• ILENE0617: Brides like to see which photographer takes good pics
• Pwd Sugar: Exactly Ilene - They don't all take good CAKE pictures
• CarolA5238: I use the new Kodak camera that uses advantix film, it works great!

The actual meeting with the Bride Now you are ready to talk about some specific information with her.

From the Brides viewpoint She probably has a budget to work with. Her dream of a specific wedding cake may not fit into her budget. She may have champagne taste and a McDonald's pocketbook. She would like to find a cake she can afford without being embarrassed about her finances.

From your viewpoint You must work within each brides budget. This is the best way I have found for that bride to understand how expensive some cakes can be.

• A. An information form attached to every cake in your album is very helpful for her.
• B. Included on that form should be.

• 1. The size of the cake pictured
• 2. How much per serving cake only will be.
• 3. How much per serving the cake is with the Royal, GP or whatever flowers will be.
• 4. What are the extra charges in that particular design. Such as custom cake top, lace points hung from the separator plates, rental on fountain and staircases or your agreeing to place silk or fresh flowers on the cake.

From your viewpoint >This is the information that I put on my pictures.

• 1. The name and number of the cake
• 2. the number of servings in this cake
• 3. the month and year that cake was made
• 4. the brides name the cake was for
• 5. $ per serving cake only
• 6. $ per serving with sugar flowers
• 7. Icing kind on this cake
• 8. Sizes of cake
• 9. Kind of flowers (sugar or fresh) if fresh who the florist was
• 10. custom order pieces and $
• 11. total cost of cake only
• 12. total cost of cake as shown.
• 13. Photographers name who did the photo. You are probably wondering why the brides name. Brides are interested in what cakes their friends and past acquaintances had. It also give you credibility when you have done cakes for some of the people they know. Why the florist and photographers names? The florist name gives the brides knowledge of who can do a nice job with fresh flowers. Who can do the look she wants. The photographers name is a nice trade in advertising. They have pictures of my cakes in their sample albums and I have their pictures for brides to see their work in my albums. Not a bad trade for getting pictures at a bargain price.

From your viewpoint You have the background and experience here. If you have several people who return your cake supports and plates who tell you that they had lots of cake left you probably need to consider lowering your recommendations for cake servings. Two years ago I recommended that they have enough cake to equal the number of invitations going out. Now I have lowered that to 2/3's of the number of invitations. I recommend that this is the minimum amount of cake that they need and then the Bride and her mother (knowing how socially active they are, are they inviting everyone they know, is it just family and very close friends invited) must decide whether to stay at this number or plan a little heavier. You don't know this family and they must be the ones who make this final decision. You also must consider is it a full sit down dinner, a full sit down dinner and dance, a heavy buffet, a light snacks buffet, or a reception with only cake, punch, nuts and mints. The more food they have the less cake they will need (not want but need).

From the brides viewpoint Do I order the brides and the grooms cakes to serve that many people? Won't my guests want a piece of both cakes? From your viewpoint You divide the servings needed between the brides and the grooms cakes (If they are having a grooms cake). If the bride needs 200 servings of cake total. She may want to order a brides cake for 125 and a grooms cake for 100. This will allow her a few extra servings if she thinks they need them. She will probably prefer that her cake look a little larger and more sensational. This is usually the focal point or the centerpiece for the bridal reception. If you are doing a yummy chocolate cake for the grooms cake it will be gone before half of the brides cake is cut. At least that seems to be what happens in this area. I also encourage the brides to put some chocolate cake in the brides cake to keep the guests happy. People just love the chocolate cake. More about that later.

From the brides viewpoint What flavors of cake can I choose from? Do some of those flavors cost extra?

From your viewpoint Offer to do flavors that you are comfortable with. Trying a new flavor or recipe for the first time in a special order wedding cake is flirting with danger. You don't know what the consistency is going to be like, is it going to taste good, will it be moist, will it stay together when cut, and etc. Tried and true recipes are your base to build a wonderful reputation for a cake that tastes as good as it looks. If you must charge very low prices in your area then you must charge extra for recipes that require extra time and ingredients. If you now have an established business that has the cake prices where you want them, you may want to for go the extra charges. My prices now start at $2 per serving. Since I use extra ingredients in all of my recipes I don't make an extra charge unless it is really a time consumer (German chocolate icing made from scratch) or very expensive ingredients (such as some of the chocolates, fresh strawberries in the winter, etc)

From the Brides viewpoint What cake stands do you have that I can choose from?

