DON'T FORGET TO TURN ON YOUR LOG TO RECORD OUR CHAT TONIGHT: TO DO:  AT THE
TOP OF YOUR AOL MENU, CLICK ON <<FILE>>, SCROLL DOWN TO <<LOG MANAGER>> CLICK ON OPEN LOG...... AND SAVE-AS ---ANY NAME ...CAKECHAT.LOG (ETC) IN A FOLDER (DIRECTORY) ... AFTER YOU EXIT AOL YOU CAN USE ANY WORD PROCESSOR TO OPEN AND READ IT.

Boxerhouse: PWD: Do you click on session log with chat log to copy this chat?
Dolores777: not SESSION LOG - use the TOP one - ‘OPEN LOG’
Dolores777: SESSION LOG is for recording recipes off BB’s etc
Pwd Sugar: Those of you who are new - This is really a speed reading course designed as a cake decorating chat
Pwd Sugar: Boxerhouse remember that Dee will be posting this later so you can read it intact

DragoDan: pwd do you like meringue or whites for lace work
Pwd Sugar: Egg whites
Dolores777: Drago, I like egg whites for that so it doesn't stop up my #00 tip etc
MaraTLee: Drago, My 2 cents, I like egg whites for lace work. You can add a bit of gum Arabic if cake must travel
Pwd Sugar: Egg whites, lemon juice and pwd sugar - is the strongest and sometimes a little piping gel
DragoDan: does the gel give some shine?
MaraTLee: Pwd, piping gel is made with gum Arabic
Dolores777: Gel makes them tough & not so easy to break
Pwd Sugar: a little bit - it also makes them just a little stronger
DragoDan: what would you say is your ratio for a 1# recipe is for the gel
MaraTLee: 1 t to 1 T, not much like Pwd sugar stated
Pwd Sugar: I usually add about like Mara stated.  Just depends on what I am doing.

App4Life: has anyone heard of using a flour roux in an icing
App4Life: or a mixture of flour and milk
MaraTLee: App, that is the French butter cream
App4Life: It turns out quite well if I may say so Myself so that the name for it always wondered
Reyrc: yes, the roux has been used in old recipies, it's interesting
MaraTLee: App, taste like Vanilla ice cream, YUMM
DragoDan: what are you using it for app
JABBER448: roux has been used in many different recipes for ages
App4Life: just red velvet cakes could probably be used for others also

App4Life: does anyone in the room know how to prevent cracks in cheese cakes
MaraTLee: App, lower your baking temp
DragoDan: sounds like you ran out of water at bake off app
Reyrc: cheesecakes won't crack if you put them in a bainmarie and cool slowly
App4Life: its the baking temp on the cheese cake or could it be the pan or over-beating the eggs
DragoDan: app i would have to agree with the temp theory maybe u cooled too fast?

WELCOME BACK SWEET CHATTERS
I hope some of you got new computers for Christmas.  I really don't know how I would operate this small cake decorating business without mine anymore.  Here are some of the ways I use mine.

LACE POINTS
I draw most of my lace points for cakes - and this is how I do that.  Using a drawing software such as aldus super paint with the tools available I draw half of a new lace point design.  Using one of the selection tools draw a box around that half and copy and paste.  The new copy then is flipped horizontally.  Now match up the two identical sides.  Draw a free-
Form line close to the new lace point.  If the design is something like a heart shape I paste one heart right side up and the next one I flip vertically.  Move them close together leaving just enough room to pipe with icing.  Repeat until you have a full line of that design.  (keep it about the same width as your paper - just slightly smaller)copy and paste into a blank page as text in your word processor or simple drawing page and make as many rows as you need by pasting more rows of the same design.

SCHOOL DESIGNS
Many of the grooms want their school emblems on the top of their grooms cakes.  I ask them to bring me the design they want and then put that design on my scanner.  I scan the design and then enlarge or decrease the design as necessary to fit the space allotted to that design.  That design is then usually done with royal icing in the color flow method with toothpicks inserted into the bottom support area.  I usually add a triangle of blank space under the design if it is going to be standing up on the cake and chocolate curls or strawberries are placed around the standing design on top of the cake.  If the design is going to be laid flat on the top of the slanted cake top I might do it with the flow in technique or it might be just stenciled on with buttercream.

