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   As Dolores told you a few weeks ago we both participated in the mini classes in Fort Wayne, Indiana.  I  also have very special fond memories of those mini classes at Fort Wayne.  Did you know they are planning to do those again this year at country kitchen a week before the ices convention.  We will give you more information about these classes closer to the date.
   If you live close enough to Fort Wayne, Indiana this opportunity is one you should not pass up.  So much to learn in so little time in one place.
   If you can work it into your schedule prior to the ices convention it will certainly be worth your effort.

Here is a little of my background in this field or how I got into this wonderful world of sugar art.

My younger sisters (Pat) wedding cake back in 1960 was so gosh awful that I decided to see if I could learn to do a little cake decorating.  So you see it is really the bakeries fault that some of us are in this business.  LOL  at that time the only place that I knew had supplies was the maid of Scandinavia catalog.  My aunts sister gave me that address and I ordered tips, pans and parchment for my youngest sisters wedding from maid of Scandinavia.  Those catalogs would come and I would spend days pouring over the pages and just wishing I could order all of the neat equipment in that catalog.  My first roses covered the tops of a wide mouth canning jar lid.  Very sad.  But I had no one who would teach me.  I had to learn the hard way  -  trial and error.

My youngest sisters (Barbara) cake (1964) was very very very basic but at least it didn't have orange blobs of icing that were supposed to be roses.  That was the starting place and over the next five years I learned a lot the trial and error method.  By the time we moved from Plainview to Lubbock in September of1969 I was doing at least two weddings every weekend along with some birthday cakes plus doing the display work at a local JC Penney's store and had three young children to care for.  I told my husband  when we moved that I didn't want anyone to know that I was a cake decorator when we moved.   That didn't last long and I found myself stretching my abilities along with the help and instructions in the mail box news magazine.  I did find a local class taught by a local bakery owner for my first actual class.  The second night of class he asked me to come out into the hall with him while the class was going on.  I felt like a naughty child.  LOL   he asked me what I was doing in this class.  I told him I had never had any classes and I was there to learn.  He questioned me about how long I had been decorating and then offered me a job.  I already had a job with the Penney's store  doing display work.  Decorating those mannequins.  I turned him down and he became a good friend over the next few years. Then a couple of years later I began teaching at the local Penney's store as well as doing the display work.

   Dolores and I have been very blessed to have had the opportunities to study with some of the most creative people in the cake decorating world.   My first class  with (a traveling teacher) Betty Newman May (1976) was a real eye opener and I was sure two days into that class that I had made a real mistake in taking that class.  We only used tips 0,1 and 2 in that class and I had never used under a tip 3 before.  Oh what an experience that was.  One thing that Betty's class did instill in my decorating ability is to strive for consistency and precision.  Betty may also left a very indelible memory with me in the four classes I eventually took from her.  A class is where you should expect to work hard and learn as much as you can.   I leave a class disappointed when I take a class from a teacher who does not keep all of the class busy.  Therefore I probably put to much into a class trying to give them all that they can handle.

   In nearly all of Betty's classes we worked into the wee hours of the morning to get all of the work done.  One class we were diligently working and it was very late at night.  A postman's convention was in the same hotel and some of them came in just to ask what we were doing.  We told them we were taking a class.   They wanted to know how much they were paying us to work so late at night.  We told them we paid to be able to work that many hours.  They thought we were nuts.  LOL

Then at the  class I took in Euless, TX  with Betty Newman May - a friend (Carol Laird) and I decided to open a shop.  We ran a very successful business for 5 years and then I sold her my half of the shop because of some personal conflicts.

Teaching and learning go hand in hand and the more you learn the more you realize that there is to learn.  The thing I love about this cake decorating field is that you never know it all - there is always something new to learn.  Something to keep striving for.

   Teachers I have had the privilege of studying with are sandy Israel - taught me my first gumpaste (she told me about the class with Betty Newman May) in 1976.  Betty told us in that class about the ices organization and let us know that the show would be in Texas in 1977.  At that show many of us were absolutely awed by what we saw.  It was unbelievable what people had brought in from all over the world in sugar.  We couldn't believe our eyes.  A group of cake decorators from Texas invited carol and I to join them in a class with Edith gates that was being organized (by invitation only).  We went to California in 1978 and took the last class that Edith gates taught on Lambeth.  She is the lady who taught Betty Newman May the Lambeth techniques.  Since then I have had opportunities to study with many of the worlds best sugar artists.

