Thursday July 23th, 1998, 9:00 PM ET -in the Kitchen Conference Room Cake Decorating Chat hosted by CCChefDol and CCChefPwd. "OPEN MIKE" You ask the questions and we'll try to give you the answers. Please, if you want a special recipe, email us beforehand.

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TOPIC TONIGHT: "OPEN MIKE" you ask the questions and we'll try to give you the answers. Please, if you want a special recipe, email us beforehand.
 
Have you all visited my web pages in the last week or so? I have shared the new 1999 Wilton yearbook with you. I listed most of the new items and a picture. You can find all this at http://www.sugarcraft.com (choose 'new99') from the menu. The new yearbook is great. There are a lot of new rolled fondant ideas that are surprisingly easy to do.
ShariE1071: lots of fondant shown :/
CCChefDol: easy ones
Bridal1: The new Wilton book is great inside, but the cover doesn't impress me much!

COLORING HINTS:
* Colors darken if allowed to sit for a couple of hours. Colors will fake if exposed to sunlight or heat.
* Stains on hands can be removed by scrubbing with toothpaste.

COMMENTS FROM EARLENE: Toothpaste is good but, I find the best thing that removes those hand stains is shampooing my hair.  It seems to take nearly all of even the bad stains away.   The only problem is - sometimes I need to shampoo my hair several times a day for this.  LOL ENDS COMMENTS FROM EARLENE:


HOW TO MAKE YOUR OWN EDIBLE GLITTER AND THE USES OF.......
 
RECIPE:
2 tablespoon plus 2 teaspoons gum Arabic - available at Sugarcraft
1/4 cup boiling water
 
Have water at a full boil, preferably in a glass bowl. place gum Arabic in a grease-free glass bowl, add exactly the amount of gum Arabic specified. stir, then let stand. it is a glob now. while letting stand, cover tightly, let stand at least 1 hour. can let stand overnight.
 
COMMENTS FROM EARLENE: I guess the boiling water would be a safety factor.  I was taught to measure my water in a small glass grease-free jar.  Sprinkle the gum Arabic over the top of the water.  Put the lid on the container and leave it alone overnight.  Do not stir it.  It will all dissolve overnight and then the next day you can make your glitter.  I don't have lumps left in it using this method. ENDS COMMENTS FROM EARLENE:

* Strain through muslin to get the lumps out; mixture should be thick like egg whites.
* Finally, strain through a tea strainer.
* Equipment
* Use only a new cookie sheet, preferably a cheap one. (or use a clean sheet of glass). Rinse the new cookie sheet with water only. Do not wash with soap! If you were to use a pre-used cookie sheet, your glitter would turn out cloudy and gray looking. Continue to keep this cookie sheet only for making glitter.. Keep grease-free. Even grease from your hand can ruin the glitter. Use only a cheap, brushed-finish cookie sheet too. Never a Teflon or shiny one.
 
COMMENTS FROM EARLENE: never seem to have a cookie sheet that hasn't been used for something that has grease on it.  And as I have a good stock of cookie sheets I only occasionally feel the need to make my own glitter.  So the last few times I have made the glitter I tightly wrapped tin foil on a cookie sheet.  Then brushed the liquid mixture on the tin foil and placed it in a warm oven.  I heat the oven to about 300 and then turn it off and just let that glitter mixture dry.  You can tell when it is dry because it starts curling off of the foil. ENDS COMMENTS FROM EARLENE:
 
TO DRY GLITTER
Heat oven to 425°. Be sure oven is at 425° before you start. Using a stiff/flat straight-edged pastry brush; spread the mixture on the cookie sheet. Heat in oven for 2 minutes or more. Do not let it brown! Heat longer, if necessary, until dry. When dry, it will flake up. So just use the pastry brush to flake loose.
   Crush dried glitter; (even the "bought-kind"): place on wax paper, lay another sheet of wax paper over it and use the rolling pin to crush very fine. The finer, the better - and less wasteful. For sprinkling on cakes, place in a special shaker for less waste (Sugarcraft carries this shaker). It is not necessary to use very much glitter on a cake.
 
