I understand that the title of tonight's chat is "The Title of tonight is Welcome back Dolores - Sweet Stuff coming at you" ...awful nice of Pwd sugar!

NOTE: Have you yet checked out the ICES web page? It is better than ever. Very professionally done. Their web address is: http://www.ices.org (WONDERFUL cake pictures and even tells 'how')

LOG IT: Don't forget to turn on your aol log so you don't miss all the hints & suggestions given during the chat! TO DO: Click at top on FILE, LOG MANAGER, OPEN and save as any name. LOG will close as you exit. 

============= I'm sorry we don't have as much as usual for you. Since the AOL price change chats are a bit confusing....to say the least LOL...The main thing is that people get WAY off the subject sometimes...their dogs, movies, etc. The info flies by and you feel like throwing in the towel! I really did like the amount of input and comments ON our subjects though. That was great and even better than before. The more people who input, the more interesting this becomes. Its nice to see how others do things. I, for one, can always learn something. We plan to save the other info and send it along to you next week. 

FROM DOLORES:

THE FOLLOWING ARE SOME CAKE AND BAKING HINTS FOR YOU:

• 1. Put at least 2 cardboards under each cake, or one Masonite or plywood board.
• 2. For best results, always use jumbo eggs - and at room temperature. To be sure eggs ARE at rm temp, add them into the water & oil before you put the cake mix into the bowl.

• NRJCAKE: Dolores, change bake time with bigger eggs?
• Pwd Sugar: Dee I measure my eggs just like water, milk or flour so I always have the same
• Dolores777: Bake til done;;;no matter what NR. if cake springs back up it IS done.
• VZTeacher: So forget the toothpick method...for testing?
• Pwd Sugar: VZ the cupcakes test done the same as a cake touch it and if it leaves an imprint it is not done

• ILENE0617: I use 50 lb. bags of commercial mix.....no eggs added. Anyone else use commercial?
• VZTeacher: Where do you get 50 lbs of cake mixes?
• Dolores777: At the baker's supply. I use DAWN
• ILENE0617: I get it through a local food broker
• SWhittClk: Look in the yellow pages under baker's supplies
• NRJCAKE: Dolores, are these 50lb mixes any good?
• Dolores777: Yes, I think they are very good. Ilene & I wouldn't use if not, right Ilene?
• NRJCAKE: Do you doctor it up?
• ILENE0617: Right...I like better.Don't like opening 100 boxes! I use Pillsbury Creme
• Dolores777: ANY cake doesn't taste good if overbaked!!!!!!!!!
• Pwd Sugar: Or underbaked

• VZTeacher: Dolores, how can you keep crumbs from getting into the frosting? Is mine to thick?
• Dolores777: VZ: Try adding more liquid for a softer icing AND use the cake icer tip
• JPine52625: VZ are you crumb coating before you frost?
• VZTeacher: Crumbcoating?
• VZTeacher: You mean a thin layer
• JPine52625: VZ right, a watered down icing for thin layer first
• Dolores777: Yes VZ a thin layer than go right back & finish BEFORE that crusts
• VZTeacher:What do you thin with?
• JPine52625: VZ just water VZTeacher: I read somewhere last night to use corn syrup.
• JPine52625: VZ not for crumb coat
• VZTeacher: Do you use corn syrup to make buttercream thinner?
• JPine52625: VZ water or milk works

• SWhittClk: Delores what do use think about magic cake strips?
• JPine52625: cake strips work great
• Szyhmkr: I love the cake strips
• (FROM DOLORES) Cake strips are used to help your cakes to bake more level - without high humps. They also don't turn quite as brown. Check my March newsletter for more comments and also pictures of Magic Cake Strips.

