Later we'll have an 'open mike' time so that any of you who'd like can share your own ideas with all of us...be thinking! (good if you can use copy/paste)

From Dolores777: Pwd sugar can't be here tonight. She forgot she had a prior Commitment with her granddaughter. We all can understand how important this is. But I Think you will like the chat. Pwd sugar sent me a wonderful picture of her lace wraps and She will be sharing all this with you next week. Fyi; she did get the thousand + Candies made just in time - the night before they were due! Scary huh

Special techniques ARE special because they add versatility to our cake decorations. In years past new decorations came along often. People devoted HOURS to one cake.  In the US now, with our fast-paced lives, new techs. are few and far between. What ideas DO come along tend to be 'less' of a great idea than in the past.
     But, one recent - very good one that comes to my mind is Rosemary Watson's "fondant lace". (Pwd sugar can tell you LOTS about this technique! - She demonstrates it for Rosemary and uses it often). ...then there is choco-pan...I suppose cake decorating IS still alive and well LOL.
     Other older techs include, rolled fondant icing, gumpaste flowers and decorations, color flow etc. All these are methods that we can apply to our cakes to make them unique. Some are easy and can be learned quickly and some can take years to perfect. I think this is what makes the whole idea of cake decorating to much fun and so challenging. You can do a cake for your kids once in awhile, or sell them to make extra money too. Or--- be a great cake decorator like Pwd sugar (smile). You can take classes forever! Or, just take a basic class so you can make the kids a birthday cake.

I started OUT to make cakes just for my kids. 30 plus...years ago when my husband and I got married (1964) he had 4 children and I had 2. There was always a birthday coming along. He had always gotten a cake at the local bakery. So we did that the first year - for the first child's BD. The oldest of the 6 were boys, ages 11 and 12. Grandma & Grandma were invited too. Not even half of the 10 inch chocolate cake was eaten. It wasn't fit to eat! I vowed I could do better. So I sent to Maid Of Scandinavia and with $10.00 I got bags, tips, couplers and Richard Snyder's 'Buttercream Flowers' book. I asked the 12 year old, (now going to be 13), what kind of decorations he'd like on his bd cake...he wanted me to draw a bicycle on it!!! I was scared I couldn't....no classes, just reading...what kind of a stepmom would I be if I failed!...I DID it! And the cake was ALL eaten too. (Good thing I had always like to draw and knew a little bit of how).
     But this taught me I did need classes. Once the kids got a little older I started attending Mini classes at Country Kitchen (Ft. Wayne IN). What a Godsend! Teachers came from everywhere...Frances Kuyper, Roland Winbeckler, Angela Priddy etc...and this is where Earlene and I first met. Talk about learning techniques! I think all of them were covered in those wonderful classes. Finally I took a 2 weeks comprehensive course at Country Kitchen from Mildred Brand. She really helped to polish up my decorating abilities.
     The rest I learned from books and at cake show seminars. Cake shows are scare now, but then we could find several close enough to drive to. The judge usually gave a seminar on some technique.
     Most of the teachers sold their own special tools and books too. I just <had> to have every one of them!

CLASSES AND TECHNIQUES:

Mostly I learned Lambeth from Mildred Brand. The Lambeth Technique STILL fascinates me and many other decorators as well. Mr Lambeth taught in the 40's and maybe the 50's I think. He wrote a wonderful book on this tech. (Out of print and very valuable - cost $50.00 way back then). Decorators still imitate his work today. I've done several of the cakes from this book. You can also view the Lambeth method in the Wilton Encyclopedias. A beautiful Lambeth cake is shown in Wilton's Encyclopedia 2 on page 87.

MINI CLASSES:
What wonderful fun! Decorators came from all over the world to CK and to mini classes. We could choose our classes and they usually were for an hour or 2 each. To give you an idea, below are a few who taught.

