Fall Decorating Ideas
Decorating ideas for fall.  Fall leaves are what come to mind first.  Made from rice paper, gumpaste, fondant or even choco-paste.
Rice paper is probably the easiest.   Rice paper comes in sheets.  Round or rectangular and is very easy to cut with an EXACTO knife.  Scissors are more difficult because it breaks very easily.  Make yourself a pattern for the leaves on a sheet of paper.  Place the rice paper over the pattern and with a nontoxic felt tip pen or chalk or very fine line airbrush color outline your leaves.  Place them as close together as possible.  Once you have them outlined then color them in with the nontoxic felt tip pens or the food color pens.  If you use these pens be very careful not to get the rice paper to wet or it will melt the rice paper and you will have holes in it.  When I use the felt tip pens I also work with a piece of wax paper under the rice paper so if it does get a little to wet it won't stick to the wax paper.  You must use a very light touch with the pens and switching back and forth between leaves would also be helpful.  You can do wonderful shading with these pens.
Chalks also come in wonderful colors for leaves (or butterflies).   Outline your leaves (I probably would use the non toxic pen to do the outlining).  Then using the colored pastel chalks softly color and shade the leaves.  The advantage of the pastels is that they are dry and you can rub across the colors to blend and soften them.

Zinfandel2: Pwd how many years have you been decorating? are you self-taught?
Pwd Sugar: 35 + years and Self taught for the first five and then I have taken many, many classes
Pwd Sugar: as the opportunity arose.

Now to use the air brush on rice paper is a little more tricky.  You must use it very lightly because you are working with liquid color.  Work back and forth between several leaves to allow each leaf to dry before going back and adding more color.  But the shading effects you can attain with the airbrush is very realistic.

Now you have your leaves colored.  Cut them out with a sharp EXACTO knife and then hold them lightly over the steam from a teakettle to make them curl.  Be very careful here or you will melt them and have to start over again.  Using a long pair of tweezers to hold them is safer for your fingers.

 Scarecrows that can be made on ice cream cones sitting on a bale of hay from buttercream icing with some fondant straw and hair made from fondant with the clay gun.  Using the pointed ice cream cones.  Place upside down on your cake.  Build the bale of hay at the base around the ice cream cone.  Then begin piping the sitting scarecrow on the bale of hay with buttercream icing.  His body will be built around the ice cream cone.  Pipe your shoes and pants and smooth with a fan brush  (very hot water to dip the brush into and then wipe off).

Decide where the arms will go and with a pointed sharp object bore holes on either side of the ice cream cone and insert a long pretzel  though for his arms to be built on.  Then pipe the jacket and arms again smoothing with the hot damp fan brush.

Now comes the head and hat.  The head could be a pumpkin or you could mold it with fondant to resemble a man's head and sit it or push it on the  top of that pointed ice cream cone.  An appropriate battered hat can be added.  Now for the final touches add buttons, straw made with the clay gun or if you don't have a clay gun just roll our fondant or gumpaste very thin and cut into very small strips and gather it up to look like straw.  Insert the straw into the bottom of the pant legs.  Coming out of the coat.  Around the neck and arms.  For hair coming out from under the hat.  If necessary attach with a little wet buttercream icing.

L2jlu2: Pwd where can I get a clay gun?
RachDminor: uh oh ... Clay Gun?   "Dolores, do you have that?" ;)
Dolores777: sure do Rach
Pwd Sugar: THe new clay gun that has the handle you can squeeze is a dream to use.
CarolA5238: can you use icing and tip 233 for straw too?
Bluepod: Does Sugarcraft have a catalog in which one can send for to order various things for cake decorating
Dolores777: Baker:::it is online - finally!

 Pumpkins made from fondant or a mixture of fondant and rolled buttercream.   Always a fun and easy thing to model by hand.  Start with a ball and with a toothpick grove into sections.  If they are small enough a whole clove can be inserted for the stem at the top.  I airbrush these for a little added realism also.    Remember that rolled buttercream is just a mixture of 1 part KARO, 1 part Crisco, flavoring and powdered sugar to make it stiff enough to be a smooth stiff dough.  You can make just a little to mold something for the top of a cake by just using a Tablespoon of the KARO and Crisco.