• Lin5326: What goes on at the convention? I'm going, but have never been before (re: ICES)
• Pwd Sugar: Lin you are in for the time of your life - I hope you have a good memory
• Cakestmper: Convention has shopping, looking, classes, entertainment ,and a Princess Ball!
• Dolores777: Convention:::Pwd is a past Pres...she can tell you all about ICES!
• Pwd Sugar: You will see so much and hear so much - your mind will go on overload LOL
• NRJCAKE: Dolores, Do we need to book now for ICES conv.? Can family come too>
• Dolores777: YES NR before JUNE for sure!
• SWhittClk: Cakestmper Should I bring a ball gown?
• Cakestmper: Swhitt, Yes, its a fancy schmancy Ball, glass slippers and all
• Cakestmper: Book yesterday for convention, rooms are available at Disney
• Pwd Sugar: You better book yesterday ---- NOW and families are welcome
• NRJCAKE: Can families stay in same room?
• Lin5326: But what about airlines? American?????
• Cakestmper: You can get up to 5 people to a room for 99.00
• Lin5326: Don't know whether to book tickets!
• Pwd Sugar: Your choice - ICES rates say up to 5 in the room
• Amy Malone: Definitely recommend the convention--so much to learn your head will spin!
• Pwd Sugar: Be sure and take a camera and a notebook and pencil
• NRJCAKE: Dolores, do we sign up for classes when we get there?
• Pwd Sugar: You will be able to pre-register for Demo's soon
• Cakestmper: Sign up for classes when you register, can always trade off at the Convention
• Dolores777: Camera AND 10 rolls of film!
• Lizzzie P: Take 5 or so rolls of film also.
• Pwd Sugar: When the schedule is published in the newsletter - send you requests for demo tickets in right away
• (FROM DOLORES): Do check our 'Discuss Cake Decorating' area here on AOL for LOTS of previously given informations both about ICES and also about the convention

• Dolores777: I'm going to the 6-state ICES Day Of Sharing (Ohio, Indiana, Michigan, Pennsylvania, Illinois, Kentucky - ILENE?
• (FROM DOLORES) - More about this in a week or two
• ILENE0617: I am not sure yet, Dee. Glad you are going SWhittClk: What are you demonstrating Delores?
• Dolores777: Wedding cake start to finish...but at a regional

• VZTeacher: What is a good icing that is not as rich as buttercream? Buttercream is way too sweet for me
• Dolores777: VZ, the less shortening, the MORE sweet icing is
• Lin5326: Can you make a lighter icing that doesn't have to be refrig?
• SWhittClk: VZ classic buttercream is not that sweet
• Dolores777: One thing, Sweetex or Alpine allows you to incorporate more water for a thinner icing
• VZTeacher: I am using a Wilton recipe from last years book.
• Dolores777: You need about 1 cup or 1 1/2 cup Crisco to 2 lb p. sugar
• SWhittClk: It is made by beating hot sugar syrup into egg yoks and then adding butter
• Dolores777: That would need refrigerated, right SW?
• SWhittClk: Yes.
• Lin5326: Is that safe with salmonella? using eggs in icing?
• Cakestmper: Hot sugar syrup will cook the eggs
• Pwd Sugar: Carol I have one for diabetic's that you can decorate with
• JGnadt8008: I have some recipes for diabetic icings and cake
• Dolores777: Its cooked, right SW?
• SWhittClk: But it will hold up fine at cool room temp. for six hours or so
• SWhittClk: Yes it's cooked

• CarolA5238: Is there an icing for diabetic?
• Pwd Sugar: I have that diabetic icing recipe now. Cream Cheese Frosting - you can decorate with - for some diabetics. In medium bowl, with electric mixer at medium speed, beat 16 oz. softened cream cheese with 2 T. butter and 2 T. vanilla until creamy. Add 1/3 C. honey and beat 3 minutes more. Add 1 pkg instant sugar free pudding (Choc or what). Fold in 2 egg whites, beaten stiff and mix thoroughly. Spread thickly over top of cake. Can make a fancy decoration with this recipe.

• Hmebaker: How do you clean/care for cake dummies? I plan to reuse for practice, also what icing to use
• Dolores777: Hm: I shrink wrap and just pull it off. If you put royal icing right on cake dummies its real hard to remove
• (FROM DOLORES) Even if you don't have a shrink-wrap machine, you can still stretch plastic wrap over the dummy and tape with masking tape. When the cake is old simply hold over the trash can and remove the 'wrappings.' Other than this, people have told me they left them out in the rain a few days LOL...others scrape it off, etc. ...Did you realize that if you use Cream Of Tartar, the icing will be even harder? AND harder to remove of course.

• VZTeacher: Other than Carrot cakes, what kind of cakes can you put cream cheese frosting on?
• Szyhmkr: Spice cakes too VZ
• Dolores777: ANY VZ, but cream cheese needs refrigerated
• (FROM DOLORES) I believe you can find my recipe AND lots of notes in 'Discuss Cake Decorating.'