COMMENTS FROM EARLENE: I agree here that you need to make those glitter large flakes much smaller to use on your cakes.  I take a large strainer and gently work it through the strainer onto a sheet of wax paper that has been folded in half with a good crease in it.  Then I fold that wax paper and shake the glitter into the fold and carefully pour it into my shaker.  You must keep a tight cap on this shaker.  If your humidity gets high and the lid is left off you will find your glitter has all stuck together and you have a mess. ENDS COMMENTS FROM EARLENE:

Bridal1: I put mine in a zip lock bag and roll away.  Then just empty that into my shaker

NOTES:
 * Use only one recipe per batch.
 * More can be made at once, but spread only 1 batch at a time.
 * The pan works better the second to third time.
 * Spread more thickly if mixture is very "tacky."
 * Recipe makes 10-12 cookie sheets full.
 
Coloring: paste color is fine. To achieve the shade desired; stop when it is 2 shade lighter than you want it to turn out. If too dark, add a batch that is too light, for the correct shade.  For "gold," color yellow before baking and bake until glitter browns slightly.
 
WHAT CAN YOU "DO" WITH IT?:
* Writing - on royal icing: mix piping gel and egg white to writing consistency. Using tip 2, write message on wax paper. Sprinkle glitter in; let dry several days. Flip over and peel off the wax paper. Place on cake. You can pipe writing directly onto a flow or gum paste plaque.
* Stencil: lay stencil on plaque. Brush piping gel and egg white mixture through gaps of the stencil. Sprinkle glitter on. Carefully lift stencil off.

COMMENTS FROM EARLENE: good ideas here Dolores.  Love the writing idea with the piping gel and glitter.  One thing they need to be careful of.  When you pick up the letters to put them on your cake - any loose glitter will go with the wind or ceiling fan or where ever heavy breathing takes it.  So shake them a little to remove that excess glitter before putting them on the top of your cake.  You can also make your lettering using the color flow method - let it dry completely - brush lightly with the thinned piping gel and sprinkle your edible glitter over the letters.  This works best if your letters are still stuck to the wax paper.  Then you can gently tilt the wax paper and remove the excess glitter.  As you remove each letter to put them on your cake - you need to turn them upside down and let the excess glitter fall off.  Black glitter letters are really beautiful on cakes.  But that excess black glitter really is a pain to keep off of the rest of your icing. ENDS COMMENTS FROM EARLENE:
 
BUTTERFLY (2 METHODS):
1.  Create a butterfly-shape with color-flow. Preferably white; dry thoroughly. Use royal icing to outline; let dry. Fill in with gel/egg white mixture in several colors (one at a time). Sprinkle appropriate color of glitter in each section. Example: all the purple spots, then all the red, etc.
 
2.  Using a non-toxic BIC(c) pen, trace or draw butterfly wings onto wafer paper. (we'll make the body later). Wafer paper is an edible "paper."  Fill in colors with non-toxic colored pens. Let the color dry thoroughly. Trim butterfly with fine-thin-pointed scissors. SPRINKLE (BRUSH) a thin layer of piping gel on the butterfly wings. Sprinkle on clear edible glitter. Let piping gel dry thoroughly. This may take 1-2 days, depending on humidity. Body: pipe a tip 2 black head & body. Insert 2 flower stamens for antennae. Press dried wings into body and prop with cotton to dry. Comment: you will see that the butterfly looks almost real! You will have to touch it to see that it isn't. The glitter gives the wings just the gloss they need to look real. From Earlene Moore many years ago.

CCChefDol: our butterfly looked real & it was my first try!
CCChefPwd: That is why those are so much fun - they are so easy

* Tint wedding cake columns: columns may be stained by the coloring. Use ones that don't matter. Coat with thinned royal icing; roll in glitter. If using pink, cover in pink royal icing, then sprinkle with pink glitter.
* Swan columns: coat as for columns above and sprinkle glitter over.
* Plastic wedding bells: coat as for columns and sprinkle glitter over.

