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.

LATER WE WILL HAVE 'OPEN MIKE' AND WE WOULD LIKE IT IF YOU WOULD ADD YOUR INPUT, PLEASE.. IN THE MEANTIME, YOU ARE MOST WELCOME TO ADD COMMENTS AND TO ASK QUESTIONS.

ICES: The deadline for early registration for the convention is June 1. After June 1 (no excuses will do), the cost goes up (a little). However, you will still be accepted, even at the door when the convention starts. If you aren't signed up for the entire convention, you can only view the cakes on one day set apart when the public may attend. You will not be allowed into the trade show or the demos unless you are a registered conventioneer. For registration packets, you should write ICES. Addresses are on their web site at: http://www.ices.org - If you are not yet a member, and are just joining, you may want to send in your membership fees with your registration and checks so they know you ARE now a member (and are entitled to a reduced rate).
 I have also added an ICES page to my Message Board. See what ICES is all about from my web site at http://w3.one.net/~proicer/index.html - Go to 'ICES' from the 'MENU'. I have added the info from the ICES brochure, 'Earlene's info page' of what we do at ICES is there. Also, Ohio DOS info (April 26th) and more. If you have DOS info you'd like to send, please start it with the DATE and email the exact copy to me. New members don't know about 'happenings' since it takes at least 2 months for them to receive a newsletter, then to get their names to the state reps. This is going to be a much faster way to let everyone know. If you have questions, ask here and we'll try to help. If you need room sharing or transportation info, this should be handled in your state at your DOS etc.

Has anyone visited Cake Decorating Online' on AOL recently? AOL deleted all our messages when they remodeled. I added back in what little I had. Its a shame. They didn't let me know or I would have saved it before they deleted it. Lets get our area going again before AOL decides we don't need it and deletes US LOL. Please spend a little time there when you can.

Tha503: yes I think they're great!
Szyhmkr: Vic,,go to cooking club, and then to cake dec. online
CCChefPwd: Go to the cooking club, click on cooks school, click on cake decorating online and then click on discuss cake decorating
L2jlu2: Earlene's articles have been great help to me.
DJohn37879: Yes I caught a few of Earlene’s articles. Learned alot

HOW TO START A HOME BUSINESS: Have you all been reading Earlene's Home Business articles in American Cake Decorating Magazine (ACD)? Over the past few months since around (June or July?) these articles are appearing. They explain legalities and many good things that can help you in starting your home baking business- or to enhance it with good ideas. ACD's Web Site Address: http://www.cakemag.com - you can get some back issues there.

CCChefPwd: The cake serving chart should be in the next issue.
DJohn37879: My home business is just starting to pickup. I need all the information i can get.
Szyhmkr: Me too DJ,,,shower, grad, and wedding season is upon us
Szyhmkr: I am contemplating doing my nieces in May....don't know if I will do it or not...I'm scaaaared!
CCChefPwd: Wedding cakes are just big glorified birthday cakes
Szyhmkr: good way to look at it pwd..

EARLENE’S BUTTERCREAM ICING
Place 6 lb. Powdered Sugar into a Kitchen aid K5-A  mixing bowl
(The 2 lb bowl and the pwd.. sugar should weigh 8  1/4 pounds together)
Make an opening in the center of the powdered sugar with a scoop or large spatula
Pour 1 Cup of water into the center of the powdered sugar in the mixing bowl
Cut into chunks 2/3 lb. of cream cheese  (1/4 of a 3 lb. bar of cream cheese )
and warm  in the microwave just until cream cheese is warm   (About 1 minute)
Add  the  warm cream cheese to the powdered sugar and water and begin hand
mixing with the beater paddle.
Measure 1 1/4 to 1 1/3 pound of Crisco and work into the sugar, water and
cream cheese mixture a little at a time by hand with the mixer paddle
Add a dollop of Butavan and a dash of salt

When all ingredients are moistened and slightly mixed,  place mixing bowl and beater on the mixer and work the air out by starting the motor on slow and lifting the bowl of icing up and down several times until the air is worked out.
Continue beating at a medium speed until smooth and creamy.
Butavan is a thick strong butter vanilla flavoring available in gallon jugs  and can be ordered from Watson Foodservice Inc. in Lubbock, TX at  800-775-4207