1. One mini class at CK was by Mary Beth Enderson (a past Pres of ICES) on royal icing 'puddle faces'. She showed us that we could use all our leftover icings - no matter what color - and make little faces we could later use. Just thin down the icing and pipe out a puddle. Let it dry and add features with small tips like tip 1 etc. Green for a spaceman, white for a puppy, flesh for a person....make lots of people for an 'audience' for a sports cake....etc Store and use whenever. They keep.

2. Another class from Mary Beth Enderson was for icing writing...she has a book on this with many writing styles. One thing she showed us was to make one letter at a time, even in cursive script writing. You can. Then you can check yourself to see that you are going along straight. She showed us to place the cake straight with the table so we wouldn't write uphill/downhill. She also told us not to go up/down on a d or b etc, just go up and stop, re-attach where needed to go on. ....Oh and her rice paper figures! She's cut them out and glue backs & fronts together with royal icing between for a 3D effect...so cute. She's also the teacher I learned the 'painting' in icing from and have the picture on my web site.

3. Then there was Betty Newman May - A great decorator! She  showed me how to wire royal icing flowers together into a bouquet. And she showed a quick way to make a rose, all in one motion without stopping - her roses were pretty too.

PJNJMB: How did she make that rose Dee?
Dolores777: in one motion..never stopped but the petals looked good
BronnieF: Betty came from CA to do a 2-week workshop in MD, don't know if she still teaches
LgntCakes: She doesn't teach anymore either.
LgntCakes: Another teacher I had been trying to pursuade to do a class was Cile Burbidge.
MaraTLee: --Cecile makes wonderfull cakes--
Dolores777: you may see some of these people at ices
MaraTLee: I've been looking for her books also---LOL
LgntCakes: Her cakes are magnificent!  Lots of royal icing lattice work - very intricate and lost of advanced preparation

4. Darlene Horner (from PA) showed me MANY methods of transferring a picture onto a cake (She has written several pattern books,  attends our ICES DOS and we can buy them.) She is who taught me to transfer a picture using cocoa in a nylon footie (I have the directions on my web site - stencil.zip).

5. Shirley Jackson showed me many things over the years but the best thing of all was gumpaste. She is such a good teacher and it was so easy to learn from her. She once told me that she loves to do this so much that she did rolled fondant and gumpaste many times on wedding cakes, for $1.00 per serving, just so she could do it. She was the first person who showed me to use Crisco on my hands instead of cornstarch - so the gp wouldn't stick to my hands.

BronnieF: I think of all the mess cornstarch made with gp, thank God for That Crisco tip

6. Betty Jo Steinman showed me how to make gumpaste roses with NO cutter at all. (She was the judge at my first cake show - I won a trophy too - for Best of Division/Advanced...put me into Professionals - with NO experience at all!). TO DO: Just roll gp into a ball, tool the outer edge thin and smooth/flat. Roll into a rosebud and glue with a dab of water. Tool more petals the same way but don't roll them up like for the bud. Attach with water. I like to do this so I don't need to use wire when its not required.

LgntCakes: Who runs cake shows and how do you do it?  Do you do it statewide or within cake clubs?
Dolores777: cake shows: you need several people to do one
Bridal1: Usually a cake club runs a cake show - kinda hard for a whole state to get together

7. Geraldine Kidwell showed me how to make gumpaste dolls. She learned under Senora Alvarado of Mexico City, Mexico. (Senora still attends ICES conventions). - I've attended her seminars there....(Wilton's enclyc. 2 shows a lot of gp work....dolls, houses, flowers, etc.) I always attended cake shows in KY and she lives near Louisville. This is what I would do most if I had a choice. Its like sculpting...you can take a short time and make a rough item, or take 2 months to make it to perfection.

MaraTLee: I just learn a fast and easy way to do the doll------I just finished my first video-- will be making one with the technique
BronnieF: The doll molds are also great to make chocolate dolls, much faster than gp
Dolores777: so right Bronnie, dolls keep a long time too
MaraTLee: Dee, do you have any of the books on the dolls from the people you stated????
Dolores777: I like Geraldine Kidwell's doll book Mara
RachDminor: I have Dolores' book, "100 Cakes ... Petite Doll Pan" .... VERY cute ideas.  I recommend it highly.