HINTS:
* You can cut the top out of large plastic bells and push columns through them for a different set-up "touch." Of course, "glitter" them.
* When dusting columns, bells, etc., With glitter; place glitter in a plastic bag so glitter will not fly all over or be wasted.
* Glitter can be used on buttercream flowers too. It brings them to "life."
 
COMMENTS FROM EARLENE: NEAT IDEAS DOLORES.  I think one of the best times we have in these chats and just when cake decorators get together is the ideas that others use and then we can adapt them to our decorating.  Thanks for these ideas Dolores. ENDS COMMENTS FROM EARLENE:

ROYAL ICING (used for coating columns, bells, etc. For better coating).
 1 pound confectioners' sugar
 2 tablespoons corn syrup
 3 egg whites
 
This icing remains sticky and is not meant to be used for fine lace pieces.
And....if you get to thinking this is just too much trouble...you can buy it in all colors. It goes a long way if you crush it fine with the rolling pin between wax paper. And - now it won't even seem so expensive! LOL I'll never make it again.
 
COMMENTS FROM EARLENE: Dolores is right here.  The only reason I make it anymore is because I need a special color or I just ran out and no supplier in town has any.
   That happened to me last year.  I hadn't made it in years and had to dig deep to remember the proportions to make it myself.  I used equal portions of water and gum Arabic.   Only mixing 1 tablespoon of each and that made enough for what I needed right then.  It really is so inexpensive to buy and so time consuming to make that it is to your advantage to buy it if you value your time.
 
I add about 1 teaspoon piping gel to my fresh egg white (1 egg white, fresh lemon juice and powdered sugar to make the consistency you need) icing for stronger lace points.
 
The Tabasco bottle was coated with a very light coating of thinned piping gel.  I just used water to thin the piping gel to an almost watery consistency.  Then with a soft wide brush I coated that whole bottle with the thinned piping gel.  That is over the buttercream writing, buttercream icing and fondant icing and even over one area that had a little air brushing.  It worked great and really gave that Tabasco bottle that last touch that made it realistic looking.
 
Go back to last weeks chat info on Dolores's web page - the one on cake clubs and I gave you the info on making designs you can make ahead and transfer to your cakes with piping gel.
 
This weekend I have a fiftieth wedding anniversary cake.  The couple came out to order their cake (a replica of their wedding cake) and they brought their original cake top.  It was in pretty sad shape.  The glue on the back of the silk leaves is brown, the base that looks like it was made from pastillage pressed into a mold was brown on the bottom half where it had touched the buttercream.   I took a fairly stiff brush and gently scrubbed that brown area on the pastillage and most of the brown came off.  Then I thinned down some royal icing and painted a really thin coating over the whole base.  It left most of the original design and covered the brown discoloration nicely.  Then I thinned down just a little piping gel mixed the gold powder with that and painted the bell (that was a strange color of green), the centers of the flowers and touched up a few brown glue places with the gold.  This dried very quickly and has a glitter effect to it.

Piping gel is one of those things that can be used in so many ways.  One last thing I do with piping gel is to add it to a little buttercream icing when I am doing string work on the side of a cake.  It gives that buttercream icing just a little elasticity.  But, it also gives it some additional strength and it doesn't seem to break easily with the piping gel in the buttercream.
ENDS COMMENTS FROM EARLENE:
CCChefPwd: Would you believe her mother came to make changes in her order........Married 50 years and her mother was still telling her what to do. LOL
JWGPKG: LOL - they can never leave well enough alone!
Icing Wiz: 50 yrs ago they were way different
Icing Wiz: You mean they never cleaned their cake top ?
CCChefPwd: You got it..... Icing
CCChefPwd: I couldn't believe that his mother and her mother are both helping with this party
LauraJMD: how old are the parents?
CCChefPwd: Both of them - yep in their 90's
CCChefPwd: I have two of the 50th anniversary cakes this weekend. They are both replicas of the wedding cakes.  Can you believe one of them has gumpaste calla lilies and twisted ribbons.  From 50 years ago
Icing Wiz: I didn't realize gumpaste was around back then
CCChefPwd: Gumpaste has been around a long time - I did not know that anyone in my area knew about it 50 years ago.

