TIPS AND HINTS THAT MAKE IT EASIER
- GETTING A HEAD START ON MOTHER'S DAY CAKES
BOX OF ROSES CAKE:
I know we can't add pictures. But you have at least one way to view this
cake. It is already on my web site. Http://w3.one.net/~proicer/index.html
- see in SPECIAL TECHNIQUES. Also, I think EBWATERS is planning to post
this cake SOMEWHERE for Mother's Day.
This cake makes perfect' roses for Mom on her special day. It is also
perfect for that special lady's birthday and other occasions.
NEEDED 8-1/2 x 12" 1-layer cake (1 cake mix). This cake pan is a little
smaller than the 9x13. It holds one cake mix nicely. Or - for larger production,
we had a pan made that is the correct size without cutting the cake. Long
cardboard cut to fit box and wrap with greaseproof wrap or foil - (I used
white freezer wrap) Long-stemmed roses box with waxed liner 'Card' (make
the card of color-flo, wafer paper, gum paste, white coating chocolate
or rolled fondant)
You would need to he sure it fits in your oven before you buy it.
TO DO: 1. Cut cake in half length-wise as shown in diagram above, left.
2. Place cakes on the long cut cardboard, as shown in diagram, above, right.
3. Ice cake with Cake Icier tip (thin icing for cut-side!!! Soupy! So you
don't pull off crumbs). 4. Pipe tip 18 shell top border. (Not much room
for a bottom border) 5. Pipe 12 green tip 5 rose stems; add "stickers"
on rose stems 6. Pipe green tip 67 "fern" (hold bag as for star fill-in)
7. Pipe tip 104 roses in Mom's favorite color. Some roses should be just
large buds and others fully opened. 8. Pipe green tip 3 sepals and calyx
at base of each rose. Add tip 68 green leaves. 9. Write tip 1 message on
the edible card and place on the cake 10. Add tip 103-104 icing bow on
stems, if you like
TO BOX THE CAKE UP: 1. Fold the box, leaving one side open. 2. Drape
the green waxed liner in the box. 3. Place cake in box and fold up the
box side. Place lid on.
* All products used are available at Sugarcraft: 513-896 7089. call
9:30 - 5:00 EST & ask for Sue. They carry Visa, Master Card and Discover.
- Box with green wax liner paper $1.70 - WE HAD A SPECIAL PAN MADE FOR
THIS - Regular $28.00 on sale for $24.99 --- Pan measures 23 x 4 x 2 -
inches --- You would need to he sure it fits in your oven before you buy
it.
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CakeCottag: do you have any ideas for secretary's week. Looking for small
indiv. cakes, I work with a florist at holidays
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Pwd Sugar: It is a neat cake for any woman for any occasion
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Dolores777: I had a picture of a sec. with 4 arms at her desk - somewhere
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Pwd Sugar: Cake Cottage - this would be great for secretary's week. She
could have her roses and eat them too
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Pwd Sugar: Cake you could make those boxes in miniature
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CB332: does anyone have the name of a true red color. paste, powder or
liquid.
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Dolores777: CB:::get Baker's Preferred - I even need to watch mine doesn't
get too dark! I don't usually use 'leaf' green. I like willow green with
a bit of leaf green added - for one idea.
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Megan062: does wilton have a web site?
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DaffyDayto: i don't think so...at least i haven't found one when I've searched
the internet
-
(From Dolores) So far as I know, Wilton doesn't have a web site at this
time.
-
AnnieCraft: Mama the bunny cars are in the 1991 Yearbook
-
CakeCottag: be more creative, i used bumpers and headlights to
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Dolores777: bumpers & headlights - good to brush with shiny piping
gel.
APPLE SPICE CAKE with CREAM CHEESE FROSTING I found this great recipe on
AOL - someplace once: Cake: 1 box Duncan Hines Spice cake mix 3 eggs 1/3
cup oil 1 1/3 cup apple juice 2 large Granny Smith apples (or up to 4 small
ones) peeled, cored and coarsely shredded Frosting: 8 oz cream cheese 1
stick butter 1 lb confectioners' sugar 1 tsp vanilla
Place cake mix, eggs, oil, and apple juice in a large mixing bowl. Beat
at medium speed with an electric mixer for 3 minutes. Fold in the coarsely
shredded apples by hand just until blended. Pour into a buttered 9 x 13
inch pan. Bake in a preheated 350F oven for 35-40 minutes or until done.
Remove from oven and cool completely in pan on a rack.
