HELLO KITCHEN THIS IS THE CAKE DECORATING CHAT HOUR  WELCOME TO ALL NEWCOMERS TO OUR LIVE CHATS! WE ARE CHATTING ABOUT CAKE DECORATING..9-10 PM EST...HOPE YOU ALL ENJOY... FEEL FREE TO JOIN THE FUN...

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 ...CAKE CHAT.LOG (ETC) IN A FOLDER (DIRECTORY) ... AFTER YOU EXIT AOL YOU CAN USE ANY WORD PROCESSOR TO OPEN AND READ IT.

   Before you even start assembling your cake there are a few things that will aid in assuring you arrive safely to your destination with that wonderful birthday or wedding cake.
   In the last 35+ years I have only lost 2 cakes.  One was a dummy cake that I was taking to a fairgrounds exhibit.  In working on that cake over a couple of days, I had run out of icing one night.  I was tired and went to bed and made a mental note to be sure and glue down that dummy cake to the separator the next morning when I made up some fresh icing.  Well, guess who forgot the next morning.  The cake was totally done and I was on my way to the fair grounds and heard a noise in the back as I went around a corner and looked back and that tier had taken flight and had landed in the middle of another tier.   I pulled over to the side of the road.  Rescued the gum paste flowers that were not ruined and reassembled the cake into a two tier cake instead of a three tier cake.  Lesson learned - never leave out the icing glue between the separator plate and the cardboard under the cake.

JWGPKG: OOOH!  I would have had to reassemble myself before I could help the cake!  LOL!
VALRIOS1: me too, i have to seat in the middle of the road, and start crying : (
Gigimama: Why contact paper, instead of foil or waxed paper?
Pwd Sugar: Contact paper will not absorb any grease.  It does not cut easily and it is
probably more food safe than the foil
Gigimama: I think of contact paper for lining drawers, not with food
Pwd Sugar: No time to cry - I always wait to the last minute to take things to the fairgrounds
Pwd Sugar: Not that type of contact paper.  This does not have the bug killer stuff on it and it is self adhesive so it sticks to the cardboards
VALRIOS1: sounds  a lot easy that taping the foil
GOOO8: I did that recently Pwd and still had a big bulge occur; any clues?
Simdelish: pwd: do you cut the contact, or fold under?
Pwd Sugar: Big bulge probably means that your icing between the cakes is a little to thickly applied or that the icing is a little to soft. I usually have a small bulge and I trim that off before the final icing is applied
Gigimama: or that the cake surfaces are not leveled
GOOO8: Great--nothing I've read said that; I was thinking maybe too soft
Pwd Sugar: Cakes must be leveled
 

  I cover all of my cardboards with white contact paper.
  Both sides if the layers are to be stacked.
  One side if the cardboard goes directly on the separator plate.
   So the assembly goes like this.  Separator plate, icing glue (just slightly thinned down buttercream icing), cardboard, icing glue, cake, icing, cake and icing .
   I level, assemble and crumb coat all of my cakes.  Then allow them to sit overnight before final icing and decorations are added.
  This allows all tiers to do any settling before the final icing goes on and it also allows the icing you have used for glue to set up so that the cakes will not shift on you when applying the final icing.
(crumb coat is a thin coating of buttercream icing over all exposed surfaces of the assembled cake.)

   Now you have the cake decorated and it looks wonderful.   How do your transport it so that it is still beautiful?  One of the big variables is what kind of vehicle you  have to deliver the cakes in.
   A car - most cars have slanted seats.  First you need to level out the seat where the cake will be riding.  Pillows, phone books, special made apparatus and etc.
   I have known some decorators who had special boards that went into their back seats.  They had fold down legs on the front.       Padding on the back that lifted up the board where the seat angled down. Now they have a completely level area for the cakes to sit.  This board fits just behind the front seats to the back of the back seats.  A sponge layer or padding is added over the entire surface of the top of the board.   In addition I would also use that non skid mat on the top of that.
   The other option in a car would be to deliver your cakes in the trunk.  If you find this a ne-cessity you should cover all of your cakes.  Box them individually or wrap them lightly with saran wrap.
   If the cakes must be boxed be sure and put some of that non skid mat under each cake inside the boxes.  This will keep them from sliding around in the box.  If you have covered boxes that fit close to the sizes of your cakes that is even better.  This is how we boxed cakes for my sister to take to her sons wedding in Houston. That drive  is a 12 to 14 hour drive from here in Lubbock to Houston.  Depending on how many potty stops you have to make.