BUILDINGS AND STRUCTURES ARE MORE COMPLICATED
More intricate planned cakes such as the villa rotunda by Pladio in Italy take a little more time and planning using the scanner as your helper.  This cake need to be as precise as possible since it is an architecture icon.  The bride and groom brought me one black and white picture and two sketches of this building.  I scanned the photo and enlarged it.  They only wanted 50 servings.  So I had to try to get just the center part that would be the edible cake to the approximate size of a square pan that would serve 50 people with several layers.  A 9" square 3 layer would serve approximately 50. After I had all of the porches made and put them in front of a 9" square pan it didn't feel proportionate.  So it was my decision to make a 3 layer 12" square cake.  I sent a picture of this cake to Dolores yesterday so it should be on my web site soon.  I needed to know dimensions on the sides of the porches as well as the fronts.  I scanned just the porch area from the front.  Enlarged it and measured the columns.  Then I scanned just the side area of the porch and enlarged it several times until I had exactly the same height columns as the front view.  Now I had pictures that I could print to make precise patterns for all of the little pieces that needed to be made to construct the four porches.  One for each side of this square building.  I cut four pieces of styrofoam to fit under the porches and the steps.  These pieces of styrofoam had to be completely covered with gum paste pieces as the porches were built.  Steps were made with a rolling cutter (similar but smaller than a pizza cutter) I have that will cut several strips at a time.  23 steps for each porch.  Then they were put together starting at the bottom and glued onto the slanted piece of styrofoam until it reached the porch level.  It took approximately 80 pieces of hand made gum paste pieces to just construct one porch.  The roof was also a piece of carved styrofoam glued onto a contac paper covered cardboard slightly larger than the cake size decided on.  Because I could not really tell enough aout the way that this roof was laid out - I just had to do what I thought would work to get this look.  Once the styrofoam was carved to the basic shape I made paper patterns to cut out the gum paste pieces to fit on the roof.  Believe me this cake stretched my abilities.   It took 70 hours to construct and I sure didn't charge enough for this cake.  At $6 per serving I figured I came out making approximately $3.00 per hour.  That is not the hourly wage I want to get accustomed to making.   It is now priced at $15.00 per serving and I will probably never have anyone who wants that cake again.   Lol

Pwd Sugar: THis couple only let me know about this cake 3 weeks before the wedding. They had originally ordered another cake.

Dolores777: ---> your rotunda is already on your web site Pwd

KEEPING RECORDS
Quicken is a wonderful financial software that makes it easy to keep up with your cake decorating expenses.  If you are going to operate as a serious business you need to keep accurate fully detailed records to help with your tax records.  I try to write a check for everything that is a cake decorating expense.  When I am buying groceries - if I pick up buttermilk, sour cream or anything else that is going into a cake or even a brides magazine that has a picture of a cake that I want - I write a check and at the bottom left I write groceries and cake sup.  Keep all of your receipts and highlight your cake expenses.  When I enter that check into the quicken records I separate the grocery and cake expenses.  At the end of the year when I make a report of all of our expenses of the year all of my cake expenses will be totaled for me.  I also keep travel expenses for shows and classes, gas plane tickets, out of town meal receipts, hotel rooms, class fees, equipment, fabric, styrofoam and wood for cakae bases and etc.  These are legal expenses for you in this business.
 now to go along with your trips to the grocery store and etc.  You alsoneed to keep a notebook in your vehicle to keep up with those mileage figures.  When you are picking up groceries and you need buttermilk for a cake that is mileage you can count.  If you are taking a roll of film in to be developed or picking up those cake pictures that is mileage you can count.  Trips to Sam’s, cake delivery mileage, Kinko's for copies of class instructions, the travel agent to pick up your plane tickets to ices.   Anyplace you go that has something to do with your cake business - now is the time to start keeping those mileage records for 1998 if you haven't done this before.

MaraTLee: I find it so hard to run my business and then become a bookkeeper too!
Dolores777: Mara, just do your best. IRS won't get after you if you try
Reyrc: what computer program do you use to cost your recipe, Pwd sugar
SaCole: Can you write invoices out of Quicken?
Dolores777: sure is Mara. I had a stack of tax stuff to mail about 12" high...W2.s etc
Pwd Sugar: I don't worry about that cost much anymore.  Since my prices start at $2.00 per serving I know I have it covered. I use extra ingredients in all of the cakes and icings so I figure it averages out about the same for all of them.
DragoDan: mine start at 175 pwd
L2jlu2: What is a good program to use for keeping records?
MaraTLee: PS stated that Quiken is good, comes bundled with most new puters
SWTDEL: I use Quick Books by Intuit for record keeping. I really like it
Dolores777: L2 - I use Quicken mostly. I don't like the integration of Quick Books so I keep it all separate.
Pwd Sugar: I own a home based business with a seperate work kitchen.
MaraTLee: I also registered the car in the business name in case I get into a mishap while driving for Business.
Pwd Sugar: We need to really keep records - and use them to our advantage
Dolores777: You must always have reciepts = proof - for everything you claim
MaraTLee: I have a tip to drum up more business
MaraTLee: If you donate or give a cake away , that is also deductable as an exp.
Dolores777: If you give out COUPONS - thats 'promotional' and deductable
MaraTLee: you can call and/or do a anniversary mailing or offer to put your customer on a reminder list
MaraTLee: Get all of their important dates on a card with their name address and Phone
Dolores777: ---> get bride's names from the newspaper & send them a brochure. ...works great. I don't anymore...don't need more cakes to do LOL
Pwd Sugar: Me either - I have decided to cut down this year.  June is almost full already Pwd Sugar: I am cutting down to two a week or when the dollars total between 1500 and 200
MaraTLee: Then while you have down time you can call your customers and remind them they may need a cake soon!
BfloGal: Pwd   do you also make a note of the hours it took to make the cake?
Pwd Sugar: BfloGal I do if it is a new design and I need to know how to price it the next time.
Halesbop: PWD how many people work for you?
Pwd Sugar: Sometimes that is only one. Just me now - My last helper quit last October and I haven't found another one yet.
ASmith3015: i know i made a chef angry but chefs are like golfers they are in their own world
MADDJAX2: How many do you do for a weekend, pwd?
Dolores777: Depends on how fancy too
MaraTLee: Dee , I need to do this, I need to pay overhead and I may move to larger quarters soon
Dolores777: Welll - we did that. I think it is important usually - to be on a main thoroughfare
Pwd Sugar: Those $3 and 4 thousand dollar weekends were killing me.
MADDJAX2: how do you decide how much to charge?
Dolores777: MADD...charge more the fancier details
MaraTLee: Y all I get now is summer tourist, and they don't really need cake!
MaraTLee: P.S.--You can also pay your self "r
etro actively" This means that you can put in a debit for the amount that you need to pay
Boxerhouse: Yeah Pwd, but that dollar doesn't buy what it did 10 yrs ago!!!
Dolores777: Boxer, it may, pay increases make it relevant
BfloGal: Pwd   would you characterize your business as a "cottage industry" ?
Dolores777: I pay myself a bonus...not so many taxes that way. But we are incorporated too - dif
MaraTLee: yourself even if the business is not making the money right away so you can offset the earnings when your business takes off and starts making money. You need all the tax breaks you can get

