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

First, let me say that I am very glad to be back from vacation. I was having with drawls...no computers and no cakes. Florida is wonderful...very sunny and warm - Sooo relaxing. We caught so many Crappie...one right after the other. Anyone know a way of turning some of them into cakes??? LOL

Now, on with work and cakes...I think its time we started planning a little bit for this summer at the ICES convention. I'll just skim over this subject now, but in the coming weeks we really want to get everything all settled. You see, the deadline for early (cheaper) registration is June 1. We want to know that all questions are answered by this time. The main thing is that its expensive and so, takes some planning ahead. Its NOW time that you should have already made your hotel reservations. I understand that Day's Inn is totally booked now. Of course we'll still be making more plans for getting together etc. later than this. I even understand that we will be honored with a large room so we can do our chat Thursday night at ICES! Can you believe this? Won't it be fun. The text will scroll through the big monitor for all to see. This should be a real riot. In the coming weeks we will be making sure everyone knows the general procedures and what to expect to see and do there. In the meantime, you should visit the ICES web site for contact at: http://www.ices.org

CAKE SHOWS, CLASSES AND DAYS OF SHARING...if anyone has anymore info to offer when I'm finished, please don't hesitate to fill us in:

CAKE SHOW TIME: So many of you have been sending me your cake show schedules that I thought it would be timely if I mentioned this now. A lot of cake shows happen around March to April. Check my web page under ANNOUNCEMENTS for the ones I have. I noticed on Shavkin's newsletter that she also has a long list. Anytime you know about classes or cake shows, please do email me the info.

CLASSES are happening as the weather breaks. Usually you can learn basic decorations close by. Several people have inquired from me where they can get 'specialty' classes. For this, you will more than likely need to travel a good ways....unless you live near Pwd Sugar! There are a lot of special classes offered around the south. Nicholas Lodge, in Georgia is a good source. I noticed that Eleanor Rielander of S. Africa will be in Louisiana. She is great with gumpaste etc - and artist for sure! Or,  contact Pwd sugar. (pwdsugar@aol.com if you aren't on AOL). (Hope this is ok Pwd?) Also check your ICES newsletter each month. I know of no special classes near me. When you think about it, pairing up with a friend and traveling isn't so bad. You can share the expense. I know it often feels like its as far away as Mars. But in Cincinnati Ohio, I am 8 hours from Nicholas Lodge and or 15 from Texas. Check your maps, it may not be as far as you think it is. Country Kitchen is offering Mini classes again. Unfortunately they are about the week before ICES and I will have enough problems as is. And this is only 3 hours away! Darn! This was the main source of learning for me before ICES. A wonderful place to go.

DAY OF SHARING (DOS): This is in conjunction with your ICES membership. Each state usually offers one or more get-togethers during the year. Your state rep will notify you of these meetings. Usually there are several demos and dinner. Its loads of fun. Ohio will have theirs the last Sunday of May in Columbus. (We always use the same dates so people know what to expect). Some states are too big or long to get by with a central meeting place.

CAKES AREN'T THE SAME HEIGHTHS: Sometimes the cakes simply do end up too high. Higher than all the rest. In this case, I lay a cardboard on top of the cake and turn flip it over, remove the cardboard the cake was on. And cut a slice of it to the right height. Replace the cardboard (probably need a new one) and flip it back over. CAKE NOT TALL ENOUGH: I really don't like this at all since there wouldn't be as many servings. But in the case that on extra cardboard takes care of the problem, I would do this. Otherwise, I'd bake the cake over.

Dolores777: I don't want to bore you with that one, but a friend of mine once baked her cake 3 times to get it the right height!
Icing Wiz: she must not know how much batter to use
Icing Wiz: I use bake even strips and a heating core for the middle in large cakes
Dolores777: right...you'd think she would,...but
Dolores777: Good suggestion Icing
Pwd Sugar: I threw away all of my cakes about 3 weeks ago.  New helper and all were over-baked- Expensive
Icing Wiz: yes, whenever I ask someone to help it always gets messed up
PRN444: I've never used baking strips, do they work, doesn't strips prevent cake from rising, making

OVER-BAKED CAKES: If I ever over-bake or burn a cake it is garbage. Nothing can fix this problem other than baking it over. It won't taste good. And I have thrown away a few.