   Each box was approximately 4 to 6 inches larger than the cakes that were inside.  These four tiers all had gum paste flowers on them so we had to leave room for those to not be bumped.  The bottom tier was 18ó round on a 24ópuff base.  This required a 25ó square box  12ó tall to allow for the support legs and flowers.   By brother in law even cut a styrofoam cushion

To fit in the bottoms of all the boxes to help absorb some of the road vibrations.
The next two tiers were 13 and 9" rounds.  These required 18ó  and 12ó boxes.  The top cake was a 6" cake but it also had a large dress bow and gum paste flowers.  The top three cakes  all had to be placed carefully into the boxes and made stationary so as not to break the flowers or the gum paste bow.   I placed a separator plate on top of the styrofoam and mashed it down as hard as I could.  This marked where the legs would need to fit and then these I cut out those holes with an exacto knife.  I cut the two seams on one side of each box.  This allowed one side to fall down and made it much easier to place the finished cakes in the boxes.  We retaped the side seams and sealed the tops of the boxes.  These boxes had to be stacked in their vehicle for travel.  They were in a suburban but they also had 6 people and all of their clothes.  When they got to the location they simply cut the tape on the sides of the boxes, lifted the cakes out and set them together.  This was the first time they had ever assembled a cake and people really thought they were professionals working.

   Remember when you are delivering a cake that far away that stops for lunch, gas, potty stops and etc must be made with the air conditioner running if it is very warm weather.   If it is reasonably comfortable weather then you might or be able to park in the shade of a tree or building and leave the cakes for a little while with no cooling.  But even in 70 degree weather with the sun beating down on your vehicle it doesn’t take long to get really hot and you might melt your icing.
   I have a large van and we have removed the seat next to the middle door.  That leaves a larger floor area and it is almost flat.  We cover this floor area with the non-skid mats and load the cakes in on the mats.  Remember to load the smallest cakes in first and the largest in last.  That makes for easier loading and easier assembly when you arrive at the reception area.   We have a service cart with 3 shelves that goes in the back of the van.  I also attached a roll of paper towels to one end of that cart.  That is always handy for covering the table if repair work needs to be done or to go under greenery when I am asked to use fresh flowers.  It is useful just for wiping your hands, cleaning up spills and etc.   Hint - do keep a large rubber band around that roll of paper towels when you are not using them.  They are a big mess if the wind catches them and starts unrolling them.  Lol   big mess

   Now we have them in the vehicles - here comes the fun part.
   Defensive driving course 1
   Always expect other cars to pull out in front of you.
   With a cake in the car and no fast stops you have to always be prepared for what that other driver might do.   No fast stops and you certainly can’t speed through a yellow light and hope no one hits you.  Anticipate that light ahead of you turning red and start slowing down before you reach the intersection.

   Stacked cakes require you to really take corners slowly.  I have a sign on the back of my van with a turtle carrying a cake on his back.  All it has in writing is cake on the way.   Before I had that sign made  I had people honking at me, giving me dirty looks, ugly finger gestures and etc.   Since I had the sign made I haven’t had any of that.  People now know why I am driving so slowly and they make concessions for me.  If you are interested in one of these magnetic signs I am thinking about putting them on the market at approximately $25 apiece.  Just e-mail me if you are interested.

   Avoid potholes, speed bumps, dips and etc. If you can.  The other cake that I lost was due to a very very very large pot hole on the other side of an elevated railroad track in the dark of the morning (about 5 a.m.).    I don’t think you could have anticipated that pothole coming if had been in the sunshine with spot lights on it.  That story is in the file of horror stories in our discuss cake decorating area on AOL.  You can get there by keyword - cooking club,  click on cooks school and then click on cake decorating online.  Click on discuss cake decorating and then you will find lots of topics for your enjoyment including the horror stories.