CCChefDol: Butavan...I don't see why we couldn't just add butter & vanilla flavorings and it would be okay. You can the butavan is just a very strong flavoring
L2jlu2: Pwd- with this icing do you have to keep the cakes in fridge
CCChefDol: then we need to add a LOT of the 2 if we sub I suppose
CCChefPwd: No - you can handle the same for several days.  I would not leave it out to long. I have left it out at about 70 degrees for as much as 5 days with no problems

CHOCOLATE BUTTERCREAM ICING
Place 2 1/2 lbs Pwd Sugar into the mixing bowl.  Add 2 C. Cocoa and another 2 1/2 lbs of Pwd Sugar and mix slightly
Bowl, sugar and cocoa will weigh about 7 1/4 lbs.
Make a well in the center of the powdered sugar mixture and pour  1 3/8 C. water into the well.
Add 3/4 lb. warm cream cheese
Microwave for 30 seconds if necessary to warm the cream cheese
Add 1 1/4 lb. Crisco, 1/2 T. Butavan and 1 1/2 t. salt
Mix with the paddle beater by hand

   When all ingredients are slightly mixed place the mixing bowl and beater on the Kitchenaid K-5A mixer and work the air out by starting the motor on slow and lifting the bowl of icing up and down several times until the air is worked out.
   Continue beating at a medium speed until smooth and creamy
   If you are making flowers add more pwd sugar to make your icing stiffer.
   If you are using this icing for buttercream stencils then add a little bit more water.
   In the cake show in Texas we have a special category listed and it is Buttercream only.  In that category you can only use buttercream icing and food coloring.  No plastics, no rice paper, no royal, and nothing can be placed on that cake that is not buttercream.  To me that is a real fun challenge.  Because my dad was so ill I did not get to go this year but I did have an entry ready for this catagory.  Here is what I did. 

LAMBETH RING CAKE
   I made 1 1/2" rings with a #5 tip on wax paper and let them dry for several days.  When you make these from buttercream icing you must make plenty of extras because they will break easier than the royal icing.  In thinking about what I wanted to do on this cake.  I wanted some large 127 roses with larger pansies and apple blossoms for the top of the cake.  Tiny flowers of the same kinds to go under the rings around the top edge of the cake and then some medium flowers to go around the bottom design of the cake.  So I needed three sizes of flowers.   I  made red roses using tips 101, 104 and 127.  Because the buttercream only category is not allowed to use the air brush you need to make your icing a really good red.   Then I made 101’s  and 102 white apple blossoms and gold and purple pansy’s.  These also will need several days to really dry.  After the flowers were dry then I painted detail on the pansies.  Pipe tiny centers in the daisies and pansies with gold buttercream.  Now  you are ready to  ice your cake and began putting the design together.

LeighDigg: actual gold color or golden yellow?
CCChefPwd: Golden yellow or egg yellow
LeighDigg: never seen a gold color and would like some if available anywhere
CCChefDol: Leigh...its not metallic gold
LeighDigg: ccchefdol... is there such a thing though?
CCChefDol: yes, metallic gold powder...we carry it at: http://www.sugarcraft.com

   I chose a 12"  X 3" dummy cake with a 12" to 16" bevel at the base.   Ice this cake and smooth your buttercream icing as much as possible.  Then I took the lace wrap design  #10700 and pressed that design into the buttercream icing on the upper side of the cake.   That was then overpiped using the 1 and 3 tips.  Then the bottom design was constructed to coordinate with the side design above it.  The bottom designs were Lambeth method which is several layers of overpiping with Tips 14, 4, 3 and 2.  Then the flowers were added in the bottom section.

NOW THE HARD SECTION NEEDED TO BE DONE.  THE RING BORDER AT THE TOP.
To construct this border the rings and flowers must be dry.  You pipe a very large shell with a # 32 tip and then another one and insert the ring between these two shells.  Now you place the tiny roses, apple blossoms and pansies on the top of these shells and under the ring.  Pipe tiny leaves with green.  Pipe another shell, add another ring, add more flowers and leaves.  Pipe another shell, add another ring, add more flowers and leaves and do the same thing over and over until you have completely encircled the top of the cake.  Adjust the rings as necessary to keep them all level and in line around your cake.   Now let this ring sit for a couple of hours to give the rings time to become stationary on the top of your cake.  With a number 2 tip   now pipe the stringwork from ring to ring around the top of the cake.  Last pipe with a #5 tip one more ring over the rings going from the top of the cake down to the side of the cake.  Being a contortionist  would help with this last piped ring of icing.
The flower design on the top was  then piped to finish the cake with your dried flowers and green buttercream stems and leaves.