From your viewpoint Show her with your pictures what you have. If she wants a special stand that you do not have available - can you justify the expense for just that cake? Will it be an asset to have that stand to offer another set up for your brides? Where will you store it? If you know someone in your area who already has that stand - will they rent it to you? Is she willing to pay part of the expense just so you can use that stand for her wedding? Is it a stand you were already considering buying and this order just confirms that you need to invest in it.

From the Brides viewpoint Do I have to tell you today if I want you to do my wedding cake?

From your viewpoint I NEVER book a wedding cake for ANYONE without a deposit!!! If that bride does not book her cake with you and leave you a deposit that day, she takes her chance that you will still be open when she decides she to send you her deposit. If you are already booked up when it comes - call her and explain that you are now booked to capacity and can no longer do her cake. As your reputation grows and people know what you do and how you operate- they will begin to call you first and send you that deposit check just to get their date booked with you. Then you have the problem of wishing they would come order their cake so you can know how much more you can book for that weekend. Believe me your reputation does make a difference. I already have 2 cakes booked for 1998 plus numerous 1997 orders.

From the Brides viewpoint Can I have Aunt Tillie bake my cakes and you decorate them for me?

From your viewpoint Unless you know Aunt Tillie personally - NO WAY. That is your reputation on that table. The way it looks and the way it tastes and the way it cuts. What if she accidentally put too much salt into it? Don't take a chance with your reputation.

From the Brides viewpoint Why are these cakes with the sugar flowers so much higher in price?

From your viewpoint The sugar flowers royal or gumpaste take more time to make, shape, color, detail, and etc. Time is the factor on all of the decorations on your cake.

From the Brides viewpoint Are your cakes fresh baked on Friday night and delivered on Saturday? Or do you freeze your cakes? From your viewpoint A dose of reality for this new bride - "Your cake will be as fresh as possible with the design you picked out. When cakes are baked, leveled and crumb coated that keeps them from drying out until I can finish with your particular design." They don't need to know exactly when you bake that cake, if you freeze layers ahead of time, and etc. What is important is that the cake tastes and looks good at their reception.

From the Brides viewpoint Will you deliver my cake and is there a delivery charge?

From your viewpoint If at all possible deliver all of your cakes with no delivery charge. Again that is your reputation on that table. If it is leaning - how many future brides are looking at that cake and saying who ever she used didn't know what they were doing when they set up that cake. If it is messed up, icing drooping, flowers gone, borders fallen off, it will be your fault - no matter who delivered that cake.

From the Brides viewpoint Do you furnish a knife to cut the cake

From your viewpoint If you also cater - you probably do furnish the knife. If you only do custom order wedding cakes - Tell the bride where she can purchase her cake knife or she can check with the facility where the reception will take place or ask the caterer about using their cake knife.

From the Brides viewpoint Do you know if the caterer charges for cutting the cake?

From your viewpoint Probably. Check with the individual caterer or reception facility to see what their policy is.

From the Brides viewpoint Can I just have some of my friends cut my cakes? From your viewpoint That is an option you can use. Just remember that this is a celebration party. You are inviting these people to a party to celebrate your wedding. Do you want these special guests to be expected to work at your party? 

This is just a beginning to this discussion on wedding cakes. Next time we will get into information to include on your worksheets and the actual ordering of her wedding cake. If you have had questions tonight that did not get answered. I will try to answer them by E-Mail. Then the next date that we can continue this we will put those questions and answers on first and continue into more specific cake areas. There are two excellent articles on the basic in wedding cake construction and business of wedding cakes on the American Cake Decorating web page. This address is http://www.cakemag.com/Wedding_Basics_1/Wedding1.html (6 pages with some photos) and http://www.cakemag.com/wedding.html (4 pages of text) You can bring these articles up on your screen and then print them for future reference. You can also go to Dolores's web page and print any or all of the past chats that she has listed. That address is http://www.sugarcraft.com - and then click on past chats and you will find a list with #'s, dates and topic covered in each chat.

