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GOOO8: Do you consider a 9x13 a large tier--one that you would reduce oil in recipe for handling. Or use the standard recipe amt of oil
Pwd Sugar: No I don't consider a 9 X 13 large at all. I would think that the cake would be drier if you reduce the oil.
Gigimama: I just recently noticed DH recommends reducing oil for large tiers.  Why?
Cake Wmn: Pwd, what do you consider a large tier?
Gigimama: Does anyone follow that, or just stick with the standard recipe?
GOOO8: I recently made a marble/yellow with the reduced amt and it was a bit dry.
Gigimama: I've never reduced the oil, but I haven't done many tiered cakes.
SWTDEL: I never reduce oil in larger tiers. Never heard of it before.
GOOO8: I thought the reduced oil might make a firmer cake/easier handling???
Pwd Sugar: GOOO E-Mail me later and I will send you the receipe I use.  It is a firm easy to handle cake
SWTDEL: GOOO8, did you read that on a DH box?
Gigimama: It's on the inside of the DH box.
GOOO8: Yes Val:  on inside of boxes
VALRIOS1: they looked nice and not much decoration, i do use fresh flowers always

Dolores is still gone fishing in Florida and won’t be back until the middle of February.  The chats will be posted when she gets back.   Please feel free to join in and give us your tips in how you keep things organized.
Our subject tonight is  "Organization helps us avoid frustration.
Organization is what keeps us in this business.  If you are a wife, mother, have a full time job doing something else, and have club activities, church activities, a husband who wants a littl¹e attention occasionally you already have a full agenda.  To add doing decorated cakes for your family, friends and customers on top of all that requires that you are really organized.

Buy those cake mixes or other ingredients when they are on sale.   When my favorite grocery store runs Duncan Hines mixes on special for 69 cents to 88 cents each I usually buy 20 to 30 cases at that time.  Compared to spending 1.19 each - that is quite a savings for you.  This weekend we baked about 50 cake mixes so that saved me approximately $15 just on the mixes at 88 cents each.  I call the store and they order enough to fill my order without taking the cake mixes off of their shelves.
   Do be considerate of your local store.  Don’t completely wipe out their shelves and leave them aggravated at you.  Now where do you put them.  Cake mixes can be stored in extra closet space, in storage boxes under beds, and etc.
   Eggs, sour cream and other ingredients that have to be stored in refrigerators are not practical to stock up in large quantities.
Baking powder and baking soda are not good ingredients to store for a long time.  They will loose their potency and be reflected in your products.  Flour to be stored for a long period of time at room temperature might get weevils in it.  Storing in the freezer takes up lots of space.
   Powdered sugar in 50 lb bags may be more economical but it may be more practical for you to buy it in the 2 lb bags.  You have to weigh what is more important for you - economical or practical.  We each have to decide what works best for our own businesses.  So be practical where you need to be as well as planning economically where you can for your cake decorating business.

LBsGrandy: What secrets do you use to make them "better"?
L2jlu2: how do you doctor up box mixes
Pwd Sugar: I use sour cream, oil, eggs, Kaluaha or Home brew and etc.
Pwd Sugar: Anyone wanting my recipes can E-Mail me or go to my web page. I have shared them many times in the past.  At the end tonight if we have time I will pull them out and share them again with you.

VALRIOS1: how long you think we can store cake mixes?
Pwd Sugar: I have stored cake mixes for as long as 6 months.  When they run those
really good specials - I really stock up

Is your workroom organized efficiently?  Do you have places to store your ingredients, flowers, lace points, pans, fountains, separator plates, legs, gumpaste tools, and on and on and on.   Check it out and see if moving a few things will make it more efficient and therefore save you some time.

JWGPKG: I bought a used hospital "crash cart".  Stores my book and many small pieces handily and rolls around!  Works like a charm.  But then, I don't have too many pans yet.
Pwd Sugar: Where did you find a Crash Cart?
JWGPKG: A local hospital was selling "surplus" equipment; friend told me about it. It's on wheels and has pull-out drawers. It's also an extra worktop.
GOOO8: If you can't find a crash cart, K-Mart has an "island" on wheels/drawer, two shelves below

Time is what eats the dollars that we charge for doing a cake.  Those ingredients are minimal in the cost.  But that time you spend hunting a cutter, going downstairs to get powdered sugar to make your icing,  or hunting that elusive pattern we saw yesterday - but where was it.