Lots of things can be done with buttercream icing that most people think can be only done with royal.  Such as daisies, pansies, drop flowers and etc.  Lambeth designs.  

Honeybells: Wouldn't the icing have to be stiff for these, or medium?
DJohn37879: if you want to make drop flowers in buttercream ahead of time how do you store?
LeighDigg: made sugar eggs for the past 3 weekends and royal is very sticky not fluffy. I don't change anything and sometimes it comes out right It's more like paste
CCChefDol: DJ, don't make buttercream flowers over a week ahead.. and let air dry
CCChefPwd: Buttercream drop flowers I make a few days of needing them.  What I don't
Bridal1: Maybe it is the weather Leigh.
LeighDigg: has been humid
CCChefPwd: use I throw away.  I don't try to save those. Leigh...maybe you needed more water
CCChefDol: Leigh...tell you what...try beating the mer. powder first with warm water... then add conf. sugar
LeighDigg: don't know.. same day, same amounts, turned out sometimes. I do that....meringue and warm water first
CAKESUP: I had lots of trouble with the royal icing mix in the Wilton gingerbread kits this year .
DJohn37879: should I put the drop flowers on parchment?
CCChefDol: DJ...I pipe them on plastic wrap covered cardboard
LeighDigg: tried one from patterns first time this year
CCChefPwd: I make the drop flowers on wax paper.  But I think you could use parchment also
CCChefDol: Royal icing...just beat the mer. powder with the water FIRST, then and beat until it loses the shine
add p. sugar
Honeybells: What if you leave the meringue powder out, can you add it later?
CCChefDol: NEVER leave out the meringue powder
Wackykakes: Pwd:  do you make your buttercream with butter, shortening. or both
Vicake: I do all flowers except those with bell bottoms in buttercream and I live in humidity capital of the world
CAKESUP: and make regular royal.  We bought more candy for our projects.
CCChefPwd: Wacky - I gave you the recipe earlier.  I use cream cheese and Crisco

Buttercream designs can be done on wax paper on top of a pattern on a stiff cardboard.  Freeze then and then quickly place them on top of a buttercream cake.

Most 3D cakes can be done with buttercream icing.  Sometimes we may need to make a few small details to enhance the design with fondant or gumpaste but most of the time the majority of the  3D cakes are covered with buttercream.  For instance the Tabasco bottle was iced entirely with buttercream and then the labels were added with fondant.  And the bottle top was also fondant.

Buttercream icing is one of the most versatile and best tasting icings we have.  Play with it,  don’t let anyone’s rules stop you from trying something new.  That is how new techniques and ways of doing things get developed.   There are so many new ways of doing cakes now and they all came from people who just wondered what would happen if they tried a new combination on their own.

Every year at the ICES convention we see new techniques, new designs and new products.  One year there was a really beautiful design with beautiful drapes on a cake.  I know you are not supposed to touch but I just had to know how that icing felt.  I could not imagine how in the world she had gotten those beautiful drapes into that icing.  It was buttercream and I had several people from that state tell me that she would not tell anyone how to do that.
     Several years later she demonstrated how to do that at an ICES convention.  She iced the cake with a thicker than normal layer of icing.  Let that dry slightly and then laid one of the VIVA paper towels over the side of the cake and using the back of her finger just imbedded that drape.  We all just dropped our jaws and could not believe it could be that simple.   Needless to say when I tried it - it takes a little practice but it sure looks great and has a very soft look.  With buttercream flowers  it is very beautiful basic design on a wedding cake.

CCChefPwd: If You Have The American Cake Decorating Magazine For May/June Pages 38 -41 she gives you the step by step details on doing this design.
Szyhmkr: Didn't she do a cake in ACD mag using that technique??? I thought it was the most beautiful cake I had seen
Bridal1: She does beautiful work.
CCChefPwd: Beautiful and so different.  