When cake is completely cooled, place all frosting ingredients in a
mixing bowl and beat with an electric mixer at high speed until spreading
consistency. Spread icing evenly over cake (still in pan). Cut into squares
to serve. Cover and refrigerate any leftovers.
Notes: The cake is very moist. It can be served as soon as frosted or
refrigerated over night to be served the next day. (I think it is better
the next day)
If you like raisins or nuts, you can add 1/4 cup of these to the cake
mix or chop and sprinkle them over the top of the frosting.
Ohio is having a 6-state ICES Day Of Sharing (DOS) on April 26-27th.
Some of the demonstrators are: Darlene Horner, PA, Dolores McCann (me),
Rosemary Watson, NJ, Millie Green, IN, Gloria Griffin, Can, Geraldine Kiddwell,
KY, Susan Larson, OH, Geraldine Randlesome, Can, Linda Shonk, IN. Lidia
Snow, KY - all are listed in your Buckeye Bulletin newsletter - if from
Ohio. I don't know what other states do to publicize.
-
Arprather: I have a cake recipe question. Would any one have it it was
the moistest i ever made?
-
Leg486: Pwd, what is rolled buttercream?
-
Pwd Sugar: Equal parts of Crisco, Karo - add flavor and enough pwd sugar
to make a dough
-
DB4MB: Question, Delores.....Why do roses made out of royal icing tend
to lose their shape?
-
Dolores777: They don't - mine don't...icing needs to be so stiff DaffyDayto:
especially roses...
-
Dolores777: Royal icing roses aren't very edible tho
-
NOTE FROM DOLORES: You may be having problems because the icing wasn't
beat long enough too. NOTHING holds shape in this case....flowers look
melted etc. Beat the icing until it is no longer shiny and stands in peaks.
You can add more pwd sugar later - to make it stiff enough for roses also.
EleCre: Our fall Ices meeting is in Traverse City and Earlene Moore will
be there
Earlene's Part:
WEDDING CAKE SEASON IS ALMOST HERE. This is a solution we found for
delivering cakes where the borders were hanging over the plates edge. It
is hard to pick those cakes up without destroying those borders. We use
the crystal clear divider sets. This set up has white plastic round plates
and clear legs in 7 1/2 and 9 1/2 inch lengths. We had some 5/8 inch wooden
dowel rods cut into 2 inch lengths and they are just for delivering those
cakes. Place one plate (the same size as the plate under your cake) on
the table bottom up. Put four of the 2 inch wooden dowels in the leg holes.
Place the cake on top of this placing it on the wooden dowels to decorate
and travel securely. Place this whole unit on a non-skid mat to deliver
to the wedding reception site. No more fingers in the borders.
CAKE DUMMY TIP: Isn't this sugar world fun - always new things to try
and experiments that work great occasionally. Early this morning (5am)
I could not sleep and my workroom was a mess. I have been trying to get
things together for the day of sharing in Louisiana this weekend. I had
to make my dummy cake for the grooms cake demo all over again. At the ices
Baltimore convention I gave my demo cake away because it would have cost
me another $50 to get it back home. I finally finished it late last night
and had planned on using another dummy cake also. This morning I looked
at the other dummy cake that is at least 18 months old and it really was
drab and dull. I put the tea kettle on and steamed that whole cake (that
was fun - trying to figure out just how to hold on to it and not destroy
it). It is shinny again and looks great. Don't be afraid to try something
new - if it doesn't work you have at least learned something in the process.
If it does work share it with the other decorators around you. We are all
looking for solutions for one thing or another in this sugar world.
-
Lennoxc: What is the dummy cake made of?
-
Dolores777: styrofoam Len
I hope those of you close enough to the Ohio or Louisiana DAYS OF SHARING
this weekend will make a special attempt to attend. If you have never gone
to a dos - you are in for a real treat. Fun, fellowship, new ideas, and
lots of things to learn. No matter how long you have been in this business
- there is always something else to learn. Most of the time I go away from
these days of sharing saying now why didn't I think of doing that like
that. I always learn something. When we quit learning we are headed downhill.
Keep your skills alive by learning new things - just remember to give the
credit to those who showed you or taught you their ideas when you share
them with others.
Shirley Manbeck shared with me many years ago how she keeps her left
over colored icing in the refrigerator. She looked in my refrigerator and
it had dozens of small bowls of icing. Lol HER WAY WAS TO PUT THE COLORED
ICING IN PLASTIC WRAP AND THEN PLACE IN ONE LARGE CONTAINER. Now when I
need some colored icing I just pull out that one container - check if I
have that color - if I do I take it out to warm up - work it around with
my hot hands - drop the icing, bag (the whole thing) in my decorating bag
with the tip in it and tighten it down. When the plastic wrap busts the
icing goes down into the tip and I am ready to decorate again. No mess
and this method takes so little room in the refrigerator.
