Tonight's title really leaves us open for ALL hints! Once we get our stuff posted, you are welcome to add your own hints and helps too...please be thinking.

Last week my daughter had a cake which the customer had only requested flowers...unusual here. LOL She added a few tiny sugar lady bugs. (We call them 'sugar lay-ons). The customer called her back to tell her how much they enjoyed those tiny lady bugs. The kids all had to have a lady bug. She has been adding sugar lay-on apples to her fall cakes also. These items aren't expensive and add that special touch we are always looking for. OR - add tiny colorful candies around flowers, or around the border. There are so many kinds that there should be something appropriate whenever needed. You could use the tiny SPRINKLES too. There are tiny fruits, flowers, tiny pebbles that look like rocks...gee SO many.

THE CAKE TRAVELED FINE! - Last week my customer was taking  a wedding cake I did to Gatlinburg, TN for the wedding. That's about 5-6 hours from here. It is one I'd made for the Bakery Craft TRADITIONS book called "Floral Pageantry" with a cascade of icing flowers down the front of all the tiers. (These were 10-8-6" cakes). It was decorated with Fall colors: royal icing lilies, carnations, large gumpaste leaves in fall colors and tiny mauve drop flowers. I was amazed that it got there fine.

BE PREPARED: My daughter may have 50 to 70 cakes for a Saturday. She couldn't possibly do this if she wasn't well prepared. Here are some of the things she does to be ready:
- She makes all her flowers up ahead of time. Mostly, she makes them white, then sprays them colors needed. This works best with deep colors. I don't like the graininess she gets with pastels. Nice because mums can be more than one shade or color too.
- During the week she goes through her albums adding or removing pictures, shops for any items needed, etc.
- She cleans, sorts and arranges at the first part of the week too.

HINT:  Test a box-mix cake for doneness: Straws or cake testers are too 'iffy' - just press your finger lightly on the center-top. If the cake BARELY springs back up - it is done. Don't ever over-bake...cake will be dry and tasteless.
    Don't bake the cake the exact minutes it tells you to on the box. This is only a guideline. The cake is baked and you have a hump on the cake? Just lay a dishtowel (damp or dry) on the cake within the first 2-3 minutes of removing it from the oven and gently press the hump down flat. This won't work if the cake is over-baked - it will just spring back up. Then you must shave the hump off with a serrated-edged knife. You can add the shaved off pieces around the edge if there is still some difference between the height of the cake in center, to the edge part. If the cake has a very high-peaked hump, your oven is too hot, turn it down 10-15 degrees. Regardless of HOW the cake is leveled, it should be absolutely level. I turn all my cakes out BOTTOMS UP. This way I have no "seams" between the layers. See, there will be just enough 'give' between the layers the way I do it that it won't bulge. A bulge happens when the cakes 'sink' together. It will also help if you fill between the layers and leave them sit together for several hours before you ice them.

COOKIES: One of our most popular cookies is a shaped one iced with buttercream star fill-in. These can't be stacked but they ARE tasty. Kids love them and the re-orders are great.
- Speaking of cookies, we never ice them with royal icing. We always use Dry Candy Fondant. Its like petite For icing. You just add water until it is thin enough that you spread it on and it smoothes out. Then add royal icing decorations. This icing dries well enough to stack them but it stays a little bit soft, makes the cookies yummy.

BRUSH EMBROIDERY: Have you ever done this? Or heard of it? This is a nice technique to do on rolled fondant cakes or on a gumpaste plaque you have cut, shaped and dried.
TO DO: Using royal icing, (picture a 'leaf'): Using tip 1, outline around the edge. In 'V' humps, pipe another glob to make it thicker here. Using a small brush, from the edge to the center, pull icing down, thinner to fade out as you go to the center. For the leaf, move in angles for realism so that you get a 'veined' look. You must dampen your brush with each line.
    I have used this same technique. In buttercream, to paint a scenery on a cake. This can be very pretty.

