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LATER ON WE WILL HAVE 'OPEN MIKE TIME' SO YOU CAN ADD
YOUR OWN IDEAS...SO PUT ON YOUR THINKING CAP PLEASE.
"What's more important, the inside or the outside
of a decorated cake?"
I'd certainly say BOTH are equally important. I suppose
the very worst thing anyone can do to a cake is to over-bake it. Almost
any decorator can manage simple decorations....but if the cake collapses,
this is disaster. People will forgive decorating mistakes, but if the cake
isn't edible, what good is it. Once I went to a anniversary party where
I baked a small tiered cake and other friends baked sheet cakes....about
six 9x13" - ALL were over-baked and didn't taste good. They had gone to
a lot of trouble to make favorite recipes but that didn't help when the
cake was over-baked.
SO - test your cake for doneness. I'm an expert
on testing box-mix cakes so this is what I'll address. Maybe someone else
can help you with scratch cakes...but scratch cakes are going to all be
different so its not easy to give any direct answers.
TEST: When you think the cake is done, press your finger
lightly in the center. If the cake (barely) springs back up, it is done.
You can't go directly by the time to bake on the box since you may add
larger eggs or a little bit more water - or your oven may be hotter etc.
MtnMama103: I learned the "touch it" method from my mom and it's never failed me from sea level to 9500 feet up!
WHAT DOES IT DO?
FLOUR: helps hold the cake together....too much
and the cake will be tough... Flour should be spooned lightly into the
measuring cup until it overflows. Sweep away the excess with the back of
a knife.
Pwd Sugar: To little flour and the cake will fall
MtnMama103: Yes Dee, I forgot to add flour for high altitude
and my did fall
EGGS: also help hold the cake together...too many cause the texture to be tougher. Use "large" eggs (not jumbo) unless the recipe says otherwise--and it rarely does. Separating eggs is hard enough, so don't do it when they're warm; it goes much better when they're cold. And use an egg separator, which helps protect against harmful bacteria that may be on the shell. Whoever invented eggs wasn't a baker because while they separate better cold, egg whites should be at room temperature before being beaten. You can use egg substitutes in a recipe calling for whole eggs, but you're out of luck if it calls for whipped egg whites. And be sure the beaters and bowl are absolutely free of fat. Otherwise your whites will never beat up fully.
SPICES: Ground spices are best measured by dipping the measuring spoon right into the container. Fill it to overflowing and then sweep off the excess as you would for flour. (Do the same for baking powder and baking soda too.)
LIQUIDS need to be measured in clear "liquid" measuring cups. Put the cup on a flat surface and bend down to read the marks.
Pwd Sugar: Eye to eye with the measuring line - LOL
SHORTENING also needs to be pressed into the measuring cup, to eliminate air. If you're not up to the mess, use sticks of solid vegetable shortening. (Or the Metric Wonder Cup is great too...about $5.00 for the 2-cup size at our shop).
DRY: Measure dry ingredients over waxed paper rather than the mixing bowl. It's easy to return spills to the containers and you won't have to start from scratch if something spills into the bowl.
BAKING SODA starts working as soon as it gets wet,
so once a batter is mixed, bake it right away.
Most BAKING POWDER is double-acting, or has two rising
ingredients. The first is triggered by moisture and the second by heat.
That means you can delay baking after the batter or dough is mixed. If
you're suspicious about your baking powder, test it by putting 1/2 teaspoon
in 1/4 cup hot water. If the water bubbles like mad, it still works.
RMK41273: i learned the other day at school that baking
soda is what makes
cookies spread while baking! Did anybody know this?
Dolores777: sugar makes cookies spread too
RMK41273: yes, granulated right?
(Yes - usually, but sugar of any kind makes spread)
RMK41273: is that why my choc chip cookies are always
flat?
Pwd Sugar: You got it RMK
Dolores777: soda should also be fresh...may have been
that too
RMK41273: so why doesn't everyone just eliminate b. soda
and add more baking powder
Dolores777: with baking powder the cookies won't need
to be baked as soon
SUGAR: Light- and dark-brown sugars are different--dark brown has more molasses added. If a recipe simply calls for brown sugar, use dark if you prefer a stronger molasses flavor.
