There are and have been so many decorators who have made major contributions to the world we know of now as sugar art.  One of my first teachers was Betty Newman May.  She is the one who told me of the new ICES organization. Those of you who are new to this field probably have never heard of her.  She worked with the original Wilton founder and designed several of the cakes that are in that blue and white wedding book. Check out pages 20, 24, 27, 32, and 50 for some of the cakes I know are her work.   The very first professional class I took was under this ladies teaching and I thought the first day of class that I was totally out of my league.
   I eventually took four classes from this wonderful teacher and attribute her teaching with showing me how to strive for that precision in my decorating.  We would work all day in her classes and then stay up half the night trying to get everything done.  We were in a class in the Dallas area (about 20 of us) and about 12 midnight I know there were at least a dozen of us in the classroom still working. People who were staying at the same hotel peeked in the room and asked what we were doing and how much they were paying us to work those hours.  We told them we had paid to work that hard and they thought we were nuts.  I came to expect to have to work that hard in all cake decorating classes and now I find I am very disappointed when I don’t have home work in a class.
   I guess that is one reason I also try to give as much as I possibly can in the time I teach classes.   She is the only teacher I know of that traveled extensively in the USA and taught the Lambeth method.  Betty was a student of another great decorator who taught in the California area.  Her name was Edith Gates.  Her specialty was the Lambeth method and she was indeed a master of those techniques.  I had the privilege of taking the very last class that she taught in her classroom in California.  These two ladies along with Georgina Johnson of Canada have taught, demonstrated and have kept this wonderful overpiping technique alive in the USA.

There was an actual piece of Lambeth work in the Anhiser/Bush brewer a few years ago.  A group of us traveling back from an ICES show stopped by there and asked just to see this cake.  The lady at the door said "you don’t want to take the brewery tour?"  We told her "no.  We just want to see that cake."  She led us to the display case in a hall and watched as we oohhhhed and aawwed over this masterpiece in sugar art.  They have since  remodeled that building and made a tourist center across the street and that beautiful piece of sugar art is gone or tucked away somewhere where we cannot get to it.  I understand that there is also a book by a man named Berling that has the same type of techniques in his book.  This book is written much earlier than Lambeth.  Maybe Lambeth learned these techniques from him.

Betty may also put out a newsletter that went out over the world to other cake decorators before there was an ICES.  It was her listing of decorators for that newsletter and her past students list that was used in part to invite people to the Michigan Explo in 1976 where ICES was organized.  She along with other people such as Betty Jo Stienman, Manuel Lopez, Sandy Israel, Doris Stahl, Mildred Brand and many others labored long and hard over the formation of ICES and its conception and organization.  Now you get to reap all the benefits from their labors.   Being able to share and care about spreading the knowledge of our sugar arts came through much planning and work by a lot of people.
   The board members at the ICES shows never got to see a show for the first 10 years.  They worked all weekend in the board room just to carry on the business of ICES.  But those people working are the reason this show has been able to continue for so many years.
   Did you realize that all of those people working at ICES are volunteers.  Nobody gets paid for their time at a show.  All of those workers have greatly contributed to the success of the ICES shows and the expanding of the sugar arts.   That first ICES show I went to in 1977 in Texas was just a mind blowing experience for me.  I stood in awe watching Larry Powell standing in his booth figure piping wonderful figures and animals.  He is the person who started the method of realistic figure piping we all admire so.
   Roland Winbeckler, le king, and others have truly mastered these techniques and continue to demonstrate and teach this method.  His book called "BIG BOOK OF CAKE DECORATING" is truly an art lesson as well as a cake decorating tool.  I know this book is out of print and hard to acquire.  Those of us who have copies of his and Lambeth books aren’t willing to part with them.  Roland does have some smaller books out with good practical cake ideas and pattern books to go with them.   His wife Marsha is the current ICES newsletter editor and also has a couple of books out.  One on wafer paper and another on cocoa painting.