  This last weekend we had to deliver a 3D Tabasco bottle standing upright.  It was 8 inches in diameter at the base and 28" tall.  I had my husband cut me a 14" wooden board to place this cake on with a 5/8ó  x 27ó dowel glued in the middle.   This cake had enough servings for 100 people and after it was completely finished I was wishing I had a bigger base on that cake.  So when we went to deliver the cake I sat in the floor of the van with one hand on that base board just to be sure it stayed upright going 10 miles across town in the traffic.   It traveled beautiful but my husband said the sweat was dripping off of his elbows by the time we got there.  Lol
   Another concern in deliveries is the heat factor.  Even in the winter we have many days that the temperature is in the upper 60’s to the low 80’s.  On those days the van sitting in the sun can become quite warm inside.  An air conditioner in our vehicles is an absolute must.
   Many of the grooms cakes also have chocolate curls scattered on them.  When we have a cake that requires the chocolate curls in really hot weather we make the curls and store them in an ice bucket and then in a cooler chest for transporting to the reception site.  In the summer we most also put some of the ice packs in the cooler chest for additional security.  Last summer I had one grooms cake ordered with cactus, bear grass, horseshoes and chocolate curls.  That was fine except that the wedding reception was held outdoors and it was about 95 degrees when I delivered that cake.  I set up the cake, placed greenery around it, sprinkled the curls over the cake, took my picture and left.   I knew that those chocolate curls would all be soft and not very pretty but that is what she ordered.  The heat I am sure she never even thought about affecting her choice of the curls.  I try to tell them and let them know those are not a good idea in the summer outdoor weddings but sometimes they just don’t want to listen.
   Because we live in a very flat area I have not had much experience delivering cakes in hills or mountains so I asked an old friend for some of her advice.   She has also been decorating for a long time but she is very new online.  Thanks minna 111 for your suggestions.
   Here is what minna 111 shared  with me.
   My suggestion for delivering cakes to hilly areas (and boy we have a few) is to place that rubber matting, sold to use under rugs (in hardware stores and I’ve seen it in Joanne fabrics) under each cake in each box,  then also under each box in the trunk.  It worked for me for a good many years.  I even got rear ended with a cake in the trunk and everything ended up just fine.  I always made sure the cardboard or board the cake was on fitted snugly into the box.  When carrying a cake that had only a single cardboard, such as a wedding cake layer, I made a small hole in the center of the bottom of the box,  allowing me to poke the board up a little from the box to get a better grip.  If the layer is large, bring a friend.
 
As for humidity, we have to use a shortening-made buttercream, real butter wilts the decorations/flowers and the color also runs a little.  I made sure that in the summer I have the air cond. On, this kind of acclimates the cake, then I go directly to an air cond. Car.  The halls most always have air anyway.  We also have to keep cakes with red purples or blues out of the sun to prevent fading or discoloring.  NH isn’t as humid as some of the other states, but could present a problem if traveling to far.
 