DATABASE
Keep records of people you do cakes for.   A brief description of the cake they are ordering and what the occasion is will be a great tool for those of you who do lots of birthday cakes.  A place to put in a customers name and each time you do a cake for that customer list it with a brief description on her records.  Easily accessible for you.

SPREADSHEET
I keep a record of all of the cakes I do in a year on a spreadsheet by date.  The columns are titled.  Date, brides name, photographer, brides cake servings, $'s, grooms cake servings, $'s, birthday or special occasion

CAKE SERVINGS, $'S, BRIEF DESCRIPTION OF CAKES.
I often have a bride who comes in and says you did Suzy Cute's cake and I loved it.  Can you do  one just like it for me.  I want the same flavors and everything.  I pull out this printed list I keep handy and we look for her friends name and exact date she got married.  I can then pull her order sheet and see exactly what her friend ordered.   I also keep these records to be able to quickly tell who the photographer is.  Sometimes when my pictures come back weeks later they are not the quality I want.  I go to this list and find the photographers name rather than going back through the order forms.

HOW DO YOU KNOW WHERE YOUR BUSINESS IS GOING?
 a spread sheet is an easy place to keep up with your monthly, quarterly, yearly figures so you can compare your number of cakes, number of servings, number of $'s yearly.  I know what my final numbers are for the last 10 years and this lets me know that I am doing less cakes not and yet the dollars are higher.  Therefore I am working less for more money than I did 10 years ago. This tells me I am going in the right direction.
 
EMPLOYEE TAX RECORDS, SALES TAX RECORDS AND ETC. ARE MORE THINGS YOU CAN EASILY FORMAT TO SPREADSHEETS.
Of course all of those wonderful clip are pictures that you have access to on the web can inspire new cake decorating designs.  Be careful of the copyright laws here.  There are lots of wonderful cake decorating sites for your enjoyment and many of them have really good instructions on them.  Of course Dolores’s site with all of the versatile things she is providing for you is a must. Such as her merchandise listing in her store now posted online for you to be able to order just what you want and need.  Her new bulletin board for those who cannot access AOL’s discuss cake decorating bulletin board.  All of the past chats she and I have done are available here for you to copy and print on your own computer.  I met some gals in Michigan who said that they have printed every chat we have done and their notebooks are now getting really big.  All of this info is available at no charge to you through your wonderful computer.  Of course you will have the AOL or other server charge but that is minimal compared to what is available to you as a cake decorator seeking information or help.  Have you checked out Dolores’s web page, Diane’s web page, my web page  - all totally different material and pictures.  Then there is Diane’s traveling newsletter.  You just need to e-mail Diane to get on her list to receive this regularly.  Most of us only use a fraction of our computers abilities.  I hope in this new year you really enjoy learning more and more about cake decorating and your own personal computer.  At least I am no longer afraid of it blowing up in my face.  Lol  those little bombs are bad but they aren't as lethal as I thought they were when I first started using a computer a few years ago.  Making it a habit to save whatever you are working on routinely will help keep those little bombs from destroying your day.
How about the rest of you letting us know some things that you use your computer for in your cake decorating business.
Dolores777: Pwd's: http://members.aol.com/pwdsugar/index.html
I made a typo last night…revised: http://members.aol.com/pwdsugar/private/index.html

MaraTLee: I went to RonBen Israel's site he has some free software to share. It's a cake decorating thingie
L2jlu2: Mara have you tried his Ron's program to create cakes?
MaraTLee: No, I haven't down loaded Ron's program yet

LATER: Come share your knowledge with us. Lets USE that new computer!....Put your thinking cap on because we can all learn something from each other this week. It will be faster for you if you first open NOTEPAD and write your 'article' then copy / paste it on...one sentence at a time please - or you can crash!

I have 4 computers. 3 at work and 1 at home. I maintain all our computers. My kids are gradually learning...especially my grandson, Chris...I taught him, now he teaches me LOL. I've installed modems, hard drives, sound cards...etc. I even wired the phone long ago matching the wires the way we had to back then. My husband could care less about computers. I won't get help there. A long time ago (1984-LOL) I got my first computer. It was a 'wonderful' 486K memory! Even a color monitor. How about that! With a floppy drive too. LOL Microsoft was just getting popular and I chose a Microsoft DOS. Later I added a second floppy drive - I was really 'modern' then LOL. Then I got a new computer with a 20MB hard drive. I had to learn to change a config.sys or an autoexec.bat file when I'd crash...and crash I sure did do.