DOLORES' PART:
 
Funny this should be our topic at a time when my own students are just getting into "icing experiments!" Once they get into Course 2 I introduce new ideas in icings. I explain additional ingredients they can use or not use, what makes icing 'work' for us, etc.

'BASICS WITH BUTTERCREAM'

A good recipe for cake decorating icing is:
BUTTERCREAM DECORATING ICING
ADD IN ORDER GIVEN:
Beat together until well blended:
1 to 1 1/2 cups Crisco *
1 teaspoon Vanilla**
Other flavorings ***
1/2 cup milk or water****
Add:
2 lbs confectioners' sugar *****

* 1 1/2 cups is the MOST we should use...(I use Alpine, a commercial shortening available from me in small quantities, or by 50 lb cube at your supplier - makes a little better tasting icing)
**  (clear vanilla for white-white icing)
*** as desired...1/4 teas. Almond extract, 1/4 teas. rum flavoring, 1/4 teas. butter flavoring, etc...Flavors should blend evenly, according to strengths so that no one can pick out a certain flavor.
**** makes no dif., (milk or water) except that purples turn blue with water & not with milk. Add MORE water for thinner icing, less for stiffer, etc.
***** (sifting not nec. With a heavy-duty mixer)

Beat on medium speed until light and fluffy and all ingredients are dissolved.

NOTES: A DOUBLE BATCH IS BETTER TO DO. If only making a small batch, the beaters are not completely covered with icing and extra air bubbles result.
HOW MUCH icing do I need? Make one recipe for each cake mix used. For wedding cakes, you will have more than you need this way, but is good guidelines for the beginner.

LeighDigg: one batch just to ice cake or to decorate as well?
CCChefDol: one batch to ice AND decorate

BUTTER...VERSUS CRISCO: Not as great to decorate with - melts fast. Try using half butter and half Crisco in the recipe above. Butter flavored Crisco can be substituted. Any butter will affect the shades of food coloring. If using butter, don't fill your bags as full so that the icing doesn't have a chance to melt as bad.

CCChefPwd: There are times I work with two identical bags when the heat is a problem
CCChefDol: yes Pwd...your hot hands?

SOME THINGS YOU CAN MAKE WITH BUTTERCREAM ICING:
EASY CHOCOLATE ICING: Add about 2/3 cup (or whatever amount makes it the dark-rich fudge taste desired). Add a lot of water or milk to thin back to consistency. Take some out for roses before thinning too much. Pretty - everything chocolate, roses and all.
CHOCOLATE FLAVORED ICING...white or milk: Add 1/2 lb white of semi sweet MELTED coating chocolate to icing while beating...yummy! A taste all its own and SO easy!

CAKESUP: I make choc buttercream like that but it is always marble looking.
CCChefDol: Cakes...maybe you need to beat it better

PEANUT BUTTER ICING...add about 1 cup to white or chocolate frosting
ADD PASTRY FILLINGS: add about 1/2 cup to a recipe...for strawberry flavored icing, or cream cheese icing (that doesn't need to be refrigerated, etc.
WHIRL ICING If you aren't going to add flowers etc...Use WHIPPED ABETTERCREAM ICING. Pipe icing in a spiral over the top of the cake. Then pipe pastry filling in a whirl spiral between the icing spirals. With a knife, pull it through in a straight line OUT, then in a straight line IN. Makes a pretty dessert cake.

UNUSUAL IDEAS:
THICKEN by adding more conf. sugar so that it isn't sticky to your hands. And mold tiny animals or people or other items for your cakes. I've made 'CB radio knobs' - noses, ears, tail for a pig, little people and animals.
ROLLED BUTTERCREAM: I'm no expert. Marsha Winbeckler has a good instructions book and the recipe for this. The book is available in my catalog under 'BOOKS'
CANDY: Simply roll into a ball and dip in coating chocolate; let cool. Or, place in a candy shell for filled candies. Ideas: Add flavoring, coloring, nuts...use butter instead of Crisco in the recipe. Even substitute Sweetened condensed milk for the water.