Ellbake: 777, small pastry bags that are easy to use?
Bakerbear1: parchment bags ell
Ellbake: Which parchment bags?
Mstyblu379: Wilton also makes disposable pastry bags that are small.
Bakerbear1: the ones you buy as sheets and construct
Dolores777: parchment bags...come as triangles, you fold into a bag..drop tip in

TIP: When making very large gumpaste flowers, start with the outside petals and work to the inside ones. This works real well with large cabbage roses or pointsettias.

CANDY DEMO TIP: You've been asked to do a candy demo but there is no refrigerator, Use blue ice.

Use a small piece of styrofoam to set your flower nail in while changing tips, etc.

Use popcorn salt in icings. It is finer and the icing will be less grainy.

Crush edible glitter to make it go farther. Put it on a sheet of wax paper and put another sheet of wax paper over it. Smash with a rolling pin. Place in a shaker and use sparingly.

Need an 9" oval pan and its only sold in a set? You can buy a 9" oval Pantastic pan. Its plastic but you use it in your regular oven.

Bakerbear1: i use a large metal cookie cutter to make my 6" layers....
Dolores777: 6 layers baker?
Bakerbear1: 6" diameter...rather that buying a pan or when in a pinch

Use vodka in corn syrup to paint color flow pieces when you want a shine.

To determine if your baking powder is fresh enough to ensure that your baked goods will rise, add 1 teaspoon of baking powder to a bit of water. If it bubbles, it's fresh.

For easier cleaning of a dummy cake, place cardboard on the top and wrap the sides with freezer paper or posterboard and tape. Frost and decorate as usual. When cleaning the dummy, just cut the cardboard and freezer wrap away.

ANNOUNCEMENTS:
- Have you visited Pwd sugar's web site recently? She is posting a 'Picture of the Week' there. These are all cakes she has done. Here is her web page address: http://members.aol.com/pwdsugar/private/indx.html
- Here is Diane's too...she is now editing her own page and it gets better every day!: http://members.aol.com/shavkin/index.htm
- You might be interested to know that this week, I added an Online Catalog to my web site. Now you can see that we DO have a huge selection. Don't forget about my Message Board. Do ICES members here remember Mickey Moore? She really is a big help on my web site. She always helps people with icing or gumpaste questions etc.
- Do any of you have a DOS, class or know of a cake show coming up that you would like to post an announcement on my web site Bulletin Board for?

EARLENE'S PART

   Last week I had a nightmare of a wedding cake.  It was a really basic design but had a very unusual color icing.  Lime green.   I made my icing and colored it about three shades under the color that I thought it would darken too.  About 6 hours later i was just frustrated.  That green had darkened about 10 shades and was a hideous shade of green.  I opened up the container of left over icing to be sure my eyes were not playing tricks on me and sure enough it had really darkened that much.  At 11pm I scraped all of the icing off of the cake and mixed some of the left over icing with some white icing and started over.   That is the first time I have had to totally redo a cake because of a color changing that much. Color can be so much fun or a real problem for a cake decorator.

Charcoal gray will usually turn to black. 
Soft red will normally turn to bright red
I iced a dummy cake with a soft sage green fondant and wanted it to stay that color or darken slightly.   That cake now is ivory or candlelight.  There is no green to it.   Fluorescent lights I know will fade out some colors but I didn't think they would fade the color that much.
   Several years ago I did a cake for a cake show and intended it to be pink icing.  It accidentally got to much pink in it and that cake turned out hot pink.  It was screaming pink.  We put it in the back of a station wagon and on the way to delivering it the side of the cake that was in the sunshine faded to a soft pink and the other side was this really bright pink.   It made a really interesting effect and people wanted to know how we had done that.  So when you are finishing up your cakes be aware that house lights and sunshine can fade out your colors and really make a difference in the way they look.  Black can fade out to be purple or green.   Brown can fade out to be a weird shade of green.  Anything with red in it is really subject to fading out.  Purple can fade out to be blue and etc.