This is a list of most of them.
Rose hale- confectionery painting, Roland Winbeckler- figure piping , John Mcnamara- figure piping , Francis Kyper- airbrush, Josepha Barloca - gumpaste(she wrote the original gumpaste book for Wilton), Joan McDaniel-gumpaste, Diane Shavkin -woodgrain plaques and bunnies, Elizabeth Macmillan - fondant and gumpaste, Kay Ogden - curtain work, Carolyn Wanke-ribbon flowers and sculptured boots, Eleanor Rielander-gumpaste flowers and dolls, Shirley Jackson -egg critters and gumpaste dolls, Mary Beth Enderson-pastillage flower cart, Angela Priddy - tiny fairies, Jane sharp - gumpaste flowers,  Nicholas lodge and Margaret ford -gumpaste flowers and figures .

Dolores777: We are very lucky to have studied with Betty May and all the rest of the ‘greats’
Pwd Sugar: One sugar piece was a huge - really enormous egg with a woodland scene on the inside and it had been etched on the outside like a lace pattern. It took three men to carry it in to the exhibit room
Bridal1: I remember that big egg very well - gorgeous!

BRENNMI: Once had a cake decorating & candy making exhibit at the Museum of contemporary Art here in
BRENNMI: NYC. Cakes by Marion Weinstock -drop dead stuff. Who would want to cut it!

GOOO8: How does one "learn" of someone's coming to town?
LeighDigg: how do you know when a teacher is in your area?
Dolores777: GOO...best way is in your local cake supply shop or ICES...or my BB board. Maybe ices web site has some I don't know but the newsletter does.
Pwd Sugar: your local shops - state newsletters, ices, networking with other Decorators.
MaraTLee: Also, if you know someone that's good you get a few people together and invite the teacher. You can also, invite someone down to your area to teach!!!

With 35 years of experience and many classes behind me if I find out about a class that I can attend - I still try to go.  You always learn something in a class from the teacher and also from the people sitting around you.   This business is a constantly learning field.

Dolores777: #'s 0 & 00 tips really scare new decorators
Pwd Sugar: When you are accustomed to only doing writing with a 3 and the rest of the cake with much
larger tips.   A whole cake decorated with a 1 and an 0 is a real challenge.

MaraTLee: Pwd, I have taken some real clunkers of a class, the teachers are so busy patting themselves
MaraTLee: Dee, would it be offensive to ask for your money back??? LOL
Dolores777: They won't give it back
Dolores777: I had a student who forfeited 60.00 & came to mine then paid me too...she was so mad at them

   Dolores mentioned the lace we can now make with the aid of the silicone molds made by sugar bouquets (Rosemary Watson) a couple of weeks ago in the chat on 11/14.   There are several people now making this type of molds.  As a personal opinion I still like rosemary's the best.  Yes they are expensive but they will last you a long time.
   About three years ago I bought one of rosemary's two piece molds and when I got home it just wouldn't do what I wanted it to do.  After figuring out just what changes I needed in that mold I called rosemary and requested that she make some one piece molds and just what I thought that was needed to make them work right.  It took a few months and a couple of prototypes but we got it worked out and she now has several patterns that are available and those are called the lace wraps.  They are less expensive than the two piece molds and can be used on more sugar surfaces.

These are the three companies who make the lace molds that I know of at the moment in the united states.

1. Sugar bouquets address is 23 north star drive Morristown, new jersey 07960   phone 973-538-3542 or 800-203-0629
Fax 973-538-4939  rosemary's catalog is $5

2.  Sunflower sugar arts - P.O. Box 780504  -   Maspeth, NY 11378 -  Phone 914-227-6345   fax 914-227-8306

3.  Another company who makes lace molds is Elegant Lace Impressions
These are not silicone molds and the detail is not quite as good.  But the prices are much less expensive.  You can order these molds from The Cakery - 2118 meadow pl se - Albany, or 97321-5560 or you can reach Carol Webb at this e-mail address webbc@dnc.net and request a catalog.