MINTS - For a large bunch of mints you might want to make up a mixture of 1Cup of KARO and 1 Cup of Crisco and add peppermint oil flavoring to taste.  To make mints with this rolled buttercream mixture, make your dough, pinch off marble size pieces of dough and roll into balls.  Roll those into granulated sugar and press into the mold and immediately dump it out.  This dough will get sticky if you try to press the balls into a large  group of cavities and then try to dump them all out.  All you really need is one cavity because these are easy to handle.

Turkey cookies made from ready made cookies are fun and easy to assemble with just a little colored royal icing.  You need a large scalloped round (usually a sugar cookie) cookie for the tail.  A large round cookie (oatmeal or etc.) for the base and a round fluted marshmallow cookie (graham cracker with marshmallow on top and then dipped in chocolate) for the body of the turkey.  Cut a small piece from one side of the scalloped round cookie and the fluted marshmallow cookie.  With royal icing glue the fluted marshmallow cookie to the center of the round whole cookie (oatmeal or etc.).  Then glue the scalloped round cookie to the flat side of the marshmallow cookie so that the prettiest side of the cookie is toward the marshmallow cookie.  Let these dry in place.  With royal icing pipe tail feathers or glue candy corn and other candies to the scalloped cookie for the effect you want and then pipe the head, waddle, eyes and feet on the front of the scalloped cookie.  If you are having a sit down dinner these make cute place to write their names on the back of the scalloped cookie.

Pwd Sugar: It can be left out for a couple of days ... but not indefinately
RachDminor: <-- bought people molds from Sugarcraft .. VERY cute!
L2jlu2: Rach - did you get adults & children, do they come in a set?
RachDminor: L2, they are separate molds ...
RachDminor: Pwd, they spotted one of your cream cheese icings that someone said didn't need refrigeration.  I'm
RachDminor: assuming that means maybe .. overnight on a prepared cake, but not out for a week, yes?
Dolores777: they are on sep. molds L2...woman, man & child = 3 molds
RachDminor: I got man (young and old faces which is kinda cute ;)), woman, and boy ... still need girl, I just saw
RachDminor: ohhh ... unisex child .. I feel better now ;)
L2jlu2: Anyone know where to go for gumpaste flowers? I'll even try books. live in Upstate, NY?
(L2 - we carry most gumpaste flowers...go to my ONLINE CATALOG and FLOWERS and check out what we have in stock now. If we don't have them, we will be happy to order them for you if you have enough time...might take 2 weeks)
RachDminor: The Wilton Encyclopedia vol. 2 has a section on gum paste flowers.
L2jlu2: Rach - where did you find the Vol 2 book? haven't seen aroung here
(WE carry this book, all: Volume 1, 2 & 3) $30.00 each or 10% discount when you buy the entire set).

As I was baking I though of one thing I have done to all of my pans that I had forgotten to share with you.  You will need a tool called an Electric Pencil Engraver.  I have had mine so long that I am not sure what type of store I bought it in.  It vibrates and engraves your name or initials into the metal plates on your major appliances and etc. to identify them if they should be stolen.   I use this tool to engrave on the bottom center (on the outside) of all of my pans the size of the pan.  I have been handling these pans so long I can usually just look at them and tell the size but, occasionally after they have been greased and floured and are ready to pour the batter in.  I need to check the size to be sure I am putting the right batter into the right pan.  With the size on the middle of the bottom (outside) of the pan I can just pick it up to check the size.

See Pwd sugar's turkey picture on aol under ASCII text section of the Cooking Club Libraries! Its been there a long while.

DOLORES'  PART

TOPIC: "Learn some new Fall cake creations."
Many of you will notice a lull now, in your business. It won't last long! So now is the time to prepare for the upcoming Holidays. Its a very good time to begin getting all your recipes together, start making gingerbread houses, to organize, clean - and make the fruit cake....see there is no lull after all LOL.

RECIPES: You have SO much access to new and special recipes now, with the web. If you don't already have favorite ways to search, go to my LINKS page to start. I purposely chose some of the largest recipe sites for you. Then, if you don't find it, check out my Message Board. (This is a place where you can write back & forth). Someone there may help you out. Or, there are other more general message boards too. I have an entire CANDY recipe page. I am getting ready to add more pictures for hard candy. (Recipe already there- for 'hard tack').  I suppose Hard Tack is my favorite (other than cream candy Fondant). It is so easy and you can make all kinds of pretty lolly pops. They cost very little. Once I figured out it cost me about .005 cents to make a 2-inch round hard candy lolly pop. Just add a tiny decoration and you're finished. (Good time to make those out of royal icing!)

