OUR TOPIC: "Color-flow icing...some hints and tips for making this fun!" Color-flo, color-flow, flood-work, run sugar, etc...all the same. Just different names, according to who is doing it. Wilton calls theirs 'color-flow'. Essentially, color-flow is a dry-hard icing (of the royal icing family).

• l/4 Cup + 1 tsp. water
• 1 lb. sifted confectioners' sugar (about 4 cups)
• 2 Tbsps. Wilton Color Flow Icing Mix

*If using a hand-held mixer, use high speed.

** To soften full-strength Color Flow icing for filling in, add l/2 teaspoon of water a little at a time (just a few drops as you near the right consistency) for each l/4 Cup of icing until it becomes the right consistency. Stir in slowly by hand with grease-free utensils.

**Paste food colors work best and do not affect icing consistency. Liquid food color can be used if added before the final consistency is reached. 

TESTING COLOR FLOW (When you want it to 'flow' NOT for outlines) To be sure Color Flow icing flows properly, spoon out a small amount and let it drop back into the bowl. When it takes a full count of ten for the icing to sink back into the mixture and the outline ring disappears completely, the icing is ready. As always, consistency of icing is the key to Color Flow success.

PREPARING COLOR FLOW PATTERNS Before you begin, you must get your patterns ready to trace. Here's how:

• You'll need a flat, level and firm work surface. Use a 12 inch square of masonite or plexiglass (for small pieces, stiff cardboard can be used). · Trace your pattern onto a piece of parchment paper.
• Tape your traced pattern onto the work surface. Cover with waxed paper, smoothing out all of the wrinkles. Tape securely.
• This procedure is to be followed for each Color Flow pattern you choose to do.

• Prepare your pattern, making sure waxed paper is smoothly taped over your pattern.
• Use a parchment bag fitted with tip 2.
• Hold the bag at almost a 90° angle.
• Touch tip lightly to the surface to attach the icing. Squeeze, following pattern outlines, lifting slightly above the surface, letting icing string drop in place.
• Do the heart in two steps: Attach the icing at one of the "points", lift and squeeze. Then reattach at the other point to complete one half. Do the same for the other half.
• To end a line, stop squeezing and pull tip away, making sure you reattach the icing to your starting point so there are no "breaks" in the string. This is important, because you will be filling in the design with softened Color Flow, and "breaks" will allow the Color Flow to leak out and ruin your decoration.
• When you attach icing outlines (circle, heart, etc), do so by blending smooth with a slightly moistened decorator's brush (the heart should be in two sections from indentation to tip of heart).

• If your outlines are flat or run together, your icing is too soft. Also, if you make the outlines with one continuous line, instead of two, the top indentation will appear curvy instead of a nice sharp intersection.
• If your outline isn't quite smooth enough, you may not have attached the lines together. If you overlap one end on top of the other you won't get the look of a continuous line. Instead, attach icing string end to end. Then use a moistened decorator's brush to smooth and blend the lines together before they dry.
• The outline may look uneven and disjointed if you have "drawn" it (tip touching the surface) instead of dropping it on (tip held above the surface). Also, top lines should connect to form a point so the fill-in icing won't run out. Finally, the bottom point of the heart should be smoothed using a slightly moistened decorator's brush.
• You should wait for outlines to set for one or two hours (if fill-in color is different) before adding thinned fill-in icing.