BROWN SUGAR is one thing that you should pack into
a measuring cup, just until it's level with the top. If the recipe doesn't
state that you should pack brown sugar, you still should. This is the only
way to get accurate measurements of brown sugar
Measure confectioners' sugar by weight only. It packs
precariously and cannot be measured accurately using a measuring cup.
MtnMama103: Dee just recently saw ad in magazine about
"sprayed" brown sugar!
Pwd Sugar: Sprayed brown sugar?????
MtnMama103: The ad in the mag said to use this particular
brand of brown sugar because it wasn't sprayed like some
HOW FULL: Batter should fill the pan from between 1/2 to 3/4 full. Fuller and the batter will over-flow.
ALWAYS, always preheat the oven so the cake can evenly bake the whole way through. I prefer to bake at 325 degrees rather than 350 degrees. The cake will bake with less of a hump to contend with later.
Gigimama: I've seen a tremendouse difference since I lowered
to 325!
Pwd Sugar: Much flatter Gigi?
Gigimama: yes, few cracks, moister
BAKE CAKES IN CENTER OF OVEN - on one rack unless directed otherwise. Allow at least two inches of space around sides of oven for good heat circulation.
LEVEL CAKES: It is important to have level cakes when you are going to decorate them. The top should be as flat as possible. So I invert both layers bottom-up - with icing between (or filling, as desired). Lots of people use the Magic Cake Strips around the cake while baking...you wet a strip that fits whatever size cake you are doing. Pin it on the pan. The strip dries as the cake bakes. Use again and again. I don't use the strips. I bake so many cakes that it would be impossible. So I have learned to make sure my cake is flat in other ways. The first thing I do to flatten it is, just after removing the cake from the oven, I lay a towel on top and gently press it flat. (If over-bakes or too cool, this won't work). Finally, any 'hump' left should be cut off. Even if there is a small hump along the outer edge, I cut it off....using a serrated-edged knife. Level cakes prevent disasters!
L2jlu2: I usually put a towel on cakes and flatten when
they first come out of oven
MtnMama103: I love the cake strips by Wilton - they work
every time
L2jlu2: don't have magic strips, heard you can do them
from towes, ttrue?
Dolores777: L2...best way to make sure they are flat...won't
work if over-baked tho
Pwd Sugar: The terry towel strips are what I use.
2"wide and several lengths
L2jlu2: do you trim while cakes are in pan or do you
remove them first?
Pwd Sugar: I trim after cool
SUPPORT: The other important thing is to support
cakes that are stacked together or wedding cakes with the 2-plate separator
system in use. Simply, I support my tiered cakes with straws. I know Pwd
sugar tried this and it didn't work well for her. Not knowing exactly why
it didn't work, I want to point out things that may make it NOT work.
1. Place all stacked cakes on cardboard circles. Wrap
the cardboards in foil. (The foil will help lock the straws in place).
2. When 2 tiers are stacked together, use a cardboard
wrap on both sides between the cakes. DO NOT use separator plates between
-OR- don't use something else like a covered masonite board either - these
are slippery! Slippery setup material can cause a cake to shift if jarred
or tipped even slightly. (For very heavy cakes I use 2 cardboards wrapped
together with foil).
PieBkr: can you use the thick lollipop stick instead of
dowel rods?
Gigimama: If you have two small stacked tier, 10" &
6", do you still need supports?
Dolores777: Use straws PieBkr
Pwd Sugar: As security Gigi I would still use some support
Pwd Sugar: I wrap my boards with white contact paper
- that is probably why they slipped on me.
Dolores777: I really think so Pwd...I'd forgotten you
do that
Pwd Sugar: I prefer to use the bigger 3/4" diameter hollow
white dowels that wilton sells cut to the necessary length
Boxerhouse: that's what I've used Pwd
Dolores777: funny how one thing works so well for one
person and not at all for another because of some simple factor like that
Pwd Sugar: Right - We all do the same thing differently
LOL
Dolores777: shows there are many ways to do this
DECORATING: To decorate a plain unfrosted cake quickly, place a paper doily on the cake and shake confectioners' sugar or cocoa through a strainer over the top. Carefully lift off doily. Great for the Holidays! Confectioners' sugar on a tasty bundt cake would finish it off like 'snow'
HOLIDAY BAKING HINTS:
1. If you'll roll out your cut-out cookies on heavy-duty
foil or parchment (foil works best for gingerbread houses). You won't need
to move them. Cut the foil to fit the cookie sheet. Cut out the cookies
leaving 1" or so between them. Bake & cool. They'll come right off
the foil when they are cool.