ILENE0617: The sun does fun things to color also!
Dolores777: LOL...you invented a new technique Pwd
Pwd Sugar: That new technique only depends on you driving where the sun hits the cake just where you want it too.   Round and round in circles right?
Pwd Sugar: Right and on a cloudy day we would all be in trouble
Bakerbear1: for an outdoor party, by the time came to serve it the letters were white on white
Dolores777: Pwd...I use to have a car without stained windows and I put a garbage bag on so they wouldn't fade the colors

Pwd Sugar: That pumpking wedding cake sounds like lots of fun maybe with some fall leaves
Bakerbear1: i had a cake fade once...it was pink letters on a white path....

   This weeks project is to work on the 1200 chocolate angels that must be done for a big banquet here in town.  Rosemary Watson made me a silicone mold and I am making them with ivory colored white chocolate.  This is what I have learned using the silicone molds with chocolate.
   Warm the molds before you fill them with melted chocolate.  They need to be warmed in the oven on a low temperature, in a electric skillet or on a warming tray. Under fill the mold cavities.   Bounce down to release all of the air pockets.  Chill in the freezer for about 10 - 15 minutes.  To release gently pull the mold away from the cold chocolate until it is released on all sides and then work it out gently.  Since the silicone mold is pliable this works great except the pieces I am working with are very thin and very fragile.  If you have pieces that are fragile and break off then you need to let them come back to room temperature and join then back together with a small amount of melted chocolate.
   I now use the microwave for melting all of my chocolate.   Put the bag of chocolate coating into the microwave for 30 seconds on high power on a turntable.  Take the chocolate out and move it around and repeat until the chocolate is all melted.  Do not overheat.  The chocolate only needs to be slightly over your own body heat so it should just feel warm to the touch not hot.   If you have easy to fill molds to do you can just cut one corner off of the bag of chocolate and squeeze it directly into the molds.   If the chocolate is a heavier consistency than you want then you can add the paramount crystals or some solid (melted) Crisco to achieve the consistency you need.

STRAWBERRIES:One of the most requested things that I do with chocolate is to dip strawberries to go on grooms cakes.
First you wash the strawberries.  We try to wait till about 3 hours before they will be needed to wash them.   Dry them with paper towels and let them sit on a rack for a few minutes before we dip them.  Holding the greens we dip them about 1/2 to 3/4 in the chocolate.  Scrape them slightly against the side of the chocolate container and sit them on a sheet of wax paper until the chocolate is set.
   To do tuxedo strawberries - dip the whole strawberry in white chocolate - let it set up     dip half of the strawberry in milk or dark chocolate at an angle and then dip the other half.  Forming a v in the front of the strawberry.  Make a small parchment bag and place some melted chocolate in the bag and cut off just the tip.  Pipe a bow, buttons and a lapel on the strawberry to complete the tuxedos.

LEFTOVERS?    If you have chocolate left and want to make a treat for your family
   You might want to mix the chocolate with Rice Krispies, chopped pecans, crushed saltine crackers, graham crackers, grape nuts, cheerios, pretzels, peanuts, marshmallows and etc.   Almost anything dry mixed with chocolate is yummy.  It will disappear quickly from your house.
   For additional flavor add a drop or two of one of the oil flavorings.  Kaluaha, orange, peppermint and etc.   They even have chocolate oil flavoring that you can add for a little additional mmmmmmmm that is so good.

OPEN MIKE: Now its open mike time...please share any hints you have or ask questions about cake decorating.
Cakestmper: Florida DOS in Hollywood, FL  Jan 24
Sweetinspi: New Jersey dos Nov 2
MtnMama103: food/cake thing in Denver in April
CarolA5238: Anyone from Texas going to the day of sharing in Waco, this Sun?