I met South African decorators at that 1977 ICES show who did some of the most amazing sugar work I had ever seen.  Sculptured gazelles, fine art painting on cakes, south African wings that were so fine and so intricate.  I was in absolute awe that these people would travel that far just to share their love of the sugar arts and that just amazed me.   I realized then just how little my sugar world was. The ICES organization has given us opportunity to meet and appreciate some of the great decorators who have kept this art going.

   Shirley Jackson in Michigan does those wonderful little miniature scenes in sugar and has written a couple of books showing you how to create them.  Mildred and Wilbur Brand started the country kitchen stores and hosted several series of mini classes in their home and store.  For years I heard about those wonderful summer mini classes and how much fun they were and finally one year I got to actually attend and teach one of the mini classes. I was thrilled.  These wonderful people opened up their home and their business for an entire week to any and all cake decorators who wanted to attend.  I still stand in awe of these wonderful people who pioneered the concept of sharing and caring in our sugar arts.

   Joan McDaniel and her family moved here to the USA with their family to flee the oppression in their home area of South Africa.  They left that country with the clothes they could pack and the limit of money they were allowed to take out of the country.  Friends smuggled the rest of their money out  of the country for them to have enough to live on until they could find jobs and a place to live.  They slept on the floor for several months until they could afford to buy beds.  She began traveling  and teaching the sugar arts.  Joan was almost 6 ft tall and did the most wonderful miniature sugar work.  We could no longer say we couldn’t those really little things because our hands were to big.  She showed us it could be done.  She was a wonderful decorator. Her sense of color and detail was amazing. We would look at her work at the cake shows and wonder how in the world she wrapped those wires where we could not see the edges of the florist tape.  We learned from her to split that florist tape and use 1/3 or 1/4 of the florist tape strips to wrap our wires.
   The first class she taught us she wanted us to make our royal icing by hand with a fork and bowl and we told her we had modern appliances that we used to make our icing.  She just humored us and told us in her class we would make our royal icing by hand.  Now C still use that same hand made icing just as she taught us.
   Joan and her family settled in the Denver, co area and she and Helen Sembra became a team and put out several pattern books for us.  Helen is another pioneer in the sugar arts.  She has taught and demonstrated in the Denver area for several years and has also been instrumental in pioneering some of our techniques.  Helen does beautiful work and has students that also have wonderful talents in this area.

You are so lucky to be in the sugar arts now.  There are wonderful decorators with great teaching books and videos.  Nicholas lodge has about 8 books out and he and Margaret Ford have done several videos also.  Really good information there and the videos allow you to see the flowers actually made.  Nicholas has a school here in the states and one in Japan.  Margaret has a store in England.  The two of them work very similarly and have designed many of the new tools that we can’t live without such as the Cel pads and new styrofoam single flower formers for the gumpaste flowers.  They are both excellent demonstrators and instructors.  Dolores and I are looking forward to spending a week in class next march with Nicholas here in Lubbock.  I am sorry- but that class is full now.  If you are interested in being on a reserve list  of students in case someone cancels e-mail me at pwdsugar@aol.com.

You see there are many people out there who have contributed greatly who haven’t written books, who you never heard of that have been made it possible for you to have access to so much information on the sugar arts.

I know I am leaving out so many people who have made great contributions to our sugar world.  For instance our Dolores.  Before computers she was in the Ohio area teaching and sharing, then came her shop, then she was doing cakes for the bakery craft people,  then came along the books, then she was a pioneer in the computer world of sugar art.  Her web page is a must for cake decorators.  She shares so much and is so willing to help the rest of us gain this computer knowledge.  When I came online two years ago she is the only cake decorator I could find.  She had already begun to make information available on the cooking club area and had started a message board there also.  Her willingness to share and help others learn this computer stuff has helped the online sugar information just take off.  Thank you Dolores for being so helpful to all of us.

Now I turn it over to Dolores and she can tell you about more of our sugar world contributors.