LauraJMD: Dol.. what's the advantage of making your own glitter.. cost??
CCChefDol: Like Pwd said...the shop was out of it
CCChefPwd: Emergency need is the only time I make it anymore. No shop in town had any - I was forced to make it the hard way
Jmp256: it's always good to know what to do in a emergency
CCChefPwd: Several shops normally carry it - but I guess they had a run on it and every one was out
Bridal1: I keep a spare on hand just for that reason!

Cindycake1: Does the glitter bleed when it is dark like black?
CCChefPwd: Remember it is colored gum Arabic so it doesn't bleed like icing

Cindycake1: I put glitter in my icing and use through my tubes. It doesn't glitter but it leaves a neat
effect in the icing
CCChefPwd: What does it do to the icing Cindy?
Cindycake1: It doesn't do anything but look pretty. It never bled either. It leaves little "dots" in the icing
CCChefDol: easy way to make polka dots??? Laughing
Bridal1: Cindy, you mean like purple dots (if glitter is purple) in the white icing?
Cindycake1: Yes Bridal


SoluisGod: I'm planning to design a computer cake & I don't want it to fall
CCChefDol: Sol...I'd make the stand up part styrofoam I think maybe
SoluisGod: Styrofoam??? yea I think that 'll work-thanks
Bridal1: I would too, Sol!

KBius: I'm using gold luster dust next week for the sides of a book cake to resemble the pages of a bible, any help or hints?
Icing Wiz: KBius comb sides with icing comb
CCChefDol: KB is it fondant covered?
KBius: no, but I could do that if it would help
CCChefDol: I comb the sides, then airbrush yellow...makes nice 'pages'
Icing Wiz: Kbius I have done book cakes out of buttercream and used the gold dust I just combed the side sides to look like pages. Bible page are very smooth and gold, the gold is what I need advice on
Cindycake1: Kbius, if you mix a little cornstarch in t he gold dust it is easier to brush on and takes on a more dulled effect
KBius: Well,Cindy, bibles are very shiny, that’s what I need
Icing Wiz: But in reality if you use your bible the gold soon wears off LOL
KBius: how true, mine is still shiny
Icing Wiz: I never heard about gumpaste until I got into ICES
CCChefPwd: KBius that thinned down piping gel really leaves a nice shine on everything and dries quick
KBius: with the luster dust, pwd
CCChefPwd: The piping gel and luster dust looks more like glitter

Bridal1: Have you got that castle done yet Dol for ICES?
CCChefDol: Nope...but I made brick today LOL I invented my own method. I piped piping gel brick on parchment. I'll let it dry & press on the fondant for indentions
CCChefPwd: Another use for the piping gel     LOL
Bridal1: You're so talented and smart!!
CCChefDol: no Bridal...desperate and sleepy from thinking that one up LOL
Bridal1: They say Necessity is the Mother of Invention DOL!