The lace on your cakes is a really stunning effect.   So beautiful and not hard to do.  I'll give you some instructions on this technique in the future and I will post on my web page the instructions along with some graphics which will be helpful with the instructions.  The address for that web site is http://members.aol.com/pwdsugar/private/index.html

The one piece lace wraps from Rosemary can be used in a variety of ways.  Ice your buttercream cake - let the icing dry slightly and then imprint the icing with the lace wraps.  Of course I have to over-pipe this to be happy but you may find you are happy with just the imprint.  To do this on buttercream you must have a buttercream that will be dry to the touch.  Not a sticky icing.   You can also attach the fondant lace pieces to buttercream icing.  They are thin and stay soft so there is no trouble in cutting through them.  Now for instructions on how to use the one piece lace wraps.

For the one piece lace wraps from Rosemary you will need  a  lace wrap, lightweight cardboard, scissors, exacto knife, stencil brush, rubber band, wax paper, fondant, a roller or pasta machine, water and a flat brush.  A cake covered with fondant or smooth buttercream and you are ready to get started.

Place your flexible mold on a piece of lightweight cardboard (like what is on the back of a paper tablet).  Draw around it.  Now cut it 1/8 of an inch smaller all the way around.  Now lay the pattern face down on your mold to be sure it fits.  The side that is next to the mold needs a tape handle.  Take a strong/sticky tape (masking, duct, etc.) And make yourself a handle and attach.
Roll out the fondant piece slightly larger than the lace piece - 1/16 to 1/8 inch thick.  Place on a sheet of wax paper.  Using the lightweight pattern that fits that lace wrap, cut out your shape and lay the flexible mold on top of the fondant.  Turn it over with the fondant resting on the top of the mold.  Center the fondant and peel off the wax paper and check your fondant piece to be sure it fits inside the edge of the mold.

   Press the fondant down into the mold with your hand (firmly) and then take the large (the size of a nickel approximately) stiff stencil brush and press the fondant details into the mold.  It helps to put a rubber band around the bristles of the stencil brush.
   Trim or push back on the mold any excess fondant from the edges of the mold and leave it on the mold.
   With a flat bristle brush - brush the back side of the fondant with water - just lightly to make it sticky.
   Position the mold and press lightly onto the fondant or buttercream covered cake
   Carefully peal off the flexible mold and continue molding more pieces until the cake is done.
   Optional - over pipe the lace pattern with writing tips 1, 2 or 3 in royal or buttercream icing.
   I nearly always over pipe these designs because it really give these so much more depth in the design.  When you back off from the cake 8 to 10 feet can you see the lace design?   I usually can't see the detail but if I over pipe the detail it is beautiful and you can see it.  I don't like the impression that the lace just looks like you did it with a mold.   I would rather that the customer looks at that cake and wonders just how in the world I did that.  The overpiping cover the edges of the molds and really makes it look like you are a real sugar artist.   I am sending Dolores a new picture with this lace on it so you can see just how beautiful this is. This cake has the lace piece no. 10482 which is $32.50.

MaraTLee: Pwd, I thought I was the only one that did that--I got frustrated one day making the candy clay from her instructions and just slapped the lace press on the cake---LOL
MaraTLee: I had done something like that on fondant before with plastic lace placemats.

RVH41: Pwd Sugar - can you please explain WHAT the wraps are and how they are used??
Dolores777: looks like lace on the cake - over-draping lace.

ROCKINJQ: Questin--- why use wax paper--- why not parchment wouldn’t wax paper rub off on the fondant?
Pwd sugar: parchment will work too

Gigimama: will rolled buttercream work as well?
Maratlee: pwd, the damp lace will stick to buttercream?
Pwd sugar: right - the damp fondant lace will stick to buttercream icing optional - over pipe the lace pattern with writing tips 1, 2 or 3 In royal or buttercream icing.
Cake wmn: was the lace wrap molds the long white ones with designs on both Sides
Llohsel: pwd can the lace molds be used with chocolate?
Pwd sugar: I nearly always over pipe these designs because it really give These so much more depth in the design. When you back off from the cake 8 To 10 feet can you see the lace design?   I usually can’t see the detail But if I over pipe the detail it is beautiful and you can see it.  I don’t Like the impression that the lace just looks like you did it with a mold. I would rather that the customer looks at that cake and wonders just how In the world i did that.  The overpiping covers the edges of the Molds and yes they can be used with chocolate - that might be a little hard To cut on a cake
MaraTLee: I've seen your cakes in Rosemary's newsletter, I fell in love you know!! LOL

Sweetinspi: I've been using that rubber liner (we usually use UNDER cakes so they don't slide in the car) to make a background impression on cakes.  Looks great sometimes!