FILLING IN THE HEART In Brief-

• Icing: softened, 1/4 cup tinted light pink · Tip: none, simply trim tip off two parchment bags about 1/16th inch
• Tools: decorator's brush, straight pin, parchment bag
• Positions-Bag: 45°-clock position changes depending on what shape is being filled in Tip: slightly above surface

• fill bags half full of icing
• squeeze, pressing out icing gently
• work icing along outlines
• check and fill-in low spots
• pop air bubbles (if any) with pin while icing is wet
• set aside to dry in safe place

• Have two half-full parchment bags ready when flowing in large areas. Color Flow "crusts" quickly and crust lines will show if icing begins to dry before you finish filling in the pattern.
• Begin filling in along the outlines first, squeezing gently, letting icing flow up to the outline almost by itself.
• Fill in the entire heart immediately-working from the outside in, top to bottom. Work all edges so that no edge has time to form a "crust".
• Check for any low spots and fill in, working quickly, as Color Flow should dry with a slight pillow effect. If the center of the heart is not smooth, it could be caused by allowing an area to dry too much before filling in with more icing, or you didn't complete it at one time.
• If there are tiny air bubbles in the heart, you could have whipped too much air into your icing by beating it at too high of a speed. Prick any bubbles with a pin while the icing is still wet. Then, set aside to dry.
• If the fill-in icing runs over the outlines you might Just be piping too much icing into the heart and it is spreading over the outline. The icing may also be too thin or the outline could be too flat in the first place.

Let Color Flow decorations air dry thoroughly for at least 48 hours. Or dry with a heat lamp 2 feet away for 2 hours, then air dry for 12 hours. (The heat lamp method also produces a high shine to your Color Flow piece.) If there is a high level of humidity, allow extra drying time.

REMOVING COLOR FLOW FROM PATTERN

• Handle your finished Color Flow with care.
• To remove a Color Flow piece from waxed paper, place it near the edge of a table or other firm, level surface.
• Use your one hand to hold the paper firmly, yet gently, on the table.
• Slide the piece slowly over the table's edge while you carefully pull half of the waxed paper down and away from the Color Flow decoration with the other hand.
• Turn the Color Flow piece around. Again, begin to remove the remaining waxed paper, placing one hand under the piece to prevent it from falling off of the table.

STAND-UP AND CURVED COLOR FLOW DESIGNS To make a stand-up Color Flow design, outline and fill-in both sides of the Color Flow piece. Be sure to let the front dry at least 48 hours before starting the back, or wet icing on back may seep through to soften the front. Then, dry another 48 hours.

• Simply attach a wooden ice cream stick to the back of the dried Color Flow design so it will stand up on a cake.
• Secure the stick to the Color Flow with a dab of royal icing or full-strength Color Flow and let dry. Insert into cake top or side.
• To make curved Color Flow decorations for a curved cake side or top, tape the pattern and waxed paper onto the curved surface of the cake pan. Then follow the basic Color Flow outlining and filling in procedures.
• For Color Flow holly or ivy leaves use the outside curves of the flower formers. Because the leaves are small, use tip 1 to outline.

• To prop a Color Flow decoration on a cake top, simply place on top of several dabs of icing or use sugar cubes dabbed with icing to hold the Color Flow piece in place.
• If you plan to remove the Color Flow piece for a keepsake, lay the Color Flow flat on the cake top over a silhouette of waxed paper cut to fit piece. Remove Color Flow piece before cutting cake.

WHAT YOU SHOULD KNOW ABOUT COLOR FLOW

• When mixing Color Flow icing, set mixer at low speed to avoid whipping in too much air. If using a hand-held mixer, use high speed.
• Make Color Flow icing one or two days ahead of time so air bubbles rise to top, then re-blend by hand using figure-eight motions.
• Remember to test the icing for correct consistency.
• Only use parchment bags. · Use grease-free utensils when preparing Color Flow. Any bit of grease will break down the icing Just like grease affects royal icing.
• Use full strength icing for outlining and overpiping, softened Color Flow for filling in.
• Use paste food colors for tinting Color Flow. They won't thin the icing.
• Never fill your parchment bag over one-half full of icing.
• Color Flow crusts within seconds so work rapidly. Color Flow dries hard within 1 or 2 hours. Thorough drying time requires about 48 hours depending on humidity. Dry it more quickly with a heat lamp 2 feet away for 2 hours, then air dry for 12 hours. (This method produces a high shine to the Color Flow piece.)
• Let outlines dry for 1 or 2 hours before filling in or they will "feather'' when softened Color Flow is added. (For class, the instructor may allow you to complete the entire piece.)
• If a number of colors are being used, do all of the sections of one color first, before starting on the next.
• If placing Color Flow on a frozen cake-let the cake defrost for 6 to 8 hours to be certain it is dry. Moisture will break down your Color Flow decoration very quickly.
• If you use color-flo rather that regular royal icing, your lace pieces will dry harder and you will have a lot less breakage. (Color-flo IS essentially royal icing. But it just dries much harder).
• For pictures flowed in directly on the iced cake, you could use regular royal icing, since you won't need to worry about the piece breaking...PROIVIDING YOU DO USE A STURDY BOARD FOR THE CAKE!
• Fill a pastry bag less than half full with medium consistency color-flo icing. Pipe tip 1 lace pieces following your pattern.