8. And Angela Priddy from South Africa! She taught us how to make the tiniest little gp fairies. (You had to enroll quick if she came so you could get in). She used tiny wires for the bodies and tinted gelatin for WINGS! She also taught how to make the Mexican hat flowers...roll gp into a ball, shape into a cone, flatten the base of the cone with a round/pointed gp tool, use a cutter over the cone to cut the petals, pick it up and punch a center, insert a wire.

L2jlu2: Has anyone taken classes from Betty Van Nostrand?  Is she good? Hear she's at CIA
MaraTLee: L2---got that number too if you want it--she's the ultimate lady--
LgntCakes: I've taken a few classes with Betty Van, and she comes to our meetings - she's great
BronnieF: Betty is fantastic, a master and extremely sharing.  Take as many courses as you can.  Betty is a master and fabulous.  Take as many courses as you can with her
Dolores777: betty is great , I've taken seminars by her
DG75RAM: L2 where can I get the number??

9. Delores Myers actually covered a rolled fondant cake right in front off us with ease in a demo at a cake show. Delores Myers, Mary Howard and Betty Newman May were the show judges in Marion Ohio...about 1974. She told me some hints I have never forgotten
 
10. Steve Cannon (18 yrs old at the time)...made me really understand how to figure-pipe well. He also wrote a very good newsletter. I hear he owns a bakery now.

11. Last but certainly NOT least, I learned to make wafer paper (or rice paper) butterflies at CK mini classes from Earlene Moore...aka Pwd sugar! I still have mine. Its easy - just not thought of!

12. Oh gosh...Helen Sembra...Colorado...she can make the FINEST BIG lace pieces I ever saw! And they never break. She made many of the best patterns too (Book: "Patterns & Lace pieces" $8.50). My favorite is a lace bride and groom done with royal icing and tips no larger than #00...and they stood up on the cake about 4 inches high!

L2jlu2: Dolores -  Do you sell that book?
Dolores777: which book?
JNMmccann: Dolores, do u have a list of the books you sell on your webpage
L2jlu2: Patterns & Lace Piece - the one you just mentioned
Dolores777: Yes, I have books on my
Bridal1: I didn't know Geraldine had a book - do you have for sale Dolores? On your web site?
Dolores777: yes I have Pat. & Lace Pieces
Dolores777: I think I have Geraldine's
MaraTLee: Can I order it---when we get off line????

I could mention many more teachers and I have left many out, but this it all was so wonderful. Looking through my notebook, crammed full of notes and patterns over the years, I wonder what some of them are doing now. Bonnie Yusko (the best on airbrushing), Sue Braig (best on gp dolls I ever saw -...oh, her ballerinas dancing!...and rolled fondant too)- I had her to the shop to teach classes once. Then Vickie Livingston, Ohio...wonderful with figure-piping...developed her own unique style.

I also wanted to share with you a cake I did last weekend. It was pink rolled fondant (I used Wilton's mix). It was really easy to use. I used yellow Duncan Hines cake. (I prefer a firmer cake but the customer wanted this). I filled the cake with coconut filling (as requested). I thinly crumb coated the cake with buttercream. Then I used the coconut filling for spreading 'sticky' on so the rolled fond. Would stick to the cake.  Cake was from Wilton's Encyc. 3 on page 63. I did it like the picture in every way. It was for a bd. I don't usually do our bd cakes, but this was a little beyond my daughter. 

GOOO8: Did the yellow cake support the weight of the pink fondant Dee?