CreAteCak: I have a quick ?....how do you do a marble cake?
Dolores777: create...we put in white or yellow cake and add chocolate batter, stir
CreAteCak: do you just sort of "swirl" it? maybe with the end of a wooden spoon?
Cakestmper: I use back of a spoon, Create
Bakerbear1: i use a chopstick create
MtnMama103: I use a knife or spatula Create

LauraJMD: How do I make ivory buttercream icing?
Dolores777: Laura, there is ivory food coloring - or use brown with a bit of yellow
Cakestmper: For ivory buttercream, try using brown vanilla
Bakerbear1: use regular vanilla laura, not the clear, and use a little more than usual, perfect
LauraJMD: I thought I'd seen ivory paste color.
Dolores777: yes Laura - right
Cakestmper: Another way to make ivory icing is to use tea. Steep a teabag in 6 oz hot water, when dark,
Cakestmper: let cool, remove the teabag, and use tea in place of water.
Dolores777: ivory, regardless, match the cake top if you are using one.
Dolores777: Laura, match the icing to the cake top then
LauraJMD: 777.. I'm concerned about using white cake plates with ivory icing  will it look funny?
Dolores777: Laura, don't they have ivory?
LauraJMD: No.. only white.. need 18" plates
Bakerbear1: ice the sections on top that show, look nice and wil solve your problem

LauraJMD: This will be my first official wedding cake.. not counting the pumpkin cake last nite!!
MtnMama103: Laura - I'm really curious about that pumpkin wedding cake.  Get it send to Dee to put on
LauraJMD: Mtn.. took pic. but won't develop them for a while new 36 exposure roll of film!!

Cakestmper: Geez, most of my Old plastic plates have turned yellow!
Good cakes: if your pillars are turning yellow can you spray paint them white again?

Pwd Sugar: I have also had a few requests for a bride strawberry
CreAteCak: How much for the strbrys Pwd.?
Dolores777: o Pwd! how will you do that?
Pwd Sugar: You strategically place two mounds for boobs and let them set up then dip the strawberry like the dress leaving a rounded neckline. I then piped with the chocolate a lacy neck and put a few buttons on. I had one caterer look at the bride and groom strawberries on top of a grooms cake and say "That is the first time I ever saw a strawberry with boobs"
CreAteCak: Pwd. how much $ for strawberries?

Cakestmper: Dipped orange cream filled oreos in chocolate, and mixed rice krispies with chocolate

JNMmccann: our Safeway here in town had some cute cakes. Looked like they used pumpkin transfers, know where i can get them
CreAteCak: Maybe edible image JNM
Dolores777: JNM:::I bet anything that is the Edible Images...we carry them..got a list online
Dolores777: JNM, those aren't stencils, its a premade pict. you lay right on and cuts thru easy
JNMmccann: yes Dolores, that's what it looked like
Pwd Sugar: Are they on rice paper Dee
CreAteCak: JNM, I did some of the "Witch" for Halloween and they are super easy!
Dolores777: not rice paper, icing that cuts right thru

JNMmccann: great Dolores, i have your website.
LauraJMD: 777.. do you sell wholesale or retail??
Dolores777: I have a whole page of those edible images here on my web site.
Dolores777: Laura --- retail
Dolores777: or case lots are cheaper
LauraJMD: 777 that gives me a good idea.. you have a shop or just mail order?
LauraJMD: where are you, 777
Dolores777: Hamilton OH...I'm by Cincinnati
Dolores777: My catalog is already full LOL

Shar828: can I ask a question about sheet cakes and servings?
Shar828: If I need to make a cake for at least 50, how big?
Pwd Sugar: 12 X 18
Shar828: maybe will go back for seconds too!
Bakerbear1: 18x13x4 worked for me in that situation

Bakerbear1: half sheet cake 2 layers
Pwd Sugar: 12 X 18 one layer should serve 54 2" squares
Dolores777: Shar, wedding or birthday?
Shar828: how many does a full sheet serve (2 12x18 )
Dolores777: about 80-100
Shar828: oh no, not 2 inch size, this is for a company celebration where there will be hardy eaters.