• Lbs0526: PS - How do you work a cancellation? non-refundable deposit? Time limit?
• Lbs0526: PS- also how much of a deposit do you usually require (%)?
• I Do Cakes: A professional pic of you cake looks much better than the small ones we take
• Pwd Sugar: If they cancel a cake in less than 90 days before the wedding they don't get the deposit of $100 dollars back
• Lbs0526: $100 deposit, regardless of size? bill bride directly?
• Pwd Sugar: That $100 dollar deposit also covers my equipment. When they bring that back I give them that deposit back. In total. The Florist handles charging and placing the flowers on the cakes. They must pay in total for the cake 2 weeks to 1 month ahead for the cake 2 weeks before if it is a normal basic cake 1 month if I am doing Gumpaste flowers

• Lbs0526: PS- Do you incorporate the cost of the fresh flowers into your cake price or does florist
• DB4MB: I like to use Leather Leaf greenery
• Lbs0526: PS - You never place the flowers on the cake?
• Pwd Sugar: Yes I sometimes do the fresh flowers on the cake and if requested to do that. I charge an additional fee of $20.00 for that time The florist I work with - are very good and they know I am picky about what they do. Prices start at $2.00 per serving and range up to $10 per serving.
• SWhittClk: I prefer to arrange the flowers no one cares more than I do about the finished product except for maybe the bride
• NYCloudy: spec GREAT IDEA
• DB4MB: How many cakes (wedding) do you have for this week-end, Pwd? Pwd Sugar: Just one - slow time for us. Feb through April. May through August 3 a weekend is all I can handle
• ILENE0617: I have 3 tomorrow and 2 on Sat
• DB4MB: Next year when Valentine's is on a Sat.... you will probably have quite a few
• NYCloudy: Pwd what do you charge for a basic wedding cake for 150 people?
• Lbs0526: Anyone have any suggestions about shipping a wedding cake from CT to Co, short of carrying it aboard the plane with you?
• Pwd Sugar: Carry it - and hope you don't hit air turbulence - could be upside down cake
• LOL DB4MB: I made a wedding cake in Dallas for my supervisor, and he packed it in dry ice to go to Colo
• SWhittClk: Be careful if using dry ice it gives off alot of carbon dioxide

• Lbs0526: DB4 - Did it do okay? How long did it stay frozen & how long to thaw?
• DB4MB: Yes, it did great. They added the fresh flowers when they arrived in Colo
• Lbs0526: DB4 Did he take it personally or ship it?
• DB4MB: Lbs, they drove straight thru from Dallas to Colorado Springs
• Lbs0526: SWC- Will cake absorb it?
• SWhittClk: Lbs no but you might. It can make you suffocate
• Lbs0526: Don't plan on breathing it in!
• Lbs0526: DB4 - Long trip!!!!
• DB4MB: Yes, but was my Bakery Sales District Mgr. and trusted my work totally!
• JPine52625: a honeymoon cake?
• Pwd Sugar: No live cake? Smoothered with carbon Dioxide? LOL Every wedding cake that I do has a honeymoon cake delivered with it. It is a 6 inch heart shapped cake decorated in the same style as the large wedding cake and taken with them when they leave the reception.
• DB4MB: I love the idea!! Pwd
• JPine52625: we must be very simple here in colorado, no groom cake or honeymoon cake
• Pwd Sugar: THe brides love it. The honeymoon cake is a nice Thank You - No charge. Besides the bride and groom usually only get one bite of cake the whole evening. They should at least have enough to know what they paid for.
• DB4MB: Plus, it gives them more than a bite of the wedding cake too, Pwd
• DB4MB: I like your point about the honeymoon cake, Pwd!
• SWhittClk: I like the idea of the honeymoon cake but I usually try to encourage the couple to eat the top teir after their honeymoon
• Lbs0526: PS - What do you usually make as a honeymoon cake - Is it a matching style?
• ILENE0617: Pwd...do you make the heart one or two layers?
• Pwd Sugar: Matching style and one of the flavors from their cakes - one layer
• Pwd Sugar: Honeymoon cake is delivered in an 8" box ready to go. Sometimes they put other goodies in with it.
• DB4MB: I think dipped strawberries would be "romantic" on top of a 6' heart!
• Pwd Sugar: Dipped strawberries can be in my plate and I would think romantic too. Now dip the left and the right halves angled in dark chocolate. Now pipe with a small cut tip the bow tie, buttons and lapel. Now you have a cute little strawberry dressed in a tuxedo
• DB4MB: They are beautiful! would be nice for a special man for Valentine's day!!
• MGordon151: what is a tuxedo stawberry?
• Cakestmper: dip "front" of strawberry in white chocolate, let set, then dip sides at an angle into dark chocolate, let set. Add tiny bow tie and buttons with dark chocolate