Patterns can be organized into files or put into old photo albums for easier access.  If they are all just piled into a box it takes so much time to dig and dig for that one pattern you know you have and just have to find. Organize those patterns into boys patterns, girls patterns, brides patterns, birds, flowers, dogs, horses and etc.  I mark the outside of the albums with what is in that album such as School emblems or lace point patterns or side design templates.  Now I only have to go through that one album to find that one particular pattern.

RCMount804: I went down and bought a 12 drawer tool box on wheels.  It gets everything organized.
Bridal1: I have 4 cabinet drawers that are organized with files of patterns according to subject
MMcfarl971: I use a binder and clear 8x10 pages to put in cake pics & when you use can wipe off any splatters - divide by category

Royal Icing and Gumpaste flowers can be made weeks or months before they are needed.  I have the brides pay for their entire cakes one month before the wedding if they are going to use gumpaste flowers.  This way I know how many flowers I need to make and I have given myself enough time to make them.  I had one bride (about 3 years ago) that changed her cake two weeks before the wedding to a gumpaste cascade.  That nearly got me.  I was working from 7 in the morning until midnight every day just trying to get the other cake orders out and make all of her flowers.  I changed my deadline immediately after that.   You must allow yourself enough time to work efficiently as well as allowing yourself time to add the artistic touches that make your cakes special.  Plus if you don’t get your rest, all of the money in the world won’t buy you steady hands and a brain that remembers what you are doing and where you are going.

Gigimama: I hoped you charged her a lot extra for the short notice!!
Icing Wiz: I am just venturing into gumpaste, I find they take much longer. So, I guess gumpaste flowers you would charge More$
Vicake: I have a policy of no changes last month on gumpaste or 2 weeks on design
RCMount804: Gumpaste is a lot of fun when you learn how to handle it.
Pwd Sugar: Same here Vicake - I try to keep me out of trouble that way
Vicake: yeah, exactly, I got in a time crunch one time too many lol
CarolA5238: I would have charged them a little extra for changing flowers at the last min.
Icing Wiz: What about making all kinds of gp. flowers ahead and say that's the choices if you want
something different it's more $
Pwd Sugar: Mucho more dollars when you do the GP
Gigimama: My problem is I tend to design as I decorate, instead of planning it all out in the beginning, wastes a lot of time that way!
Icing Wiz: I just spent 1 1/2 hrs. with a bride today planning it all on paper
Pwd Sugar: I sketch out what they want on their order sheet and then follow that
Gigimama: My customers so far have tended to leave almost everything up to me too much responsibility, sometimes
Icing Wiz: I have a sheet I made up for all the info.
Pwd Sugar: Gumpaste and royal icing flowers can be stored for a very long time.  I
Vicake: Boy are you lucky, mine come in wagging the latest bridal magazine picture
Sweetinspi: What's the secret to doing GP roses that are full and open?  Mine always end up close/tight?

Gumpaste and royal icing flowers can be stored for a very long time.  I have some gumpaste flowers arranged in a glass case that are about 8 years old.  They are still beautiful.  You just need to keep them dust free, dry and bug free.  When those last minute cakes come along it is great to be able to open up those flower boxes and have flowers ready to go.

I make lace points and column lace weeks ahead of needing them.  When you have royal icing made look at what is in your future orders and work ahead of your schedule.  I have a peg board wall with 4" to 8" metal hook shelves that are spaced to allow me to put wax paper covered cardboards with finished lace points up that wall.  These lace points are so fragile you cannot stack them but you can put those peg board hooks every 2 inches and it only takes two of them inserted at the same level to allow you to lay a cardboard across them to make their own shelf. When they are dry I cover them with saran wrap and they remain on those hook shelves until I need them.  I have about 20 of these cardboards with royal lace points available as I need them.  They are out of the way and easily accessible when you need them again.