Pippingirl: I've got a couple of questions regarding freezing cakes - if my ignorance doesn't offend
CCChefPwd: No such thing as a dumb question in here.
Pippingirl: okay - my sister wants me to make her wedding cake for her... I live in L.A. and she lives in Philadelphia
Bridal1: Not impossible, though
Pippingirl: I'm uneasy about trying to bake a wedding cake in an unfamiliar kitchen & oven. Is it possible to bake the layers, freeze them, and overnight them? I REALLY don't want to experiment in her kitchen
JCI24SWEET: Have someone bake it there, and just decor. when you get there
CCChefDol: I'd bring it frozen, let it thaw and dec. it Maybe her oven won't even be large enough!
Bridal1: Yes, I have heard of that Pippin
Pippingirl: will frozen layers stay frozen during a 5-hr flight?
CCChefPwd: Overnight shipping?  Or fly with it?
Icing Wiz: use a cooler
Thinkchoc: I did my nephew's in Florida, I'm in NY they baked before I got there I brought the Royal icing flowers with me it all worked out well
CCChefDol: Maybe not...but you want them to thaw, right? Takes at least overnight to return to room temp for large cakes
Pippingirl: although I think I'd rather overnight it to the home
KBius: True, one of my ovens is real small
Pippingirl: just one more thing to worry about on the plane, y'know
LauraJMD: Overnight shipping will be costly....
Pippingirl: it's my wedding present so I'm not worried about cost
Icing Wiz: yeah but what if they don't get there in time if you bring with you. You know you have it
Cindycake1: Maybe you could get a bakery to bake your cakes there for you
Pippingirl: I know I can overnight a cooler by FEDEX...
JCI24SWEET: I flew to L.A. in Jan. with a cake and nothing happened
CCChefDol: I'd sure rather decorate it on-sight...wouldn't want that worry too
CCChefPwd: If you decide to carry it decorated on the plane - get some boxes -it will fit in and cut windows on the sides and cover tightly with saran wrap or plexiglass so they can see what is in the box.  Then they will be very careful with it.
Pippingirl: I just really don't want to bake it there...I see disaster everywhere. You have no idea how much better I feel about this now. Now all I have to do is figure out how to make plumerias out of icing
Icing Wiz: when I went to Ocala i brought everything ready to go even icing I just had to put it together
CCChefPwd: You have to have the time to ice and decorate that cake after you get there.  What if they lose it?
CCChefDol: I'd pack it in boxes with support of some sort and take it with me
Pippingirl: I've got time to decorate it there - it's just getting it there
CCChefDol: oh yeah...if they smell it they'll make you show them
Icing Wiz: I have driven with frozen cake 5 hours no problem
Pippingirl: well, if I pack it hard frozen it should travel well. When you drove the cakes for 5 hours, how defrosted were they
Icing Wiz: I put those blue cool things from my freezer in the cooler
CCChefPwd: They should be fine for the 5 hours Pippin.  I leave mine overnight to thaw when I have to freeze some layers
CCChefDol: ...or dry ice maybe?
Pippingirl: oh thank god - you people are lifesavers! I've been stressing about this for a week
DB4MB: Pippin... use styrofoam foam dummies and put in shipping box for insulation.. I did this and put
Pippingirl: what a great idea - using dummies for insulation!
CCChefDol: let us know Pippin please???
CCChefPwd: I double wrap each layer in saran wrap and then only stack two until they are frozen
Pippingirl: does the double wrap make a difference?
CCChefPwd: After they are frozen then more can be added to the top in the freezer. It keeps it fresher -
Icing Wiz: My Mom took a 2 layer 8" iced decorated on the plane to Las Vegas and it got there in one piece she told the stewardess. They were extra careful- just in a  bakery box
Pippingirl: how did she carry an iced cake on a plane?
Pippingirl: I just plan to freeze plain layers and torte & ice it there
CCChefPwd: You need gumpaste Pipping
CCChefPwd: Good luck with it Pipping and let us know how it comes out
Pippingirl: that's what I want to do, Icing Wiz - take all my stuff with me. I'm getting ready to start practicing with gumpaste. I found fondant didn't really work that well at least I have a year to practice!
KBius: me too, pippin, I'm excited about it
Pippingirl: you're starting out with gumpaste, KB?
KBius: no, I'm progressing into it. My next step into this world of dec.
Pippingirl: I am soooo intimidated by gumpaste, I have to admit I see what others have done and feel like a pretender
KBius: me too, how do you plan to start
CCChefPwd: Pipping we all started with it somewhere.