Pwd Sugar: Be sure and remove the extra cookie dough LOL
2. Candy Eyes make a nice finished effect for Santa's reindeer or gingerbread men.
3. Cut-out cookies: Most cut-out cookies are pretty hard. So we decorate ours with buttercream icing. You can't ever stack them but they sure do look pretty and taste good. The kids will love all the icing!
MtnMama103: I agree about buttercream icing on cookies. Tried royal icing first 0 UGH!
4. Cookies again: Want to spread smooth icing on so you can draw lines to decorate? For the thinned icing, use a mixture of dry candy fondant and water. Add water until the icing will smooth out on the cookie but not be too runny. Experiment...don't add too much water at first. You can always add more. You can add food coloring or a few drops of Lorann candy flavoring if you want. Peppermint for pink, lemon or butterscotch for yellow, strawberry or cherry for red, etc. -Then, use royal icing to draw on simple details. These cookies will stack once crusted. The fondant won't harden and dry out your cookies like royal icing. They'll be as good to eat as they are pretty!
RMK41273: have you heard of egg paint?
Pwd Sugar: we use to use the colored egg paint before
the cookies were baked
Gigimama: RMK-yes, but I don't think its a good idea,
Salmonella
Pwd Sugar: Before the cookies are baked will work Gigi
RMK41273: it gets baked! You paint before baking?
Gigimama: Oh, what i saw was after baking
LATER ON WE WILL HAVE 'OPEN MIKE TIME' SO YOU CAN ADD YOUR OWN IDEAS...SO PUT ON YOUR THINKING CAP PLEASE.
NOTE: Look for the AOL chat to be posted at http://www.sugarcraft.com. My old site will not be updated as we move forward to our new site. Also, we'll be adding pictures to our catalog since we have 100 MB of space now.
RMK41273: how can i get your catalog Dolores?
Pwd Sugar: Her catalog is online RMK
RMK41273: oh, how can i see it?
Dolores777: RMK...catalog is always avail...online. There
is no other catalog
Dolores has this great new message board for all cake decorators connected to her web page. This is accessible to all cake decorators on the www - not just those on AOL. We have the discuss cake decorating message board here on AOL where you can find lots of interesting info and ask questions. You will usually receive an answer to a question in a short amount of time. You can find this discuss cake decorating message board by following this route. Keyword is cooking club, click on cook’s school, click on cake decorating online, click on discuss cake decorating and you will find a listing of many cake decorating topics. You can spend hours reading here or just drop to the subject you are interested in. If you don’t find an answer to your problem just ask and someone will help you within a day or two.
While going through some of the messages on Dolores message center I came across one decorator who did not think it was important to make an effort to make sure the cake really tasted good. She thought as long as the cake looked good that people didn’t really eat it anyway and the inside didn’t matter.
Does anybody here feel that way? So what is most important
-
(1) the way the cake tastes or
(2) the way the cake looks or
(3) they are equally important. Your vote
please.
PieBkr: not me
RMK41273: no way!!
Bridal1: NO PWD.
Charmie777: no way
Gigimama: No way!
Boxerhouse: no
Bakerbear1: not hardly!!!
PieBkr: I am always hoping that it will be good
PieBkr: equal
Boxerhouse: equally
Bridal1: #3
Gigimama: Equal
RMK41273: equally
Katjonu: I second that motion looks are imrtant but TASTE
can't be beat
SWTDEL: Taste
Frodo89: depends
Bakerbear1: 3333333
CarolA5238: I feel its important for the cake to be great
in and outside too!
RMK41273: i go to school for pastry arts, i think taste
is very important!
Gigimama: It doesn't have to be fancy, but it shuld be
good!