• Lbs0526: PS- Do you work out of your home or a shop?
• Pwd Sugar: I have a licensed second kitchen in my home. I sort of got forced into it. I had previously owned a shop in town and knew everything that was a must to have a legal kitchen. One of the bakeries turned me in to the zoning dept. and they made me go legal

• Lbs0526: How did you go about licensing your kitchen?
• Lbs0526: What are some of the criteria for licensing? Guess the bakeries didn't like the competition!
• Pwd Sugar: Triple sink, covers on all lights, washable surfaces, covered storage units for ingredients, separate hand sink, and etc.
• SWhittClk: Pwd where are you located?
• Pwd Sugar: NW part of Texas
• Lbs0526: Who would you contact in your local area to find out about licensing requirements?
• I Do Cakes: Health dept.
• ILENE0617: Check county Health Dept
• Lbs0526: PS- what type of insurance must you carry - separate or attached to your homeowners?
• ILENE0617: One needs liability insurance
• Lbs0526: Separate policy on your business ILENE?
• ILENE0617: Most definitely
• SWhittClk: I sublet from a caterer and carry my own liability

• Leg486: pwd... do you have dogs or cats?
• Pwd Sugar: I Do Cakes: Pwd has 1 dog: I have a cat and a dog in the house - my work kitchen is off limits to them

• SpecBySue: any point and shoot. zoom cameras give better detail and you can stand further away.
• SpecBySue: for home photos try a single layer of Kleenex over the flash/works like a diffuser
• SWhittClk: That is a great idea I am often disappointed with my own pictures

• Frstng Mgc: don't forget to ask if it will be served for dessert or not that makes a difference
• ILENE0617: If there is alcohol served, less cake is eaten also

• Frstng Mgc: we don't do many grooms cake here in the northeast
• JPine52625: not here either in Colorado
• Marnie9116: Never even heard of a grooms cake
• Szyhmkr: Nor in the California area
• ILENE0617: Pwd Sugar How many of your brides order Grooms cakes....not many up here in midwest
• Pwd Sugar: About 3/4 of them. I do some where someone else is doing the brides cake to
• Carolelieb: what is a grooms cake
• Frstng Mgc: geeeeeeeeeeeeeeez what state is doing groom's cakes LOL
• DB4MB: But in TX, it is very traditional!
• Carolelieb: is the grooms cake served at the wedding?
• JKing53403: yes - usually order by the grooms side of the family groom's cakes can be very fancy
• Marnie9116: I'm in Florida--I haven't been to a wedding with a groom's cake.
• Pwd Sugar: They are usually chocolate - but not always - have their own table - at the reception - decorated to the grooms taste or highlight his interest or hobby Frstng Mgc: had to do one groom's cake last year it was to look like a watermelon
• Szyhmkr: Does Groom pay for his cake?
• Pwd Sugar: Groom sometimes pays for his cake
• MBF821: I have never seen one in Buffalo NY area or southern Ontario either.
• Carolelieb: he should!
• DB4MB: It should be something very classy for the groom too!
• Pwd Sugar: Sometimes the brides family doesn't want the grooms family to know how expensive it is and they pay for it. This is the fun cakes for me - cactus, armadillos, hamburgers, pizzas and they take pictures with this cake too. Sometimes it is as fancy as the brides - and sometimes it steals the show
• Szyhmkr: Remember the Armadillo in Street Magnolia's? In the movie Steel Magnolia's they had an armadillo groom's cake w/red cake inside
• JPine52625: are the pics just taken with the bride's cake?
• DADO70: The only groom's cake we've had out here was a fruit-like cake--an English tradition - yeah--the groom's cake isn't real fancy looking--just good
• JPine52625: are they cut at the same time?
• DB4MB: Yes, the bride has "HER" cake and the groom has "HIS cake!