Dolores and I also demo for days of sharing and teach the sugar arts.  This coming year I have had requests for demos and possible classes from Nebraska, Ohio and Missouri.  As those plans get finalized I will let you know where and when those demos and classes will be.   Hopefully Dolores will be doing more of these ICES Day Of Sharing demos in the future and you will also get to see what a great decorator and super gal she is in person.

MaraTLee: Pwd, I agree with you, I took Rosemary's class and it was worth every penny
Dolores777: we have several of Rosemary's molds but we can't retail them...doesn't give a price break

Pwd Sugar: Most of us who teach will consider teaching where ever we are asked. Just get a group together and ask us for a free time on our calendars.  The lace wraps give us a technique for putting realistic looking lace on a wedding cake surface.  They are really beautiful.

RVH41: #1 why do you use the lace wraps? Isn't this some kind of substitute for overpiping? Why not just do proper overpiping - that was you are creating your own designs and not copying someone
Dolores777: RV...once we post the pictures you will understand better I think
Pwd Sugar: RVH41 - this is just another format for doing a different kind of lace
Gigimama: You do have to see them to appreciate it
RVH41: but why not do won designs - have seen and think they are kinda "chintzy" - no to be insulting - but think they are babyish
Pwd Sugar: It looks very much like lace of fabric instead of icing.
Cakestmper: RVH, its a way to get the design onto the cake, of course overpiping is beautiful, this is really different from overpiping.

DOLORES' PART

I suppose tonight's topic is open for me to write anything I'd like LOL...so

The first thing I want to tell you is that my web site address is going to be changing very shortly. Soon my web site address will be http://www.sugarcraft.com  ...Not to confuse you...I still do have http://w3.one.net/~proicer/index.html - and you can still go here, then on to sugarcraft.com from there. My ONLINE CATALOG (wil) be on the sugarcraft.com completely soon. Then I will be adding LOTS of pictures in the catalog since I will have so much more space available for this....growing!

L2jlu2: Dolores, how much is your wedding book?
Dolores777: 24.99...
MaraTLee: Dee--got your wedding work book--it's under my pillow--LOL
Dolores777: under your pillow LOL

Have you checked Internet lately using a search engine? I go to: http://www.infoseek.com and then fill in to search: "cake decorating" - or "gingerbread house" etc...Try this also on other search engines...like webcrawler.com etc...you'll find all kinds of neat new stuff this way. I've found MANY gingerbread house pictures...SO many more than last year. Lots of great new web sites with cakes on them too.

I see that I took classes from most of the people Earlene took from. We are lucky to have had the opportunity. Most of  my other classes were mini classes or one-2 day classes. Other than when I took a 2 wk comprehensive cake decorating class. Mine was by Mildred Brand at Country Kitchen in Ft. Wayne IN. Mildred has since retired. We too worked non-stop. These classes were 5 days a week for 2 weeks. We worked until 2 am some nights to get our assignments finished. On the weekend we had to go home and make 300 forget-me-nots with tip 101s. She taught us most of the important techniques including rolled fondant and gumpaste. (Uhmmm I think she learned this from Betty May LOL > She has a diploma from Betty!) Mildred is now retired and her kids run things. We completed several cakes.

MaraTLee: Dee, I like working with slave drivers, you learn it right the first time , then you can adapt the technique
Dolores777: Mara...then you would love MY classes LOL
RVH41: where will ICES be held the next 2 years please?
Pwd Sugar: Minnesota in 98 and Missouri in 99
Llohsel: is there a web site for ICES?
YES: http://www.ices.org

I think it was easier back when we learned. I had a family but I didn't work outside the home. My girls are so busy they don't have time to do many fun things. But, if you DO find the time, TAKE A CLASS! Take one NOW while some of the older decorators are still around to teach you too. This is what I love about ICES. This is a good place to find the older teachers and to learn their way of doing things.