GINGERBREAD HOUSE: The biggest tip IS...don't have your royal icing stiff! If you do have stiff icing the gingerbread house won't last long before it falls apart and you don't want that. Not to repeat things, I have already posted recipes for making gb houses on my web site. I will be adding a new house pattern in the next week or so for you.

ORGANIZING: If I didn't, I wouldn't get anything accomplished during the Holidays. I know where my cookie, candy and gingerbread recipes all are. And I've made plenty of notes over the years so I know just how big or how many batches of everything I need.

FRUIT CAKE: Mine isn't exactly a fruit cake. But it certainly is Christmasy. I'm talking about my 'Lane Cake'(recipe on my web page already - and a picture) - under 'RECIPES'. If you are new at baking this is a good cake to teach you how. I have never encountered so many directions in any other recipe.

CANDIES: Chocolate...time for this already! Your homemade candies can be better than any you can buy! What to buy??? First, lets deal strictly with compound coating chocolate. I have NO patients for tempering chocolate this time of year. What you would look for is a flavor of chocolate you like, smooth (not grainy like some), NOT waxy- like some...etc. Our favorite brand is Merckens. In my area, people demand this brand! It takes more abuse than any other...of melting/re-melting, getting over-heated etc. I prefer it as to flavor - by far. The next best is Nestle's, but Merckens chocolate and semi-sweet flavor has it all over any other brand. Nestle's white chocolate coatings are okay. One I don't personally like is Wilton's. Besides, they kinda fool you by selling it in 10 oz pkgs. instead of by the pound. Expensive! Their formula has changed several times and is no longer as waxy tasting as it use to be at least.

Did you know...you can't use chocolate chips for putting in candy molds, or even for making dipped chocolates - without adding something - shortening etc.. Most people who don't know better add wax (paraffin). I don't eat candles. It should NOT be consumed for your health's sake. Also, paraffin requires a hotter temp to melt than is your body heat...re...it remains lodged somewhere on the way down. Doesn't show up on x-rays, so who knows what terrible problems this can cause!