There weren't many 'who's who's back before ICES. There just wasn't a very good means of communication, nor the money either. ICES certainly did a lot to open up cake decorating. It was so wonderful to attend the convention and actually SEE the teachers I had read about. I couldn't travel much at all until most of my kids were grown.
   But one of the places I did get to travel to was Country Kitchen in Ft. Wayne Indiana!!! ! Oh how wonderful. CK was in a very big old house. I took my 2 weeks comprehensive course and stayed there in that house for 2 weeks. Then there were MINI classes in that old house! Decorators came from all over the world to teach. This is where I met Earlene Moore, Diane Shavkin, Carolyn Lawrence and many more wonderful decorators. Its where I took my gp 'fairies' class from Angela Priddy...along with Earlene and her friend...Shirley Manbeck. Its where I met Darlene Horner (email: darlene33@juno.com) and learned her wonderful easy technique of pattern transfer that I share with all of you. Its where I met Frances Kuyper and attended her demos. Where I met Geraldine Randlesome and she gave me a cameo made of sculpy that we used as a gp press. Where I took the class from Earlene and learned to make her wafer paper butterflies that look just like real ones. Where I met Joan McDaniel who showed me brush embroidery on rolled fondant, and Helen Sembra who males the finest lace and filigree you ever saw (her book available online from me). Here I met Mary Beth Enderson who I took a writing on icing class, Panorama eggs and figure piping classes from.

   I thank God everyday to have lived and experienced the wonderful opportunities that now are going under to our rush-along world.

Who's who...Mr. Lambeth (from England I think?), was a great contributor with his style of overpiping decorations in lavish detail. He wrote a wonderful book showing his cakes. --- BUT --- watch out, there are too versions of this book. I saw a very old copy that had [ONE] cake pictured. The rest was pastries only. The newer version, also printed in the 40's had a brownish embossed cover. There is still a newer printing of this book with a smooth printed cover too. The book retailed for $50.00 in the 60-70's and now would be worth much more --- IF --- you were even lucky enough to find a copy. Some of Mr. Lambeth's style is shown in the Wilton encyclopedias. I didn't find his style at all difficult, just time-consuming. And any of his cakes can (I've done them) be done in buttercream as well as in royal icing. Truly the most lavish and beautiful style of them all!

 I'll never forget the first time I saw Richard Snyder. (now deceased) (Originally from Mich., but retired to NM or Ariz).  I was at breakfast at the Albuquerque NM ICES show along with my husband and daughter (my first ICES show). In walked Mr. Snyder, looking just the way he did in pictures. His was the very first cake book I'd bought and it was pretty thoroughly studied. Mr. Snyder had a lot of talents but I especially remember watching him demo the buttercream flowers from his book. He was slow slow slow... and it was easy to comprehend every detail of his techniques. Mostly he piped the buttercream flowers directly onto his cakes. Now, Roland Winbeckler has a book out showing a few of them. But in very good detail! Even a buttercream orchid piped directly onto the cake!

One person not well known these days is Georgina Johnson of Canada. A colorful and fantastic person for sharing. I learned so much from this lady at my first few conventions and also at cake shows where she was the judge. She was known for making a wire armature and using it to make marzipan people. I've also seen other really great cakes she's done with lavish stringwork. One book she wrote was on the Lambeth method even. (Still available at this time...one copy left).
   Georgina always came with her friend Rose Hale. I visited her shop once too! Lives in Mich.  (A few of her books still available in my online catalog). Rose wrote 3-4 books. One I have is 'On Edible Plaques', another 'Wafer Fun' (wafer paper).