PJNJMB: Dee, what is your coconut filling?
Dolores777: by Rich's PJN...for cakes
PJNJMB: Do you sell it?  Is it only available in cake supply shops etc?
Dolores777: yes I sell it
Dolores777: some shops have it...about $3.00 for 3-4 cakes
PJNJMB: Dee are you going to put a pic of that cake on your site?
Dolores777: yes - pict...I have one

Snazygrl2: what is the Wilton’s Encyc.??? Is it the same as the yearbooks???
Dolores777: wilton has 3 encyclopedias containing JUST the beginning of some of these techniques
PJNJMB: No snazy its  a 3 volume set of hardcover books

LgntCakes: Does anyone know of a good book on Lambeth?  I'm searching for one so I can learn the technique - it's supposed to be really time consuming, so it's hard to get a class going.
Dolores777: Lambeth only has one book, but is in Wilton encyc
LgntCakes: Which volume - I have vol.2 and didn't find it in there.  Do you know what book?
Dolores777: right - class...would be in our fast paced world
RKA0721: I have tried to get into a cake decorating class 'Wilton' and most places do not offer them.
Cakestmper: I saw the Lambeth method book at old used book store in St pete, $150 , cried all the way home cause I couldn’t afford it
Lizzzie P: I have a book Lambeth wrote in 1932.  All about European pastries.
BronnieF: I have old Lambeth books I found in England
Dolores777: me too Lizzie, mine has the old embossed cover too
LgntCakes: I'm jealous of all of you who have Lambeth books now - sorry I asked!  I'll just keep
LgntCakes: searching.  Some times self teaching is the only way to squeeze in new techniques!
MaraTLee: Lamberth books are hard to come by--been searching for 3 years myself---
Dolores777: classes: I heard there will be Country Kitchen mini classes this summer again
LgntCakes: Toba Garrett did her Javits cake mostly in the Lambeth style and from what I understand. It was magnificent.  (I dropped my cake off and never made it back to see all the good stuff).
Snazygrl2: i thought i would learn about new techniques etc...
Gigimama: Lambeth is beautiful, but must take forever!
MaraTLee: John Lambeth's book is what I've been looking for--it was printed in USA----
Snazygrl2: what is Lambeth??
Dolores777: Lambeth is a method of overpiping borders etc and beautiful
Dolores777: I took Lambeth from Betty Newman May
MaraTLee: --Dee, I've learned that if you lightly steam the flower when it is dry and dusted, it helps set the color
Vicake: I use only petal dust on my flowers and they don't fade like they do if you color paste
Vicake: Right, steaming does help
Gigimama: Lambeth is an English style of decorating, overpiping lines many times for a delicate, intricate, dimensional look
BronnieF: Dec. issue of Good housekeeping has a picture of Lambeth style cake, make by Collete Peters
LgntCakes: I saw that picture, but it was very small.
BronnieF: I learned some Lambeth from Betty May, she's a really good, sharing eacher
Dolores777: right Bridal?
Bridal1: Aw, come on Dolores - don't tell all you know!
Dolores777: Missouri
MaraTLee: ----When?????
(From Dolores - I think 1998)

Snazygrl2: does anybody know of any good books for beginners???
MaraTLee: Snazy---the back of the Wilton year books have tutorials---they also offer home courses---
MaraTLee: video courses for those who wish to take a class but can't for whatever
Vicake: Sometimes you do things for free or little money to get practice and experience
JHCLAY65: snazzy , go to Barnes and Noble or books a million and search, also try www. Betty Crocker
Vicake: There are so many books out there to help you learn if you can't get to a class
Snazygrl2: where can i buy them???
PJNJMB: Snazy, buy through Wilton, or Dee
Snazygrl2: i can buy them through Dolores???