Pwd Sugar: Anyone else have suggestions for delivering in a car.
Cake Wmn: That’s what I have except my legs screw off
Icing Wiz: I put my cakes in the trunk always. If it's real hot out my back seat goes forward
Gigimama: What kind of non-skid mat do you use?
Icing Wiz: I get at Wallmart or target or Publix by the contact paper
Pwd Sugar: I buy that non-skid stuff in the grocery stores here.  Near the contact paper, shelf paper
GOOO8: Do you provide a nonskid mat under a top tier for a bride to keep it from skidding 2 go home
Icing Wiz: I  have cut small squares to put in box under cake circle
Simdelish: the board-how cut? a pattern you take to a carpenter?
VALRIOS1: the non skid liner
Pwd Sugar: No - I don't - It is no longer my problem after delivery
Pwd Sugar: You will have to measure your vehicle to know the size and what you have to do to make it fit your cr
Cake Wmn: really doesn't take too large of piece os non skid
GOOO8: Sim-I just measured my back seat in all directions and got close
ILENE0617: A baby crib mattress just fits in back seat of most cars
GOOO8: Do you have trouble finding the right size boxes in a case like that?
Icing Wiz: I live out in the Boondocks so all my cakes travel at least 20 miles
Icing Wiz: I was stuck on a boat dock and the boat was late with a 50 lb. 3 tier cake in my hands
Pwd Sugar: How awful.  I bet you had paralyzed arms
GOOO8: I read somewhere that large lightweight dry cleaning bags can be used to cover cakes
VALRIOS1: i get ver y nervous every time i make and transport a cake, that’s the reason of me not baking too often
SWTDEL: Be sure the cake will fit in the trunk or in the door of the car. I made a cake once and
couldn't get it in my car. Had to call my daughter with her van
Icing Wiz: Pretty much what you have said I always use the trunk I have a Cavalier so it roomy
Pwd Sugar: I have had two couples who took the cakes to other towns and we just barely got their cakes into their vehicles.  JUST BARELY
Gigimama: I just have a tiny Mazda 323, so I can't do large cakes yet!
StarCook 1: We brought all food car broke down and we rented small moving van for us and food.
Icing Wiz: I am worried when my daughter gets married I will want to do the cake but it will be crazy
Sugar79746: sometimes I use a large flat surface to fit the vehicle that is covered with pegboard and
BlindMaus3: ok - Does anyone else use blocks of foam? for transporting that is
GOOO8: Icing--definitely do a trial run for practice to learn the ropes
Pwd Sugar: Blocks of foam?
GOOO8: I had read about using foam with indentions cut a half inch down to set a cake into
Pwd Sugar: Like mattress foam
Icing Wiz: I have tried that and many other methods but the rubber drawer liner does the trick
BlindMaus3: I went to army surplus and bought lengths of 3" foam - cut them to fit either van or trunk of the car
Simdelish: I use foam and skid mats combo-never a problem
GOOO8: I have also laid a large beach towel over my wood platform insert, then misted with water
BlindMaus3: the rubber drawer liner i found doesn't give protection when going over bumps - railroad tracks etc.  T
the foam lcushions and the cake gives with the bumps not jarring.
SWTDEL: I use the foam too. Really helps. We have bumpy roads here!
Icing Wiz: I always get stuck doing that my sister in law got mad because i wouldn't go to Ohio and do
Pwd Sugar: BLind that sounds like a really good idea since I live on a dirt road
BlindMaus3: Gigimama: Exactly, Val, couldn’t wait until it was all over.  Was pregnant, too!
Tclaudia: I use a cake carrier basket and set on the floor in front seat (to deliver my cakes)
Pwd Sugar: A cake carrier basket?
VALRIOS1: Pwd, how about carrying the cake in trunk
Pwd Sugar: I know several people who carry theirs in the trunks of their cars.
SWTDEL: The first wedding cake I did had to be delivered down a 2rut dirt road. What a nightmare!
Pwd Sugar: I had a cake to deliver down a muddy dirt road one time and before I got to the house
Pwd Sugar: I was about to panic.  I nearly slid off in the ditch several times
Tclaudia: no, and it is really nice, doubles as picnic basket. Is square and has a hinged lid with handles
Pwd Sugar: Tclaudia how big is it?
VALRIOS1: i will try to find one, how big is?
Tclaudia: I would say 18 inches? square and quite deeeep
Cake Wmn: TClaudia, don't think it would do for most of the cakes PWD talks about - too small
Pwd Sugar: It sounds like a great size for birthday cakes
BlindMaus3: I have transported cakes as far as 300 miles over terrible roads and never lost as much as a lace point lace points on all my cakes - never had a lost one yet and done over 500 cakes
GOOO8: I had a board cut to fit my convertible's back seat entirely with no shifting.  Works!
Icing Wiz: Hi I use rubber like drawer liner to transport my cakes and they never move
BlindMaus3: use the 3" foam and cut little holes to drop separator plates in works EVERY time!
Pwd Sugar: This has all been info that I wish someone had helped me with when I was new to this.