(1) A cake should cut nicely and stay together when served and have a moist pleasant flavor and texture. I personally feel if the people being served the cake don’t eat it then the person who bought that cake wasted their money. Would you go to a restaurant and order a steak - not be able to eat it and make a return trip to order that steak again in that restaurant. Not me. I know we are not dealing with steak but we are dealing with an edible product. Why should our customers come to us for special cakes if we can’t deliver a better than normal product. I have one caterer in town that tells me occasionally about a bakery here in town that delivers a cake and they never know until they cut it if it is going to be where they can serve it. They have thrown total cakes away from this bakery because it was so bad. Occasionally the cakes are so dry that it won’t hold up to move it from the cake to the plate. Other times they tell me that there is more icing than cake and it is so goooeeey that they can’t serve it. Believe me people who work in the bridal industry know you by the type of product you put out. Referrals come from photographers, caterers, bridal consultants only if you consistently deliver a good to eat product. A mother who buys a birthday cake from you for little Suzy or bobby is not likely to refer her friends to you for their children’s cakes if no one eats the cake. The taste, texture, flavor, moisture and freshness are important in all of the cakes that you make for your customers
RMK41273: absolutely right pwd
Bridal1: It's money, regardless of the product
JWGPKG: Why did they reorder? It only takes one
bad one for me.
Gigimama: I see alot of supermarket cakes with much more
icing than cake.
Boxerhouse: supermarket cakes here are gross
JWGPKG: Gigi - they have to cover their mistakes!
LOL!
Gigimama: Suprising, since the icing is more expensive
to make, at least for me
PieBkr: i was thinking the same thing gigi, especially
since i never make enough icing in the 1st place
Pwd Sugar: You have to remember that most Brides have
never ordered a cake before
Gigimama: And supermarket cakes are usually overbaked
(2) The way the cake looks. First don’t promise perfection in your work. We each of us have special abilities and some sugar art skills. But, we are each limited to doing the best job we can on the particular day we are working on each cake. A family upset, a bad PMS day, a roof being ripped off by a small tornado are all things that can affect our work. (that was an experience)
A customer who expects perfection can never be satisfied. If you tell them you will do the best you can to fulfill their requests - that is all they should expect. Be careful not to over promote your abilities. Otherwise don’t tell them you can do something that you haven’t even tried yet. Sure, that is one way to learn - but if it doesn’t come out satisfactorily it might be an expensive lesson.
Every time I have a customer come in who wants something I have never done, I give them an educated guess price and hope it doesn’t take me more time than I had estimated. I did one just a couple of weeks ago that I had no way to know just how much time it would take to construct what they wanted. I priced that cake at $300 and then it took me around 70 hours to complete that project. I made nothing on that cake - it cost me time and time is money.
If you have a customer who wants techniques that are beyond your skill level refer them to another decorator who can handle that type of order. Another pitfall we have is trying to do more than we physically are able. That good customer calls and needs a cake when you already are over booked. Remember you are human and you do have limits. Push them too often and you are endangering your own health as well as the health of a good family life. It is all right to use that little two letter word. No no no no no no no. Of course I usually put it as "I’m sorry I just can’t accommodate you this time" to my customers. This is a good time to refer that order to another cake decorator in your area. Networking with other cake decorators is to everyone’s advantage. It gives you someone who you feel comfortable with when emergency’s arise. And the same goes for them. We don’t all have the same skills - but we can help out a customer when necessary and help one another to. Building that referral network is important for all of us.
Gigimama: Do you find customers generally want to plan
all the details, or leave a lot to your judgment, for novelty cakes?
Pwd Sugar: You would not believe the details some of
my customers ask for
Gigimama: I find people want to leave to much to my judgement!
I would rather them pick exactly what they want so we all know what is
expected and what its going to be
Dolores777: Gig...they do both in our shop...but many
want to plan LOTS of details & not pay
The importance of the outside of the cake also depends on the outside icing. Knowing the limitations of your buttercream icing is a first step. We can make roses, borders, lace, ruffles and etc all from buttercream icing. It can be perfect at our location and be taken to an outdoor celebration and turn to liquid in the heat. Of course some customers will think you must come fix that cake. Know whether your icing will stand up in the heat before using it to decorate a cake for an outdoor party.