I have a tip for you: This week Sue had a cake to do with a scenery including Daisy Duck. As you may know, Daisy Duck wears high heels...just TRY getting her to stand up on a cake! So Sue thought of this: She melted one chocolate wafer on wax paper in the microwave. Then she inserted Daisy Duck and waited a moment for the chocolate to set up. She put a dab of icing on the bottom of the wafer and placed her on the cake. She stood up! One thing though, she said she would melt two wafers next time. It would be better. Also, use any color of chocolate wafers needed for the scenery desired. We've tried gluing straws in back of them with icing, but that didn't always work. THIS will work for sure.

MaraTLee: Dee. did she pipe Daisy Duck too???
Dolores777: no, Daisy was a collectible figure
Gigimama: Wouldn't it be a copyright violation to pipe Daisy Duck?? I have people ask for copyrighted characters all the time.
Dolores777: Gig...don't...can make legal sceneries though
Gigimama: they don't seem to understand why I can't do them. But they have to buy the figurines, and most don't want the bother
Dolores777: Gig...thats tough...but you can't afford the alternative!
Gigimama: but I tell them I'd have to charge them $10,000 for the cake!
Dolores777: right about the $10,000.00
Dolores777: Gig...what about edible images?
MaraTLee: Gigi, only if you GIVE them the cake , can't charge them
Gigimama: I don't like edible images, not very creative
Dolores777: Gig...you can add scenery around them and GET creative - we do
Gigimama: Don't have a local source for edible images, can't stock them
Dolores777: People order them from us by the dozens
Jmp256: just make sure to air dry them a bit and keep them out of the humidity

L2jlu2: Does anyone know about how long you can keep a cake decorated with Rich's Whip cream out?
Dolores777: keeps about 4-5 days
L2jlu2: Did a cake tonight, and they want to leave it out once they to the office before cutting into it
Ooops…a cake with Rich’s Bettercream won’t keep only a few hours. We always decorate it just before they are cutting it because the icing disintegrates while sitting after a few hours.
MaraTLee: don't overbeat Rich's because it will start to shrink back, it dries out and starts to crack.
L2jlu2: Shoudl it be left in refrig or can it stay out for a couple of hrs

MADDJAX2: I hope I'm not interrupting, but I have a question about fondant. Do most of you use buttercream or royal or what for flowers on wedding cakes?
MADDJAX2: I don't know anyone around here that does gumpaste.  I know nothing about it
Dolores777: MADD...get a Wilton gumpaste kit to try it out...cheapest way

L2jlu2: ..........When doing buttercream flowers, do you do them ahead of time or just after icing cake?
Dolores777: ..........L2...yes and let them crust
Pwd Sugar: ..........Buttercream flowers - make a couple of days ahead if you have the time and they will much easier to handle.  Just be careful where you put them
RVH41: ..........L2 - you can do ahead but instead of doing on wax squares do them on the thick paper towels that you find in the public bathroom - you know the kind - do weeks ahead and leave on the paper towels - the grease disappears and the flowers are translucent, delicate yet almost as hard as royal
Pwd Sugar: ..........Light fades some of those colors really bad
MADDJAX2: ..........Do you freeze flowers if you do them weeks ahead?
Vicake: I make buttercream flowers ahead but keep in cake boxes. That way the colors don't fade from the light
Dolores777:.......... I don't like to keep buttercream flowers over a week...they change colors.
RVH41: ..........make all the flowers in white and color tint with fine brush the day before using
Pwd Sugar: ..........Butterceam flowers I only make a few days ahead.   I don't keep them very long
MaraTLee:.......... I've kept mine longer, in boxes and they seem fine, same color--??
VANCA41519: ..........can you make flowers out cream cheese frosting?
Pwd Sugar: ..........I make them with my cream cheese buttercream
Vicake: ..........me too Mara, they don’t change color out of the light
VANCA41519:.......... pwd, is that recipe in the Wilton mag?
Pwd Sugar: ..........No - on mine and Dolores's web pages
GOOO8: ..........Will red royal flowers bleed on my white wedding cake buttercream I'm about to do?
MaraTLee: ..........Goo, make them ahead and let them crust up, It's on Dee's web site
GOOO8: ..........I made them days ago but I knew someone here would know for sure
Pwd Sugar: ..........Cream Cheese Buttercream - new version - 5 lbs pwd sugar, 3/4 lb. cream cheese, 1 lb. Crisco, 1 Tb. Butavan (Or strong vanilla/butter flavor) and dash of salt
RVH41: ..........GOO make your royal flowers white and color them - color not on backs so will not bleed - recommend no
Dolores777:.......... royal flowers...tip them with petal dust for a nice soft affect
RVH41: ..........doing in deep red =- too harsh on the eyes
Jmp256:.......... but sometimes the colors have to be dark to look good in photos
VANCA41519: ..........pwd how much of the buttercream frosting do you have to use
GOOO8: ..........Dee- you recommend a particular color or red petal dust?
L2jlu2: ..........Cakes w/ cream cheese buttercream should be kept refrigerated?
MaraTLee: ..........I never dusted my Royal flowers, just sprinkle with edible glitter, I know it's tacky but I like it--LOL
Pwd Sugar:.......... If I need to use dark colors for flowers - I make the flowers a softer shade of the color desired and then airbrush the deeper shade on the edges of the petals
F1RcingFan:.......... can i have a recipe for the cream cheese butter cream?
Dolores777: ..........GOO I use Baker's Preferred RED food color...don't add too much of that petal dust, just add a contrasting color
Sweetinspi: ..........I've heard Sugarflair from England has great, deep colors that don't fade.
MaraTLee: ..........Dee, I've started red from orange, so I don't need to use so much red, and I've no problem with the bleeding, I've had a cake sitting for 2 weeks now, (used it in my Video) so it's been sitting so I can photograph it and it hasn't bleed at all