BronnieF: Collette also did the gingerbread church on GH cover this month
Dolores777: I have that magazine...the church is lovely..I'v done one like that
BronnieF: Dec. Chocolatier magazine has 5 pages of choc. gingerbread house, patterns, etc.
MaraTLee: OPS, need to get Dec issue of Chocolatier—LOL

OnlineHost: Bridal1 has entered the room.
Bridal1: Hi, I finally made it.  Had trouble with AOL to begin with, but made it finally!
Dolores777: bridal...you'll remember the Country Kitchen mini classes
Dolores777: Bridal...and all newcomers...you can record this chat
Dolores777: Gang...Bridal is going to be host of an ICES convention!
I Do Cakes: Bridal which one?
Bridal1: We are also having the 1998 ICES Midyear in Kansas City, so want all of you to come - even D

PJNJMB: Can anyone give me any clues as to how to keep gumpaste flowers from fading?
Dolores777: keep gp flowers away from light
PJNJMB: I know they fade in light, I was wondering if there was another "secret" I didn't know
Dolores777: I don't know if spraying with acrylic would help gp or not
PJNJMB: I tried steaming and still had fading
Vicake: How were you coloring to start with?

Luv2ice: does anyone know the secret to cheesecake,  so it doesn't crack???
Dolores777: Sorry Luv, cheesecakes don't make very good wedding cakes...good
but can't keep in fridge
Luv2ice: Dee, its not for a wedding cake it's for my husbands b-day
Luv2ice: and I wanted to airbrush something on it
Lizzzie P: The kind that they sell in the Flee markets in Florida.
LeighDigg: Kraft has a low fat cheesecake recipe on the back of their cream cheese
AudsEdible: I have a choc-amaretto cheesecake low fat
Luv2ice: Kleeer, do you mean put the pan in another pan with water in it and bake it that way?
Dolores777: My gp always fades in my window, but I expect it

LgntCakes: Sweet, do you have a business or are you a hobbiest -- or both.
Sweetinspi: Lgnt - home business -about 2 yrs now.  You?
Sweetinspi: Yes!  Are you a CAG member?  Were you at last DOS?
LgntCakes: Same here - about 5 years.  Isn't it great?
LgntCakes: Sweet - you'd recognize me - I'm the president and did most of the talking!
LgntCakes: I'm so glad to see CAG members getting in on the chat!
Sweetinspi: Lgnt - It Ann - future pres?...
PJNJMB: What is CAG?
LgntCakes: CAG - Confectionery Arts Guild, NJ ICES
LgntCakes: Sweet - any word on your candidacy?  What did you decide, and hubby?
LgntCakes: sweet- just sit back and wait - and help me plan the March meeting so you can get
LgntCakes: an idea of what goes on.  At the rate we're going with all the interest in a board position
LgntCakes: I might be your vice president!

GOOO8: I have a few questions; first is, I see Butavan in some recipes; what is that?
Dolores777: Butavan is only avail in TX...Pwd sugar can get it
I Do Cakes: Gooo8 Butavan is a butter vanilla flavoring.

Snazygrl2: is rolled fondant hard to use???????
Dolores777: Snazy:::rolled fondant is easy. Some say its easier to ice w/rolled fondant
Snazygrl2: i can barely ice the cake perfectly...
Snazygrl2: i was wondering where i could buy it already made....
JNMmccann: before putting on the rolled fondant, are u supposed to frost cake, dump question, huh!!!!!!
Cake Wmn: JNM, need something on cake to make fondant stick - can use apricot preserves or jell

L2jlu2: I have a question is Rolled Fondant the same as Choco-Pan? What is the difference?
Dolores777: L2, no they are dif.
ILENE0617: Choco pan is a kind of rolled fondant....ready to use
Sweetinspi: I've used Choco-pan and love it - very easy to work with.
Gigimama: Does anyone know approx.  how much Choco-Pan is?
Dolores777: Gig...VERY expensive