Ganache icing (whipping cream and chocolate) will not take heat in the summer. I discourage orders for this icing in the hot summer months. Chocolate curls covering an entire cake will turn to liquid chocolate over the cake when exposed to heat. Sometimes you don’t know what a customer is going to do with your cake. Last summer I delivered a western style cake to a local restaurant and found that they were having the reception outdoors. That is a whoooops!!!! Not my choice - their decision. I set that cake up, sprinkled curls over the cake, took my picture and left. I had no control over the heat or where they wanted that cake. I had done the best of my ability to give them what they wanted - they made a questionable choice in reception location. July - 95 degrees - chocolate curls will not hold up in that kind of heat.
Gumpaste flowers must be handled carefully in high humidity areas. Even if they are dry in your location - exposure to high humidity for an hour or two before the special occasion party- will surely wilt beautiful gumpaste flowers. High humidity will also make colors run in bright beautiful birthday cakes. So you can see the outside of the cake depends on our artistic abilities and skills but it also depends on the temperature, the weather and even the customers lighting.
Boxerhouse: Dolores or Pwd: got a recipe for gumpaste
flowers. Does Wilton have a mix?
Dolores777: Wilton has a mix...we also gave our recipes
Dolores777: Boxer...can you find the recipes on my web
site?
We have one reception area in our town with weird lighting. Every time I take a cake there with colored flowers on it I just cringe. Red flowers look orange, burgundy looks brown and the saving thing is that it changes the clothing colors to. So when they walk in and that cake is not the right color the caterer usually calls their attention to the fact that the bridesmaids dresses have also changed to that weird color.
Gigimama: Pwd-Do you warn them of the lighting problem
when they order?
Pwd Sugar: No - there is nothing anybody can do.
There are not very many reception places in town
Gigimama: Just so they would be prepared for it to look
a little different than what they expect
Pwd Sugar: Gigi - I hadn't really thought to bring that
to their attention. Might be a good idea
(3) they are equally important I feel this is the best answer. A special occasion cake should be tasty as well as decorated to the customers specifications. If you are running a bakery where cakes are plain iced just for eating - then taste is of the utmost importance. But most of us cater to the customer of discriminating taste who wants great taste and a beautiful decorating job. They are both very important for those of us who do custom work.
Dolores777: Once I had a wedding cake to spoil
Dolores777: the hall turned off the A/C for several hours...don't
know if they had to pay for it
Dolores777: I never knew a cake could spoil like that
before
Now to change the subject for just a little bit. ICES: Are you making plans to attend the 23rd annual ices show and convention. It will be august 6th - 9th, 1998 in St. Paul, MN. If you want to go to one place in this next year that you can learn more than your brain will contain, find all the latest equipment, watch demos on the newest techniques and see hundreds of wonderful sugar displays, this convention is the place you should go. Dolores and I will both be there this year and we hope to have some neat things to tell you about events at this convention in the future. We have just started the wheels rolling on a couple of things and we have to wait now to see if they pan out. Look for some future announcements about march or April concerning the ices show. If you don’t really know what ices is - go to the discuss cake decorating area on AOL and there are two or three articles about ices and what you can expect at a convention. This will be my 20th convention to attend and I always learn new things every year. You can meet the authors of the cake decorating books, obtain copies of the newest books hot off of the press and even get your books autographed. It is a non stop learning experience for cake decorators.
Dolores777: this will be one exciting ices show! - for
me
Dolores777: Diane...do you have your ices reservations
yet?
Shavkin: Nope. Have to do that.
Bridal1: If you can't go to ICES in '98, Missouri will
be glad to have you come to ours in '99!!!
Pwd Sugar: right Bridal - we'll be there with bells on
Dolores777: hotel may get full Diane
Shavkin: Okay, thanks, Dee I'll do that tomorrow if I
think of it.
Shavkin: I also have to send in the stuff for doing a
demo.