What software do you use for your cakes and what do you do with it?' "What can I use my computer for concerning my cakes?" The answer is - A LOT! After over 10 years with my computer I don't know what I'd do without it. We use it for so many things. Here are a few:

BUSINESS: There is nothing like a computer for keeping financial records!  I use mine for learning, testing, writing the newsletter, web pages - and LOTS of graphics manipulation. Sue uses one for creating header tags, pricing labels, word processing, makes wedding brochures, invoices for our mail order, etc. - Then I have an old 486 that we use solely for our electronic cash register. We enter all merchandise in it and scan our sales so we can track inventory etc. Then also, ... .I use quicken to keep financial records. Its so easy to get a final report at the end of the year this way. You can make a spreadsheet ledger. I did that with excel. I can also pay my monthly sales tax from it and a lot of other things.  Then I use a shareware program called PC payroll to do payroll. This takes a whole 5 minutes and would take me an hour otherwise.

MaraTLee: Dee, you didn't mention that you can design your labels on the puter!
Toomnykds1: I use quicken too 777.....I agree, very easy to use..
L2jlu2: I have tried but I don't get.   If you do Pls let me know
Dolores777: I do <all> my paper work, except end of year Federal...want to know where the $s go
JABBER448: been wanting to get accounting software but was unsure which one to get
MaraTLee: I just got some nice some nice cake box Labels to smack on each box as it leaves
Dolores777: good Mara, we tell them how to store their cake on the label too
NHCURLEY: Dolores, I would be afraid of having all the business info on puter end their being a power shortage
BfloGal: NH  how long do power failures last in your area?
MaraTLee: Also, don't think about cheating IRS if you do taxes on puter!! They can read all the info on the Hard drives and disc's
JABBER448: that's what "BACK-UPS"
NHCURLEY: We had a 3 day one last year

1.  We made a 'REFERENCE' booklet. Its really very simple. We went through our Yearbooks and other cake idea books, and categorized everything like BIRTHDAY / KID'S bd's, women's, men's, showers / wedding or baby...etc. We used our word processor (Microsoft Word), placing each category together but all in one file. Then we highlighted a section to alphabetize each category list. [TO DO: Highlight test to alphabetize, Click on 'Table' and choose 'Sort'] You must keep each entry to one sentence. Now we have several pages. It works very well. You can update it yearly but for what you have already, it still works even if you don't update it. (I'm sure you can do the very same thing with Word Perfect or some other word processor too.) Now when someone wants a special cake we know where to find pictures fast.

SWTDEL: I don't know how to hightlight????
From Dolores --- Pres down your right mouse button and drag it over the text to highlight. To copy/paste it (into some other place or file): With the text highlighted, press your Control & C keys together. This copies it into memory. Then go to wherever you would like to put it/move it, etc and press your Control and V keys. All this can also be done with pull-down menus too).
GOOO8: As regards computers, even deleted items can be retrieved by the experts supposedly!

2.  There is nothing easier than MS Word to RESIZE A PICTURE TO PUT ON A CAKE. Just choose 'Insert' / 'Picture' locate the picture and click OK. Now you can resize it (click only on 'corners' or you will  distorted it). Hold and drag the mouse to the size you need and print it out.

3.  ANOTHER THING ABOUT PICTURES...Once I needed a guy riding a big bull.  I found a guy on a horse with his hat flying. I used (a very obsolete - Image Star that came with an old scanner I use to have) graphics prog. to capture only the guy, not the horse, made a new file with it. Then I opened Print Artist  (a great graphics software), and found a bull - and added the guy on the bull's back...perfect. So, combining 2 pictures, or deleting something OFF the picture is easy too. I suppose you could use Corel Draw or something but it is so complicated. I draw all the cakes you see in my newsletters using Image Star. I can color them too,  if I want. It IS very limited.

4.  THE WEB...now we can even send cake pictures to each other within email using Netscape - or maybe EI (I don't know if you can do this with AOL... I did see something but they were charging.) What we send is free. Just be writing an email and 'INSERT' a picture, then send it. (I do this with Netscape version 4.0). To save the pictures you receive, right-click on the picture and save it on your computer. You can copy/paste the text. This is what I did with 2 pictures Pwd sugar sent me. I emailed them to myself because I needed them at work.

5.  Or, make a WEB PAGE! What fun. Several people have even added photos of themselves...I mean to do that too. Its nice to actually see each other. It isn't that hard once you get started...its just learning the preliminaries that is hard. Netscape has an Editor you can use (with the 'pro' version). Try just typing some info using your familiar word processor, then copy / paste it into a NEW Netscape file and name it something.html --- save it & bingo! - you have a web page made. Once made, use AOL to upload your web page. TO FIND WHERE: Use KEYWORD My Place - search around and educate your self a bit. You will find 'UPLOAD' and all you do then is click UPLOAD, find your file and upload it. Your URL will become http://members.aol.com/yourscreenname/index.html (DO call your main page index.html (no CAPS) Your URL may be http://members.aol.com/private/yourscreenname/index.html if you go back too far...what I did with Pwd sugar's web site. I need to look into fixing that too...when I get back from vacation.