Dolores777: can buy rolled fondant allready made --- I used Wilton's
L2jlu2: Dolores, Is there a brand of Rolled Fondant that you prefer to use?
MaraTLee: Betty gave me her gp rec when I took her class--said she is the only one that could make a decent chocolate fondant--LOL
Dolores777: I sell choc, fondant Mara
MaraTLee: I use ready made fondant, but home made is still the best tasting--LOL  I also find that Regal's is softer, didn't need all that kneading
Vicake: Sometimes I think it depends on your climate as to which brand is better for you
LgntCakes: It's supposed to be close to 'elegant' - my business is Elegant Cakes by Suzanne
PJNJMB: rolled fondant is easier than it looks
Gigimama: Dee, do you usually make your own, or buy ready-made?
Dolores777: I always used RegalIce, but that Wilton fondant went on so easy
Snazygrl2: Dee, why is it that i cant frost my cakes perfectly like the bakery does???
PJNJMB: Wilton has changed their recipe now, much better
SWTDEL: I love rolled fondant....easy!
Dolores777: Snazy...is your icing too stiff? Do you use a straight 11" spatula by Wilton?
Snazygrl2: yes, but it still looks warped and stuff....
Ellbake: MM, never saw the double rolling pin
MaraTLee: Snazy--whip it into shape with a hot spatula----
Cake Wmn: Snazzy, use a pizza roller on it after it sets up a little
RachDminor: for me, seeing little subtle things my teacher did made so much difference to me
MaraTLee: PJ--yes it does
RachDminor: a pizza roller?
Snazygrl2: really???
LeighDigg: I use a sponge wall paper roller is that the same as a pizza roller?
Cake Wmn: Small wooden rollers on each end of wire handle - One about 4 inch long, the other about 2"
Dolores777: pizza roller cuts pizza
RachDminor: ohh .. a pastry roller .. sure!   or whatever it's called .. wow, I have one! It's like a mini rolling pin with a handle
Cake Wmn: Dee, this thing doesn't cut, like small wooden rolling pin Torkerr: I use a marble one.

Gigimama: Ready to roll fondant is so expensive, about $5 for enough for one cake, right?
Dolores777: Gig, I got $70.00 for a 12" square cake, so
Gigimama: Dee, what about the kind you use, Regalice, I think it was?
Sweetinspi: What about Bakels fondant?  Anyone use it?
GOOO8: Dee-do you prefer Wilton ready made fondant over Regalice now (I just recently found Regal.)
Dolores777:  I usually use RegalIce, but I used Wilton’s because we sell it and its new - I wanted t
MaraTLee: I use regal ice---it taste more like marshmallow--didn't like the way wilton's smelled but
LgntCakes: I've used Bakels and like it!
Dolores777: GOO, not sure, either worked fine for me
MaraTLee: Dee says they changed the rec. will have to try again
Vicake: I use Bakels and prefer it.  My displays don’t discolor using it
Dolores777: Mara, I think this is true
Dolores777: Pwd sugar prefers Bakels
MMcfarl971: where do you purchase Bakels?
Bridal1: Aren't Bagels and Wilton one and the same?

JNMmccann: Dolores, can u put those edible image on the fondant?
Dolores777: JNM:::I really don't know - never tried
LThomas914: Dolores ..lay it on???
PJNJMB: Is there enough moisture in the fondant for the edible image to "melt" into?
Dolores777: I am very sure it would work JNM...you just lay it on

Gigimama: So far I have just worked with buttercream and royal icings, flowers, figure piping, fill-in
Gigimama: What technique would you recommend I explore next?
Dolores777: Gig...gee that’s up to you...I like gp and rolled fond, and dolls
Gigimama: Dolores, in terms of time required to learn and demand by customers
Gigimama: I want to do everything, and I don't know where to start!
Dolores777: Gig, everyone should try rolled fond I think
Torkerr: How thick should fondant be 777
Dolores777: fondant thickness. about 1/4" or so you can't see the cake through it
L2jlu2: is there a way to figure out the size of rolled fondant you need to roll out for cakes?
Dolores777: L2...guessing is what I did I used 2 boxes for a 12" square.
MMcfarl971: use a piece of string and drape it over your cake, hold the ends between fingers lay on fondant.
GOOO8: What cakes, if any, besides pound cakes, would support a rolled fondant icing?