BE PREPARED:  What is worse than to find out you don't have the correct sized plates when you are building your cake! And where to get it! What if you rely on a shop and they happen to be out? Don't count on them saving you. Its best to line everything up at least a month before the wedding date. It boggles my mind to see a decorator come here on Friday to buy her materials for a Saturday wedding! What if we didn't have it! At home I always worked on gathering my materials several weeks ahead. Never have I gone after items on Fridays.

SOLUTIONS: Wrong sized plates? If I found that I didn't have the correct plates, I've substituted cardboards - cover each (front & back with pretty foil). Use 2 together for strength needed. This can be precarious if you've used the Wilton twist pillars. They may teeter. But it will work if you only need to separate a 3-tier cake. I've done this with Grecian pillars or the Arched Pillars. NOTE: 'Feet' are available with flat ends and a round cup for the pillar to fit into upon setup. They glue onto a plate or cardboard. They come 4 to a set. These aren't by Wilton but we carry them.

NO PILLARS! Pillars are too short or you find out you just don't have enough. You can substitute Wilton's Plastic Dowel Rods. These are heavy duty hollow plastic. You would need to still make sure they will fit onto the plate feet. They are 12 1/2" and can be cut to any size needed.

RachDminor: What do you use to cut those with?
Dolores777: a knife
Pwd Sugar: Serrated knife or tubing cutters or even scissors to even them up if necessary
LgntCakes: I had seen a picture in a magazine using separator plates that appeared to be pastillage. Has anyone tried this?
Pwd Sugar: It might be plates covered with pastillage. Pastillage by itself would be a NO - NO
Icing Wiz: wouldn't that be fragile?

Icing Wiz: I have a hard time w/wooden dowel rods I have tried everything they are so hard to cut any suggestions?
Dolores777: Icing::: Bakery Craft carries a special saw for this...works great
Dolores777: But I sure do prefer straws!
PRN444: you can try using a new sharp pruning shear
Bakerbear1: icing: i use an exacto knife and patience, cutting around the dowel until it gets scored
LgntCakes: I use sharp pruning shears, and plan B is Pwd Sugar's idea!
Icing Wiz: thank you do you sell bakery craft?
Bakerbear1: enough to break, then filing down ends if necessary
LauraJMD: icing.. I bought "handy cutters" from Sears.. work great!
Dolores777: I did use pruners but the saw works better
Zelst: I go to my husbands band saw and cut my dowels
Dolores777: always set up your dowels to be sure they are all the same height before inserting
LgntCakes: Just out of curiosity, how do you all feel about transporting stacked tiers?
Cindycake1: I kept forgeting to mark front of cake and put the plate going wrong.
Gigimama: Cindy, I’ve done that before, too!  What a pain!
CarolA5238: I use a nice sharp paring knife.
Icing Wiz: thank you all i have tried pruning shears and a saw type tool but still struggled

THE CAKE'S ALL DONE & THE FOUNTAIN WON'T FIT!: Nothing I know of can be done about this...so know it now and remember it always! RULE: At least 14" separator plates are required for the cake fountain. It will not fit inside anything smaller. It almost touches the sides. AND: Grecian pillars will work with the 14" plates/fountain - but not the Lattice, so beware.

THE CAKE WON'T FIT THROUGH THE DOOR!: What a nightmare. This is why you set things up ahead of time to be sure everything works the way you think it should. I've heard of people disassembling doors and facings to get the cakes out. This won't happen with any regular setup. The plates are that wide. This occurs when you attempt to create something new.

Pwd Sugar: I had to do that one time.  We took the door facings off.  The cake went through before the icing but it wouldn't go through after it was decorated
Dolores777: once I did...had to tilt the cake...learned in the school of hard knocks!

THE STOVE: What if the stove stops working at the worst time! I used an electric 2-oven stove for years. Every once in awhile one of the elements would burn out. The only solution is to keep a spare on hand at all times. This I did.

Dolores is back    Dolores is back   Dolores is back
Just so you will know Dolores - we missed you  (It’s good to be missed, thanks)
Now for tonight’s subject.