I couldn't write this article without mentioning Kay Ogden and Jerry Kern from Columbus Ohio! (both deceased) Two of the greatest decorators of all time. I 'grouped' them because I think they'd both want me to. They traveled together and shared so much with us together. Judged shows, demoed etc freely. Oh, how I wish I'd had the money to travel and take classes from these two great teachers! The thing that I treasure learning the most from Kay Ogden was how to make gum paste dolls. She was so simple with her terms and I learned more from her book on the subject than anything I read in Wilton's. But Jerry Kern, was one of the greatest teachers of gumpaste techniques ever! He developed methods and sold some wonderful gp cutters. These two were so talented. I watched them for many hours at cake shows when they demoed. I have a treasured book that Kay Ogden put together as a means of buying Jerry a headstone for his grave...at the Indiana ICES show. She made and sold only enough books to pay for the stone. She was his best friend.
   Speaking of great Ohio decorators, not well known but a great contributor to cake decorating was Betty England of Springfield. She wrote a newsletter and is also the originator of the 'Ohio Ruffle'...click for picture.

Betty Jo Steinman- Michigan, founder of ICES! (Now lives in TN I notice). I met her long before ICES was formed...at a cake show in Cincinnati Ohio, where she gave me my very first trophy! At her demo there, she introduced me to gumpaste. Before her demo, my friend and I commented that this 'old fashioned phone' cake couldn't possibly be made of cake and looked like paper ....It was made by Kay Ogden! LOL But, at her demo, she showed how to make gp roses with no cutters whatever. She even gave each of probably 75 people a little ball of gp to try it ourselves. Mine didn't look so good but I loved gp forever after. I was hooked. No cutter roses is still the method I use to this day.

Another great Michigan cake decorator is Barb McCann. I'm not sure if she had one particular technique she liked more than another, unless it would be candy making. But she wrote our favorite pattern books, still available. Barb still has the 'Chocolate' Vault' in Tecumseh MI. She IS on the web but I have lost her email address.

Chef Nana1: Are there ever ICES shows in the south. I live near New Orleans
CCChefDol: Chef Nan, please ask over on my message board...good place to find out

Tm1432: does anybody have any Noah's arch ideas?
CCChefDol: Tm...have you checked my message board? We just covered that extensively

CCChefPwd: ICES Board members get reimbursed for some of their expenses but not paid for their time
CCChefDol: I'm volunteering this year...fun way to get aquatinted with new people at ICES
LISASCAKES: the last classes I took were with Betty Van Nostrand
CCChefPwd: Lucky you Lisascakes
L2jlu2: Lisacakes-- so did i!! isn't betty vanostrand great!

CCChefDol: I took Josepha Barloca's class at ICES. LOVE her gumpaste...still my favorite recipe. I learned from Josepha Barloca...how to make the rose petals all the same height...if some

CarolA5238: Carolyn Wanke is a grand of a cake decorator and makes beautiful boots!
CCChefPwd: Carol I agree Carolyn is also another great decorator
CCChefPwd: I am sure I left others out that I should have mentioned
CCChefPwd: Carol Faxon, Joanne Misner,  Billie Fredrick, and on and on the list goes on and on.
Cindycake1: I clipped an article about Sylvia Winstock. a long time ago and its amazing how she overcame cancer
to go on and do beautiful cakes. Can you imagine the hours spent on all those flowers?

ShariE1071: I saw Frances Kuyper. on the Howie Mandel show... what a trip she was! too funny :)
Minna111: And singing with Frances in TX
CCChefPwd: Or wherever she was Minna
Minna111: Frances & I harmonize like pros, we should be in that talent contest
CCChefDol: Frances was my trainer at Wilton when I started to be a Wilton teacher
Cindycake1: Did you see Celebrity weddings on Oprah Winfrey Tuesday?

CCChefPwd: Mary Beth Enderson is another absolute doll and so talented
CCChefDol: love mary Beth!