CarolA5238: Here's how I move cakes: I tape the bottom of my cake boards to big plastic trays so they don't slide around.  On the back seat of the car I stack piles of towels, folding them double on the rear of the seat to level it. Then I put squares or sheets of foam down, and place the cake trays on top.  Then, I drive very carefully!

MtnMama103: I helped transport my son's wedding cake on floor of my van & I was nervous too.  Especially after the lady told me her story about her first one almost hitting the windshield when some one came to a dead stop in front of her!
Icing Wiz: I sat on a large 16 inch tier that I had forgotten I put on the chair. I got a magnetic sign that says wedding cake delivery at ICES conv. and drive slow
BlindMaus3: my very first wedding cake we transported in 2 wagons - I was idiotic and cemented in 15" legs supports for fountain - when hubby went over railroad tracks they fell and took out all 4 sides. When I got under a viaduct some idiot ran the light - oooops - there were 2 layers!!! Father of bride met me in parking lot and actually broke into tears!!!!!! husband left smartly! Phoned daughter to bring my repair kit (never forgot that again!) ended up getting jub of boiling water and re smoothing all cakes with a kitchen knife. daughter and with lace points and flowers and I got it all put together while they had rec'g line upstairs! Father of bride walked in and HUGGED me - couldn't believe it was the same cake - and he gave me an extra $100!!!!!!! I now get to site 2 hours ahead and assemble there - the lace points - if it is iver 100 miles a
Jjcpmiller: Pwd, I once went to a wedding where the baker decorated the cake at the reception hall before the bride arrived. And was over the river and through the woods in a park. - w ay I do all at home and using the foam have not had a problem at all
Simdelish: pwd-i have signs for daytime, but at night it's tough, sometimes i use flashers but still
people get mad,  Any suggestions?
Pwd Sugar: It was worth that extra $100 with what you had to go tthrough

Icing Wiz: Charge per slice?
Pwd Sugar: I Charge per serving depending on what they want me to do.  Buttercream prices start at 2.00 per serving.
Cake Wmn: JJC - charge per slice and add extra if more diff. decor.
Jjcpmiller: Ice, you mean like .25 cents per person at the wedding???
Icing Wiz: No like $1.25 to $1.50 depending on type of cake
BlindMaus3: Jcp - for my style I charge 1:50 per slice - but that is for consultation ahead of time; I make
Cake Wmn: Prices may depend on where you are and what you can get
BlindMaus3: lacework to match dress or lace on veil of whatever; the price includes silk flowers if they want them
Jjcpmiller: Ice, that much!!!! oh boy no wonder everybody wants me to do a cake?
Icing Wiz: Plus delivery is included in price I add $25.00 then deposit for pillars etc.
BlindMaus3: I do those; setup, delivery and I STAY with my cakes and take equipment when done - usually cut too
VALRIOS1: still , very inexpensive Blind
BlindMaus3: yes it is but they love it!
Cake Wmn: Blind, where are you?
Pwd Sugar: Not enough money BLind
Gigimama: Around here (Washington, DC) prices START at $2.50 per slice
BlindMaus3: Michigan! If I was in big city I could get $3 per slice - Detroit gets that if they are good
Jjcpmiller: I never priced a cake because I always make them
Pwd Sugar: Fondant here starts at $2.50 per slice
VALRIOS1: blind i said you are very inexpensive, you need to charge more, you end up working many hours
MtnMama103: They vary from $2 to $3 here in mountains.
Icing Wiz: I probably could charge more here in Naples, Fl. we have a lot of millionaires
Jjcpmiller: I'm in southwestern CT
Gigimama: Fondant here is $3-4
BlindMaus3: all depends on market.  For your areas just call most expensive cake shop and price theirs and then since yours is fresh go higher!
Jjcpmiller: Gigi, I love to do fondant icing on fruit cake for grooms cake
Pwd Sugar: Plain fondant is $2.50 with lace points, embroidery and etc. it is much higher