• Prepare color-flow in a thin to medium consistency. Don't make it too thin - (not like when you have it to flow), but not stiff either. Since you are using tips with very small openings, the icing will be more workable if not stiff.
• Have a tray that won't bend. I make good cheap trays using cake cardboards. A cake cardboard covered with plastic wrap is perfect. Drape plastic wrap over the top of the cardboard, stretch smooth and tight, then use masking tape underneath. Place the pattern on the cardboard.

2. If lace, etc., has a straight line where it joins the cake, pipe that line first, then rest of pattern. Pipe pattern, let lace pieces dry, uncovered, a few hours or overnight.

3. Remove piece(s) from paper with a fine spatula and with fingers.

• 1. Do the color-flow picture on the cake
• 2. Pipe tip 1 stringwork on cake sides
• 3. Pipe tip 1 cornelli lace over the rest of the cake top and on sides where there is no stringwork
• 4. Add a tiny tip 2 or 3 bubble border around the heart and BEFORE icing dries, add pre-made lace points.
• 5. Pipe tip 18 curved shell top border
• 6. Pipe tip 21 pull-up shell bottom border and over-pipe tip 1 string loops

NEEDS:

• Sheet cake (Looks nicest on an 11x15 or larger)
• Yellow Marzipan Molds: *For bananas, orange, pear, apple and strawberry.
• 1 tube of Marzipan *
• Powdered Food coloring
• "Stems" *
• Color-flo & Little Indians cake pattern (inside)

MAKING MARZIPAN FRUITS BY HAND OR IN MOLDS: Divide dough and color as desired for fruits or veggies. Roll a piece into a ball using the palms of your hands. See right: Press into a mold; unmold. Add a stem and "blush" (on apples, peaches, bananas, etc.).

TIPS: Add a clove as a stem for peaches, oranges, etc. Add our strawberry stems in strawberries. Mix powdered coloring with white petal dust to fade the color more pale and realistic. TO DECORATE CAKE: Ice cake: I use butter icing (made w/Butter Flavored Crisco), Spread on a big yellow "moon." Pipe a tip 2 brown "teepee." Add the "Little Indians," marzipan fruits, vegees and color-flo picture on cake. TIP: I would place it on sugar-cube blocks, glued on with icing (If made ahead), for easy removal.

Add a message. "Happiness is a wonderful Thanksgiving." OR "Happiness is … my marriage" The "little Indians" pattern is also great for a new home cake theme..."Happiness is a new teepee"

EARLENE'S PART

Last week we had some discussion about the American cake decorating magazine and the month on the magazine cover and why it had been changed. I sent those comments and questions to Bob at ACDM and here is his answer. This is a long story, but if you look on the news stand now, you'll see magazines with dates from Aug. through Jan., possibly Feb. The magazine industry is way ahead of the calendar. The people that stock the shelves are accustomed to having magazines on the shelf two or three months ahead of the calendar. There is a fear in the magazine industry, that if you put two months on the cover, (ie November/December) that the people pulling magazines off of the shelves will pull the magazines off of the shelf in the same week that they are put onto the shelf. (we know that this happens.) As a result, we only put one date on the cover.