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Leg486: Pwd, you put the plastic wrap in your dec bag?
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Pwd Sugar: Not normally
NOW FOR SOME MOTHERS DAY IDEAS FOR YOU For the mom who sews - draw a pattern
lay out to go on your cake. Make a wax paper stencil and cut out the pattern
pieces with an exacto knife. The piece with the holes in it is your stencil.
Ice your cake with buttercream icing and let the icing crust. Soften some
of your buttercream icing with a little additional water. Color mom's favorite
color or a pretty pastel. Lay your stencil pattern on top of your cake.
With an angled spatula gently seal the edges of the stencil holes and ice
and smooth. Remove the wax paper pattern. Outline the design with a small
tip and a contrasting color. Make a pincushion from rolled buttercream
or fondant. You could always add more sewing incidentals such as a tape
measure, pins, thread and etc.
FOR THE MOM WHO LOVES GOLF. Make a sheet cake and cut a hole a little
larger than a golf ball, ice the inside of the hole with dirt color icing.
Ice the cake with grass green icing. Let dry slightly. With a damp sponge
- pat the sides with the sponge to leave a rough texture on the sides of
the cake. Make three colors of green icing - moss green, leaf green and
emerald green. Using a 234 tip - fill your bag with the three colors layering
them vertically in your bag. Now make grass on the top of your cake. Using
the cake you cut out for the hole - mash it together and make a ball. Wrap
this ball with either rolled buttercream or fondant. Make the indentions
in the golf ball with a hat pin or something similar. Lay on top of the
cake near the hole or drop into the hole. Make a flag and attach to a skewer
with happy mothers day or your #1 with us written on the flag.
FOR THE MOM WHO LOVES MUSIC. Make royal icing notes and place randomly
around the cake. A stylized music staff across the cake. Black and white
with some red roses.
For the mom who is a cake decorator - make her a pie
For the mom who is constantly picking up after her family or maybe she
is doing some fix up or re-decorating in her home- Roland Winbeckler's
mop lady is great. She has rollers in her hair, frumpy and fun. Happy mothers
day sexy should make mom smile.
For the mom who loves butterflies - make 3d rice paper butterflies for
her cake. You will need a black and white drawing of your type of butterfly
(draw the whole butterfly - with only a small space between the wings.
Lay the rice paper over the drawing and using a non toxic pen draw the
butterflies details. Color in with felt tip pens, non-toxic chalks or food
coloring and a paint brush. If you use a paintbrush and food coloring be
very careful - water will dissolve the rice paper. You will need to use
an almost dry brush. After the butterflies are totally dry cut them out
with an exacto knife - do not cut the wings apart - fold gently where the
body needs to be piped. Pipe the body with royal icing and prop with Kleenex
to dry. When dry place on your cake at various angles. I have a butterfly
picture hanging in my kitchen window given to me by a special friend that
says "love is like a butterfly - it goes where it pleases and it pleases
where ever it goes"
-
Pwd Sugar: The first time I ever entered the rice paper butterflies in
a show - I got a third place ribbon on a cake for using silk butterflies.
But the show people then gave me the best of show ribbon. Imagine a third
place ribbon cake taking the best of show cake
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Dolores777: They MUST have found out they weren't real LOL
-
Pwd Sugar: If you have something light - the same size weight it down to
keep it from curling up. Be careful if you get the piping gel on the weight
it will pull the icing off the cake. You can use quarters, large headed
short nails, etc
For the mom who has lots of grandchildren. Do a stencil with hands cut
out. Stencil a set of hands for each child and write their name across
the hands. Or make her a sweatshirt or t-shirt with all of the hands and
write grammy's, grandmothers, nana's or (whatever the kids call her) helping
hands.
But most of all don't forget to give mom a big hug and tell her that
you love her. Cakes are nice, gifts are fun but as a mom - to just have
another day with your kids and grandkids and them spend some time with
you is the best.
-
Szyhmkr: I have been asked to do my niece's 2nd birthday cake w/a princess
theme, Any ideas on one that is not a towering cake, just a fairly small
one? AnnieCraft: How about a castle with a 9X13 and cake cone turrets
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JPine52625: one of the recent Wilton yearbooks has a pretty pink castle
-
DaffyDayto: there's castles in the recent American Cake magazine - TONS
of them in am cake mag!