Dolores777: Me too - I told Lynn I'd do a wedding cake
demo if they want me too also
Bridal1: Missouri is also having ICES '98 Midyear Feb.20-22
- COME
Pwd Sugar: Those of you interested in the hotels I understand
that the Days Inn is connected to the Convention center - less walking
Make your hotel reservations now if you are planning on attending. Every year many people end up staying several blocks away from the convention center because they waited to long to book their accommodations. Hotel reservations should be made directly through the hotels. Be sure and mention you are with the ices convention Raddison hotel Saint Paul - phone 612-292-1900, fax - 612-224-8999, reservations - 800-333-333 room rates $92 flat rate single-quad occupancy Raddison inn St. Paul - phone 612-291-8800 fax-612-292-8845 $same as the other Raddison. Days Inn Civic Center phone 612-292-8929 fax 612-292-1749 $64 single-double occupancy: $69 triple-quad occupancy (there is also state and city tax which is currently 13%) If you would like a registration packet you need to contact Linda or gene john - 2591 bloom road, white bear lake, mn 55110 Phone 612-429-1221 Fax 612-653-8917
There is an extra perk to registering before April
1st. Your name will be put into a pot and one persons name will
be drawn for a cash prize of $250. Handy cash for this convention
with so many things you will find that you think you can’t live without.
If you would like more information about ices or the
convention you can contact me at pwdsugar@aol.com or check out the ices
web site at http://www.ices.org/
If you would like to join ICES the dues are now $27.00 for the year. Or you might suggest to your special significant other that this is something you would like for Christmas. You will receive 11 newsletters a year. In each newsletter there are 8 color pages of pictures from the prior years convention. How to articles, recipes, information on upcoming shows, classes being offered, local show listings and just general cake decorating information. It has the appearance of a small magazine - a very nice newsletter. Mail a check made out to ices for $27.00 to Gayle Mcmillan - membership coordinator, 4883 camellia lane, bossier city, la 7111, fax # 318-746-4154 phone 318-746-2812
MEMBERS OF AOL CAN READ MORE ABOUT ICES HAPPENINGS IN OUR 'CAKE DECORATING ONLINE' SUBJECT AREA.
MtnMama103: Just joined ICES - cant' wait to get my first
newsletter
Dolores777: Mtn..takes a month or 2 for the first issue
MtnMama103: Also sent note to local rep for info
on local cake clubs, etc
Gigimama: Quick question before I go watch ER-What would
be a good non-fruit filling for a choc jelly-roll type cake?
Shavkin: Chocolate frosting. Chocolate pudding.
Dolores777: we used whipped icing Gig
Pwd Sugar: Now we are ready for Open Mike time
Dolores777: okay...what is the MOST important part of
the cake to the rest of you here???
MtnMama103: Pwd, Dee, Di - just wanted to say thanks
for all the great tips I've learned from you
MtnMama103: People at cake decorating class already think
I'm a genius! lol
Dolores777: LOL...Mtn...you probably are ahead of the
rest - you have so many teachers
Pwd Sugar: thank you - it is a joy for us to share with
you
Bridal1: Do, they are equal, I think
Pwd Sugar: Lots of head knowledge - now you just have
to coordinate the hand knowledge
SWTDEL: I have a question. What is the best way to store
chocolate melts?
MtnMama103: I took candy making classes to and then taught
some of my friends.
Shavkin: houses. All 200 are sold. Have one
left!
Dolores777: SW...wrap very tightly sealed and store in
as cool a place as poss. but not in fridge. You could freeze it too, but
you may use more at Val. day or Easter
CarolA5238: Dee, Pwd have you tried the metal cup, in
the center of you cakes.
Dolores777: I haven't tried the cup
Pwd Sugar: Carol - metal cup for what
MtnMama103: what metal cup Carol
JWGPKG: I think she means the metal core for 3" cakes.
CarolA5238: Its suppose to help even oout the baking
, I like it.
CarolA5238: Yes thats it I call it the cup.(the baking
core).
Bridal1: One of my favorite places is the Chef Online
Tidbits message board. Lots of info there.
GRebel9230: Does anyone know of any cooking contests
going on?
GRebel9230: Pillsbury's bake-off won't happen again until
2000
Dchefsours: need help in the decorating dept
Shavkin: Anybody making cookie press cookies?
SWTDEL: I've made quite a few with cookie press.