CAKE CONSTRUCTION PROBLEMS - Earlene made a standup bottle. Please email Dolores if pictures are needed at: proicer@sugarcraft.com

1.  The first place to eliminate construction problems is to make sure you have a good handling cake to work with.  A cake that is easy to handle and will stay together when you move it around.

2.  Icing that is to thick or firm will make it hard for you to ice a cake and smooth easily.  Solution is to add more liquid or shortening or decrease the powdered sugar in your recipe.

3.  Icing that is to thin will create other problems such  wrinkling, being to sticky so you can't smooth the icing and etc.  Solution is to add more powdered sugar or decrease the liquid

4.  Good planning is the next step to eliminating construction problems.  When I am asked to do a new design that requires some unusual construction, the first step is to make a scaled sketch.
   Even a bottle which is a simple three dimensional cake required some planning.  The first step was to measure the bottle and then to make  a drawing in the same measurement scale to figure how many servings you will have.  The bottle measured approximately 2" diameter at the base, 1" at the neck of the bottle and it was about 7" tall.  When that cake was ordered they wanted 75 servings.   So once you have scaled up the cake to the size you think will work then you figure out how many cake layers it will take to construct it in that size and how many servings will be in that total cake after construction.  A simple multiplication of 4 would make this cake 8" in diameter at the base,4" at the neck and 28" tall.  This will take 7 - 8" layers, 1 7" layer and about 6 - 4" layers. This will make approximately 90 servings.  A little more than ordered but if I scale it down to 7" cakes it won't give enough cake.  I would rather give them a little more than ordered rather than short them on the servings.   Ok now you know what size cakes must be used.  Now you will need to decide just how you are going to make this tall slim cake stable and how you will support it.
   I asked my husband to cut me a wooden 14" circle with a 5/8" dowel attached right in the middle.  Then the cake was built on top of that base.  It was very stable for the drive across town.  Now the rest of the construction on this cake will be on Diane’s web page in a couple of months for those of you who want more detail.

Pwd Sugar: Kaluaha Fudge  as usual.
Dolores777: so, did you put a dowel rod up through the cake to keep it from toppling over?
Pwd Sugar: Yes the dowel rod was stable through the center of the bottle and then other supports were added as it was constructed
Icing Wiz: I want the Kaluaha fudge rec.is that on your web site?
Pwd Sugar: On the 14" board it was easy to handle
RachDminor: The dowel was attached to the base, right?
Pwd Sugar: Right - very securely. It did not settle at all in the drive across town

Picture:
Package Cake
ANY QUESTIONS?
Most of the time construction problems come when a customer asks you to do something that you have not done before.   We all get comfortable with our standard set ups.  Things we use all of the time and cakes we feel totally comfortable with don't cause us to fret and worry about being stable.
   The package cakes seem to be very popular right now for birthday or wedding cakes.  How do you make a stack of packages from cake?  First decide on how many servings are needed.  A stack of four  rectangular packages for 160 servings could be made from  2 - 12 x 18's, 1-9x13, 2 -6 1/2 x 9 (one 9 x 13 cut in half), and 2 - 6" squares.

RachDminor: package cakes?
Icing Wiz: like Colette Peters gift pkg cake?
Pwd Sugar: Right  Icing
Sugar79746: Where can I find pictures of package cakes?
Gigimama: Sugar-in Colette Peters book
Dolores777: I'll post these pictures with this chat on my web site at
Gigimama: Also on the "Cake Doctors" web page; there's a link to it on Dolores's page
Dolores777: Gig...I was cakedoctor's teacher...he's real nice. He came in the shop yesterday too
Gigimama: He has a lot of pics on his site; very nice
Icing Wiz: where's his site?
Sweetinspi: what the site's address?
Dolores777: so he tells me. I haven't had time to go look since I've been back
L2jlu2: gigi- where is his site?
Dolores777: He supplements his income for his family by doing cakes
Dolores777: don't know his URL...go to my
 web site, then my LINKS. I have him listed. His address is complicated
Gigimama: There's a link to it from Dolores' page; I don't have his address