-
AnnieCraft: American Cake Magazine is great isn't it? Another good magazine
is Mailbox News
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ImVicky1: Is there any other kind of cake magazines out there?
-
DaffyDayto: I just discovered it and subscribed...i love it...they just
started last year I think
-
DB4MB: Where is that magazine sold?? Craft stores?/
-
Pwd Sugar: I think the am cake mag has been published about two years
-
DaffyDayto: Mailbox News is great too
-
Szyhmkr: At Cloth World and Michael's and such
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CB332: i just found my first issue last month.. i love it
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AnnieCraft: Yes DB but I subscribe to it
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CakeCottag: do you have info to order mailbox news
-
Pwd Sugar: There are two similar magazines published in England - much
more expensive
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Dolores777: am cake mag web site: http://www.cakemag.com
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DaffyDayto: I found American Cake at the book store.. Mailbox at a caked
decorating store
-
Jennyleedr: i think the only reason they take the names is to make sure
you deserved to get paid Dolores
-
JNMmccann: can you use just egg whites instead of meringue powder???
-
DaffyDayto: I think meringue powder works better
-
Waverlee54: Is there a food bulletin board and how does one fine it
-
Dolores777: for JUST cooking use keyword cooking club
-
DB4MB: When does the new Wilton annual (year book) come out this year,
Dolores?
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Pwd Sugar: The new yearbooks usually come out the end of July or the first
of August
-
Jennyleedr: so do you go to the Wilton teachers meetings Dolores
-
Dolores777: No Jenny - I'm a shop owner - Wilton doesn't like me too well
for that. They want me to send all my students names /addresses & I
won't do it so they don't invite me.
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Pwd Sugar: I never have understood that. You are teaching and selling their
equipment
-
Jennyleedr: Oh really. is that because you sell other product names Dolores
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Dolores777: because I won't give out my students names - I don't care...
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MamaRugRat: You should be proud. You have scruples.
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Pwd Sugar: why shouldn't they invite you to their meetings. Why do they
want the names?
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Jennyleedr: Why do you not want to send in the names Dolores
-
Dolores777: None of their business and they can't entice MY customers away
to themselves. I sure don't believe THAT one LOL deserved to be paid????
what do you mean?
-
Jennyleedr: Wilton pays me. Maybe it is different for shop owners I don't
know
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Dolores777: Not ONE $ do they pay me!
-
Pwd Sugar: In a shop - as a shop owner - Wilton does not pay you. But they
sure get lots of your money LOL
-
Dolores777: Jenny - my students sign up at my shop and they pay me. I do
all 12 week courses. I thought of the idea and people love it. I'm in the
10th week of this session
-
Megan062: wow that's better than jc pennies
-
JPine52625: Wilton is definitely in business for $ (who isn't) but they
have great stuff
-
Pwd Sugar: Jenny a shop owner buys from Wilton - sells to you - works 18
hrs a day and gets no recognition from Wilton that they even teach classes
LeonaClowr: My students pay me also because store doesn't want to fuss
with contract
-
CAKESUP: I really don't have any problem with Wilton. They treat me like
any other teacher. Wish they could get their order right.
-
Jennyleedr: Dolores do you buy the class books
-
(From Dolores) Yes, I buy the 3 levels of lesson books. But I put a lot
more into it. I also can allow 2-1/2 hours each session, since I am on
my own. You'd be surprised what you can learn in an extra half hour. Jenny
do you only do 4 week courses? Jennyleedr: there are 3 4 week courses Right...this
is what I do too - but I sign them up for all 3 at once - I give them the
Wilton lesson books too. At the end I give them FREE books
-
Jennyleedr: Don't they need them during the course. for home practice.
I'm talking about the lesson books
-
(From Dolores) I give them each of the 3 lesson books then at the very
last 12th week, we have a drawing and each student receives MY own wedding
cake instructions book, plus one more hard back pertaining to cake decorating.
Right jenny - we do those next week...I demo them a wedding cake the 11th
week then they do theirs the 12th week. I encourage them to choose one
from their lesson book. Those are nice and have things they've learned
on them.
-
Jennyleedr: So how much do you charge for each 4 week lesson and did you
say you require them to take all
-
Dolores777: I charge $20.00 per 4-week course. But when they sign up for
all 3 at once (12-weeks) I only charge them $50.00 for all. I let them
take 4 - 8 - 12 weeks but they mostly want 12 weeks Jennyleedr: yes that
is what Wilton charges
-
Jennyleedr: The store manager doesn't really like having to have these
classes but she is required to
-
Chefchk: Has anyone worked with fresh flowers on a cake before?