LOTS OF INFORMATION ON MARKETING YOUR CHOCOLATES:
Gigimama: Why would they add paraffin?
RachDminor: ugh, about the paraffin
Gigimama: How does Merckens chocolate differ from Wilton?
RachDminor: Wilton's is waxy to me .. ick
Dolores777: it is a better grade of chocolate
Pwd Sugar: Better tasting and easier to use
Dolores777: cheaper too I think
Gigimama: I've only used Wiltons so far, always very thick, impossible to pour in, must spoon & spred
CreAteCak: Ive not attempted to make any candies yet, are they easy?
Dolores777: VERY easy
RachDminor: Gigi, I love Wilton, trust me .. but NOT their melts.
L2jlu2: Very easy, molds are not expensive either
Gigimama: I'm going to try Merckens after I use up my wilton candy melts
CreAteCak: How expensive is it to make and can you make good $ off selling them?
FrshHerbs: does anyone have the recipe for the pretzel, peanut, chex cereal mixture that is coated with
white chocolate
Dolores777: Frsh...throw it together with melted chocolate...thats it
Pwd Sugar: Frsh - dump it in, stir it up and dump it out
Dolores777: Create...charge 3 times what it cost to make
Szyhmkr: LOL Gypsy,,,just read the box....it's idiot proof.....
SWTDEL: I'm glad to know about Merkens. I've been looking for a better chocolate.
Ellbake: Delores, What is youre local grocers name?, that you can get Merkens?
FrshHerbs: so what else do you add besides the listed above ingredients Delores?
Pwd Sugar: FrshHerbs you could add some oil flavoring if you wanted - but it is not required
Shavkin: I like Merkens the best!  I've used Nestles for several years.
Pwd Sugar: Isn't Merkens the brand that Country Kitchens stocks?
RachDminor: I bought some melts at a party store under a label I didn't know .... it was Merckens repackaged.
Bunkp: Chocolate is pure, no additives. You can smell the chocolate miles away....
Shavkin: And, before that Merkens.  But, I just changed back to Merkens this year and it is delicious!
Ellbake: Shav, Where do you get Merkens?
Dolores777: Good candy makers use Merckens I think
LauraJMD: Do you buy chocolate by the case??
BronnieF: Where do you store that much chocolate, Shav!
Pwd Sugar: Somewhere that skunks can't get too   LOL
LauraJMD: How long can you store chocolate?
Dolores777: a long time at 60 degrees
Zinfandel2: our choc gets "spotty"  we don't use it fast enough?
Bakerbear1: its the cocoa butter separating out, it doesn;t hurt the chocolate as i understand zin
Shavkin: I store the Merkens downstairs in my work room.  pwdr's been in my work room, so she knows the space.  Up against the wall and on top of wood pieces so that the Merkens doesn't touch the floor.
Shavkin: Any cake shop that sells candy should be able to help u out.
Zinfandel2: can i still use it????
Dolores777: yes Zin
(Sugarcraft carries Merckens chocolate from 1 lb, 5 lb, 10 lb or 50 lb case)
Bakerbear1: of course zin...as long as it doesn;t smell funny your fine
Pwd Sugar: I have to keep mine in tightly closed cooler boxes - We DO HAVE skunks regularly near the house.   Chocolate will pick up that flavor    YUCK
L2jlu2: Diane, how long does chocolate keep?
Shavkin: Shelf life is 2 years. I don't keep any through the summer. Don't open any boxes unless you are in the process of using the contents. Keep it sealed when not in use; don't leave the lids open. Don't buy more than you can use at a given period of time.  I'll have mine all molded through Christmas.
Dolores777: I remember your skunk Pwd!!!
L2jlu2: Any special way of keeping it fresh?
Bakerbear1: don;t refrigerate it L2
RachDminor: L2, keep it away from skunks, sounds like ;) (or anythink stinky)
CreAteCak: dont refrig. what? the chocolate?
Bakerbear1: yes, do not refrigerate chocolate
Dolores777: right - not in the fridge
RachDminor: yes, CreAte
Pwd Sugar: Skunks, soap, bananas or anything else with a strong odor
Ellbake: Only 48 more days til Christmas
Shavkin: I did buy a little extra this year. I can use it for Valentine's and Easter.
RachDminor: really, Shavkin .. it lasts that long molded?  I'm afraid I'd eat it all! ;)
L2jlu2: Shavkin-- do you sell chocolates?
Shavkin: Lourdes, go see my pictures of my candy work on Dolores web site and mine.  Yes,
LauraJMD: Shav.. where do you sell candy?
Shavkin: I sell them.  Have a fair this weekend and a fair each weekend after that until and thru
Pwd Sugar: Shavkin has a really neat workroom for her chocolate
CreAteCak: Shav, I'll bet you have just about every candy mold they ever made huh?
RachDminor: <-- would LOVE to see Shavkin's collection of molds!
Shavkin: I have at least 25 boxes of molds.  Boxes the size that reams of paper come in.
BronnieF: I've got hundreds of chocolate molds, most new, that I haven't used in years.  Should sell.
CreAteCak: Shav, is it fairly expensive to get started on choc. molds, and all the stuff you need?
BronnieF: I have antique metal molds, metal molds from Europe and loads of plastic molds from Canada
and the U.S>, most of which I have not used.
L2jlu2: Sounds interesting , Bronnie -- let me know.  I'm thinking of starting making chocolates.
Shavkin: I'd say to come over here tomorrow night, but everything is boxed and ready for the fair.
Shavkin: This is a great fair.  Two floors!  They use all of the class rooms!
Shavkin: This is my 20th season!
LauraJMD: Shavkin.. you sell choc. by the pound?  Local woman sells hers for $8.50 per pound..
Shavkin: I'll be putting some Christmas candy pictures up next month on the web site.
Shavkin: I weigh all of my finished pieces and base it on 10.00 per lb, and adjust according to the work involved with each particular item.
Shavkin: Lourdes, they have great door prizes and lots of them!

MARZIPAN: Thanksgiving is a wonderful time to try this delicious candy! Its like playing with play dough. I don't try to do real detailed projects. But tiny items shaped like fruit is a great idea. Just color and maybe flavor it too, roll in your hands - simple.
It is best used for making 'fruits' or tiny animals that don't require thinness or detail.
Besides being a perfect GROOM'S cake ---This marzipan fruit cake would make a perfect ending to your Thanksgiving dinner. Marzipan candies (made of ground almonds) are sold in stores and are very expensive...so easy to make! Keep candies covered, though not tightly.