   The bottom cake would be 2 - 12 x 18 inch cakes.  I have some 12x18 pans that are very straight sides and others that are angled.  The angled pans are slightly bigger.  I use that slightly bigger pan for the lid for this bottom box.  I make a separate board for the top layer that is slightly larger and put the larger cake on this.  Then this cake will look like a box with a lid.  Otherwise a large dress box.  The next box up I would do in one layer sitting at an angle.  As though that box had been casually put on top of the larger bottom box.
   The third box up on this stack could be made from one 9 x 13 cut in half.  This will create two 6 1/2 by 9 inch cakes to make a stacked 6 x 9 x 4" box.  You will need a sturdy cardboard under this cake to support these layers.   I usually put this cake at the same angle as the bottom box.  Now the top cake  is made from two 6" square stacked cakes.  Cut another sturdy cardboard for this cake.
   I cover all of the cardboards that go in between the layers of this cake with white contact paper  on both sides before assembling the cake.

ASSEMBLY GOES LIKE THIS
   (if necessary cut 1/2" from one end and one side of the bottom 12x18 cake to make it slightly smaller than the top cake) ice the bottom 12 x 18 straight sided cake and press a lined mat or a sponge into the buttercream icing to give the appearance of a textured surface.  Cut some supports the same height as that cake.  Place the next 12 x 18 cake on top of the bottom cake and ice very smoothly for the lid.  Remember this cake needs to be just slightly larger for the lid.

Place the cardboard for the next tier up on top of those cakes.  Placing it at the angle you want that cake to be sitting.  Press down slightly to mark the edges of where this cake will sit.  Now you can judge where to put your supports for this cake tier.  I would use at least 5 supports.  One in the center and one toward the outside corners of this cake. Distributing the weight as evenly as possible.

Ice that cake as smoothly as possible and place a small amount of wet icing on the bottom cake and place the 9x13 on top.
Continue up until all cakes are stacked.  The secret to this type of cake is that each cake must be securly supported.  Any marking of a pattern on the sides of the boxes should also be done before putting the next cake on top.  This makes working out your patterns much easier.
Once all of the sides are decorated then you can concern yourself with adding bows, flowers and etc to finish your design.

HINT -  because I use the contact covered cardboards that are slick under the cakes I feel I must use something a little more substantial for support.  I know Dolores uses straws with great success.  But, I am uncomfortable with using the straws so this is what I use.  The Wilton hollow dowels (page 162 in the '98 yearbook #m) that are 3/4 inch diameter are cut to a specified length for my support dowels.    These dowels can be cut with a serrated knife, tubing cutter or scissors.  They are very sturdy and I have never had one tip or slip in a cake.  These are what I use in all of my cakes for supports when ever I am doing a cake that is stacked.  You could also use 1/2 or 3/4 PVC pipe cut in the right lengths.  Just remember that  PVC pipe is not made for use with food so you should really wash that PVC good before inserting it into your cakes.

ANY QUESTIONS?

Cindycake1: I did a cowboy boot last month and drawings where the supports go helped I also gave drawing to customer so they would know how many was in there
Pwd Sugar: Good idea Cindy
CarolA5238: Dee or Pwd if I use supports can the boot pan be set up right?
Gigimama: PVC is used for water, so it should be OK
Katjonu: you can put PVC in the dishwasher
PRN444: PVC, isn’t that for plumbing
Dolores777: I wouldn't Carol...there is a boot in MBN that DOES set up...a few months ago
Pwd Sugar: Carol you need Carolyn's boot stand
Cindycake1: I cut up a 9x13 pan for boot then put 6 8" layers on top and cut to shape
KYcakes: use pvc ivory it for your hot water if it good enough for all my hot water it should be good enough for my cakes
Icing Wiz: I saw a boot cake pan that stands up at the convention it was $250
Pwd Sugar: Icing that is Carolyn's stand.  Those boot cakes sell for about $500 so you make your money back on the first pair that you sell
CarolA5238: I'd love to get  Carolyn's but can't afford it right now.
Edrivas411: I am the worst cook but would like to know how to make a cake
Icing Wiz: those are more expensive than my husbands boots! LOL
OnlineHost: SAS890 has entered the room.
RachDminor: Are boot cakes really that popular?
Cindycake1: They have been around our town lately
Pwd Sugar: In Texas they are
Icing Wiz: I have the Wilton boot pan but I also can easily cut boots out of
a sheet cake boots are
Icing Wiz: popular in Florida where I live
Pwd Sugar: They are very realistic looking.  And she has really worked to make that boot stand sturdy
KYcakes: there is a candy mold made by  life of the party  the boot is 7 inches two parts and they