In one of the first professional classes I took many years ago I learned the background story behind the color-flo mix. This teacher had worked for Wilton's when it first started and she suggested that they put the run sugar technique in the beginner classes. Mr. Wilton said no. To teach it in class - they needed to be able to sell a product. Therefore the color-flo mix was created and then that technique was included in the classes.

This is the recipe I use. Basically the same royal icing with a fresh egg white, lemon juice and pwd sugar till you arrive at the consistency you need. When you drop a little of this icing into the bowl it should go flat at a moderately slow count of 10. If it is a little too thick - thin it with lemon juice. Not water. Next week we will have a discussion on eggs and information that has come from the egg board. All of us use eggs in our everyday cooking as well as in our cakes and icings so this is pertinent factual information we can all use.

Prepare your pattern. Place it under a sheet of wax paper taped tight but keeping the wax paper very flat. Leave one edge open to move the pattern if it is necessary. I put a handle to one side of the pattern with masking tape. Now it can be slipped out and you can do a duplicate design for back up. Take a strip of masking tape about 6" long and attach about 3/4" to one edge on the back. Take about 3 inches and fold back the tape sticky side to sticky side to form a flat handle. I use this type of handles on all of the lace point patterns and color flow patterns that I use.

First outline your design. Let that dry and then begin flowing in the colors. You want that flow in to be puffy and very full looking - but be careful not to overflow your outlines. I always use a parchment bag for the flow in. Make your bag with a tight point and fill approximately half full. Cut a small tip from the end. You want it small so you can control where that icing goes. Into the corners, in those small areas of your design and the small opening also pops air bubbles that might be trapped in your icing. Using a toothpick pop any air bubbles that might appear and pull icing into tiny areas that don't fill up. When you are working with flow in you want to continually keep freshening your wet edge. Moving from side to side or area to area. Don't let a dry line form in your design. If you have a very large area to flow in you may need to fill more than one bag with that particular color. If you stop to make another bag of icing you will have dry lines. Fill as many bags as you think it will take to do that one color in that one area before you start flowing in that area.

For each color in your design make several puddles with left over icing about the size of a quarter for test puddles. When you begin wondering if your design is dry - you check one of these test puddles. This helps prevent you from breaking your design by trying to peal off the wax paper prematurely.

If these pieces are dried under a heat lamp they will have a surface with more shine. If you dry these pieces in a hot dehydrator you will have a dickens of a time getting the wax paper off of the back of the design. (voice of experience - I never got it all off) I now dry them in a cool dehydrator - that works in speeding up the drying process and doesn't melt the wax on the wax paper.

The RUN SUGAR TECHNIQUE is something we all need occasionally to fill a need for a cake design. Texas Tech is one of the universities here in town. I get many requests to do the double t logo on grooms cakes. When I make up the red and black icing to do just this design - I make enough mixture to do around a dozen of them. After they are dry they will keep for an extended period of time and it makes my work easier when I need one of them. I just pull open the drawer and use one that is already made.

CAKES THAT NEED A RAISED DESIGN SUCH A FISH SWIMMING WITH A WATER AND GREENERY BACKGROUND. The fish can be done from the run sugar way ahead of time (when you have the time) and raised in several heights off of the top of the cake to give more dimension to your fish scene.

PUPPIES, KITTIES, FROGS, FIRECRACKERS, FLAGS, PUMPKINS, AND ETC. Clip art and color books are a good source for designs.

One of the cute stand up ideas I have seen done with the run sugar technique is Christmas trees. You draw 1/2 of a tree and make 6 or 8 of these. Let them dry, peal them from the wax paper, turn them over and run them on the back carefully. You can do this without outlining again if you are very careful. Begin flowing in about a 1/4 inch away from the edge and with a damp paint brush encourage the wet icing just to the edge being careful not to let it go over the edge. This does take a little more time and patience. But you have a neater edge when it dries.