PJNJMB: Has anyone used the circular metal cake supports instead of dowels?
(From Dolores): I saw a set of those rings. I wouldn't HAVE them! Theu are rings that you insert to support the cake and the cake is already cut by inserting them. THIS COULD make cakes even fall apart and I want NO part of it at all.

ILENE0617: Dee..got your oven yet?
Dolores777: not yet...they brought it early today, can't get til Monday - oven

LauraJMD: Do you totally defrost a cake before icing it?
LThomas914: Never defrost..before..
Snazygrl2: yes, always defrost before...
Snazygrl2: i want to decorate a "Dalmatian" dog cake for my son, but i am
wondering, how will i be able to see all of the detail once i frost the whole thing????
LeighDigg: Snaz are you going to use a character pan?
Snazygrl2: i am using a  Wilton Doggie pan
Snazygrl2: do i have to ice the whole thing first??
LeighDigg: You don't have to frost the top just the sides.  Do the top with the star tip.

LeighDigg: I'm doing mega goody baskets for Xmas.  Are you going to have recipes that can be frozen Dolores.. I need do ahead candy/cookie recipes that can be frozen
for xmas will u have some next week.
Dolores777: Leigh:::you can freeze almost anything, just DON'T unwrap til room temp again
GOOO8: Dee- I assume not unwrapping would apply even to a refrigerated frosted cake?
GOOO8: I made one over a few days and when I took it out to decorate it ... It sweated and I had to blot it. My color of elephant gray started to peak through with some pink
LauraJMD: 777 do you defrost cakes before icing them? I've heard various opinions on defrosting cakes before icing.. wanted your input!
Dolores777: Laura:::I'd never ice a cold cake...it seizes the icing and you can't smooth it, besides, it  sweats and that’s awful for colors & cake decorating

BronnieF: Hi Shavkin, get Dec. issue of Chocolatier, big choc. show from
Paris coming to N.Y.; also, 5 get Dec. issue of Chocolatier, I may be at choc. show
BronnieF: Yes, Nydia is a very dear friend of mine, Mara, she makes beautiful gp dolls

Bridal1: Does anyone know when the mini classes at Country Kitchen are?
Dolores777: Bridal...ck mini classes, Pwd sugar knows, this summer right near ICES!!!!
RachDminor: Bridal, what is Country Kitchen?
Bridal1: Country Kitchen is in Indiana - a cake decorating supplier and they are having classes in July
RKA0721: Can someone tell me who is giving Cake Decorating Class in San Diego
Dolores777: RKA, there are some good cake decorators there...I went to a cake show there once, cakes
BronnieF: Doesn't Amy Malone teach in San Diego?
RachDminor: RK, call around to craft and party stores ..like Michael's .. or yellow pages under Cake Decorating
RKA0721: Every time I call Wilton 800 number the stores no longer give the classes
RachDminor: RK, I asked them for referrals .. the ones who no longer held them and finally found one.

Dolores777: how WAS the CAG DOS? what did you all learn?
Sweetinspi: We had Klara Johnson, Charmaine Jones of NY and grooms cakes.
Great day as always.  Unfortunately only one vendor this time.  Hard not to shop!!!

Bridal1: Dolores did you get any e-mail from me in the last few days?  It kept coming back
Dolores777: Bridal...write me at proicer@one.net
Dolores777: I had to turn off outside email because I get nasty email here on AOL

ILENE0617: Dee....Classic Cakes voted best in Indy by Indpls. Monthly Magazine
Indiana500: Dolores I will go and taste Ilene great cakes,
Dolores777: Congrats Ilene!!!!!!!!!!!!!!!!!!!!! I'm sure you deserved that

NEXT WEEK: "Thanksgiving cakes and easy candies to make for family and friends".
LgntCakes: Speaking of next week's topic.. I saw a really neat chocolate idea! You mold chocolate leaves out of different autumn colors, either run together or marbled, then when you unmold them, you brush the veins with gold dust - very pretty! I also saw chocolate acorns, using peanut butter chocolate for the caps and reg. choc.
for the bottom, gold dusted on the 'cap'