Pippingirl: but she wants a themed cake to match the rings - Hawaiian Heirloom jewelry
Pippingirl: and that mean plumerias
Icing Wiz: do you mean a Hawaiian looking cake Pippin
Pippingirl: how did you manage working in a hot apartment with gumpaste?
Pippingirl: Icing - she wants decorations that match the jewelry - maile leaves & plumerias
Pippingirl: the leaves are a cinch - straight, long & green the flowers are harder I have no "green thumb" when it comes to flowers
CCChefPwd: Isn't that a sort of pinwheel flower.
Pippingirl: yes - with a kind of 3-D look. I tried icing tips but had miserable luck
CCChefPwd: It doesn't have to be green for gumpaste - white works better - you know for white sugar
Pippingirl: CCChef - you mean make the leaves in white and paint them green? Wouldn't it be easier to make the leaves in green?
CCChefPwd: Pale green and then air brush or use powdered colors to accent them darker
Pippingirl: I don't have an airbrush and can't afford one...sigh... the powder is the way I'd go
CCChefPwd: You can use pastel's (non-toxic).  Scrape them to make a powder
Pippingirl: scrape them? You mean pastel chalks?
CCChefPwd: Scrape them with a sharp knife to make a little powder and then using a brush you can dust the leaves with that powder to make them slightly darker
Pippingirl: wow - I never would have thought to try that.  Maile leaves are very dark green, very shiny. Will that work?
CCChefPwd: Leaves that are one color only are dead looking.   Two or three shades of green make much more realistic leaves
Pippingirl: yes - I have done several shades at once when piping
Pippingirl: how do you reconcile dusting with trying for a shiny-leaf effect?
CCChefPwd: Once you get them made and dusted then you can paint them with a very light coat of the thinned piping gel for the shiny-leaf effect
CCChefDol: Pippin...shiny...add some glitter in...that is crushed very fine
Pippingirl: ah - I knew about the gel, but I wouldn't have thought to dust first
Pippingirl: you folks are my new best friends! : )
CCChefPwd: It is so nice to have a new best friend  :  )
KBius: What is the pastel chalks?
CCChefPwd: Art Pastels
CCChefDol: going to help him...see you all next week I hope
KBius: edible?
CCChefPwd: Non-Toxic Pastels
KBius: Where can I get them?
CCChefPwd: Almost any art supply place. I have a box of about 40 colors - It takes me about 10 years before I have to replace it
Pippingirl: when you paint the pastel powder on, do the colors lighten or darken or stay true?
CCChefPwd: Stay about the same - But when you brush on the piping gel they will get darker
KBius: are they more matte than shiny?
CCChefPwd: Matte -
KBius: but shiny with gel?
CCChefPwd: Right the gel will make them shiny. They are just regular pastel chalks that you can buy in the art supply stores
KBius: Used for fabric?
CCChefPwd: Make sure the box says Non-Toxic
DB4MB: does WIlton ever do any cakes with the "non toxic chalks"?
KBius: Pippin, I've been coming only a few weeks and have learned so much
Pippingirl: here I've been muddling along on my own. Thank you - I just found you! Boy, I got lucky tonight
Pippingirl: are you here every night or just on certain nights?  I want to come back
CCChefPwd: Only on Thursday nights Pipping
CCChefPwd: You can find all of the other chats we have done for the last two years on Dolores's web site
Pippingirl: I can't find a class in near Hollywood
KBius: Pipping, I plan to start a cake club in my area
DB4MB: I'd love to know more about these art pastels...for cakes.. is there a place for decorators to learn about them?
DB4MB: would you mind displaying her website address?
Pippingirl: where is your area, KB?
KBius: Indiana, but my point is that you could find others in your area to talk to about cakes
Pippingirl: cake decorating is not that big in Hollywood...trust me...
Pippingirl: I've been looking for other people
Pippingirl: there's a class in Canoga Park, but that's nearly an hour's drive
KBius: Hollywood, sounds exciting
CCChefPwd: Click on the link for AOL chats and you will find a listing for all of the
Pippingirl: Hollywood is a sewer, but I say that with a smile : )
CCChefPwd: http://w3.one.net/~proicer/index.html - last two years chats.   You can print them out or read them at your leisure
DB4MB: who does the celebrity cakes there, Pippin?
KBius: Oh, never been there, just know what I see on TV
Pippingirl: trust me - it ain't like it looks on TV
Pippingirl: but I live in the hills, and its much nicer there
CCChefPwd: They only show the pretty side?
Pippingirl: of course!  Gotta maintain the Hollywood myth
KBius: I live 16 miles round trip to get a gallon of milk. Hollywood sounds exciting