Icing Wiz: Don't you find fondant rather  yucky tasting
Cake Wmn: Icing, try add marshmallow flavoring
Jjcpmiller: Ice, I use almond flavoring in it not bad
VALRIOS1: fondant looks very, very nice, tastes horrible
BlindMaus3: depends on fondant VAL
Gigimama: How does rolled buttercream taste?  Like regular buttercream?
Icing Wiz: I did one for my b-day my husband just peeled right off the cake
BlindMaus3: MOST Americans do NOT like it but use good recipe of butter cream (I do) and smooth, smooth smooth! When using fondant ALWAYS cover with almond paste first
Jjcpmiller: Ice, only use fondant on fruit cake
Icing Wiz: I still want to try Marsha Winbecklers rolled buttercream
Simdelish: people luv my fondant: orange, mint, lemon, etc.-also use chocopan-very popularbut $$$
Gigimama: How much more expensive is  Choco-pan than Wilton?
Jjcpmiller: Blind, do you make buttercream with a base of egg white beaten with hot sugar syrup then cool and add butter
Simdelish: my fondant always has bc under
Pwd Sugar: In this area they would not tollerate the marzipan under the fondant
Pwd Sugar: I use buttercream under the fondant and it works great
BlindMaus3: since most prefer NO fondant why not just smooth buttercream to emulate fondant?
SWTDEL: I always put buttercream under fondant. Makes it taste better and softens it up so the texture is softer
Jjcpmiller: Blind, It's is so beautiful the fondant with the lace or corelli work on it
Pwd Sugar: I do smooth the buttercream if that is what they want.
Pwd Sugar: It weighed a lot and I charged them $6.00 per serving
BlindMaus3: Jjc - so is smooth b/cream - I do embroidery with tips  0, 00 and 000 on the sides etc and the lacework work with tip 1 or 0.  If you cake mixes how much do you charge? Here it is 15 - 20 per mix depending on how much work
Cake Wmn: JJC - you have to remember you are an artist not just a baker
Jjcpmiller: People usually ask me to bring to parties have done wedding and baby showers with color flow to match paper tablecloths

Jjcpmiller: Does anyone do run sugar work
Icing Wiz: You mean color flow
Jjcpmiller: Ice, yes color flow, love to duplicate paper tablecloths to match for cake

Cake Wmn: Val, what is pastry pride - one of those whipped things?
VALRIOS1: yes, like whipped cream

Ester32152: do you have a special recipe you follow for the cake or do you use a (shudder) mix?
Pwd Sugar: Doctored mixes are wonderful
Ester32152: and you doctor them how ?
Pwd Sugar: My recipes are on my web page Ester
VALRIOS1: pwd, can tell me what is a doctorate mix? Please
Pwd Sugar: Cake mixes that you add extra ingredients to and don't follow their directions. Add some of the oil flavoring to the fondant - most of them don't have flavor added to them.  Orange and lemon are really tasty
VALRIOS1: are any recipes in AOL cookbook? about doct cakes
VALRIOS1: Pwd, do yu ve nay recipes in AOl Cookbook, for doct cake mixes?
Pwd Sugar: My recipes are on my web page
Icing Wiz: I never do mixes I always do my cakes from scratch
SWTDEL: I use cake mixes and never charge less than 25 for any cake
VALRIOS1: i always use cake mixes, never from scratch , but tried once, never again
Jjcpmiller: Val, I do a banana nut from scratch for some people
Icing Wiz: A lot of weddings down here are outside once I had to do carrot cake w/cream cheese icing
Pwd Sugar: If they aren't willing to pay at least $25 for any cake - I don't have the time to do their cake
BlindMaus3: VAL - do you have the info from cake company Duncan Hines on tiered cakes?
StarCook 1: Pwd my daughter had a strawberry casata cake and in the park we really had to think to keep It cold
VALRIOS1: i do bake my own banana cake and carrot for that no mix,
Gigimama: I make carrot from scratch, rest from mix
Jjcpmiller: Gigi, I do yellow, white or chocolate from mix
VALRIOS1: has anybody substitute butter for oil in cake mixes? i have heard of that, but never try it, any info
Icing Wiz: I just kept trying until I got the perfect choc, white and carrot cake recipe
Jjcpmiller: Ice, I make a Genoise sometimes
Icing Wiz: I have wanted to try Genoise, is it moist
Jjcpmiller: Ice, yes if your careful when you make it but it takes a light hand
Icing Wiz: Have you tried butter flavor Crisco
VALRIOS1: no Ici, i have not , is that in place of oil
Icing Wiz: I also use meringue powder to stabilize icing in humidity
Jjcpmiller: Ice, have you ever made frosting by making a meringue first then beating butter into it
Icing Wiz: No, not in place of the oil instead of white Crisco
BlindMaus3: Wiz - or you could 1 Tbsp cornstarch per lb of sugar as stabilizer
Jjcpmiller: I make an Italian meringue first then beat butter into it, just have to make sure sugar water is heated to good soft ball stage
VALRIOS1: has anybody tried butter instead of oil in cake mixes, i heard about that but never tried, any info
Icing Wiz: I have found Wilton’s buttercream to be the best, the home style recipe w/butter and butter flavored crisco
Simdelish: all my cakes are scratch, but for kids character cakes, use milk for water and unsalted butter for the oil
Icing Wiz: Most of my recipes also contain sour  cream in the cake batter I use fat free style
BlindMaus3: G000 - yes and you should have added a stabilizer - meringue powder, cornstarch or something
Allslaug: For a vagan carob cake, i mix peanut butter & honey for frosting.<going on like an idiot cook