DJohn37879: Hi this is my first chat.
Bridal1: If you love cake decorating DJohn, you'll love us!!
Wackykakes: Yea!! I finally made it to the cake decor chat!!!  :)

Wackykakes: I need a white chocolate cake recipe.  Got one?
CCChefDol: Wacky...I do, but its at work...please email me...made it for wedding cakes even...good
(I GAVE IT TO HER)

DJohn37879: I made a birthday cake over the weekend. The string work was somewhat hard by cutting time. What can I do to avoid this in the future.
CCChefDol: DJ...I wonder if your icing was too stiff
DJohn37879: I made it medium const.
CCChefPwd: DJ I usually add a little piping gel or karo to my buttercream for stringwork
CCChefDol: DJ...how much conf. sugar to shortening did you use?
DJohn37879: 1 cup shortening to 1lb sugar
DJohn37879: thanks. I'll try the Karo.
CCChefDol: DJ...that sure was plenty...I use half that much

LeighDigg: chefdol... have u heard of anyone having probs w/ Wilton meringue powder for royal? I live in humid area and it doesn't turn out well a lot of the time
DJohn37879: I usually follow my Wilton student recipe.
LeighDigg: does anyone have problems with Wilton meringue powder for royal
icing?

Wackykakes: Anybody know where I can get a picture of this cake:  stacked gift boxes. Some tiers striped, some dotted. Pink and green and white, (I think)
CCChefDol: Pwd...didn't we put that pkg cake on your web site???
CCChefPwd: I think there is a small pkg cake on my web site Wacky
LeighDigg: wacky... fondant cakes?
Bridal1: Wacky, it is in one of Collette Peter's wedding cake books
Wackykakes: yes, fondant cakes
CAKESUP: ICCES newsletter has a picture of a gift box cake I did
CCChefPwd: It is nearly all buttercream in ivory only
LeighDigg: there's one in my Wilton Christmas book
Wackykakes: Does she have more than one wedding book (Collete)?
CCChefDol: Wacky...that book is listed on my web site under BOOKS
Wackykakes: I looked in one Colette wedding book today and did not find the cake I was thinking of
Wackykakes: Does she have more than one wedding book?
Wackykakes: Bridal:  A pic of the cake or the book?
Bridal1: That cake is on the front of one of her books.  I just saw it today.

Szyhmkr: I made a buttercream w/ Grand Marnier for flavoring and it was yummers!!!!

L2jlu2: which way is better to store icing, in or out of fridge?
Vicake: Dolores doesn't it spoil with milk?
CCChefDol: out if used in a week or so
Icing Wiz: I always store mine in fridge since I use milk but also being in Florida
Bridal1: Vi, I use pwd. milk in mine and it sits out.
CCChefPwd: Remember that sugar is a deterrent to bacteria growth
Vicake: I guess I am fearful because of our heat and humidity, not in the bakery but after delivery

DJohn37879: ChefDol do you have a wedding cake video?
CCChefDol: DJ...yes , 3 hours on one tape...2 wedding cakes. I think mine is jumbled and goes SO slow...we skipped NOTHING LOL
CCChefPwd: A friend was here for two weeks when we had some really horrendously hard cakes going out and she videoed those cakes
DJohn37879: Is the wedding video for sale?
(Yes, mine is for sale on our BOOKS ‘other’ page
DJohn37879: Has anyone viewed the Wilton wedding video?

SWEETS1994: Does anyone know of a wedding and bridal web site?
CCChefPwd: Sweets check the links on Dolores's web page
Icing Wiz: Sweets Dolores has links to many through hers

DJohn37879: Had a problem recently with dents in the bottom of my cake after taking out of the pan. Any suggestions.
CCChefDol: DJ...bang the pan with batter on the table firmly before baking
Icing Wiz: try Bakers Joy instead of shortening flour method and worked the same way
CCChefDol: I use a commercial pan spray...faster still. Pan grease...equal parts pwd sugar & shortening...add oil and beat to consistency you like, or...use pan grease
DJohn37879: what is pan grease?
CAKESUP: We make pan goop.  Equal part oil, shortening and flour.  Paint on with brush.  Works Great.
Vicake: that is what we use cakesup and it works better than anything and does not leave a sticky film on the pans like some commercial stuff
DJohn37879: how do you store it?
CAKESUP: I store my goop in the fridge but don't think in necessary
Vicake: we leave out goop out but the shop is kept very cool
CCChefPwd: I works the same way if you have cool hands not for people like me who have hot hands. I must mix some regular fondant with it for it to work right for me.