Toomnykds1: how to make whip cream icing???
Dolores777: someone wanted whip cream icing...you buy that frozen & just whip
Dolores777: OR - I have a recipe on my web site

Sweetinspi: Does anyone have a great basic white/vanila/yellow cake recipe from scratch?
Pwd Sugar: I have a couple that are at least 35 years old - I'll look for that receipe

Bakerbear1: when i have the luxuryo ftime i might shar, use boxes for reliability
MtnMama103: No Shar - I use mostly mixes - saves time!
CreAteCak: I use box
Dolores777: Shar...mostly we use duncan hines...or 'dressit up'
Sweetinspi: I'd like to be able to say I do, but mixes are easy and reliable!
Ellbake: Boxed mixes just don't have the fresh spices like scratch though!

Shar828: does anyone have any tips on easier cleanup?
Dolores777: Cleanup tips:
Bakerbear1: clean as you go shar, it s the only way to stay sane
Dolores777: TIPS: put in container, add soap & very hot water, let set overnight / rinse, add soap -shake and rinse again, drain
Cakestmper: Pay kids 25 cents per tip to clean them
Kleeer01: clean as you go >  tip
Pwd Sugar: Cleanup as you go - makes it a lot easier at the end of the day
Cakestmper: Buy lots of disposable plastic tips
Bakerbear1: don't leave tips soaking or they will tarnish....
Pwd Sugar: Parchment bags can be thrown away
LauraJMD: Can tips be cleaned in Dishwasher basket with cover?
CreAteCak: Parchment is the ONLY way to go for me!
Dolores777: mine aren't too bad looking baker
Shar828: do you use parchment bags a lot Pwd?
Bakerbear1: tip: love what you're doing, clean-up isn't so bad then
Pwd Sugar: Have lots of spatulas so you are not continually washing just one
Dolores777: yes Laura
CreAteCak: I wash all mine in Dishwasher Laura
Pwd Sugar: Parchment bags is all I use. Its what I learned with 35+ years ago and the others just don't feel right
Bakerbear1: i like mine to stay shiny....
Shar828: really Pwd?  Is that more costly?
Dolores777: I use 18" bags : ( need to!
LauraJMD: 777.. why 18"
Pwd Sugar: About 5 cents a bag I think

LauraJMD: I'm never sure how much to charge for cakes. Any ideas?
Shar828: Laura I have the same problem, knowing what to charge.
Dolores777: baker...what area?
tnMama103: Queen of Hearts - Baker!
CreAteCak: My son is going to be winnie the pooh and my 9month old is going to be Piglet!
Dolores777: charge according to what others charge...a little more than in-store bakeries
Sweetinspi: Same here.  No matter what I charge I almost always think it's too little.
Dolores777: Laura. I make tons of wedding cakes
Pwd Sugar: We did a couple of chats on pricing the first of this year.  Go to Dolores's web page and
Pwd Sugar: copy those into your computer and print them for reference
Dolores777: pricing was end of Jan or 1st of Feb 97
Bakerbear1: you never charge enough to cover your imagination, etc.
LauraJMD: 777.. thjis wedding cake is for a friend of my hubby
Shar828: Laura, do you make lots of wedding cakes?
Kleeer01: price out ingredents sweetinspi
CreAteCak: I used to buy my Pwd sugar by the 50# bag, now I just buy the 2# ones..how does everyone
CreAteCak: else buy theirs?
LauraJMD: Shar  this cake started out for 150 people.. then they changed to a cake for 400+ !!
Dolores777: 50 lb bags and no less
Dolores777: we also have icing made for us
LauraJMD: Create.. prefer 2# bags!!
Bakerbear1: 2lb bags...no measuring

CarolA5238: Dee or Pwd did you have any Halloween cakes to make ?
Pwd Sugar: No hallowweeeeeen cakes in my house -
Dolores777: Carol...I only do our wedding cakes, but my daughter did a cute skeletin stencil.
Dolores777: set stencil on & spread icing thrugh it...have a dark background
Pwd Sugar: My Birthday and everyone has a party somewhere else
CarolA5238: I was up to my neck with ghosts and pumpkins about 200.

top