• NRJCAKE: Dolores, how can I build up my wedding cake business? I work out of home.
• Dolores777: Word of mouth is best NR. Go slow. A few cards left with wedding cakes, etc help. Or a poster you make & put in Laundromats, grocery etc. (I use to advertise in our local paper with...Professionally decorated cakes... (Only prob with this is that in some areas you will need a business phone (expensive) to do this as some phone companies check this regularly)...my daughter worked for one!
• ILENE0617: Beware of posters...Board of Health will find you
• NRJCAKE: Dolores, why go slowly?
• (FROM DOLORES) ....Give yourself plenty of chance to LEARN WELL. You will always be a better decorator if you learn to make things look perfect...or a bad one if you speed along too fast before you are ready. Pwd Sugar: One of the girls in our cake club has just applied to be one of the health inspectors

• NRJCAKE: Dolores, is there a demand for fondant and gum paste wedding cakes? I love doing those!
• (FROM DOLORES) ...Rolled fondant seems to be an 'attitude.' Some say there isn't much taste to it. There won't need to be if you prepare with a wonderful tasting cake and good filling. Check out on 'Discuss Cake Decorating.'
• JPine52625: fondant, way too sweet
• VZTeacher: How difficult are fondant?
• JPine52625: very easy VZ, just haven't found anyone who likes it cept my 2yo!
• Dolores777: Not much for me NR, but for PWD!!!!!! she has a market! Easy really VZ
• SWhittClk: I use rolled fondant over buttercream, it's purely for decoration
• VZTeacher: Over buttercream? Does that make it sweeter?
• Dolores777: Roll fond: You need a very good strong flavored cake to start with
• NRJCAKE: Pwd, how do you market fondant wedding cakes?
• Pwd Sugar: We introduced fondant cakes in this area some 20+ years ago. It takes a long time for people to become comfortable with them
• Lin5326: Most people say they don't like the texture of fondant
• Pwd Sugar: At least the magazines are showing the fondant these days.
• Pwd Sugar: If you are selling fondant covered cakes they should be priced above your buttercream cake designs

• Carolelieb: Pwd, have concerns about raw egg whites, would meringue powder work?
• Pwd Sugar: If you are careful with raw egg whites - Never use a cracked egg and never wash an egg until just before using it if it is messy in the box. I used the egg whites and have not tried the meringue pwd with that recipe
• Rli: I have a Buttercream frosting recipe that you cook the milk and flour first - tastes like custard - not really sweet

• Amy Malone: Unfortunately I'm not going to the meeting. Love your hints. Delores--what's your opinion of Pastry Pride?
• Szyhmkr: I have used pastry pride, I like it for a less sweet cake frosting
• Amy Malone: No, it's the brand name of a non-dairy frosting like Tip Top. It's big out here in California
• Szyhmkr: I buy Pastry Pride at Smart N Final
• NMorgan617: Yeah for Pastry Pride. Rich's is another brand, which I have not used as yet.
• JPine52625: Szy Pastry Pride is type of fondant?
• Szyhmkr: No, it is used to ice cake
• s NMorgan617: Pastry Pride is a non-dairy whipped cream that comes frozen. Just thaw, whip and frost, decorate, air brush, etc. There is also, Fros & Pride, which is a non-dairy Buttercream to be used to make flowers, etc.

• 3. When using a Kitchen Aid mixer, use speed level 4 for mixing the batter. Mix exactly the time directed.
• 4. Each cake mix yields 5-1/2-6 cups of batter. Always measure the batter. (OR USE THE RULE OF FILLING YOUR PANS FROM 1/2 TO 3/4 FULL). Did you know...you can bake in any metal container...just use the 'fill' rule as above & bake until done by pressing your finger lightly-gently in center & if cake springs back up it IS done.
• 5. To avoid the "hump" in the middle of the cake, either spin pan to push the batter to the outside edges before baking or lay a dish towel on as soon as removing from oven & press gently. OR shave off the hump with a serrated knife. (Place cut cake on any low side).
• 6. Cakes do not rise due to: over-measurement of water or oil, pans are too large, oven temperature is too low, or too cold or old cake mix. (Usually the prob will be old cake mix).
• 7. After the cake comes out of the oven, let it sit for 10 min in the pan. (I let large cakes sit in the pan for up to 30-40 minutes). Turn out and allow to cool completely on a rack and then wrap tightly in plastic wrap. If you don't have enough cake racks, you can set the cakes on extra cardboard -or even on towels - (so they don't sweat).
• 8. FROSTING: Always be sure that the cake is completely cool before frosting. NEVER have frosting too stiff (too much p. sugar) or cake crumbs will pull off (add water to thin it).
• 9. For filling between layers, make a ring of icing 1/2" from the edge all the way around cake. then, fill that ring with pudding, custard, fruit, etc. BUT KEEP REFRIGERATED IF FILLING WITH PUDDING, CUSTARD ETC! A wonderful filling: 2 cups buttercream icing, 2-3 drops Lorann pineapple oil, 1 small can drained crushed pineapple. (Will be 'mushy' thin.