After they are totally dry you can add additional leaves made with the 349 or 352, small flowers, pkgs, and etc. String work from one section to another. Add fondant teddy bears at the base. Get creative with this and do something fun. You could add tiny run sugar butterflies, tiny sugar bells, stars painted with the metallic gold, snowflakes, wet white icing sprinkled with pwd sugar for snow and on and on and on. These could be done in the next few months when we have a little slower cake order time. Way ahead for Christmas orders. Put them in a blanket box to preserve them completely done and let your customers choose from the tree selection for their cake. Pre done - pre priced and ready for that Christmas rush.

DO BUTTERFLY WINGS WITH THE RUN SUGAR. Do just the shape and the lightest background color. After the wings are dry - paint on the detail with a mixture of vodka and food color. Let them dry again and pipe the body from black royal and prop the wings up and leave until completely dry. You can do all of the detail with the run sugar colors but this takes me longer and i don't like the finished effect near as well as painting the detail on later. One of the advantages of run sugar is that you can insert a toothpick or sucker stick in the base of your design and support those pieces you want to have free standing on your cake. Heavy pieces may require two or even three support sticks.

I had a couple who wanted a LOGO FOR A CHURCH CAMP put on his grooms cake in gold. The logo was of a running deer with trees enclosed in an oval. I did a 1/2" by 3" strip solid at the base for support (and so I could insert the toothpicks) and piped the deer so it had more muscle detail, flowed in the trees and the piped oval outline with a #4 tip. It measured about 6 inches long and about 4 inches tall. A very fragile design because the deer and trees were barely connected to one another and the oval outline was not connected to anything on the top 1/3 of the design. I made two and prayed that once they were painted with the gold they would still be strong. I did break the first one. But the second one worked. I warned the caterers and people working at the reception to not touch that sugar piece. When they see that gold - sometimes they think it is not sugar and want to touch. You have to let them know when you have something that is super fragile.

• Pwd Sugar: It also had a 3D basketball - life size on top of a two layer 12 X 18 cake
• Cake Wmn: PWD how much do you charge for something like that, or was it another of your donations?
• Pwd Sugar: No donation - try not to do that too often anymore. Basketball was $5 a serving, Deer piece was $25 and other cake was $3.50 per serving