Vicake: Powder I have found that if I cover my boards with saran instead of waxed
Vicake: the points stick better but I break less when I take them off
Simdelish: i keep my lace points in square Tupperware, they don't break
Simdelish: and i have a sign on top with the design
Simdelish: pwd, i use parchment, no grease, they slide right off
Pwd Sugar: I grease the wax paper very lightly before I make the lace points Makes getting them off very easy. Grease it lightly and then take a paper towel and gently rub most of it off
Vicake: Try the saran, bet you will like it
Pwd Sugar: The lace points don't stick to the parchment paper?  Sim
Simdelish: no, not at all! i use commercial quality parchment, not the kind in the roll

Thursday, February 5th, 1998 in the Kitchen Conference Room - at 9PM (EST) - with Pwd Sugar - How do you handle your downed ego when you have a disappointed customer?  And how do you respond to a disappointed customer?

Organization means buying at the lowest price when it is practical and using your time as efficiently as possible.  Keeping yourself as organized as possible also allows you the time to be artistically inventive.  Creative juices don’t flow freely when you don’t have any free time.   Give yourself some creative time.

Pwd Sugar: These are recipes that I have successfully doctored.   Hope you enjoy these:
Earlene’s Kaluaha
In a large heavy pan measure:
8 C.  Water
6 C. Sugar
6 C. Brown Sugar
Bring to a low boil and simmer for 10 Minutes  - Cool
Mix in a large bowl:
13 C. or (4 fifths) Vodka (1.75 Liter bottle = 7 1/4 cups)
1 1/3 C. Instant Coffee Crystals
3 T. vanilla
Stir together and store in bottles or jars for about 2 weeks before using. (This will save you a lot of money.  Takes a little time but is much more economical)

L2jlu2: Pwd- when you add Kahlua, how do you add it to the mix, is it instead of the water that it calls for?

Home Brew Pwd Sugar:
Same as above omitting the coffee crystals and increasing the vanilla  to 1/4 Cup
Sour Cream White Cake This sour cream white cake is absolutely beautiful to handle
Place 3 White Cake Mixes  (2 Duncan Hines and 1 Pillsbury) in a 5 qt.  mixing bowl
and add:
2 Cups Eggs divided as follows (1 1/2 C. Egg Whites
1/2 C Whole Eggs),
2 lbs Sour Cream
1  1/2 C. Oil
1 T.  of Butavan
Mix thoroughly and then  add:
2/3 C. Home Brew  and just mix until well blended
Do Not over beat
Fill greased/floured pans 1/2 full  and  bake at 325 degrees  For 1 hr. to 1 hr. and 20 min.  (Smaller pans such as 6Ó round for 1 hr and larger pans such as 18" round will take the full 1hr and 20 minutes.

L2jlu2: Sour cream cake sounds great, how about cream cheese filling?  any suggestions?

Butavan:
Icing Wiz: What is butavan
Pwd Sugar: Butavan is a strong butter vanilla flavoring that looks like pudding
GOOO8: Is Butavan just a Texas item?  Haven't located in FLA
Simdelish: pwd, I’ve been trying to find butavan, been tempted to call you tell me who makes it and where to get
Lizzzie P: It's sold at The Cake Shop in Melbourne.
Bridal1: Most warehouses should carry the butavan
Vicake: who makes butavan?
Simdelish: have not seen butavan from Dee
Icing Wiz: is butavan a flavoring?
Pwd Sugar: 1-800-775-4207  Watsons Foodservice. Butavan is a flavoring and it only comes in gallon jugs
RachDminor: Does Butavan just enhance any flavor (like MSG does) or have a flavor of its own.
Pwd Sugar: It is about 20+ dollars plus about 10 to ship.  Expensive but lasts a long time
Pwd Sugar: It is a very strong butter vanilla flavor.  I use it in all cakes and icings
RachDminor: ohhh .. Butavan . .. as in Butter And Vanilla -  got it
Bridal1: you're catching on Rach!!!