• JPine52625: Dolores where do I find Lorann oil?
• Cakestmper: Cake shops should have Lorann Oil
• Dolores777: You can order it from me or get in a cake dec. shop

• 10. Cakes can be frozen for up to 3 months when wrapped tightly in plastic wrap then heavy duty aluminum foil, (iced-decorated or bare). Cake must be thawed completely before decorating, or before serving if already decorated. This can take from 12 hours for a small cake to 2 days for wedding cakes with sep. plates on them.
• 11. When frosting a cake, first put a thin layer all over to "hold" the crumbs - press hard. Then, frost over that. Icing for frosting the cake should be thinner consistency than that used for decorations.
• 12. After the cake has been decorated, never leave in the sun so the colors don't fade.
• 13. Glycerin is a liquid that can be used to soften dried paste food color. For gels, simply add water (they are water-based colors).

• Cmh120: I just bought a decorating kit and am going to give it a try - just don't know where to stat
• JPine52625: Cmh easiest to take class
• Cakestmper: Cmh, take a Wilton Class, and practice, practice, practice
• MICKIE4: Make sure you use a pastry bag
• CMH Cmh120: Just signed up for a class at a craft store that has deco classes

• Amy Malone: Anyone near San Diego should come to our show March 9 and 10
• Amy Malone: The San Diego Cake Club is hosting a cake show Saturday and Sunday. La Jolla Village Square Shopping Mall 20 minutes north of San Diego

• Cakestmper: You're all invited to the ICES Cake show and convention in Orlando! Pwd Sugar: Orlando here we come - watch out for the sweet stuff

We have talked about pricing them the last several weeks - the more time the more expensive the cakes must be priced I overlooked one comment made last WEEK - I thought it was worth repeating - THE FASTER YOU LEARN, THE MORE YOU NEED TO KNOW The more you know about cake decorating the more you find you don't know. I think I have forgotten more than I know. If you ever get an opportunity to attend an ICES Convention you will find out how it feels to be on overload for a whole weekend. I tell the gals here. Anything you want to remember "Write it down" in detail, because by the end of the weekend you have taken in so much your brain is on overload and you will not remember 1/10th of what you have seen and heard. If you would like more information about ICES just E-Mail me or check out the info in the Discuss Cake Decorating under Cake Decorating Online under Cook's School in the Cooking Club. (Cooking Club is a keyword).

Last weeks chat need a few things clarified. I made a typo last week - I meant to say I DO NOT RESERVE A DATE FOR A WEDDING CAKE WITHOUT A $100 DEPOSIT. I never pencil anyone in on my calendar for a date without that deposit. Here is how I handle that deposit money.

• (1) check goes in a page protector sleeve with the order sheet in my notebook with monthly dividers. I do not put that check in the bank. If for any reason they cancel that wedding at least 90 days before the wedding I give them that check back.
• (2) If they cancel the wedding in that last 90 days the check goes in the bank. (Unless there has been a medical or tragic reason for the cancellation) I had one bride that her dad had to have brain surgery for an aneurysm just three weeks before the wedding. I held all of her checks until I knew that things were going on as planned. Dad walked her very slowly down the isle and they were celebrating having him there as well as the wedding.
• (3) When they bring back all of my equipment in good shape I give them the check back or if a caterer returns it I tear the check up. Last week I told you I have two kitchens in my home and that my work kitchen is off limits to my animals - I actually have a storm door installed between my two kitchens. They know they are not allowed past that door.