Icing Wiz: Just saw a rolled buttercream demo at DOS in Daytona it tasted like buttercream not fondant

CAKESUP: Sure does and not a mess to use
Honeybells: Just one question....is this fun/work ALWAYS so messy?
CCChefPwd: It has been messy for 40 years for me.   LOL
Bridal1: That's the bad part Honey!
CCChefDol: Honey...the mess 'feels' bad...take 5 minutes sometimes to clean up a bit...feels better
Icing Wiz: You should see my kitchen after  a wedding cake Honey LOL
Honeybells: Ok, I thought it was just me...feel better now...kitchen covered in pwd. sugar.
Vicake: honey, we cover the mixing bowl with damp towel, keeps powd. Sugar from flying
Honeybells: I've emptied the entire 1 lb of sugar into mixing bowl, also measured 4 cups....there is a difference.

Shay4Him: I have never seen a cake dummy. Are they reusable or just throw away?
CCChefDol: Shay...yes, we reuse. I shrink wrap mine, then to reuse, I just uncover it and its ready
CCChefPwd: Since I have started covering my dummies in white contact paper they are so easy to clean up and easy to reuse
Shay4Him: what about the fake icing..do you make it or buy it?
CCChefPwd: Some people use spackling and others buy the ready made just for cake dummies
CarolA5238: Hi Dee and Pwd, I just got home from class(course II).
CCChefDol: how do you get them smooth enough Earlene?
Bridal1: Shay, a lot of us use spackling (lightweight and white in color)
Icing Wiz: You cover your dummies w/contact paper and decorations stay on or do you ice over contact paper?
DJohn37879: what do you use for decorations?
CCChefPwd: I cut a strip to wrap around the sides - overlapping slightly and then cut a circle for the top.
Bridal1: Spackling is what I use for all of it - flowers and all.
CCChefDol: DJ:::we use royal icing...or spackling paste
CCChefDol: Oh. that sounds like it would be neat Pwd...
CCChefPwd: Ice over the contact - it stays great.
LauraJMD: can you color the spackling?
JWGPKG: Does the spackling clean out of your tips/bags okay?
L2jlu2: how would you color spackling for flowers?
DJohn37879: Do you use tips for string work and borders
Vicake: does spackling last longer without yellowing?
CCChefPwd: No the spackling does not wash off the dummies
Bridal1: Yes, you can color spackling. I colored mine with regular cake colors
LeighDigg: Does the spackling wash off the dummies easily?
CCChefPwd: Use acrylics to color the spackling
CCChefDol: There is a product called PERMICE that you can get easy too
DJohn37879: do you have to thin the ready made?
Bridal1: No, the spackling doesn't wash off easily - the bad part of it.
CCChefDol: HOW do you thicken it if too thin????????????????
CCChefPwd: Someone told me to use cornstarch to thicken it.  BUT I have not tried that.
CCChefPwd: Permice and Spackling is almost permanent on the dummy cakes unless you use something
Icing Wiz: I have used perm ice for my convention cake
CCChefPwd: like the contact paper under - then you could peal it off.
Bridal1: Dol, you mean it's too thin rather than too thick?
CarolA5238: I let her use the thin, I don't have time to thicken it , I'll have a can of ready made next week.
CCChefDol: I thought it looked 'runny' sometimes on cakes I've seen and never used it
CCChefDol: Pwd...do you think Permice is thick enough for roses?
Icing Wiz: the perm ice I used was thick
CCChefDol: I need to try it. The sun ruins my display cakes
Bridal1: Dol, maybe they thinned it too much
CCChefPwd: I have not tried it yet.  I don't seem to have enough time to play with it
Icing Wiz: I only iced cake in perm ice then used royal for flowers and decorations
CCChefDol: maybe it isn't always consistent too...out of the can
Bridal1: The spackling is easily thinned with water.
CCChefPwd: I have a friend here in town who has cakes she did three years ago and is still using them at the Bridal shows
LeighDigg: Does the spackling withstand curious fingers better?
Vicake: It is hard to find time to do dummies
CCChefDol: Icing...why not use it for roses too?
Bridal1: I think so Leigh
CCChefPwd: One gal in an OK show had roses and stringwork on her cake and