Gilani2: can anyone tell me if those little mini magazines are still being put out by maid of Scandinavia
Cindycake1: Yes they are, Mailbox News
Dolores777: that’s where I saw the boot cake. Its 2 months combined now Gil
Dolores777: I have back in the 50's - Mail BN
Sugar79746: Can I contact MBN through their old magazines?
Pwd Sugar: Maid of Scandinavia changed but Mail Box News didn't
Dolores777: address for MBN is online under our 'discuss cake decorating' section
Sugar79746: I have many old MBN editions, but why was I under the impression that they were discontinued
Cindycake1: Maid of Scan went bankrupt a few years ago but were bought by someone else
Dolores777: I got a letter from MBN last we ek...they wanted my wedding cake order forms - a copy again. I shared them 5 years ago & she said people still are requesting them
Pwd Sugar: Thanks Carol but we are just two people who love this sugar art and enjoy sharing and helping those who haven't been around since the Ark.

PRN444: icing whiz I use the snow white buttercream Wilton recipe, is this ok
Gigimama: PRN-that recipe is very difficult to ice smooth! It's to sticky because of all the egg whites and actually isn't as white as regular icing made with all shortening
Icing Wiz: it might be stiff sometime do you use the other Wilton buttercream icings
Dolores777: too stiff of icing is always hard to spread
PRN444: really, but i use it because it gives me the whitest color for wedding cakes
PRN444: gigi can you recommend another icing must be white
Dolores777: I think they mean white COATING chocolate?
Cindycake1: Have you tried thinning with a
Pwd Sugar: Corn syrup or piping gel?
Gigimama: 1-1/2 C Crisco, 2 lbs powdered sugar, 1/3 to 1/2 C water, 1-2 tsp flavorings
PRN444: i donyt like the taste of icing made with all shortening,  plus all that fat
Gigimama: This is pure white
Pwd Sugar: Pure white means it probably is mostly Crisco and pwd sugar - not my favorite
Icing Wiz: when I make my icing it is delicious not to sweet and not greasy tasting
Gigimama: The "Snow White" doesn't have butter either
PRN444: Gigi, I wont eat all shortening icings either, just the thought makes me want to ---
Icing Wiz: I always use shortening icings here in Florida I have nothing but compliments
PRN444: Icing whiz, the snow white buttercream has meringue and shortening
PRN444: pwd sugar, what icing do you use that is white
Dolores777: Pwd sugar's icing is also under my recipes...and on her web site too
Icing Wiz: Yes, I have tried the snow white it is a little  on the sweet side and a little stiff for icing cakes but if that is what you like and have success with that's great!
KYcakes: put flavoring in your icing to help cover the taste of the Crisco
PRN444: Kycakes: I also find it takes longer to make all shortening icing
KYcakes: prn444 use 4 pounds of sugar to 7 ounces of water with you flavoring in it and one to one hald(?)hand? or so of Crisco this holds

Pwd Sugar: I don't do white-white icing.  I use cream cheese in all of my icings
Cindycake1: Do you refrigerate your cream cheese icing cakes
L2jlu2: Pwd- your cream cheese icing- should cakes be refrigerated or can they stay out?
Dolores777: I would refrigerate any cream cheese icing
Pwd Sugar: They can stay out for a couple of days in a cool room.
Icing Wiz: I actually prefer butter flavor Crisco and You can using Icing white to lighten it if needed
Icing Wiz: I did a carrot cake w/cream cheese for a outside wedding 85 degrees out it didn't last that long. I had them take pictures ahead just in case
Dolores777: You DO need Crisco to make icing hold shape. Butter won't do well
Pwd Sugar: I have used that cream cheese icing for about 5 years now and have no problems with it.