Minna111: I'll never forget having breakfast with Richard Snyder in MI, then he got a taxi and we went to the show
CCChefPwd: I have a friend who has a personal letter from him to her dad in a copy of his book that he' gave her dad.  I told her to put me in her will for that book and letter   LOL
CCChefDol: I bought LOADS of Richard's book in MN and he loved it that I had him autograph them all. He & i were stranded w/no ride to show at MI and we had a great time & became good friends. yes I have a dozen or more of those cards
Minna111: R Snyder wrote to me for almost 4 yrs and I didn’t keep the letters! @ He did give me an autographed book
Minna111: I really wasn't impressed with his work, but he was great. When he found out I couldn’t go to NMN he offered to fly me there
CCChefDol: he was too slow for our fast-paced world I suppose Minna. I have a post card he wrote to me once!...with his flowers, remember that? Those cards were so pretty: I have some personal notes and gifts from Joan and treasure them greatly
CCChefPwd: That show is where we really began to get acquainted with Shirley Manbeck. She walked in to breakfast and Dannie and I asked her to join us. Now we are soul mates.  Look what Albuquerque started   LOL

CCChefDol: Barb McCann only does candy...her pattern bools are still avail..and the best ones too...still
Minna111: Ihav them all
Minna111: Let us not forgwt Joseph Barloca and Senorita Marithe Alvarado
Minna111: Waneeta Poulin did a lot for our part of the country
Minna111: she went and took lessons and gave them to us for $50.
Minna111: she was the 2nd NH rep
CCChefPwd: How is she Minna -  I hadn't heard of her in years.  She came with Betty May to Texas once to help her with a class
Minna111: a very close friend of Betty Newman May, who really had the idea for ICES, but got beat at
forming it. Ihavent seen waneeta for Manyyrs either, never hear from her. She in Vegas with her sons
CCChefPwd: Uh Oh Minna another shoot off of that branch.  LOL
CCChefDol: Betty May sure publicized it in her newsletter

CCChefDol: ...minna...Dolores Michaloski too
Minna111: yes, where is she now?

Minna111: and then there was Larry Powell
Minna111: His cigarette but dropping ashes onto his work!!!
Minna111: Larry made a cute piece for my dau when she got engaged, she still
has it

Minna111: Char Collins was at a show a few yrs ago
CCChefDol: Char!!! A real showman! Learned a lot from her
Minna111: Char is thin now
Minna111: Was anyone at Char's rolled buttercream demo in my room in TX???
Minna111: Dee, in TX my room was only one with air cond, and there were about 40 of us in there, Char in her nightgown
Minna111: But it sure was the funniest demo I ever went to
CCChefPwd: Oh the things that happen in hotel rooms at ICES.   FUN    LOL
RachDminor: How is Nicholas Lodge thought of (sorry if I missed  any mention of him)?
CCChefPwd: Nicholas is one of the best.  Very nice person as well as a wonderful decorator. He is coming here in March of 99 and that class is already filled

Cindycake1: A quote in the paper "If you love your job, it will never be work" I work around busy. Love doing the work.