ShariE1071: anyone have any ideas on a cake shaped like a cruise ship?
Icing Wiz: use a football pan Shari
Cindycake1: I used a long loaf pan, two layers with a small loaf pan on top. Then sculpted it to shape,
ShariE1071: Cindycake: how many servings is the long-loaf pan idea?
ShariE1071: thought of that Icing, but they want something bigger.... like a carved cake, I guess
CCChefDol: cruise ship...maybe in the shape of...with royal icing 'fences'
Icing Wiz: can you put football on cake like I did my Noah's ark?
ShariE1071: Icing: I think they want something bigger :/  I showed them the picture in one of the recent yearbooks of a Noah's Ark, but I guess it wasn't impressive enough
Icing Wiz: well Shari if they are picky make sure you charge them $$$$$$$
ShariE1071: Icing: I plan to charge as much as I can get away with... they're sort of family friends :)

ICES:
Next week our chat is all about going to ICES etc. But we wanted you to know that in case you have questions. We didn't forget your ices questions.
 
ROOMATES: Diane Shavkin emailed me that someone was looking for a roommate at the convention. If you'll look on my message board, someone posted that they are looking for a roommate. You must use all resources available quickly now. Its so close! I think you may also find some mention in ices newsletters if you look back a few months.
CCChefDol: Maxine Boyington also has a room...listed on my message board, so there ARE still rooms avail.

JCI24SWEET: Hi, everyone!  Where is the convention next year?
Bridal1: Convention is in Missouri. You all save your money for '99 and come to Missouri - will be a great show!
Bridal1: '98 is Minnesota - '99 is Missouri
CCChefPwd: But you guys will be there in two weeks because we will have the chat coming right from the convention.
We need you here in the chat room so all of us at the convention have someone to chat with

CCChefDol: I have a message from Maxine Boyington. was here earlier but left Hello everyone, I have a room at the Days Inn and have room for 1 to 3 more people (non smoking), please).  I will be there from Wednesday through Sunday
t but currently have reservations from Monday to Sunday night.  If anyone needs a room or know of someone who does,
please let me know. Thanks, Maxine Boyington: maxicakes@aol.com, right Pwd?
Bridal1: 3 gals from Columbia are needing a roommate.
Bridal1: That's Columbia, Missouri Carmel. Do you want to get in touch with the Columbia, Mo. girls to see if room is still available.
CCChefDol: Carmel...also on my message board === several people have rooms or are looking for roommates. Go to the ICES Message Board page for rooms.
CCChefPwd: We have a couple in Texas and one in OK who are also looking for roommates
Carmelwest: Thanks , who should I contact in Columbia
Bridal1: Contact Oleta Edwards in Columbia at muloedwa@showme.Missouri
CCChefDol: Carmel...here is a room> email maxicakes
Simdelish: Carmel--I have room at the Radisson  from Wed thru Mon

Carmelwest: Hi, I need info on ICES. I want to go just dont know any info, I just got the message
CCChefDol: Carmel...LOTS on my web site too. See the menu at http://w3.one.net/~proicer/index.html
CCChefDol: Carmel...what info do you need?
Bridal1: What do you need Carmel - I will try to fax or send to you since I am close to you
Carmelwest: I dont have date,place the whole bit
Bridal1: The date is August 7-9 in St. Paul, Minn
CCChefPwd: Carmel it is in St Paul Minnesota and there will be lots of us there August 4 - 9
Carmelwest: Any rooms avail
CCChefDol: Carmel...go to http://w3.one.net/~proicer/index.html and to my message board then to ICES INFO
OR Carmel...go here: http://www.ices.org
Bridal1: If you need her phone it is:  573-443-7960
Carmelwest: Will email you simdelish ,Oleta and maxicakes thanks all.
Bridal1: Carmel if you need info on registering contact Prgibb@AOL.Com


Thursday July 30th, 1998, 9:00 PM ET -in the Kitchen Conference Room Cake Decorating Chat hosted by CCChefDol and CCChefPwd. "GOING TO ICES" AND OTHER CAKE 'HAPPENINGS'