CCChefDol: But....I'd NEVER make a new one!
CCChefDol: were they nice Pwd?
CCChefPwd: she was being very careless in the way she was handling them.
MBF821: I find the spackling fumes hard to take. I get a headache.
CCChefDol: really MFB?
MBF821: Yes
CCChefDol: Leigh...it dries like a rock...you can wash it even
Bridal1: I usually have the window cracked a bit MBF
CCChefPwd: I was panicking and she said not to worry the cakes were a couple
of years old and she had done them with spackling and they don't break
Icing Wiz: I thought the perm ice was expensive so I  never even thought of using it for the flowers
Cake Wmn: MBF what brand do you use - never noticed odor with what I had
MBF821: I think it was Red Devil. Cancer warnings on the label too.
CCChefDol: I wonder if spackling or Permice are the best?
CAKESUP: I still use royal icing.  When fake cake are dirty or damaged I put them outside on a  rainy day and the rain washes them off  good as new.
Bridal1: But Icing, think what the royal icing costs.
LauraJMD: What size containers do you buy the spackling in?
Bridal1: I get spackling at Payless in gallon buckets
CCChefDol: at the grocery Bridal?
Bridal1: No, Payless here is a hardware type store
LauraJMD: Is spackling the same as drywall mud?
Cake Wmn: Kind I use is Patch-n-paint light-weight spackling comes in gal. bucket
CAKESUP: I feel that royal is cheaper than the other products and is always on hand.
CCChefDol: We sell that Permice all the time...guess <I> need to try it
Bridal1: Spackling I have, I smooth with paper towel, just like buttercream
NSaltzman: When I do cake displays I use the boiled icing recipe on the Wilton meringue can.
LauraJMD: My 10 yr old daughter is entering her first cake contest soon.. will try spackling...
NSaltzman: It goes on good and works well with stringwork and borders.
MBF821: Great! It sounds very different.
Icing Wiz: Laura for contest shouldn't you use real cake?
CCChefDol: Ckeldy told me she entered a cake show and she got 1st!!! Her first show too
Bridal1: My 4 year old grandson won 1st place in our cake show
LauraJMD: have to travel several hours.. will that be ok?
CCChefDol: Icing....I use dummy cakes for shows
Cake Wmn: MHohimer, are you going to speak to me too?
CCChefDol: dmmy cakes are easier to handle for sure...cover with royal icing
Bridal1: Icing, not many use real cake for cake shows
CCChefPwd: Just keep it cool Laura
Icing Wiz: Don't they ask the flavor or try them or just for looks? There haven't been any shows here
Shay4Him: what is the diff between royal and buttercream.. starter here
Bridal1: no flavor tasting in ours - just looks and the decorating
CCChefDol: Icing...they don't taste...its the eye appeal...and originality
CCChefDol: Pwd judges cake shows
CCChefDol: Lizzie...do you use royal icing for your displays?
Lizzzie P: I usually make them out of buttercream and just do a new one each month. I keep them behind glass.  to keep out the fingers.
CCChefDol: oh, that works Lizzie. You'd need to...smells good
CCChefPwd: I have only been to one show that they stuck straws into the back of the cakes
CCChefPwd: to make sure they were real cake.
Bridal1: They do that at State Fair where the bottom tier has to be cake.
CCChefDol: Long time ago they did that at the fair...I didn't even PLACE...I use a dummy & royal icing
CCChefPwd: We have one category that must be real cake and that is the 3D cakes
Bridal1: Dol, it's in our rules or used to be - I haven't entered for years
CCChefDol: cake shows...I just made a category for that on my new message board
CCChefPwd: Every other category in cake shows can be dummies.

LeighDigg: does anyone have a good recipe for carrot cake that holds up well for tiers?
CCChefDol: Leigh...mine is online -on my web site under RECIPES

DJohn37879: Do they have shows in the Philly area ever?
Bridal1: Didn't they just have one in Pa 2 weeks ago?

NEXT WEEK: "If this is slow order time for you - how about working on some cake dummies for future shows and trying new things.  Using fake icing  materials."