L2jlu2: Pwd- how much would the sour cream cake mix fill? I mean, is it enough for what size cake?
Pwd Sugar: Many of you probably noticed a difference in the cake mixes. Duncan Hines changed up the formulas last fall.
Pwd Sugar: One 12 X 18 or a 12, 9 and 6 inch round set
RachDminor: Is it old hat to ask the reason for mixing brands? .. ahh .. here it is ;)
Pwd Sugar: I mix those two brands when I can find them on sale.  If I only find the Duncan Hines on sale then I just use that brand.
Bridal1: Pwd, do you buy big quantities from stores?  They call me when going to be on sale
Pwd Sugar: I buy 20 to 30 cases when they run them on sale. I don't have room to store more than that
Vicake: I missed that, what brand besides Duncan H?
Pwd Sugar: Pillsbury
Bridal1: I just bought 145 cases
LauraJMD: How many mixes in a case??
Bridal1: 12 in case
Vicake: Bridal, why would you do that over a commercial mix?
Bridal1: I like Betty Crocker
Bridal1: Yes Cake Wmn, but I don't know how to say that word that Pwd says we should know
Szyhmkr: I like DH

Luv2ice: Pwd, what is longest amount of time you spent on one cake?
Pwd Sugar: A month

Kaluaha Velvet or  German Chocolate Cake
Place 2 White cake Mixes and 1 Devils Food Cake Mix in a mixing bowl
(Add 2 T. pwd.. red food color for Kaluaha Velvet  cake)
Add 2 Cups Eggs divided as follows: (1 1/3 Cups Egg Whites and 2/3 Cup Whole Eggs),
2 pounds of sour cream
1 1/2 C. Oil
Mix thoroughly and add:
2/3 C. Kaluaha
1 T.  of Butavan
Mix until blended and fill pans 1/2 full. Bake 1 hr. to 1hr 20 min at 325 degrees

Earlene’s Kaluaha Fudge Cake NOTE:  a change in this recipe as of 9/3/97
Place in Mixing Bowl
3 Devils Food Cake Mixes
2 C Whole Eggs
2 pounds of Sour Cream
1 1/2 C. Oil
Mix thoroughly and then add:
2/3 C. Kaluaha
Mix until well blended but do not over beat
Remove from mixer and stir in:
2 C. Chocolate chips mixed with:
1 T. flour
Pour in greased/floured pans filling 1/2 full. Bake approximately 1 hour to 1 20 min. at 325degrees

Strawberry or Lemon Sour Cream Cakes
Place in the mixing bowl:
3 of the flavored cake mixes ( I prefer Duncan Hines) and add:
3/4 C. flour
2 Cups Eggs divided as follows (1 1/2 C. Egg Whites and 1/2 C Whole Eggs)
2 lbs Sour Cream
1  1/2 C. Oil
1 T. Butavan
Mix thoroughly and then  add:
2/3 C. Home Brew  and just mix until well blended
Do Not over beat
Fill greased/floured pans 1/2 full  and  bake at 325 degrees  For 1 hr. to 1 hr. and 20 min.  (Smaller pans such as 6" round for 1 hr and larger pans such as 18" round will take the full 1hr and 20 minutes).

Cake Wmn: PWD do you ever have complaints about the home brew or Kahlua in cakes
Pwd Sugar: Cake Wm you asked about the Kaluaha and Home brew in the cakes. The liquor cooks out in baking - it seems to really help the cakes retain moisture.

Tbabe333: I have decorated for years---have a hard time making good solid roses mine flop!!
Bridal1: Tbabe - check on the cake message board

JWGPKG: I have an unusual problem with royal icing flowers.  They seem to keep
disappearing.  Seems I have two "oversized mice"! I keep hiding them, and they keep finding them.
Gigimama: My daughter (2 yo) loves royal icing decorations, too, wants to eat everything!
Luv2ice: can you store royal flowers in air-tight containers?
Icing Wiz: Yes, u can store them after they dry.
JWGPKG: When we moved, I forgot I had some dry icing flowers in a Tupperware container.
Just found them again 5 years later.  My "mice" found and ate them before
Pwd Sugar: Let your flowers get completely dry and then you can store them for a very long time
RCMount804: Do you prefer meringue or egg whites for long storage on royal icing?