Gigimama: You can set up a webpage for FREE on AOL. Go to "My AOL", it will tell you about it there

6.  CLUBS & ORGANIZATIONS...Nothing since I've been decorating - in 30+ years, has brought more cake decorators closer together faster, to share our ideas more than out computers. So many of you didn't even know what ICES even was a year ago. Now ICES has a web site: http://www.ices.org - We can meet each other at the wonderful ICES convention each year. (This year in St. Paul MN) There will be a thousand of the most wonderful cakes anywhere (no contest, this is for sharing). Also book authors, vendors with their newest cake items and our wonderful seminars...

- And what about our wonderful American Cake Decorating Magazine! (ACD) http://www.cakemag.com -
For Christmas I did a SEARCH for "gingerbread house" and found a page devoted to the dire beginner with complete recipes & instructions & patterns. Now - when we need a hint or some cake item, we can get online and ask the world! On my message board someone wanted a retirement cake for a teacher...she got 6-8 responses.

BfloGal: oooh   hubby wants to do gingerbread house next year!
MaraTLee: Bflo, I posted a delish GB rec. on Dee's message board.--I went through 120 LBS. of gingerbread this season and I didn't get to go to 4 craft shows

If anyone needs help with something I've described here, please jot down your questions, save them and I'll do my best when I get back...too many taxes & W-2's to do much else this week.

BfloGal: Pwd   this is a very simple, basic question   - but that's where I am  - is meringue powder
Pwd Sugar: Meringue pwd can be used in royal icing.  I just prefer the strength of the fresh egg white.
BakeAholic: what kind of a shelf life does meringue powder have?
Pwd Sugar: I don't know exactly - it would depe nd on your humidity and how tightly your container is closed.
BakeAholic: so what would you say is a safe period of time?
Dolores777: I've kept mer. powder for 5 yrs & it didn't go bad
BfloGal: 777   meringue powder is being suggested for use when folks are allergic to eggs

SGelman416: hi.  I'm new and i have a question.  does anyone know about any clubs in Massachusetts?
SGelman416: and has anyone ever heard of the Confection Connection
MaraTLee: Cake clubs in MASS?
MaraTLee: To find out about cake clubs in MA, are you a member of ICES?
Kalisa5: Mara... I'd like to become a member of Ices....
MaraTLee: ICES has a website for those of you that are interested

Carolelieb: Dolores, I made your recipe for coconut filling

GOOO8: Does anyone have any comments on Austrian Lace? A florist asked me if I did that and it's the first I've heard of it.
Dolores777: Pwd do they mean Australian lace? I think so, I think he meant lace points
GOOO8: He may have meant Australian lace, I'm just not sure since I'd never heard the term.
Pwd Sugar: Austrian lace is heavy lace isn't it.  Maybe he means some of the lace that Sugar bouquets makes available for us now
BakeAholic: Right Dolores but I didn't know I could get hints online

TeresaT610: how did everyone get involved with this-self-taught or classes?
Dolores777: Bake---> we all need to start with basics...slowly too
TeresaT610: I'm a bit overwhelmed-want to get started with this-need suggestions
Dolores777: Teresa....just start slowly and do as good of work as you can do for family & friends first
TeresaT610: I'm thinking of taking classes-any advice?
GOOO8: Teresa:  Cake classes?  Definitely!  It's wonderful
TeresaT610: throug Wilton,I guess-I'm in KC.Mo area
Dolores777: Teresa, is there a cake decorating shop near you for classes?
Dolores777: Teresa, I saw a BIG shop there years ago
TeresaT610: yes there are acouple,777

RachDminor: Did you get call for the flyer, Mara?  Geez, those cookie cutters are *expensive*!! and the, uh, special one wasn't on there, I just remembered
CakeNHound: Rach- so you collect cookie cutters?
RachDminor: I'm crazy about them ....
RachDminor: and molds and .. well, several things ;)
Pwd Sugar: Do you have some of those giant cookie cutters that Joanne Misner
had special made.
Boxerhouse: Rach, do you pay $40 for Martha Stewart
Boxerhouse: 's cutters
MaraTLee: No, Rach, I didn't get around to it yet, what;s the Average price
CakeNHound: I just got "into " the cutters.  Quite the hobby!
Bridal1: Rach, do you belong to the Cookie Collectors?
RachDminor: I bought a book with all pictures of cutters and tried to track one down .... nope .. out of my league .. I have a lot of them, but not the $15-40. ones.
Dolores777: someone online sells giant cookie cutters...don't have the URL
RachDminor: Average was $15., Mara ... not worth it, from what I saw.
RachDminor: not for me, anyway ... I just wanna make cute cookies ;)
CakeNHound: Dolores- I think there is a "Kitchen Collectables" site
BakeAholic: Rach what is your favorite cut out cookie recipe?
RachDminor: I don't know about a collectors' group, no.
Dolores777: Cake...I don't have time for one more hobby LOL
RachDminor: Hmmmm ... I'm not an expert yet, Bake .... lately very into gingerbread ... Wilton recipe.
Boxerhouse: You guys should check out this cookbook from Simi Winery. It has a ton of wines they recomme
Bridal1: I have the address some where, but where??
Boxerhouse: nd for their recipes
RachDminor: I also like to use them to imprint images on cakes to outline.  I can't draw a THING :(
Dolores777: Pwd - what was that address you gave me...pastry something? Great site
Boxerhouse: It's called The Vintner's Table Cookbook, find it at SIMIWINE@AOL. It's too cool. Address your request to Nancy Gilbert at Simiwine I really have to RECOMMEND  this cookbook to all my kitchen friends. It's unbelievable
RachDminor: Would be fun to share ideas of what else to use them for. :)