Cindycake1: The new Duncan Hines Moist is really light
Cindycake1: Can't decorate right away or crust peels off with icing
RachDminor: Do the low-fat ones work well, do you know?
JWGPKG: I just recently tried adding mace to my cake mix - different flavor (Minna 11 suggested).

Cindycake1: Have you ever tried a camel on Noah's Ark. They hate me!
Dolores777: we do a camel...we use a pretzel rod for the neck

Pwd Sugar: I use the really smooth paper towels and a fondant smoother for the final smoothing
Icing Wiz: I use a pastry cutter to smooth my sides
RachDminor: What is the brand of paper towels that are really smooth?
PRN444: pwd sugar, are the towels damp
Pwd Sugar: No the towels are dry
Gilani2: tulling pulled tight over an embroidery hoop over bowl of same size. My husband came up with this when i was late for class never had a problem with it
PRN444: what brand of paper towels do you use pwd sugar
Pwd Sugar: Viva paper towels are very smooth
Inthislif: Kat, use those anti virus things...it is so bad when it happens.
LauraJMD: I use viva towels too..
L2jlu2: I use the blue paper towels in the car dept.,
Pwd Sugar: You just need something with a really smooth surface that won't pull your icing off
PRN444: how should I use the paper towel, will use for my next cake soon
Pwd Sugar: Let your icing dry slightly then place the paper towels on the icing and gently smooth
KYcakes: a really good way to smooth icing is to use a pastry roller works great

Cindycake1: I stay awake at night trying to come up with designs on tough orders
Dolores777: Cindy:::once I came up with an idea by the 'words' I was writing...
Dolores777: 'look out world, here I come' = mu grandson

GRuss2222: does anyone know of a really good electric cookie press?
BRENNMI: GR, I sent mine back years ago. found that the old gun method worked the best!
GRuss2222: my wife has a cheap wear-ever, but it doesn’t work well

CarolA5238: I'm all recovered and ready to go again.
Pwd Sugar: Computer crashed last week Carol - Big mess
CarolA5238: Yea, I was all ready to hear any comments on how I did and you were CRASHED!
Pwd Sugar: I told you Carol you did a really good demo.  It is hard to do a
demo for a DOS. All those eyes watching you makes you nervous.  Even for old hands at that
Dolores777: good to be nervous I'm told LOL Keeps you on your toes
CarolA5238: Thanks again, I think I was out of it for a couple of days, but loved demoing.

Pwd Sugar: CK should have their schedule of classes available real soon
Dolores777: don't know about Country Kitchen, do you Pwd?
L2jlu2: how can i get info on Country Kitchen?
Pwd Sugar: Call them and ask for their class schedule
Icing Wiz: I just recv'd country kitchen class info too far for me
Pwd Sugar: I got some info but not the whole class agenda
L2jlu2: Does anyone have # to Country Kitchen?
Icing Wiz: yes, I will e mail to u later
Dolores777: no but its in Ft. Wayne Indiana
Dolores777: Country Kitchen...send your papers asap so you get the classes you want
DZerts77: The address is -- Country Kitchen Sweetart, Inc. 3225 Wells St., Fort Wayne, IN 46808
DZerts77: The phone # is (2190482-4835 Fax (219) 483-4091

Pwd Sugar: Texas state show and DOS will be 1st weekend of March in Richardson
Dolores777: I posted this on my web site too...Pwd's show
DB4MB: Where in Richardson, Pwd?
Pwd Sugar: The Mall

PRN444: where can i get info re ices conv. in June
Dolores777: ices conv. is in Aug...