RachDminor: Are the gelatin flowers made with molds (to the one who mentioned them)?
Cindycake1: No Rach, you make up a wire frame and dip them in the gelatin mixture. The picture had "how to" instructions, but it wasn't complete
KBius: Cindy, where did you learn that?
Cindycake1: In the ICES magazine. I just got today
CCChefPwd: Get you name on that class list now Rach or you won't be able to get in
Cindycake1: The flowers are opaque unless you had white to it. But I don't know which gelatin
RachDminor: I just picked a gazillion flowers in the garden of a friend away on vacation to study ... this is fun!
KBius: I'd love to also see your books you have. You're a wealth of info.
Cindycake1: Got two days?
CCChefDol: Rach...I picked our daisies for samples for my gp ones
RachDminor: awww ... daisies are what I have a hard time finding ... I LOVE them!
CCChefPwd: God absolutely does the best flowers but we can do close replicas
Minna111: I have a yard full of shasta daisies
RachDminor: I didn't realize how little I knew about them til starting these classes .. they make me cry they're so pretty.
CCChefPwd: I did Gerber daisies on a wedding cake in orange, yellow and red a couple of weeks ago.
CCChefDol: Wish I'd made irises while they were in bloom
CCChefDol: Rach...even silks or plastic flowers are good
RachDminor: are they?  I've looked but, honestly, wasn't sure yet .. still new to even REALLY looking at them
CCChefPwd: Get seed and flower catalogs - beautiful up close pictures of irises in all colors and kinds
RachDminor: thanks ... 30% off at Michael's tomorrow am  .. yay!
RachDminor: Oh, that's a great idea, Pwd .... got a couple gardening book at the used bookstore, too
CCChefDol: Pwd...why I like Angela's cutters
CCChefPwd: Those flower catalogs that come every spring with all the tulips, daffadils and irises are g
CCChefDol: I keep gardening books in my class room to show my students
CCChefPwd: great to go by for gumpaste flowers
Minna111: Get books of arrangements from florists, they're great, too
RachDminor: yes, I found one of those at the used bookstore, too, Minna ... it's not my top talent, arranging
CCChefPwd: Just keep tracking Rach - there is never a place to quit learning in this field
Cindycake1: Did you get the new book "Cakes by Design"? Loaded with realistic gp flowers
RachDminor: gum paste flowers are what got my passion going for this in the first place .. probably not uncommon ;
CCChefPwd: That is a beautiful book by Scott - Cindy - great work in there
CCChefDol: found good florist books at our florist supplier
RachDminor: Yes, I find that exciting, Pwd, and you guys with so much experience pretty darn inspiring
CCChefPwd: I can hardly wait for convention to see what is new this year.
Cindycake1: Would like instructions on some of the cakes construction in it too
RachDminor: um, book by Scott .. ?  who's that, please?
CCChefDol: <---have Scott's book THE best!
CCChefDol: Scott Wooley Rach...gp book...
Cakestmper: Scott Wooley, very talented
Minna111: Oh yes, she was abt 65 in 1977
CCChefPwd: Scott Clark Wolley - Cakes By Design - absolutely beautiful GP work
CCChefPwd: Beautiful cakes in there to Rach
Cakestmper: You can order it on internet from amazon, took 4 days to arrive

Minna111: Where is Josepha Barloca now?
CCChefDol: Josepha is old...could hardly get around the last time I saw her
CCChefPwd: In a rest home in Houston the last I heard Minna
Minna111: Oh how sad, she was so nice, a very  gentle lady

CCChefDol: ...just thought...Cake Wiz is missing...on her way to see me tomorrow!!!!
(From Dolores) Sheila arrived just as she promised. We had a wonderful visit…for more than 3 hours! I showed her (and her husband too) around the shop and tried to share what I could think of fast. We shared cake albums. She even took pictures! The front of my shop is ‘different.’ I’ll share them with you if they turn out good.

ICES:
CCChefDol: Pwd...we need to really get going on our badges for ICES ---SOON...the ones to identify computer buddies
CCChefPwd: I just found the ones left from last year.  I will count them and see how many we already have made. How's that for efficient
Cakestmper: Those badges were great last year, I still have mine!
CCChefDol: Pwd...you DO...gosh I don't believe it, so glad

Minna111: I think ICES should have a ribbon to identify charter members & they never have
CCChefDol: I'm a charter member
CCChefPwd: We can give them out on Thursday night this year.  Not have to hunt for everyone
CCChefPwd: Charter member here to
Minna111: I am a charter, joined in MI in 1976. I hear there are only about 40 charter members left
CCChefPwd: I didn't know about the 76 show.  Joined at the 77 show in Texas
CCChefDol: Charter...I have a metal membership card
Minna111: How would we find out how many charter members are left?
CCChefPwd: Contact Gail McMillan - If anyone knows she will
Minna111: I wonder where my metal card is? No it's not lost, just in the house somewhere. I also have a TX pin, they are rare, I hear
CCChefPwd: I gave mine to the Historian at ICES Minna
Minna111: I'll will mine