Pwd Sugar: Here is another fabulous site you guys and gals might want to check out http://www.pastryarts.com./
Fantastic cakes, museum sugar pieces and super chocolate work

PatPastry: Pwd Sugar & Dolores  who are some baking/ pastry authors you enjoy?
Pwd Sugar: Nicholas Lodge is the best as far as gumpaste and he has many books
RachDminor: I just bought a book by the pastry chef at Le Cirque 200 in NYC ... ohhhhh, the pictures!!
Pwd Sugar: Scott Clark Wooleys new book is fabulous with cakes and gumpaste
MaraTLee: PS, Scott's book just has more pictures than text , I think.
Pwd Sugar: If you can find a Lambeth book it is a real find
RachDminor: not so much for cakes (the Le Cirque pictures) but presentation ... wowwowowowowowowow!
Dolores777: Lambeth doesn't give much directions tho
RachDminor: Yes, I agree about Cirque du Soleil VERY much .. but this is a restaurant in NYC .. Le Cirque
MaraTLee: I got to be on TV with LeCirques pastry chef
Pwd Sugar: Good for you Mara - wish I could have seen you
MaraTLee: We did pulled sugar!--that was fun
MaraTLee: No, it was no Lagasse, it was Jaques Torre, he is also head of the
RachDminor: yes, that's the one, Mara .. how GREAT!!!  he's amazing
MaraTLee: French culinary institute in NYC
MaraTLee: Kinda cute too, I didn't know, what 's it called Jaques show
BfloGal: I collect the "old" local cookbooks  spiral binding   and there are
some really good recipes
RachDminor: Mara, the book says it's connected to a PBS series, but I'd never heard of it.  Hope it comes here soon.
MaraTLee: Bflo, those are great, a lot of church ladies get together and put one out
RachDminor: Yes, that's not where I found that one, but I did find it at another used bookstore that gets BRAND
RachDminor: NEW cookbooks from an LA Times food writer .. and I get 'em! ;)
Dolores777: LA TIMES - Rach
RachDminor: oh, yes .. LA Times food section is online.  I'm saying I get the
books publishers sent to the
RachDminor: writers who then sell them to used book stores ;)
RachDminor: They're brand new with publisher's packet and everything in them.
RachDminor: LA Times food section is at:
RachDminor: http://www.latimes.com/HOME/NEWS/FOOD/
RachDminor: Mara, William Morrow & Co. published "Dessert Circus"
RachDminor: http://www.amazon.com/exec/obidos/quicksearch-query/0394-8180740-307855
RachDminor: Ohhh .. Mara, have you ever seen Teresa ____'s gingerbread books?
Teresa Latham or something?
MaraTLee: Rach, I think I have it--LOL
BfloGal: gingerbread book?
RachDminor: Mara, I was calling about some cutters I wanted and .. lo and behold .. it was her I was talking with. She said to call anytime I had a question ... VERY nice!
RachDminor: Gingerbread For All Seasons, Cake - Really creative, cute, etc., gingerbread houses and such .... more than houses .. really love it!
RachDminor: If anyone was aware of quest for the piano cake set from the 70s, I made it Tues. for the piano student I most wanted it for.  Was the highlight of my cake life yet ... soooo fun and appreciated :)
Simdelish: "Sugar Inspirations by Mercedes" 313 Graham Ave,Oviedo,FL 407-365-7141
Simdelish: goo-fax is 407 365-8309, and don't go yet...she has site:  www.sugarinspirations.com

Gigimama: Pwd, just checked out your rotunda cake, very impressive!

CookNRedHd: Rach, ever tried copying color book pages for cake tops?
MaraTLee: Coloring books are copyrighted!!Cknred

HSEPAINTER: What is a red velvet cake?
CookNRedHd: HSE, the best cake in the world........deep chocolate colored Red
RachDminor: Chocolate cake with tons of red food coloring, HSE ;)
Pwd Sugar: A red velvet cake is a light chocolate cake with red food coloring
Reyrc: red velvet...2 bottles of red dye poor kidneys!
Boxerhouse: what kind of chocolate do you use in red velvet?
Pwd Sugar: I use two white mixes and one devils food and add red coloring
Reyrc: red velvet just use a German Choc
Dolores777: r. velvet...I add 2 TB cocoa & red food coloring - to yellow cake mix
CookNRedHd: I make the cake from scratch using cocoa
Boxerhouse: Dolores, isn't that cheathing?
Pwd Sugar: It works.  and the mixtures sometimes give a little different taste and texture
RachDminor: Pwd, I've been curious how you came to combine different mixes ... some even between brands. :)
RachDminor: I've been using mixes thanks to you guys .... people love my cakes.  I can't take any credit, really ;
MaraTLee: Rach, you don't say it's a mix unless they ASK--
Pwd Sugar: Most don't ask.  If they ask directly though - I do tell them I do use mixes only I use my own receipes - I don't follow the box directions
Carolelieb: What  do you do differently to the mixes?
GOOO8: Oh, Carol, are you in for a treat . . .
Dolores777: Carol...check that out on our 'discuss cake decorating' place...got a bunch - also more doctored up cake mixes on my web site Message Board
MaraTLee: Rach, you landed in a gold mine
Carolelieb: I've been to your candy site, where is your message board?