L2jlu2: stupid question- but how is a heating core used? Does it leave a hole in the middle?
Dolores777: leaves a hole, yes - shows it in the Wilton Yearbook
Icing Wiz: yes it leaves a hole but you fill it w/batter then replace it

LgntCakes: I'm too chicken to transport my cakes all piled up, even with a dowel through middle.
Cindycake1: I quit taking my mom with me. She kept eating my marks! Thought I made mistake
Sweetinspi: I've only trsfrd 1 stacked tier - otherwise I assemble on site.
Zelst: I am doing a 4 tier stacked cake this weekend - I plan to deliver it in two sections and put it together at the reception
LgntCakes: I've heard a couple of more daring veterans tell me there's no problem.
Sweetinspi: I've delivered stacked cakes assembled, but only three tiers.
Icing Wiz: Lgnt try using rubbery drawer liner under cake in trunk
Dolores777: I've delivered 5 tiers stacked...with straws between.. except the bottom tier-dowels
Cindycake1: Never step on your brakes hard either! Makes a real mess. I assemble at the sight early in day if possible in case of problems.
LgntCakes: I do that already Icing, but I'm still afraid that if the brakes get hit, I might be wearing. I am becoming more and more tempted to try delivering them assembled, since so many brides are steering away from columns.
Bakerbear1: i had a base of a cake slide under the drivers seat on a rough hill... oven brakes: call my mother & tell her to turn on the oven :)
Icing Wiz: I have a magnetic sign for the back of my car and drive the way I need too. it says "Caution wedding cake delivery"
Szyhmkr: I liked Earlene's sign w/the turtle w/cake on back.. so cute
Dolores777: I HAD a sign in my car...people tailgated me to read it. I removed it
Pwd Sugar: The turtle says it so they don't have to get close to see what it means

Pwd Sugar: Oh Dee you missed Martha while you were gone.
Dolores777: Martha who? LOL
Dolores777: don't tell me she honored us with an appearance????
PRN444: I had a problem at the reception hall, I set up the cake but it was slanted towards

PRN444: What is best transfer method to use on butter cream cake, I have to duplicate a picture, help anyone
Bakerbear1: prn....piping gel or opaque projector
Gigimama: PRN-How about a color-flow piece?
Pwd Sugar: Multiple Buttercream stencils will work.  Make them from wax paper
PRN444: Will that give me a similar illusion as an airbrush, dont have the equipment
PRN444: Pwd sugar: what are buttercream stencils? The front, turns out floor was not level, what should I use under table legs
Cindycake1: We carry chips of wood in our car for this
Dolores777: use anything that will hold...corners are the worst
LgntCakes: PRN, I've used folded up pieces of cardboard, matchbooks, and for a real loser, a cocktail plate
Pwd Sugar: Whatever it takes to make that cake level.  Most of the time I put something under just the cake instead of the table legs
Cindycake1: Once they slid two tables together that were different heights, wood worked!
LgntCakes: When I got to an outdoor reception whose table pitched so badly it was ridiculous.. I refused to set it up and told them they'd have to correct it or serve the cake out of the back of the catering truck! They saw the light.
Cindycake1: We had bees real bad on our outdoor wedding. Had to put netting over cake

Gilani2: hi Dolores can I ask you a question about Earlene’s cream cheese buttercream recipe how much does it make will it fill a 18x2?
Pwd Sugar: Gilani2  can I help with the cream cheese icing
Gilani2: pwd will the recipe be enough to fill a 3/4 sheet?
Pwd Sugar: Should be Gilani2
Gilani2: pwd instead of butavan can i use clear butter and vanilla ex? When and if you all measure batter do you just use reg. liquid measuring  cup?
Pwd Sugar: Yes Gilani
Dolores777: dry ingredients: use the one you can level off. Wet ingredients...I like the plastic one with measurements...hold at eye level!

Gilani2: I need to know why some of my cakes are hard on the sides only icing
will not even go there
Dolores777: Gilani...don't know unless it was over-baked.
Icing Wiz: Gilani2 are you over baking your cake
Dolores777: do you press you finger in the center to tell if the cake is done
Sweetinspi: Gilani - I think also if icing is too firm or dry.

DZerts77: Help -- need to construct cake in shape of cross for 365 people. can use tiers on top -
Dolores777: cross cake...what about stacking the cross on a BIG sheet cake?
DZerts77: Wants Sheet cakes put together in cross shape w/2 tiers on top
Icing Wiz: that cross cake sounds weird the way they want it

Gilani2: i have a real time saver that works for me for sifting large amounts of pwd sug quickly just

Tbabe333: I need a good icing recipe to ice sugar cookies with that is smooth and good
Dolores777: Cookie icing...on my web page under RECIPES / Icing /Cookie icing