-
Pwd Sugar: The brides want fresh flowers on over half of the cakes I do
these days
-
Chefchk: Pwd - I was going to use flowers on my nieces communion cake,
but people have been
-
DaffyDayto: my instructor does fresh flowers quite a bit...works with a
local florist
-
Chefchk: telling me that I need to put something like tiny vases in the
cake for them - is this true? I was going to just stick them in the cake
-
Dolores777: real flowers are poison because of the insecticide
-
Chef Chefchk: All Flowers are poison? Some of them are edible! NO - not
poison - the insecticide IS
-
Chefchk: Pwd - how do you put the flowers in the cake???
-
Dolores777: chef - lay a price of plastic wrap on first
-
Kcmcandrew: Check with your florist Chef. Some are not sprayed
-
Chefchk: My florist knows what the flowers are for
-
Pwd Sugar: Or you could wrap the stems chef with florist tape - that will
help some.
-
Dolores777: I was just reading about real flowers - poison/non-poisin in
the am cake mag Feb issue
-
CAKESUP: There are ways to keep the flowers out of the cake. I use fresh
often.
-
Chefchk: A plastic wrap where the flower will go in and then push it in
with the flower??
-
Dolores777: Just lay it on so flowers don't touch - if flowers were not
organically grown
-
CB332: wilton sells flower holders to keep them off cake and in water.
Small plastic tubes.
-
Dolores777: still need the plastic wrap so they don't touch my sil gets
REAL sick if she gets around ANY sprayed flowers - let alone eating them
-
Chefchk: Im making a square - using fresh flowers, some tulle puffs I bought
from Wilton
-
Megan062: any ideas for a 1st communion cake besides the trad. cross or
book?
-
Pwd Sugar: I did one a couple of years ago with wheat, grapes and lilies
from Gumpaste along with the figurines. Three tiered and showy
-
Dolores777: I like the figure for comm so they have a keepsake
-
Chefchk: Im making a square - using fresh flowers, some tulle puffs I bought
from Wilton and a communion girl figurine
-
Chefchk: Here is a big question - what does the fondant & gumpaste
taste like??
-
Pwd Sugar: More of my order f or this year include the fondant and gumpaste
because the magazines are showing so much of it
-
Chefchk: Oh - I couldn't imagine what it tasted like - there is one in
the book covered with fondant
-
Jennyleedr: Pwd do you use Wilton rolled fondant or do you make yours?
-
Dolores777: yes, we use fondant like that for all sorts of small items
on cakes
-
DaffyDayto: fondant looks so clean and perfect
-
Pwd Sugar: I like the Bakels brand - I don't have time to make it from
scratch anymore. All of the ready made fondants need some additional flavoring
otherwise they are not very tasty to eat. Chef it depends on what flavoring
you put in it.
-
Chefchk: Im a chef and make pasta from scratch - I dont think I would even
try to make fondant!!! :)
-
JNMmccann: instructions on the wilton fondant box lookes pretty easy, is
it???
-
Pwd Sugar: My granddaughters and I made noodles last week does that count
LOL
-
Dolores777: I like Regalice fondant. never tasted or used wilton's
-
Jennyleedr: ive never flavored mine , I think I will next time because
it doesnt tast very good
-
JNMmccann: Pwd. then why do they put them on cakes (fondant that is).
-
LFRU2: Dolores do you carry the Bakels brand of fondant?
-
Dolores777: jenny - you can use lorann oils for flavoring
-
Chefchk: Of course Pwd! noodles are pasta!!!
-
Pwd Sugar: Mainly the look - very elegant and sooooooo smooth
-
Dolores777: no - we carry RegalIce and Wilton. I didn't like Bakels
-
Jennyleedr: do you both put buttercream under your rolled fondant
-
Pwd Sugar: The girls were so proud of themselves because we made chicken
noodle soup
-
Dolores777: just for patching
-
Jennyleedr: Lorann oil is that a brand ?
-
Pwd Sugar: completely from scratch. I add a sticky glaze and a fruit filling
yes - the tiny vials of flavor for candies. I use the cream cheese buttercream
under the fondant - freshly iced just before putting the fondant on so
it will adhere
-
DaffyDayto: you can find the oils at the pharmacy
-
Pwd Sugar: Or in the local cake or candy shops. The girls are 7 and 10
and you would have thought they were super chefs that night
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