Sweetinspi: I have a poss wedding cake - fondant - 3 tiers stacked w/very large cluster
of roses on each layer and then entire top. pwd- I downloaded your sample contract/order form - great help!
Sugar79746: Pwd. Where do I find your contract/order form?
Pwd Sugar: It is on Dolores's web page
Icing Wiz: I made up my own contract to include everything I couldn't find one already made to suit me

Vicake: I find if I clean up my workplace after each cake, refile pattern, wipe up, etc. it only takes
a minute but helps to speed up decorating in general

Martha Stewart:
Szyhmkr: Did anyone see the wedding cake presentation on Martha Steward today?
Vicake: I taped Martha but have not had time to watch it yet
Mermaid394: any one have a link for Martha Stewart web site ?
WK Lathrop: www.marthastewart.com
Bridal1: Martha should leave the decorating to us~!
Icing Wiz: Yeah Martha’s web site wasn't much help
Pwd Sugar: Her program was interesting today.  She had a few good ideas
Gigimama: I never watch Martha, how was it?
Szyhmkr: a very basic tiered wedding cake w/floral inside each tier. I think the idea was mainly to demonstrate to the novice how to tier a cake w/ dowels
GOOO8: I can't say I agreed with the method of measuring dowels though
Icing Wiz: I saw Martha's cakes in her mag. I really didn't like any.  I once had to follow a Martha
recipe by order of a chef I worked for and it was a disaster
Gigimama: How did she measure dowels?
GOOO8: Gigi-she placed them in cake, removed and cut ea. to top of cake, not all same size
Pwd Sugar: And she even said to not cut them the same length.
Pwd Sugar: Trouble looking for a place to happen.
Gigimama: You should do the first dowel like that, then cut the others to match it, right?
Vicake: I have seen Martha do that before, someone should tell her cake will rock
RachDminor: are you talking about the way she uses straws? :))
Pwd Sugar: If those dowels are not all the same length  - how is it supposed to stay level
GOOO8: After watching that show my husband said I was being way to particular
Pwd Sugar: She told them to not cut the wooden dowels the same length this morning
Vicake: I was horrified when I saw her do it before
Gigimama: If you have many tiers, and the bottom one isn't level, they're going to fall eventually!
VALRIOS1: It was kind of shaky, but it was nice, i will put more than the three dowels, maybe
Icing Wiz: straws can only be used to keep small things on a cake not other tiers of cake
RachDminor: Did she explain why, Pwd?
Pwd Sugar: Said to cut each one the higth of the cake where the dowel is inserted
RachDminor: Icing, I've seen her use straws .. on Baking with Julia
Bridal1: She said because your tiers might not be level across???
Pwd Sugar: I heard about that one yesterday Rach - said it started sinking
RachDminor: lol
Gigimama: I know of several people who use straws successfully, if done correctly
JWGPKG: Did think consider leveling her tiers?
Icing Wiz: I have used straws to keep numeral cakes or mini hearts etc. but use wooden dowel rods
GOOO8: Although my exp. is limited, I have used straws in 3/tiers, 6/8/10 and 6/9/12
Vicake: that is the same thing she said on another program
Pwd Sugar: If the dowels aren't the same length how could you keep it level
Icing Wiz: My favorite is crystal pillars no dowel rods
Vicake: you couldn't
Pwd Sugar: Mine too Icing
Bridal1: I don't really think she does many cakes, girls
Gigimama: I like the push-in pillars, too.
GOOO8: I've used the push in pillars once and am not comfortable with those yet
Icing Wiz: They have a new thing called cake jacks cake jacks are hard plastic and adjustable
Luv2ice: what do you use to cut the dowels
Gigimama: Push-in is much simpler!
Bridal1: I use pruning shears from the florist supply warehouse
Lizzzie P: People think cake jacks are disposable.  They never come back.
Vicake: i use a small hacksaw but just bought myself a Dremel
GOOO8: I don't know what a cake jack is or looks like
Bridal1: Cake jacks are plastic
Pwd Sugar: I wish they made those cake jacks bigger in diameter

JBeddlejr: I’m in the process of starting my own shop, i have a very large collections of Wilton character pans and I’m wondering about doing rent-a-pan is this wise?
Pwd Sugar: JBeddlejr - most of those pans are copyrighted and if the people rent them from you and then sell the cake I don't know how they leaves you legally.  I would check before renting them.
JWGPKG: Sounds like too big a risk to me.
Lizzzie P: Jbeddiejr, I used to rent pans.  Wilton threatened to sue!