COLOR-FLO "LITTLE INDIANS" WITH MARZIPNA FRUIT - DECORATED CAKE: <<<I have a picture!>>> This cake is featured on my web site for Thanksgiving. Look for it under CAKE PICTURES or SPECIAL TECHNIQUES. It is complete with photo of finished cake and even the patterns for it. There is also a picture of the mold I used for strawberries. Make marzipan & dry 3-4 days, or make directly on cake. OCCASIONS THIS CAKE IS GOOD FOR: 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"

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.). 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.

MARZIPAN FRUIT
8 oz Almond paste
2 1/4 cup Confectioner's sugar
1 Egg white; beaten lightly
 
Blend the almond paste and sugar together. Add enough egg white to create the consistency of modeling clay. Roll or pack candy with your hands and press into mold. When you clamp the mold tightly shut, excess candy will fall away at sides.

BANANA Color the marzipan light yellow and roll it into the banana shape. Dissolve cocoa in a little water and, with a small paint brush, streak the fruit with brown lines.
APPLE Color the marzipan light green or green yellow. Shape into apple shape and make an impression on top with a chopstick. Finish the apple with a brown stem and a green leaf (made of marzipan)
STRAWBERRY Color the marzipan red and shape it into a strawberry. Roll the berry in granulated sugar. Make the hull with green marzipan.
ORANGE Make a smooth ball of orange-colored marzipan; then press a piece of paper towel (some people press against a grater) against the sides to create the texture of orange skin. Push a whole clove into the stem end of the orange.
 
Pwd Sugar: I roll the oranges around in a strainer for that orange peel look
ILENE0617: Roll strawberry marzipan on a grater for texture
Zinfandel2: what almond paste do you recommend?????
Dolores777: I never had BAD almond paste - of any brand
Zinfandel2: some almond paste is smoother than others
BronnieF: Mix marzipan with some Kirsch before forming and dipping in choocolate, real nice

This recipe makes one full-sized fruit or eight miniatures. Using chopsticks or toothpicks help the modeling process. Paste food coloring is the best, though liquid works okay.

A Christmas tradition is marzipan balls-centers are the above with chocolate coating. Excellent, elegant & to die for. In compote bowls lined with doilies I've really impressed the best with homemade candy they've never had elsewhere.

Bakerbear1: i made 3 marzipans horses last year for a cake....sculpted them, then added doll hair
Bakerbear1: and srop flower bridles
Zinfandel2: people always want marzipan fruit cornicopias this time of year on their wedding cakes
Bakerbear1: marzipan always tastes like chocolate covered cherries to me
Vicake: Can you suggest a price for marzipan work?

CINNAMON ORNAMENTS: I dried the ornaments on a wire rack; they were ready to hang in two days. I rolled them out on a double sheet of waxed paper. It  worked just fine. It was easy to pick up the paper & pop the cut ornament off the paper rather than try to lift it off the countertop.

Cinnamon Ornaments:
4oz. can (1Cup) cinnamon
1 Tbs .cloves
1 Tbs. Nutmeg
3/4 C. applesauce
2 Tbs. white glue
1 drinking straw
Ribbon
In medium bowl, combine cinnamon, nutmeg, cloves. Add applesauce and glue; stir to combine. Work mixture with hands 2 to 3 minutes - until dough is smooth and ingredients are thoroughly mixed. Divide dough into 4 portions. Roll out each portion
to 1/4" thick. Cut dough with cookie cutters or shape as desired. Using drinking straw, make small hole at the top of each ornament. Place on wire racks and allow to dry at room temperature for several days. **For more even drying, turn over once each day. Put ribbon through hole. Makes about 32 (2") ornaments.

Cinnamon Ornaments 2:
Equal amounts of plain applesauce and cinnamon (1 cup each).
Roll out and cut with cookie cutters and air dry. Use a straw to poke a hole before drying.

An icing I found on the web last year...a week or so late, butt... Devils Dark Cake Icing...this IS good!
12 oz. bittersweet chocolate
1/2 c. cocoa powder
1/2 c. water
3 T dark corn syrup
6 oz butter
1 c. 10x sugar
2 yolks
4 T. Kahlua

Chop the chocolate up and melt over a DB, once melted keep warm. In a small saucepan whisk the cocoa, water and corn syrup over medium heat. Whisk till thick and smooth, remove from heat and whisk in melted chocolate and Kahlua. Cream butter till its soft and white, add in sifted 10x. Add yolks and beat for a few minutes, scraping down sides as needed. Fold the chocolate mix into the butter and let cool. Important!!!! Do not allow the frosting to get cold! If it does the chocolate will set and will become lumpy.