GOOO8: Dee/PWD, do you ice between layers and let set overnight to let the cakes "settle-in" usually
Dolores777: GOO, YES - do that for large cakes so you won't have 'seams' between the layers after they are iced
GOOO8: Dee, so a 6/8/10 it might not be necessary?
Dolores777: GOOO. I sure do...even a 6" can get seams

GOOO8: PWD/Dee- for cakes being decorated with fresh flowers, is wax paper the best choice?
Dolores777: GOOO, I like plastic wrap better. Wax paper soaks up grease
BfloGal: love fresh flower on cake
Pwd Sugar: I gave up on worrying about the fresh flowers.  I was making me nuts
HSEPAINTER: I have been told that carnations will leave a taste on the
frosting...True??
Pwd Sugar: I now tell the brides it is there responsibility to pick their
flowers wisely with the assistance of the florist.   I will only be responsible for the edible cake
Dolores777: HSEP, not only 'taste' = poison!
BfloGal: nah   carnatins not poison unless they are dyed
GOOO8: The florist told me he washes his flowers very well; could the wrap be skipped entirely
MaraTLee: PS, I also hand them a list of Flowers, poison, non poison
Pwd Sugar: I will not be responsible for what she picks out and a florist does with them
Dolores777: METOO --->edible cake
BfloGal: good answer pwd
Pwd Sugar: I did that and they just ignore me
Simdelish: pwd- i only found your form this week after i had to do the fresh flowers my self! And it took an extra half hour to redo them! wish i charged!
Dolores777: funny, some of the most intelligent people choose real flowers on a  cake
HSEPAINTER: I usually make a clear plate or use
Toomnykds1: Bflo...hubby is a botonist...just asked him and he says carnations are very poisonous
GOOO8: Mara-should I go to the library for a list as you refer to?
Dolores777: I charge if I arrange the real flowers...the florist got paid, why not me
Pwd Sugar: The flower or the sap out of the stem in the carnations
MaraTLee: I just sent Dee a picture , how I get around putting flowers on cake
HSEPAINTER: No carnaTIONS IN THE SALID BOWL!!
MaraTLee: Goo, There was a list in Am. Cake Dec.  I will try to find list and send to DEE  a lid and put the flowers in them...
Simdelish: right dee, had never happened before, now i know!
Reyrc: you can dip the ends of flowers in parafin to seal them
Dolores777: Simd...I learned the same way you did...school of hard knocks LOL
Pwd Sugar: How are you going to handle parafin at a reception site?
Reyrc: dip them before you go
Simdelish: yech, i wouldn't want to find parrafin in my cake slice!
Toomnykds1: Hubby says once the carnation reaches maturity the entire flower is poisonous
Pwd Sugar: They don't bring the flowers to me - they take them to the reception sites
HSEPAINTER: where can I get list of poison posies?
MaraTLee: Can research in library to start, or ask florist
Reyrc: there are a few books out on ediable flowers
Dolores777: HSEP::::we did that on a chat about a year ago..listed them all...don't know which chat
RachDminor: Probably lots of info online about them, too.
MaraTLee: Rey, but they must be organically grown.
Dolores777: is also a complete list in my big wedding cake workbook too
Carolelieb: do many people  really want to eat the flowers?
OnlineHost: Boxerhouse has entered the room.
Kenefin: i don't know what it is but i always end up back in here :-)   LOL
OnlineHost: MMMOORE2 has left the room.
MaraTLee: Carol, it's the new thing
Pwd Sugar: Not me unless they are made from chocolate   LOL
Reyrc: just after my ding dong I chow down
Toomnykds1: when they are buds, the flower may be eaten.....but he doesn’t suggest it...LOL
Dolores777: Toomny, as long as they are organically grown, otherwise, formelgahyde IS poison
BfloGal: friend was eating carnations (blossoms) on table in my long ago youth   he was fine  (just a
Toomnykds1: And I have seen him eat some pretty nasty stuff on nature hikes...LOL
Carolelieb: Seems for what a wedding costs, people should have enough  to eat without having to eat flowers
Toomnykds1: OK guys..now I cant get hubby to shut up about the edible plants already...LOL'
Carolelieb: I'm not going to eat flowers

Pwd Sugar: Send an E-Mail to CarolA5238 - she needs to know all about edible flowers
CarolA5238: thanks pwd, I need that,I'm demoing fresh  on a cake and need all i can get. (flowers)

HSEPAINTER: I have a lady who wants a palm tree for a wedding cake...
MaraTLee: A palm tree, how interesting
Pwd Sugar: I have a Tabasco bottle to do in 3D to serve 75 next week.
Dolores777: Pwd, take a pict.
Pwd Sugar: Should be intresting.  I don't have the deminsions figured out yet
MaraTLee: she must have heard about the Mid-Eastern princes who wanted one
HSEPAINTER: Ive done a sagaro cactic 3d...