Jmp256: karen how's was the day of sharing last week end?
Cakestmper: DOS was great, we had 53 people charter a bus and came from Miami. Another lady flew in from Michigan for DOS. Had about 90 people. We had so many demos, didn’t do a couple, even with trying to keep o a schedule. Marithe de Alvarado was there, did a demo on the little tiny flowers she makes on wires.
Jmp256: what would be the chance of having something put in our Florida newsletter about it. We sent out a flyer for the cake connection last week and getting a great response. i wanted to get there and do a talk. Hope to next time
Jmp256: that's great

Cindycake1: So much humidity that my flowers won't dry
KBius: have you ever lit a candle while making flowers to help them set.
Cindycake1: Light a candle?
KBius: The candle helpps the humidity some how, it's strange it does work though
CCChefDol: been making LOTS of gp flowers...the humidity here helps keep them from drying too soon
KBius: Well, I'm not a scientist so I can't explain why, but I had heard it from Wilton and tried it and it works

RachDminor: Is there a list of the truly must have GP cutters somewhere .. I want them all like everyone, but ...
CCChefPwd: Rach - I have a drawer full that I thought were essential at the time.  LOL Come on down and I'll show you what is really essential.
CCChefPwd: SOme of the plastic cutters are better than the metal ones Rach
CCChefDol: Rach, right, but you cut out and ruffle into a strip...I think, right Pwd?
RachDminor: it's about 4" dia.
CCChefPwd: For instance the five petal quickie rose cutters by Jem are much better than the metal
RachDminor: ohhh .. thanks, Pwd ... ohh .. LOL, Dolores ... sheesh, I'll get the hang of this ;)
Minna111: I use my fluted biscuit cutter - works for me!
CCChefPwd: cutters.  They are cut deeper into the center for the petals
CCChefDol: roses...need no cutter
CCChefPwd: Right about the garrett frill cutter.
Minna111: i make carnations with no cutter and stephanotis
RachDminor: I looked at mine, Minna ... I like the shape of this cutter and figure it'll be good for something
CCChefDol: stephanotis...me too
CCChefDol: Rach...I'm gumpaste cutters poor LOL
CCChefPwd: I start the carnations at the bottom instead of the top.  They look real
Minna111: me too, the old Edith Gates way
CCChefPwd: Very full and very ruffled
Minna111: and I like home made gumpaste better, too
CCChefPwd: I never saw her make them Minna
Minna111: she made them like B Newman May, same as us, bottom first: When I make gumpaste, I use Betty's recipe, it's my favorite of all times
RachDminor: I'm using an old Lodge one ... just egg white, Tylose and sugar .. EASY!
CCChefDol: I love Josepha's gp that was in an old Wilton gp book...has lemon extract & smells good

Cindycake1: I think rolled fondant is beautiful on cakes
CCChefPwd: The absolute most elegant icing Cindy
CCChefPwd: I seem to be doing more and more cakes in Fondant these days
LISASCAKES: but what about the taste of rolled fondant
Cindycake1: I am too. I have to give a sample to customers just so I can do the cakes with it on it. Its just catching on here. Yes it is, KBius. By the way our ICES meeting is July 12, Sunday in Vincennes
CCChefPwd: Add some flavor oil - they are deliberately not flavored so you can add what you like
CCChefPwd: I love the orange or lemon in the fondant
Cindycake1: The cake by Ron Ben-Isreal in the Bridal book was gorgeous all marbled in pink and orange
CCChefPwd: Beautiful work by Ron - and I loved Sylvia Wienstock's cake to. Nicest one I have seen her do.  Beautiful flowers and cake
 

Thursday July 9th, 1998, 9:00 PM ET -in the Kitchen Conference Room Cake Decorating Chat hosted by CCChefDol and CCChefPwd. "Differences in cake decorating techniques from around the world" --- I WILL BE OUT OF TOWN NEXT WEEK...Please help Earlene to have a smooth chat.