OPEN MIKE: Do any of you have some cute ideas you'd like to share with us concerning some new Fall cake creations?"

CarolA5238: (DOS) - I went to Waco this past week-end and met Sue. There were a lot of great ideas.
L2jlu2: Can you use any type cake when you do Rolled Fondant?
Dolores777: I'm using a DH cake mix for one tomorrow L2. Not advisable tho
Pwd Sugar: I prefer a heavy cake under the fondant
L2jlu2: Pwd -- Do you mean like pound cake?
Dolores777: yes - like pound cake or other good one
Pwd Sugar: Right L2 - all of my receipes work great - check then out on my web page

WLatham405: dolores I have a really good cake and quick
WLatham405: 1 white cake mix  3 eggs   1 can thankyou apple pie filling
WLatham405: it is so light and fluffy too

ShelbyFor: Does anyone bake homemade caramels?
ShelbyFor: Sorry, you don't BAKE caramels
Dolores777: Shelby. it isn't worth it. I make a lot of cooked candies but I can buy VERY good caramel
ShelbyFor: OH no you can't --not like I make!
Dolores777: are you sharing your recipe Shelby?
CComer1556: Eagle Brand Milk Cooked  in can covered with water, GREAT caramel filling
Dolores777: CC:::I heard that can explode - and has
CComer1556: You're right, but I have done it often, very carefully

Dolores777: These 'leaves' look VERY real looking!
L2jlu2: Pwd-- can you use past color with a litt/e piping gel?
Dolores777: L2 - yes you can
Pwd Sugar: L2 - I don't understand your question
Dolores777: wants to add paste color to p.gel Pwd
L2jlu2: Blend a little paste color with piping gel
Pwd Sugar: apply very sparingly
Pwd Sugar: Now any more questions concerning the rice paper leaves
L2jlu2: this is a dumb question, but is rice paper the same as wafer paper?
Dolores777: how do you 'curl' them Pwd?
SGSchenk: Sugar - how can you steam them without running colors?
Dolores777: I held them over steam to curl
ILENE0617: do people actually eat the rice paper/
Pwd Sugar: RIght L2   - curl them with holding them over just a little steam and then lay them on
Dolores777: thats potato flour & rice
SGSchenk: 617 yes its to be eaten.  Communion wafers made of this
CakeNHound: In one chat you mentioned putting wafer paper thru the printer.  You were kidding right?
Pwd Sugar: wax paper to make them stay like you want them
Cake Wmn: how do you attach to cake so don't blow away - had a butterfly "fly" away once LOL
Pwd Sugar: The chalks or felt tip pens won't run.  Unless you get it to wet and then you will
have them melted anyway.
Pwd Sugar: Those butterflies will fly away.  You have to protect them if you go out in the wind
Pwd Sugar: I have had some fly away too.
Pwd Sugar: Because they are so light  you MUST protect them from breezes
CarolA5238: Carolyn air brushed leaves and they curled nicely.
Dolores777: L2 - no, you use parchment paper for that good idea about the ab...make them just the right colors!
SGSchenk: L2  dough on paper base.  Keeps cookie moist & lasts longer.  Lebkuchen, gingerbread
Pwd Sugar: Any moisture will make the rice paper curl.  That is why you paint them in the full
BronnieF: SGS, do you mean the decals that come for gingerbread boys and girls that are baked on top?
Pwd Sugar: sheet and then cut them apart.  Then just a little moisture will make them curl

SGSchenk: PwdS - I use that paper for baking German/Austrian cookie.  melts fast!
L2jlu2: Sgs-- How do you do that?
L2jlu2: Use wafer paper for baking cookie, do you bake cookie on it?
SGSchenk: Bron - no.  rice paper never seen.  its on the bottom
Pwd Sugar: I have never heard of baking cookies on the rice paper - Sounds like a good idea
BronnieF: Can we get the recipe, SGS?  Never heard of that technique, sounds interesting to do
SGSchenk: ask any German baker.  called 'Oblaten', sold ready cut to standard sizes. 