• Fondanie: Won't Royal Icing do the same thing as CF? Cakestmper: Royal not as strong. I use royal mostly, but do it on the cake
• Dolores777: essentially this IS royal icing, just tougher & less breakage
• Pwd Sugar: Fondanie - I use the royal myself
• MaraTLee: Pwd-I also heard there is an ingredient in the mix that makes it dry shinier--- I don't know what it is---because if U dry it under the lamps like Dolores said--it picks up a bit of shine also!! Pwd..The lemon juice will discolor it a bit---doesn't it---(I've heard)(doesn't mean it's true----)--LOl
• Pwd Sugar: I use the lemon juice all the time - it does have a slight bleaching effect
• L2jlu2: Dolores, do charge differently when cakes have color flow pieces on it?
• Dolores777: charge according to how big or how involved - time-consuming a piece/pieces are
• Shavkin: Use the puddles in flesh tone for "puddle faces"!
• MaraTLee: Love those puddle faces--make them in all colors---for cartooning---LOL
• Pwd Sugar: Mara that is only the flesh color left over icing. Right LOL
• Dolores777: not always Shav...make little green men,, or dog, cat etc Shavkin: Oh, yes, use whatever color puddle face you want.
• Cakestmper: I use all color puddle faces, we're integrated
• MaraTLee: Dolores, sometimes I take those little puddles and add dots (noses) in them--with extra icing before I store them in boxes------
• Cookbear: Anyone want to throw out a price for CF torah piece, pg 24, 96 yrbook?
• Pwd Sugar: Right on the dots for noses.
• Cakestmper: $100.00 Pwd Sugar: Red and Yellow, Black and White Right? LOL
• PIP011: when I figure pipe on top of airbrushing the color bleeds thru. Cookbear: I like to mount my cf pieces on sugar cubes for dimension
• Dolores777: PIP:::let it dry good before covering
• MaraTLee: Pwd, lemon extract dries faster--found vodka bit too runny PIP011: The color wont run once its on the cake?
• Cookbear: Where do you find these pens and how do you know they're non-toxic!
• Pwd Sugar: The metallic gold and pens are available from Dee or Country Kitchen and I also use the lemon extract with it.
• Dolores777: PIP::: Using piping gel it sure won't
• Pwd Sugar: Only use the metallic gold on things that can be removed from the cake.
• MaraTLee: cos they say so---kids use 'em(markers)
• Dolores777: office store...once I found Bic pens in colors Shavkin: In a craft store or toy dept of a store. It should say "non-toxic" on the package. If not,
• MaraTLee: can even grind chalk w nutmeg grater to make pwd colors----12 colors .69 cents---LOL
• Cookbear: Do the pens leave a taste on the cf?
• Dolores777: no Cook
• SpecBySue: There are also cake pens with fiber cores that you fill with airbrush color.then draw away.
• Dolores777: right Spec...we carry those
• L2jlu2: Mara, is chalk safe for cakes? Edible?
• MaraTLee: Cook , most people pay premium for CF piece--soooo they usually don't eat anyway--
• Dolores777: L2::it is non-toxic
• MaraTLee: L--Non toxic---- PILOT350: It was hard to find.
• MaraTLee: I just tell them--non toxic may not mean edible but you won't die--if ingested---
• Cakestmper: Non toxic means it won't kill you if you eat it, doesnt mean you should eat it.
• Pwd Sugar: Nick said that that there is nothing in the gold and silver that is beneficial to our bodies - nothing nutritional and that is why it is not approved by FDA for being edible
• CarolA5238: I have some chalk sticks for gum paste, if I crush them up they'll work like the powder?
• MaraTLee: Carol, grate them with a nutmeg grater---

• Cookbear: Quick question - for a sheet cake in rolled buttercream - do top and sides separately?
• Cakestmper: No, do like rolled fondant, all at once. Cake Wmn: made with butter cream ?
• MaraTLee: Cook, rolled butter cream --all one shot--like rolled fondant---
• Cakestmper: Cookbear, get big piece of upholstery plastic, and start working out!

• PIP011: Does anyone know of any books on airbrushing?
• Dolores777: PIP:::Frances Kyper's is good
• Shavkin: Yes, Carol Faxon and Roland Winbeckler! PIP011: do you know the title?
• MaraTLee: Carol is a good teacher to get the basics of Airbrush from-----
• Dolores777: For Ohio DOS my daughter is doing an airbrush demo
• MaraTLee: Also, for those of you that hate to waste anything--I have a tip----- if you are airbrushing---have the box that you are going to put the cake in next to you so that instead of dumping the extra color you can do streamers and dots (airbrush the box) after you write the message with the black AB color(after you outline you stencils, if your using stencils--- so the box looks pretty too------
• Dolores777: we dump all extra color in a bottle = black
• MaraTLee: Nah, do the boxes,, great for kids parties---they know your boxes a mile away---LOL

Minnesota DOS - Contact Margaret Lex, Minnesota State Rep. Day of Sharing to be held in Bloomington, Minnesota at the Holiday Inn, October 12, 1997. Contact Margaret at e-mail - Lex.Margaret@Mayo.edu or fax her at - 507-284-0079 or call her at home at 507-533-4816.

Missouri DOS - Contact Cindy Harper, Missouri State Rep. Day of Sharing to be held in Kansas City, Missouri at the Marriott Hotel, 200 West 12th Street, October 26, 1997. Contact Cindy at 3819 Salvation Rd., Florissant, Mo. 63034 or by phone: 314-839-1122. Details can also be had by contacting e-mail: Bridal@Juno.Com or Kaketime@AOL.Com or Fax #: 816-630-1018 or 816-734-9671. A Christmas theme will be carried throughout the decorations and demonstrations.