Dchefsours: very new to that, affraid to start
Pwd Sugar: It is just learning one thing at a time
Dchefsours: too many tips to choose from. I don't really
need extensive stuff just borders and such
Dolores777: Dchef...look thru the Yearbook
Pwd Sugar: Wilton's has all of the basic stuff Dschef
- Just get a few tips, make a few cakes
RVH41: Someone mentioned the boards and I was in there
earlier tonight and saw questions that hadn't been an
RVH41: answered - I am interested in the reply that would
have been given on curtaining
Dolores777: can you repeat it RVH?
Pwd Sugar: How to do curtaining or what kind of icing
or what?
Pwd Sugar: Curtaining is very small lines of icing hanging
from the side of a cake
Dolores777: RVH...its probably the way the icing is made,
recipe etc. Check my recipes page for our icings. I put down what each
one is best used for
RVH41: she said she had a problem doing curtaining -
never can get it to NOT break as she does it - I didn't
RVH41: see a reply. - there were several others also
SWEET SOUS: RVH consistancy
Pwd Sugar: with royal icing. If the icing is not
just right it can be a real pain in the neck to accomplish
RVH41: I KNOW what it is! This woman tho obviously
needed help!
Dolores777: cutaining...may have used too large of a
tip. I use 0 or 00 tips
Pwd Sugar: Ok - So we just need to go give her an answer?
SWEET SOUS: too much sugar
RVH41: back - cn't find her now - but it was in the Cake
Deco on line area - hope you can help- her!
GRebel9230: I take a box of dark chocolate cake mix and
a box of brownie mix
GRebel9230: I take the cake mix and split between two
pans and put chocolate chunks in one of them
GRebel9230: and then bake the brownies in the same size
pan as the cakes
GRebel9230: It gets put together as cake, then brownie
then cake with hot fudge frosting between layers
Boxerhouse: Dolores, do you and Pwd live close to each
other?
Dolores777: not at all Boxer, why?
Pwd Sugar: Boxer she is in Ohio and I am in Texas
Boxerhouse: you just seem like you work together so easily
Dolores777: Boxer::::thanks, I consider that a real compliment...we
sure try hard
Dolores777: we do know each other personally.
Boxerhouse: It's pleasurable to see such custom artists
as you...
Dolores777: Pwd is more artist, I'm more commercial but
have done it both ways
Pwd Sugar: Just OLD decorators - that both of us love
to share.
Pwd Sugar: OK Dee
Pwd Sugar: I don't thing we have ever really gotten into
the age thing other than we know we are both
over 29 LOL
Dolores777: thats right Pwd LOL - with grandchildren...explain
that LOL
Pwd Sugar: Young grandchildren
Pwd Sugar: Mine are 11 and under
(Mine are 16 and younger) - Dolores
Boxerhouse: Well now, PWD, lets see, you made your daughter's
grad cake in.....75?
SWEET SOUS: Pwd,Dol, do any airbrush tech.?
Pwd Sugar: I love the airbrush - it is the neatest tool
Lizzzie P: Dee, Pwd, Shavkin, all your web sites are great.
Got any tips for creating one?
Dolores777: Lizzie...just easy on aol
Shavkin: Thanks, Lizzie! Yeah, Dolores helped me get
into it.
Dolores777: Lizzie...make a page and upload it at MY
PLACE (keyword, check it out)
Lizzzie P: I gotta try it.
Dolores777: Lizzie, get Netscape- download Communicator
so you can create a good page
Pwd Sugar: Lizzie - Dolores did mine - I must learn this
to
Dolores777: You can ask Diane...she's an old hand now
: )
Lizzzie P: If I get anything worth looking at I'll let
you know. Thanks for the tip, Dee.
Pwd Sugar: She did a great job
Dolores777: Lizzie, I'll help if I have time...going
to FL Jan 15th
Lizzzie P: Dee if you get close, come and see us.
Dolores777: I will Lizzie
Pwd Sugar: Everyone have a very Merrry Christmas and a
Happy New Year
CarolA5238: I'm heading for sleep land nite all and Have
A Merry Christmas!
Thursday DECEMBER 25, 1997 - in the Kitchen Conference
Room - MERRY CHRISTMAS - HAVE A HAPPY HOLIDAY -
from Dolores777 and Pwd sugar - Open Mike for all
cake decorators on AOL