Or use them to make a layered dessert. Cake Scraps, pudding, cool whip, fruit, cake scraps, pudding, etc. Our favorite cookie recipe can be used with all kinds of flavors. It is especially good with the Kaluaha chocolate scraps

Cake Crumb Cookies (from ICES article 4-94 by Sharon Briggs)

• Beat milk 2 eggs
• 1 c. milk
• add
• 5-7 c. cake crumbs and let stand 15 minutes.
• Blend in 2/3 c. brown sugar
• 1/2 c. melted margarine
• 1 t vanilla.
• Sift together
• 1 3/4 c. flour
• 1 t. soda
• 1 t. baking powder
• 1 t. cinnamon
• 1/2 t. salt, pinch ground cloves
• add to the sugar mixture
• Fold in 2 c. quick oatmeal,
• 1/2 c. chopped walnuts
• Drop 2" apart on greased cookie sheets.
• Bake 10 minutes at 350º. Try the recipe - they are good

• ILENE0617: I could work half as hard at these prices!! LOL
• NRJCAKE: I am charging too little!!! I guess you can charge more when you are more well known!
• SWhittClk: I do cakes for 150 for $500.00
• Pwd Sugar: To make fondant is too time consuming for big cakes

• Lin5326: Did anyone one see Oprah w/ $20,000.00 cake?
• Pwd Sugar: That was Collette's cake - beautiful work - short notice
• ILENE0617: Someone came into my shop with that picture yesterday! I think she wanted it for $2 per!

• JCT WATSON: Could someone give me an average price on what they charge for petit fours?
• Cakestmper: Get your prices up higher, easier to go down than up, If they go to grocery store, no sweat
• SWhittClk: VZ friends of mine only paid 50 cents a slice for their cake in Waterville.

• SWhittClk: PI used to have to make rum balls with cake scraps
• NRJCAKE: Pwd, why do you need cake scraps with all those other ingredients?
• ILENE0617: Cake scraps are good used with bread for bread pudding
• Cakestmper: Cake scraps can be crumbed up, mix with buttercream, very stiff, form in balls, and dip in chocolate, very good.

• VZTeacher: I had a friend whose parents were caterers. They did a wedding cake for another friend and because they were smokers and must have smoked in the kitchen the icing tasted like smoke! Disgusting!
• From me....I have had similar experiences. (I am a non-smoker also). Because of some very negative reactions from smokers - to the above comment, I thought it best not to pursue this avenue. But it is very true. AND smokers can't taste it! No one will ever tell them why when they don't get repeats.

• Lin5326: The pass alongs u give at convention...Are they supposed to reflect the state you are from, ices, or what??
• Cakestmper: The "pass alongs" can be anything-ICES, what you like cakes, bugs, etc I crocheted little roses one year...Its just a nice way to get started talking so people aren't loney)....Dolores

• Szyhmkr: Can you take video cam into ices convention?
• Pwd Sugar: You sure can - they have special times just for video
• ILENE0617: Into cake room. but not demo Szy
• Dolores777: They give video a special time when room is empty - To take cake pictures ONLY

• NRJCAKE: Dolores, can you freeze royal flowers?
• Dolores777: FREEZE royal icing flowers:::no need they are dry
• NRJCAKE: I mean after you have decorated the cake and want to freeze the whole thing.
• (FROM DOLORES) Yes, I've frozen cakes many times with royal icing flowers on them. They WILL become soft, but I don't have much Breakage. Cakestmper: I dry royal flowers in warm oven to speed dry them
• VZTeacher: fan?
• (FROM DOLORES): Yes VZ...they will dry real fast if you put them in front of a fan. Another thing I've done is to dry them in front of a room air conditioner at my shop once. I used lattice hearts in 2 1/2 hrs that stood out from the side of a wedding cake.

• SWhittClk: I need some tips on delivering Dolores
• (FROM DOLORES): Sorry I didn't get this answered. So many people were talking all at once it was confusing. TO DO: Decorate the cake the day before. I leave it all assembled. This is the real 'key.' Doing the cake the day before allows you to relax and allows the cakes to crust well and prevents slipping. And when you leave a cake all assembled at your place, you'll know and have time to fix mistakes! Then to deliver I disassemble, load it in the back of my car (ON a piece of Rug Backing so it won't slide. Re-assemble at the Reception Hall. DRIVING: Don't get too close to the backs of other cars. Go slower than usual. Watch and don't turn corners too fast. (I tried having a sign, but people would tailgate me to read that!) If you have a car with a trunk and need a/c, pull the back seat down.)

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