• Pwd Sugar: I use mixes all of the time - I do have a flavor list on the sheet of info that I give the bride
• CarolA5238: Pwd how about a chocolate cake for a wedding?
• Pwd Sugar: Hey - whatever that bride wants - it is HER special day
• DB4MB: What is the LEAST amount of time you will allow for an order, Pwd?
• Pwd Sugar: Allow for an order - do you mean meet with a bride

• Frstng Mgc: pwd sugar do you buy your gumpaste flowers froma special company or do you make them all you yourself
• Pwd Sugar: Depends on what she wants - and how busy I am - No time left in May or June for this year.
• ILENE0617: I had someone order one today for Sat!
• Cakestmper: I tell people to ask me for cakes as soon as they know they want one, get deposit
• DB4MB: What % of the total price is the deposit?
• ILENE0617: Pwd. How many weddings will you take on one Sat.?
• Pwd Sugar: I try to limit myself to 3 weddings a saturday
• CHEFJEFF69: cake-do you charge by the size or guest count????.....FROM Dolores ...charge per serving
• Cakestmper: Charge by number of servings needed
• Pwd Sugar: I charge by the number of servings that they order - I do not charge them for the top cake or a 6" heart shaped honeymoon cake.

• Marnie9116: What is the most complicated cake you ever did Pwd??
• Pwd Sugar: Marnie - about 1400 servings and had to be decorated back stage because of the size
• Cakestmper: most complicated had pineapple shape cake for top, with palm fronds and marzipan fruit

• Szyhmkr: Pwd, typically speaking about how long do you spend on one cake, say to serve 250 people?
• Pwd Sugar: Depends - half a day decorating to two weeks making everything that goes on just that cake - Thats one of those one wedding weekends though

• DB4MB: Silk flowers are the way to go on a wedding cake
• Frstng Mgc: silk flowers? ChefKnight: everybody wants fresh flowers
• Cakestmper: silks are beautiful, but just not the same as icing of some kind
• ChefKnight: silks absorb the butter cream
• Pwd Sugar: It is a real ego booster when they cant tell which flowers are gumpaste and which ones are real

• Marnie9116: How about wooden dowels?
• Pwd Sugar: Metal supports under a top cant be trimmed at the last minute - straws can hold and they are strong

• CHEFJEFF69: do you do alot of fondant wrapped cakes or has that got old-fashioned??
• Pwd Sugar: Fondant is in all of the magazines for brides now - Doing more now
• CHEFJEFF69: doing you soak your layers with liquor or simple syrup??

• Marnie9116: Does freezing change the texture or taste?
• Pwd Sugar: Freezing is not necessarily a must - we only freeze when a time factor is difficult
• ILENE0617: Freezing takes too much time....ice and go for me!

• Carolelieb: do you work out of your home?
• Pwd Sugar: I have two kitchens in my home - One is a health inspected kitchen

• JPine52625: ok for us latecomers, what's a Kopycake?
• ILENE0617: JPine.... a copycake is a projector that shows the picture up on the cake PhiireFly: kewl never heard of that before
• Pwd Sugar: your cake to be drawn and filled in. Very expensive unless you use it a lot - with a little artistic ability you don't need it
• DBrown9852: big $$$?
• JPine52625: thanks
• DB4MB: I paid $175 for mine about 16 years ago
• DB4MB: I have to agree, but still...handy for lots of transfer projects

• Frstng Mgc: is anyone here going to I.C.E.S. convention in Florida
• ILENE0617: I am going!
• Pwd Sugar: All of us Frst Magic - With bells and whistles on

• DB4MB: Could you give us a rough estimate on $ per serving?
• Pwd Sugar: I had a lot more specific information on what to put on your Brides order sheet. We are almost out of time - How about I reserve the rest of this info for a later time. A tuxedo strawberry. Dip the whole strawberry up to the greenery in white

Back to our Chat List
Back to my Home Page