LauraJMD: the "bottle cake"
Pwd Sugar: The Tabasco bottle was a grooms cake
Simdelish: pwd- you ARE going to post pic of that Tabasco aren't you???
LauraJMD: pwd.. how much did the Tabasco bottle cake weigh??
Pwd Sugar: I am going to send the directions and step by step pictures to Shavkin. She will be posting that as her featured decorator in May or June.
Allslaug: For making a pound cake, u can whip the egg yolks like whites if u add 1-Tbs ice cold water.: Then the yolks whip to peaks, like whipped cream. For cake mix add oil 2 glass baking dish 1st, mix in same, serve/store in same, less dishes.

VALRIOS1: i am supposed to make a cake this Sunday, I will start baking tomorrow, the theme of the b day party
is clowns. Any ideas for easy decorating
SWTDEL: Val, look in last years Wilton year book, cute clown cake in there.

Jjcpmiller: Blind, do you do Australian lace work
Gigimama: Jjc-what is Australian lace?
Jjcpmiller: Blind, I love to do that with marzipan frosting on fruit cake
BlindMaus3: for the  center post set up I cut down into the foam so that the center "leg" drops in - cut down about
Jjcpmiller: Gigi, It's fine work done on a marzipan icing base with stiff royal icing. Gigi, think of a very smooth hard surface covered with very very thin royal icing sometimes you do the royal icing over a "lace" pattern on wax paper let it dry then attach to the cake with more royal icing. It's elegant
Gigimama: Like lace points?
Jjcpmiller: Gigi yep like lace points

Simdelish: need quickie design for school "international night"--flags maybe, any suggestions?
Cake Wmn: Sim - made a grooms cake -roughly did the continents and then cut out flags and put on toothpicks to stand up in each country

GOOO8: I recently made 127 ruffles and they started sliding by the time I added the third ruffle
GOOO8: I had meri. pwd in there, just too much water I guess
BlindMaus3: g00 you need icing fairly firm for ruffles etc

