Thursday August 13th, 1998, 9:00 PM ET  - in the Kitchen Conference Room Cake Decorating Chat hosted by CCChefDol and CCChefPwd: "Sharing with you, things we learned at the ICES convention." 

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LgntCakes: Hi!  Did you enjoy ICES?
CCChefDol: ICES was fantastic!
LgntCakes: I couldn't go, but I heard lots of nice things. What classes did you attend?
CCChefDol: the one on rolled buttercream was my favorite...looked very easy one on mold making...too much trouble LOL

EARLENE'S PART

Dolores and I had a wonderful time at convention last week.  Since it had been four years since we had seen one another it was great to be able to sit down and talk and then even better to be able to put some of your faces with names.   The last count I heard was 1,125 people had registered for the show and over 700 cakes and sugar pieces were on display.  My mom went with me to convention this year and she was in awe of everything that was going on.  We arrived on Tuesday night after some "interesting" delays, detours and confusion.  We arrived at our hotel  only 6 hours later than we should have  to find they did not have our rooms ready.  So they gave us nicer rooms and then we had to move to the other rooms the next afternoon.  So much fun with all the luggage and sugar pieces.

The only problem was the registration area on Wednesday  was  open at the other hotel that was a good looooong six blocks away.  (we did get our exercise this last week. I just know Dolores and I both lost 5 lbs. while we were there.   LOL I wish )   we  had to get our registration packets so we would know what we were doing and where to go.  We always get two souvenir booklets in our registration packets.  One is smaller and you keep it with you all weekend long so that you will know what is happening next.  There is so much going on every day that no one can remember the schedule.

Wednesday also started set up for the cake room and demo pieces   the special demo cake tables are for cakes and sugar pieces that the demonstrators have prepared so that people will have a visual idea of what the demo will cover.  Those tables with the demo pieces  are put on display outside the cake room where everyone has easy access to them.  When you are trying to make a decision as to which demo to go to these pieces are a great help.    Thursday the demos started.  They had multiple rooms with demos going.  Some started on the hour and then others started on the half hour.

One of the first demos I went to was Shirley Manbeck’s royal clay sculpture.  Shirley and I are friends so I videoed for her and another gal from Lubbock was her helper. Shirley is here tonight so if I get something wrong here she can help me explain it

The royal clay recipe is
3 tbsp. Meringue powder
1 lb. Confectioner’s sugar
1/2 c. Minus 1 tbsp. Lukewarm water
3/4 tsp cream of tarter

Combine all ingredients (make sure water is warm).  Mix together at low speed until very stiff peaks form.  Keep covered with a damp cloth at all times.  This icing can be kept in refrigerator for a long time.  To restore texture simply re-beat.  This basically is meringue powder royal icing.  Shirley says that we should not use the fresh egg whites for this type of work.  When you use the fresh egg white royal it cannot be sanded and carved like the meringue powder royal icing.  It is to hard.

Now you take part of the meringue powder royal icing and knead in more powdered sugar until you have a soft clay.  If it begins cracking on you it is to dry and you need to add more of the royal icing.

Then Shirley made her armature for the body of a bear from tin foil.  I will give you her instructions for this from her demo sheet.

You need about 15" piece of foil.

Fold the foil in half, lengthwise, and then in half again.
Unfold the second fold and fold the top of the fold to the center.  Fold the center over.  Cut half way up in the center of the foil (where the foil is not doubled)  roll the ends toward each other.  (this will be the legs and body, if too long for your project cut off the top of the body or the legs.  Depending on the animal or person you are making).  Put toothpicks in each leg from the ‘foot’.  Make holes in the foil at the appropriate places for the arm and head.  Make a small ball of foil for the head and add toothpicks for attachment to the body.

Cut two pieces of foil a little longer than toothpicks.  Fold the foil and wrap around the toothpicks.  Break toothpicks at the shoulder and elbow points.  Cut off excess foil if necessary.   Mold and form the foil into the base structure of the figure you are going to construct.  Starting with the body press on royal clay until you have the shape you desire.  Don’t worry if it isn’t as smooth and finished as you wish.  A damp paint brush will take care of this.  (I use vodka and royal icing for smoothing.)  Sort of like the brushed embroidery techniques.  Any place you want filled in just pipe royal icing and smooth with a paint brush and vodka.  Any place you want more indention carve with an exacto knife after it is completely dry.