GOOO8: Question as re pricing fondant cakes; what might be a bottom price per slice be?
Pwd Sugar: $2.50 is just plain fondant icing - no extra decorations per serving
Dolores777: GOOO...don't take long to put the icing ON, just that some dec. are time consuming
MaraTLee: Yes, 2.00+ to start, very plain--go from there
Dolores777: I start fondant cakes about $1.50 per serving
MaraTLee: I know of people that charge $15.00 a slice for fondant and gumpaste

HSEPAINTER: But how to make the leaves.... any ideas?
Dolores777: HSP....get a tip 352 - NOT tip 67
Dolores777: HSP:::Icing must be perfect with tip 67 - to get points on leaves
Pwd Sugar: Use a cut tip to resemble the tip 67 to get tips on your leaves
HSEPAINTER: Dolores, Rach, they keep splitting, or melting...
Dolores777: HSP:::you must be using tip 67 and the tip is closed together. Spread it with a small Wilton spatula.

PatPastry: what does Glycerine do in fondant ?
Pwd Sugar: Glycerine keeps it from drying out so fast
Reyrc: glycerine add elasticity?
Pwd Sugar: The glucose addes the elasticity I think

GOOO8: Sim--don't know of Mercedes-how might I research and contact?
Carolelieb: Do any of you know Della Smith, used to teach in Florida?
Pwd Sugar: Mercedes is one talented gal - does she have a web site yet
GOOO8: Is Mercedes a first or last name; anyone know the full name?
Simdelish: Goo-she's the one who did that incredible show cake at Disney-saw
just this week her ad
Pwd Sugar: Strandivsky or something like that
Pwd Sugar: She was a delightful person to talk to.  Such a talent

Toomnykds1: I have to make a cake for sons birthday, but need something that the icing wont melt. Its at a local spa...and the pool area is very warm,,
Toomnykds1: Dolores..is there an icing I can use that wont melt when its very warm? can't use butter because it melts
Dolores777: Toomy...I think it sounds like you have hot hands...don't fill the bag very full. Pwd sugar has this prob too
Pwd Sugar: My cream cheese buttercream I have had on a cake outdoors in 103 degrees for 3 hours before it was served and it held up great
Toomnykds1: No I mean when the room is very warm :)
HSEPAINTER: Royal over marzapan, Toom
Dolores777: oh, sorry Toomy - once icing crusts it should hold BfloGal: and the recipe is at your website?
Toomnykds1: can I have that recipe pwd...having sons b-day party at local spa...pool area is very warm
RachDminor: royal on a cake?   ewwww (IMO)
BfloGal: royal is like glue
HSEPAINTER: Hey Rach...the English do it all the time... fruit cakes no less..
RachDminor: yes .. dries hard like those little dot candies
HSEPAINTER: Ive only tasted one good frute cake, M.O. Bride made it and I decorated it....

GOOO8: Ah, speaking of royal, had another question!
GOOO8: What about double sided 1/2 inch tape? I was wondering if you HAVE to use royal to attach your ruffle to your baseboard
Pwd Sugar: Ruffle to baseboard?
BfloGal: baseboard to ruffle   ga
Pwd Sugar: I don't use that tuck and ruffle stuff at all
Dolores777: I wouldn't use tape on edibles...if thats what you meant
Dolores777: oh - tuk n ruffle....I slip it between the board the cake is on and the sep. plate
Pwd Sugar: Goooo are you asking about my own personal cake bases
GOOO8: PWD--I may not be doing something right...I attach my ruffle to my foiled wooden base board, then I

MY PAGE WON'T BE UPDATED WHILE I'M AWAY, BUT SUE WILL ANSWER MY EMAIL EACH DAY.

MSBHildret
PLUM PUDDING:
Butter the pudding basin well, or use pam.. Mix together in a large bowl:
4 oz self-rising flour
4 oz currents
4 oz raisins
4 oz breadcrumbs
4 oz dark brown sugar
4 oz shredded suet
1 large apple peeled, cored and chopped
1/4 tsp mixed spice (what we use for pumpkin pie?)
1/4 tsp cinnamon
1/2 tsp nutmeg.
Add
2 eggs, juice
Rind of 1 lemon
4 t rum.
Add enough milk- up to a cup - to make a nice dropping consistency..

Put the mixture into the pudding basin. Cover with tin foil if it doesn’t have a lid and
Steam for 3 hours. Steaming isn't hard. Put enough water into a large saucepan so that
It will come halfway up the basin. Bring to a boil, put the basin in. Cover the saucepan and turn the heat to low. Serve with hard sauce...

AND HARD SAUCE SHOULD HELP ALL YOU FOLKS IN PAIN..
HARD SAUCE...
Cream together
4 oz of butter
4 oz of suger
Gradually beat in at least 1 t of good brandy. You can add 2 t of ground
Almonds if you like. Place in a small bowl and refrigerate until ready to serve.

Hard Sauce is also out on the table for the Scots New Year,, cold turkey and ham. the ham could be boiled,
then rolled in bread crumbs and have cloves stuck in it before it was baked. And there would be mince pie and all sorts of other good things to eat and drink... And good Scots Whiskey, of course.
For New Year's, all the best silver would be used.
Christmas is a very holy day in dour Presbyterian Scotland, so New Year's is a feast of rejoicing...
And now you have shortbread, black bun and plum pudding with hard sauce to eat while