GOOO8:.......... Is there a way to thin down melting chocolate so I can "pour" over popcorn on a cooling rack
Dolores777: ..........GOO - add paramount crystals to thin
Bunkp1: ..........Thin chocolate by adding l Tbsp shortening to 1 cup chocolate

NEXT WEEK'S TOPIC: "Gingerbread Houses, the easy way - and other decorated goodies"  We have lots of good tips for you for Christmas..

MADDJAX2: ..........Oh, that will be too late! My cub scouts are doing gingerbread on Monday night! I'm going to make them out of graham crackers and let them decorate
Dolores777: ..........MADD...go over and read on my web site...there is a good recipe and all kinds of stuff

Gigimama: ..........Have you heard of reproducing photographs on cakes?  Anyone do it? I've seen that.  Someone asked me if I could do it.
Dolores777: ..........Gig...there is a link to one who does this from my web site. Cost about $19.00 I think...good pict. though. You send in the photo and they reproduce it on wafer paper and send it back to you.
Gigimama: ..........Like a home decorator could afford that equipment! LOL
Dolores777: ..........right Gig...he paid $10,000.00 for it. Only 1-2 people in all of Cincinnati have that machine
Gigimama: ..........She also wanted me to deliver the cake and charge the same price as the supermarket, because I was just starting my business, though decorating for 3 years!
MaraTLee: ..........I found out from the guy you can lease the equipment for almost 350 dollars a month. You end up paying 14,000.00 for the equipment--..........-I could buy a new car!!
RVH41: ..........Gigi - know how to fix that? charge the same ans use tips larger than a #3!  They are so big and glopp
Dolores777: ..........Gig...I'd tell them to GO to the bakery!
Gigimama: ..........She wanted a simple basketball court theme, and was concerned because I hadn't done one just like it before.  Thought I should give her a discount because I wasn't "experienced" - Tried to explain my cakes are custom designed, so rarely are two going to be alike
Gigimama:.......... I couldn't believe her nerve!
RVH41: ..........Gigi - charge more!!! Those with less exp are more diligent than the oldies who just squeeze 'em out
Gigimama:......... If I can do lions, dinosaurs, a dozen types of flowers, I think I can draw a basket ball court!!
MaraTLee: ...........Gigi,Tell them you sell art, not bakery Doo-doo
MaraTLee: ..........I had a Retail bakers seminar the other day and when I introduced myself. I said I was a "sugar artist"--proudly!! They asked me what was the difference----- So I had to educate a few people
Gigimama: ..........I was prepared for people to sometimes say they weren't prepared to pay that much for a special cake and go for the supermarket, but never expected someone to try to finagle over the price like a used car! She had seen some of my work, so I don't know how she could question my ability and expect supermarket prices!
Dolores777: ..........Our supermarket, Krogers sends the fancy ones to us LOL
MaraTLee: ..........I've had to teach the local supermarket baker staff, the local restaurants, and they still have the nerve to resent me and my art!!!!
Dolores777:.......... I do that too...they are difficult students...want to use HUGE tips
MaraTLee: ..........Gigi, don't ever compromise, I would rather not do the cake than haggle on my price
MaraTLee: ..........Dee, they had another thing coming when I walked in with my Cinderella carriage made in pastillage!!!----all of a sudden I had their respect--they thought I was a little "home decorator
Gigimama:.......... If they don't want to pay that much fine, but why try to wheedle and insult?
Dolores777:.......... I know Gig, Mara...you should do a HUGE sculptured cake and set it up for display LOL
RVH41: ..........get original plans for a church/town hall etc in your area -do it in pastillage and put on display
MADDJAX2:.......... How do you get plans RV
RVH41: MADD - ..........go to city managers office - don't forget to reduce it to size down tho!!!
MaraTLee: ..........Say"my price is my price for a reason , and the bakery's price is their business"
Gigimama: ..........Me, too.  I hope she looks at my website sometime and realizes how stupid she was to question my being able to do a simple basketball court!! I told her I can't meet their prices because I don't do that type of work.  My website:  http://members.aol.com/SwtCreatns/index.html
 