Icing Wiz: I'm not sure about the subject but I have some ? on whip cream
I live in a hot climate but I have customers who want whip cream Icing any suggestions?
Pwd Sugar: I try to not use whip cream ever - too risky for me.

VALRIOS1: Icing i only use that to decorate my cakes, decorate on site, air conditioner running, also i decorate
VALRIOS1: and keep on fridge for 4 -5 hours before i take it to party

IamMARE: Does any one know how to substitute Honey for Sugar?
Bridal1: Honey - maybe check front insides of cookbooks
IamMARE: I can't find the conversion.  All I really need to know is if it's equal.
IamMARE: I kinda remember something like 3/4 C honey = 1 C sugar.
Pwd Sugar: Check your receipe book substitue list - it should tell you about the honey
IamMARE: I want to make a cake moist, and not use sugar either!

CarolA5238: Pwd, I found the ICES booklet on poison and eatable flowers it's 2/97.

Pwd Sugar: How do you handle your downed ego when you have a disappointed customer?
Pwd Sugar: And how do you respond to a disappointed customer?
GOOO8: Or disappointed yourself....
Gigimama: Oh, haven't had to do that yet, but only a matter of time!
Vicake: I don't handle my ego well, but I try to find out what it will take to make customer happy
Pwd Sugar: I just think I also deserve some time for my self and my family
Pwd Sugar: I am finding it is getting easier and easier to use that little word NO
Vicake: If you can get them to quit yelling and tell you what they really want
RachDminor: If they want a cake that badly, they can order it far enough in advance.

LauraJMD: I’m looking for a source for cake boxes.. I only do cakes for friends and family for now....
but local shop charges an arm & leg for boards and boxes!
Luv2ice: same here
Bridal1: But if you have boxes shipped UPS, that charge is something, too
SWTDEL: Dolores has cake boxes. every size.
L2jlu2: do you add to box mixes also? How much?
Luv2ice: ordering from Dolores is very convenient
CarolA5238: Pwd, does Dee carry rice paper?
Pwd Sugar: I think so Carol
SWTDEL: Yes, Dolores has rice paper. I got some from her recently

Sugar79746: Does anyone have any input  pro or con on the Sweet Art system?
L2jlu2: Sugar- what is sweet art?
Icing Wiz: what is sweet art system?
Sugar79746: Computerized pictures on cake
L2jlu2: Sugar- can you give more info?
Icing Wiz: they are both appx. $19.95 each I have tried it looks just like phot I sent them. I used my daughters pic for a dr. Lisc. Cake.

RachDminor: I saw gum paste flowers one day last year and literally cried ... had to learn how.  That's what
RachDminor: started it for me.
Sugar79746: Yes but is it worth it?
Bridal1: Sugar - it's expensive
Pwd Sugar: Gumpaste is so beautiful when it is done right
Bridal1: I love the gumpaste look, but have not the patience because I don't like spending that much
time
Sugar79746: It's a $1o,000 system that prints out any picture onto a cake

GOOO8: E gg safety question:  unrefrigerated how long is considered safe?
RachDminor: GOO .. want the URL of the Egg Board for that info?
Pwd Sugar: Only 4 hours GOOO
Pwd Sugar: Do you get the ICES newsletter GOO
GOOO8: No, not yet.
RachDminor: GOO, here it is.  I'm totally squeamish about raw eggs.  Here comes ...
RachDminor: http://www.aeb.org/safety/index.html
GOOO8: Just started getting ACD
Pwd Sugar: I have an article that I condensed down from all of there info
Pwd Sugar: E-Mail me and I'll send it to you about the egg safety

Bridal1: Pwd., did the famous lady from Texas who taught so much gumpaste die or is she still living?
Pwd Sugar: Mrs Barloca is in a rest home now.
Bridal1: Yes, that's who - Mrs. Barloca.  I wondered what happened to her.

GOOO8: Pwd-are you going to the Texas cake show in March?
Pwd Sugar: I am planing to GOO
Bridal1: We need cake show entries in Missouri - March 21 and 22
CarolA5238: Pwd, your coming here OH! I'm so excited!
Bridal1: We don't care - hop a plane and come to our show