• Bakerbear1: are you supposed to make the 3 leaves in the inside of the flower former???
• Pwd Sugar: Curved up or down
• SpecBySue: color flow is the Wilton trade name for a mix. The technique is run sugar
• Bakerbear1: well..the pict. showed them pointing up, w/the petals pointing down... only I found it rather difficult to get the net to stay down in the depressions...
• SpecBySue: icing pieces are made ahead of time and dried. Can be embellished with paste colors, airbrush and more. Very great way to get detailed colorful pictures that you can made ahead of time.
• Cakestmper: I do run sugar right on the iced cake. Works great
• Pwd Sugar: You don't need the net for leaves unless they are fantasy leaves

• Gaiter9464: Can someone help me? My cakes don't rise. I've tried many things, but they don't work.
• Dolores777: scratch cake Gaiter??? Recipes are SO individual
• Shavkin: Is your baking powder/baking soda really fresh?
• Gaiter9464: Just bought is Shavkin. 1st thing I always try. But have never helped my cakes rise.
• Bakerbear1: have you tried using less gaiter...too much can weaken the surface tension of the cake...
• Cakestmper: Gaiter, you only think it doesn’t help. Wait till you forget, I notice difference right away.
• Dolores777: cakes rise:::read my recipe for LANE CAKE...it really helps you know how to do a scratch cake
• Gaiter9464: Could it be that I'm mixing my cakes in a metal bowl & that keeps them from rising?
• Bakerbear1: not a chance gaiter...i always use stainless steel
• Gaiter9464: Could it be that I'm melting the margarine that doesn't make my cakes rise? Recently I've been using I Can't Believe It's Butter. What's a better product?
• Cakestmper: I melt margarine, or at least soften it up. If you're using a low fat margarine, cake wont taste good either
• Dolores777: margarine is tricky...could even be the wrong brand...DO use stick marg
• Cakestmper: Land o lake margarine, margarine ONLY
• Gaiter9464: I've been greasing my pans with Crisco shortening, then dusting w/flour. Would this have an effect on not rising cakes? Brand new stove Baker, but brainy idea.
• Cakestmper: Some recipes say grease bottom of pan only, use piece of wax paper inside pan on bottom cut to fit. Then cake will Stick to sides of pan. I use the bake even strips religiously.
• MaraTLee: gaiter--are you making from scratch?--maybe soda or baking powder old_
• Cakestmper: Too much water,
• Bakerbear1: where are you getting your recipes gaiter?
• Gaiter9464: Mara, brand new powder. Betty Crocker, Readers Digest, passed down recipes, any & all.
• MaraTLee: gaiter---put an oven thermometer in --to check temps
• Gaiter9464: Flat with old stove I just threw away, flat with new stove that works great. Will try the thermometer idea, Mara. Would mixing my cakes with a mixer make them go flat?
• Dolores777: no gaiter...not enough mixing could be it more than likely. When I make my carrot cake, I mix while I grate carrots even..long time Pwd Sugar: Hand beaten - not beaten with the mixer

• L2jlu2: Dolores, when using color-flow pieces, is best to put directly on cake or should you put parchment on the bottom of piec?
• MaraTLee: Dolores, when I make royal icing and let it sit it tends to get "spongy" sometimes--any clue
• Cakestmper: Cookbear, yes, the run sugar dries. It doesn't discolor the way run sugar does when its done
• Bakerbear1: have you tried fiddling with your oven temp...maybe its calibration is off