GOOO8: Also had another question:  Need to serve 30 plus; so have the smaller "book pan" (which requires one mix) and plan to put that on a 9x13 base
Gigimama: GOOO-Small book
pan holds 1 mix, 9X13 hold 1-1/2-together makes 30-40 real-life dessert size servings. 1 mix makes 12-15 normal servings
Pwd Sugar: Rice paper makes really quick designs
GOOO8: I know the lady wants to cut large pcs than the standard Wilton cut
BlindMaus3: g000 I also have in my little bag of tricks different serving sizes - more realistic!  Email if you want a copy and when I get typed up will send it to you
VALRIOS1: Powder, please explain rice paper
Pwd Sugar: Rice paper is wafer paper that you can paint or draw on and cut it out and place it directly on your cakes.
GOOO8: Well, that's good to know; can relax and not worry about using pan next size up - thanks
VALRIOS1: I can draw a clown and then place on top of my cake, will that show the paper, or only the drawing
is that like the images that they sell, is that what it is , i guess?
Pwd Sugar: The rice paper or wafer paper is edible.  It tastes like rice krispies only blander
GOOO8: I want to have gold looking edges for my book; is it proper to mix pwdr w/vodka or gin and then paint it onto the edges?
VALRIOS1: any idea where i can buy it? what type of store?
Pwd Sugar: Cake supply store is probably the only place you will find it.
BlindMaus3: VAL and cake supply store - or even sneak into grocery store that uses it in their cakes - don't talk
manager - beg some off the staff - they will most likely let you buy some!
Pwd Sugar: I use lemon oil to paint on the gold instead of gin or vodka
Cake Wmn: Pwd, be sure and tell them about fastening to cake so won't blow off!
GOOO8: On white icing -- okay?
Pwd Sugar: Rice paper should be adhered with piping gel
Cake Wmn: Pwd, does it dry as fast?
Pwd Sugar: It takes a little longer to dry but it covers better for me
CarolA5238: I like using rice paper and the piping gel makes my drawing bright and colorful!
GOOO8: Or would that be really risky in the cake being "stable" after reinsertion
Goo I have done that once or twice and filled in the hole with icing and smoothed
BlindMaus3: It was the cake with the leaves between the layers - box elder or something.  they said to use dowel it the best I could - It worked and they never new it . rods in between the layers and they only used 1 layer per cake - ho ho ho!!!! It was outdoors and the jerk did NOT listen to me when I said to put table on 1" plywood platform and use level to level it!
Table and into damp ground and oooops - musicians, caterers, florists and Iipped that thing down so fast you'd think I was the terminator! Saved all tiers and put everyone on the table. Got photo before
GOOO8: In recent 3-tier ca ke, couldn't get push pillars on; due to cake ruffles being so close to disaster and let HER sweat it out!! Thank god I got $$ first!  Husband is a judge - said she wouldn't pay me if she had known!  Thank you Martha!!!
GOOO8: the edge of plate, couldn't grip well, so had to take cardboard off the plate
VALRIOS1: i don't follow her recipes, but copy designs
GOOO8: I guess the tape got slightly bunched un-level on one half and once I had reattached and cardboard was a bit high on one end.  I figured in removing crdbd from plate, I "warped" it and felt if I messed with it any more, I would be in risk of making matters worse What would you have done? Would you have removed the top tier, then the second and removed again the 2nd level and tried to adjust the tape
Pwd Sugar: Blind I also had to set up a cake in the back yard of a relatives house
VALRIOS1: So sorry Blind, no wonder you got rid of her mags : (
Pwd Sugar: How do you copyright a cake design?   They are all ideas out of somebody's head but
We each do them a little different
Pwd Sugar: We spent at least an hour trying to level those tables
BlindMaus3: Pwd - it is NOT easy - if they use a dance floor I use that - to heck with the dancing til the cake ge
gets cut!

VALRIOS1: i like tdecorate simple but pretty cakes, i use mostly fresh flowers
Cake Wmn: Val, remember many flowers are poison so be careful
Pwd Sugar: When I get to do the fresh flowers - I wrap each stem with white florist tape and attach a toothpick.  I feel like that is safer.
VALRIOS1: i have lots of info about that, use only non poison flowers
BlindMaus3: also can sink bud vase into center of top cake
VALRIOS1: i always use saran wrap in between flowers and cake, hidden very well buy flowers that had not been sprayed with pesticide too
CarolA5238: I wrap the stems with floral tape then with saran wrap.

GOOO8: Ques:  Once you have inserted push/pillars, could you remove to make adjustment of an error? (which I had taped heavily to each other) to put legs on. Placed cake on the sep. plt. and inserted into the lower tier, I found my 2d tier was no
"level".  It left the house level though.  I could see that my Plate was level but the
 

Our subject for next week will be "organization helps us avoid frustration.  Buying in bulk, when to make those flowers and etc.