NOTE: SINCE THERE WERE SO MANY QUESTIONS CONCERNING THIS METHOD, STEVEN WAS SO NICE AS TO MAIL ME THE DIRECTIONS. HERE THEY ARE:
"Baking with Rice Paper"
From: SGSchenk

  I am sitting here in Kitchen Chat as we speak,participating in a presentation by Pwd Sugar and Dolores777 about CAKE DECORATING, and Autumn Leaves were being made from rice paper.  I mentioned I used it in baking German/Austrian cookies, and questions popped up about its use.  I hate to interrupt scheduled chats with chatter, but if I don't answer this now I will never find the time to do so.
   Rice paper, and I hope I am talking about the same thing you are, is used in baking Central European pastries which are dense and moist, and intended to remain so.  It is a snow white wafer thin as a dime and flexible to a point, but brittle thereafter.  If you get them wet, they melt instantly.  They are found in German markets in this country, usually under the brand name of "Dr. Oetker", who holds a special place in Germanic cooking history and influence.  In American terms, if you can imagine it, it's kind of a cross between Dr. Spock and Betty Crocker; a cultural culinary icon as well as a major corporate conglomerate, pumping out products from baking tins to Backoblaten.  (Backoblaten is the German name for these wafers.)
   ASIDE:  These are so common that Austrian children write their cheat sheets for school tests on them with a ball point, and eat them when they are finished using the answers.  No evidence of the misdemeanor remains............
   They are used as a base for thick batters and doughs that are intended to remain moist.  There is a large repertoire of these pastries in German cuisine.  In American cooking, think of things like gingerbread and fruit cake.  They are also used for things that are very sticky.  "Lebkuchen", the beloved German Christmas spiced honey bread cookies (often dipped in chocolate) are always baked on these bases, as are Hungarian Honey Cakes.
   These are the pastries that benefit from storage (often several weeks, during Advent preceding Xmas), as they mellow and settle their flavors comfortably among each other.  The rice paper on the bottom assures that they retain their moisture and mature properly, rather than drying out into little bricks that shatter when dropped.  No adolescent cookies in Vienna for Christmas, thank you!
   They come prepackaged in large sheets, rectangles (L & S), squares (L & S), and circles (L&S), for all the different shapes and sizes of cookies you want to make.  Of course, if you are making something of your own design, buy the large sheets and cut them with a sharp pen knife.

   There is another kind of Oblaten available, and these are called Karlsbader Oblaten.  These are large rigid brittle circles of sugar wafers that are made with an almond base.  These are called "Oblaten", but are not used the same way.  They are built up, layer upon crisp layer with rich buttercream fillings, and iced top and sides into cakes ("Torten") on their own, and constitute a separate category of classic Viennese pastries.  They are a wonderful combination of crisp and cream, and must be kept cool and made & eaten very quickly, lest they lose their special balance pf textures.

  Happy Holiday Baking to you ALL!  Now I've made myself nostalgically starving, and all I have in the house is cold pizza!  Thanks, guys! -Steven

Thank you SO much Steven!

Ldiat: cook ahead al dente,  do small batches
Pwd Sugar: THOSE INTO GRANULATED SUGAR AND PRESS INTO THE MOLD AND IMMEDIATELY
Dolores777: good way to use up the last bit of fondant
RachDminor: ohh .. someone on a website is asking for a cooked buttercream that can be unrefrigerated for 1 week .
RachDminor: is there any such animal?
Dolores777: I sure wouldn't want to eat it Rach...
RachDminor: I wouldn't either ... doesn't cooked imply dairy products?
RachDminor: That's what I told her, Baker, but realized I may not really know.
L2jlu2: Can you use rolled buttercream for flowers?
L2jlu2: Dolores, do you have mold to do people?
Pwd Sugar: I wouldn't L2 - My hands are so hot I would just have a mess
Bakerbear1: consireing cooked buttercreams have a high concentrate of real butter....doubtful you'll
Bakerbear1: find one
LauraJMD: should "wilton recipe" buttercream icing need to be refrigerated?
Bakerbear1: rach, cooked buttercream starts with a sugar syrup and then A LOT of butter....has to be refrigerated and is a terror to decorate with...i know the hard way
Dolores777: L2:::yes,,, I even saw someone buying those today
Szyhmkr: yes Laura, does need to be refridgerated
CakeNHound: Baker- my customers don't like toe cooked buttercream.  "Too greasy"
RachDminor: that makes sense, Baker .. thanks (I've seen some with eggs ... icky squeamish about that)
LauraJMD: i worked in a bakery yrs ago.. they did not refrigerate icing
Dolores777: no Laura
BronnieF: rach, eggs are also added to cooked buttercream.  Better find one that isn't cooked.
Bakerbear1: laura, if made with butter it should, if you use all shortening and flovirings it doesn;t
Dolores777: cooked icing that contains flour and/or eggs is the one that needs in fridge
Gigimama: Only needs to be refrigerated if it has butter