Pwd Sugar:.......... ICES Dec newsletter came yesterday
Lizzzie P: ..........Oh Yeah, Nice cake Karen.
Lizzzie P: ..........Karen, you mean you havent seen it yet!
Cakestmper:.......... No Liz, it hasnt come yet!!
Lizzzie P:.......... Well you're in for a treat, Karen, your cake is on the cover.
Cakestmper: The cover??Great!

Cake Wmn: ..........g'nite everyone, going to bake "cakes in jars" now!
MADDJAX2:.......... nite, I love cakes in jars
GOOO8: ..........Can we have some input on cake jars next week at end of discussion?
RVH41: ..........CAKE WMN _ STOP RIGHT THERE!!! what was that? I have cookies in a jar
but not cakes - can you share those with me please?
MADDJAX2: ..........RV, go to the AOL cookbook for cake in jar recipes
Dolores777:.......... I need to look up my recipes for cakes in jars and share it...you 'can' the cake...literally
MADDJAX2: ..........look under food gifts to make
RVH41: ..........MADD - REALLY? ok so now tell me where in the cookbook?
Carsash: ..........bread in a jar... how do you get it out
Dolores777: ..........spoon it out
Carsash: ..........so  you can't take whole thing out
GOOO8: ..........cool; what a neat gift, too
Gigimama: ..........Cakes in jars??  I think I missed something!  What's that?
Dolores777: ..........cakes in jars are on the web all over
F1RcingFan: ..........doesn't it have to be a very most cake
Dolores777: ..........use GOOD cake, seal it, decorate with a pice of cloth, give as gift
MADDJAX2: ..........RV, in the AOL cookbook, it is under the side dishes , vegetables, then click on food gifts to make. There is a recipe for applesauce, pumpkin, brownies, and I just got one for caramel, mmmm <<<I think those are ones I shared here 2-3 years ago on AOL.>>
GOOO8: Could you sprinkle a liqueur on the top before sealing jar?
F1RcingFan:.......... but show you use a dry cake recipe or one for a moist cake
Dolores777: ..........over on Prodigy years ago I collected some great recipes for this from a gal who does a lot of them
Dolores777: ..........sure GOO
Dolores777: ..........F1...keeps fine, its canned cake
GOOO8: ..........Would someone please post any tips on jar cakes on Dee's bulletin board sometimes this week?
MADDJAX2: ..........gooo we poured some Tia Maria on brownies before sealing. It was good.  I'm trying to think of different flavors.
MaraTLee:.......... I always add a little coffee to my chocolate batter, it seems to enhance chocolate flavor
MADDJAX2: ..........There is a shop in the mall that sells them for $8 for a 12 oz jar
GOOO8: ..........This is the first I've heard of cakes in jars . . . so I am very excited with the idea
MADDJAX2: ..........Goo I'm making some for Christmas gifts
RVH41: MADD - ..........those will be good! Jar cookies selling for $12 per jar here - and Biscotti $1.50-$!.75 each sl

LauraJMD: ..........RVH.. pastillage.. tell me more!
RVH41: ..........Laura - easy as falling off a log!  Impressive though and drives 'em nuts!