• Shavkin: Maple Nut Fudge by Diane 1 lb white chocolate compound wafers 1 can sweetened condensed milk, maple walnut flavoring Melt wafers. Stir in condensed milk (warm and make it same temp. as melted coating). and the flavoring. Quickly, stir in chopped walnuts. Spread in an 8" square, buttered pan.
• PAIGE 1ST: shav...that sounds really good...where do you get those wafers?
• Shavkin: Cake shops or anyone who sells chocolate and chocolate molds. It's white chocolate compound wafers from Nestles or Merckens. That recipe can also be made using milk chocolate wafers, semi sweet wafers or peanut butter wafers, just change the flavoring and use peanuts in with the pean. but. Wafers instead of the walnuts. You can use pecans in place of the walnuts, too! This recipe works well for centers in candy pieces. Just coat the candy mold with choc. Let sit for a few min. Dump out into a waxed paper lined pan. And, chill in freezer. Repeat this procedure 1 more time. Then fill with the fudge filling. Coat the top and seal it with more of the choc. compound that you are working with. Put in freezer for a few minutes. Remove from freezer and tap out into a pan.

• Shavkin: ICES convention in Michigan will be in the year 2000 and ICES 25th Anniversary year!
• SueMabel: Shavkin, do you have any info on the NY DOS?
• Shavkin: NY DOS Sept 28th. in Saugerties. e-mail me and I will get you the info by telling u who the contact person is. I'm not rep anymore so don't have all the info.
• SWTDEL: Does anyone have information on the Michigan DOS.
• Cookbear: As long as you're announcing: North FL DOS, Oct. 26th - call me or Pwd Sugar: DOS in MI will be OCt 4 & 5 in Traverse City, MI See you there
• Shavkin: The NY newsletter hasn't come out yet, Are u on the mailing list as an ICES member?
• SpecBySue: check out Dolores new link for classes, days of sharing and cake shows
• Dolores777: DOS:::please send me an email address whenever poss.

• MaraTLee: Dolores, will you touch upon marshmallow cream flow in also tonight---I have a bit prob
• Cakestmper: I've done the marshmallow flo, Can I help?
• MaraTLee: can do straight on cake--can cut trough--only marshmallow
• MaraTLee: Cake, what do I need to add to cream to make it a little softer so it flows better--and I thin it with water, and heat it gently. Don't want to get it roasted!
• Shavkin: Marshmallow creme won't thin u down! LOL

I AM INSERTING THE INFO BELOW IN CASE IT WILL HELP SOMEONE ELSE IF THIS EVER HAPPENS TO THEM (AND IT MAY!).

• Pwd Sugar: Dee what is Sector 56T - They are wanting my password NOW
• Dolores777: Pwd:::TOS that...Keep it and report them...print it or anything
• JWGPKG: Whoever it is, Pwd, tell them to buzz off!
• Bakerbear1: report em pwd...no one askes for passwords
• Dolores777: someone asked my grandaughter for her password last week...she said it was kissmybut.com LOL
• RHAMIL4525: PWD...delete it NOW
• Dolores777: NO------do NOT delete it---you need the copy for the TOS!!! TOS wants exact copy
• GDLMBL: my son gave out my password last week-they put about 75 hours on my account. My teen is 18 years old-should know better
• Dolores777: Pwd...just leave that IM on and do it later
• Pwd Sugar: I made a copy of that IM and will report it later. Told them I would be reporting that to TOS immediately. Sorry I got distracted - that looked like they were going to knock me off I copied and pasted it verbatim
• Pwd Sugar: Dee could you tell me right quick how to report that violation
• Dolores777: Pwd:::copy it in your computer..however a Mac does it....then use Keyword TOS...you'll see
• Pwd Sugar: Got it done. Thanks for your help - that was a little un-nerving
• Dolores777: Pwd...add TOS to your 'favorites' list so you won't forget how - I did
• Pwd Sugar: Sounded like my membership was going to be terminated
• JWGPKG: They're always coming up with some new scam; nothing better to do, I guess! Freeloaders!
• Dolores777: my granddaughter’s was a macro...when she refused once, he put it back on again using the very same sentence.

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