Sweetinspi: I'm going to a cake for 80th bday.  Cust wants sheet cake w/ family tree but open to ideas.
 I want to do something more special and out of the ordinary.  Any ideas?
Dolores777: I made that once...tree with apples, names on apples & lion & lamb at the base of the tree

Gigimama: Speaking of websites, I just made my page this week, no big deal, but several pictures.
Gigimama: If your interested:  http://members.aol.com/swtcreatns/index.html

L2jlu2: Dolores, do you sell scales, want to measure batter, heard its easier.
Dolores777: L2...yes, but not official ones
Bluepod: Dolores, does Sugarcraft have a catalog in which to order cake decorating items?
Dolores777: Blue:::catalog is online

Dolores777: Pwd...we're getting one of those ovens the 17th!!! 6 shelves!
Pwd Sugar: 6 shelves - Boy is that a big baby
ILENE0617: Dee, can you get more shelves? IT should bake with 4...faster baking!
Dolores777: It holds 6 full sheet cakes
Pwd Sugar: I had really good luck with mine today.  It took me a little time to get used
Sweetinspi: Bye all, can't wait til next week - sounds really interesting!
Pwd Sugar: to it.  I have a hard time just keeping my four shelves full
Dolores777: I think that is enough - I hope...can't add more shelves
Pwd Sugar: Elements under each shelf?
Dolores777: (Yes Pwd - I think so) I figure this gives me over twice the space I did have
ILENE0617: What size mixer do you use PWD?
Dolores777: 20 qt...all I can lift
Pwd Sugar: I have three K5A mixers.  Desperately hunting a 20 Qt mixer at the moment
ILENE0617: 20 qt is too small for your volume of work
Dolores777: I know Ilene but how would we lift a bigger one?
Pwd Sugar: It is as big as I want to handle
ILENE0617: Just scoop mix out with large measuring cup.  Can get rollers under large bowls. Large equipment saves$$$$ in labor
Dolores777: I agree Ilene
ILENE0617: You will wonder how you did it before when you get big equipment..I use 60 qt, 30 qt for small batches
Pwd Sugar: Thanks - we think we may have one located in town - but it had an oil leak
We have been waiting for them to call us and let us know it is fixed.  For $1200
Dolores777: Pwd, they gave us a 'loner' while they repaired ours...gotta ask

CarolA5238: I finally broke down and bought an air brush set from Jeannett. WoW!
Pwd Sugar: I don't know how anyone does without an air brush
CarolA5238: Carolyn did a demo with airbrushing at Waco and used alot of stencels.

Cake Wmn: Have any of you ever used a fondant made out condensed milk, syrup and powder sug?  to
to cover cakes - saw it on another site

CarolA5238: Can tootise roll candies be used for shaping?
Pwd Sugar: Tootsie rolls are great for making all kinds of thins.
CarolA5238: Have you tried the flavored and already colored tootsies.
Pwd Sugar: When you are out of town and have to decorate a cake - I go searching for tootsie rolls
Pwd Sugar: or gum drops.  You can do lots of modeling with those

LauraJMD: Who uses "wonder cup" for measuring Crisco?
Dolores777: I use wonder cup - love it
Ellbake: Laura, is that from Pampered Chef?
ILENE0617: Don't use measuring cups!!!!
Dolores777: Yes, we weigh shortening a lot...I use the wonder cup for classes
LauraJMD: don't know where to find it, but heard of it!
Dolores777: We carry the Metric Wonder Cup --- pampered chef charged more than I do
LauraJMD: Dolores.. how much??
(We sell it for $5.99 - at Sugarcraft online)

Thursday, November 13, 1997 at 9 PM ET in the Kitchen Conference Room -- Cake Decorating with Dolores777 and Pwd sugar: Special Techniques - You had NO idea you could do this!

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