After the body as set up you do the same for the arms and head, be sure you are including clothes on the arms.  (the same thing for the body - a bear with clothing is molded like the clothes are on him)

The collars, cuffs, pockets, buttons and etc are then added with piped royal and smoothed like the brushed embroidery techniques.  Glue the arms and head on the figure with royal icing.  Use paste or liquid food colors mixed with royal icing and vodka to paint your sculpture after all details have been done in icing and are totally dry.  Shirley’s cake in the ices newsletter July 98, page 12 was totally done using this medium.  The girl, the animals, the bedspread and etc.  All of it done with the royal clay.  This medium has lots of possibilities.   It is inexpensive to make - you already have most of the ingredients - it is quick and fairly easy - with a little artistic ability there are no limits to what could be made with this medium.

CCChefPwd: Did I get that right Shirley???
ROYALbeck: No , (smoothing?) this helps to support the arms.
CCChefDol: ROYAL...the smoothing helps support the arms?...by pasting it together?
ROYALbeck: Yes

Then Thursday night was our chat live from the convention.  That was a real interesting evening for Dolores and I and the men who were trying to get us set up.  It was fun to have some real live bodies there in the chat and as you probably know one of the questions we got last week Dolores and I neither one knew the answer for.  Shirley Manbeck was sitting there with us and she knew the answer for the lava rock question.  I hope last weeks chat helped some people who wanted to know what we did and how it really looked on AOL.  Some of them can only read the chat info from Dolores web page and after trying to keep up with it on the video screen with the text jumping they may just decide to continue that.  LOL  Dolores did show them some web sites and the pictures seemed to look fine on the video screen.   It was a fun, confusing, informative hour.  After all it was the first time we had tried this and Dolores even had me using her second laptop computer.  Since I only have a Mac this was an interesting experience for me.  LOL

ROYALbeck: Some times I'm at the right place at the right time.

Friday night was the talent show and what fun.  We really do have some talented people in our organization and then there are those who are just fun.  It was a truly entertaining and fun evening.

Saturday night was the banquet with the northern lights theme.  Then Sunday night is the finale with the Sunday night sharing.  They keep you busy all day every day and even into the late night hours.  No time for eating and sleeping unless you are desperate.  LOL  to much to see, people to talk to, and lots to learn.  Lots of hugging, visiting with old friends and making new friends.

New things from the vendor area
Geraldine Randlesome and her husband own creative cutters that is based in Canada.  She also has an outlet here in the states now in buffalo, NY - I think.  You can e-mail her at creativecutters@cakeartistry.com  for more information about her products and techniques.  Geraldine is a very creative lady and has come up with another wonderful time saving product for us.    Mats for making your lace points in multiples.  As many as 250 at a time.  Right now she has 7 outline lace points and 9 solid pieces available but she is working on many more.  You put the mat down on a non stick cooking mat and spread your royal icing over the lace point mat.  Remove the excess icing and carefully remove the lace point mat.  You have instantly made many lace points in just a few minutes instead of a few hours.  If you want them gold.  While the mat is still down you brush across the lace points with vodka and then pat the gold dust on and instantly they are all painted gold.  Or you can brush petal dust on or pink or blue glitter or whatever.  No end to the possibilities here.  You can even use these for chocolate lace pieces.

Geraldine also gave some hints in her brochure with this new lace mat.
For solid, long lasting colors, use powdered colors in the royal icing.
Royal icing keeps well in a small bowl, covered with cling film, stored inverted (upside down)
In a rush, lace pieces can be dried using a hair dryer on the lowest setting.
Lace pieces may be applied to any dry surface such as marzipan, rolled fondant, royal icing, crusted buttercream, or gingerbread.

She even has some new patterns that can be used to make designs on the fondant before it is put on the cake.  Because I do my fondant different than she does I haven’t figured out how to make that work for me yet.  Give me time and hopefully I will find a way.  She also carries lots of different cutters, rollers, ball tools, stamen and etc.

Another vendors booth that was really busy was Beryl’s.  She also has a web site and e-mail address so you can order from her.  Here you could see the latest in the patchwork cutters, quilting pieces cutters, cut-work cutters by Paula stock, and more.  Oh, and here is where the new calendars were sold.  Norm Davis said that you will be able to order those from his web page in the next week or two.  They are so hot off of the press that they haven’t had time to get ordering information onto his web page yet.  That address is http://www.thesweetlife.com/

This particular booth had six or seven decorators demonstrating all of the time for you to see just how their particular products were used.  Mini demos were going on at a lot of the booths.  So besides the hour long demos in the demo rooms you had to visit the vendor booths to catch some of the things you missed in demos you couldn’t attend.

Wilton was there with multiple booths and their new catalog and some of the cakes featured in the catalog.  Very nice display and set up

I overheard somewhere in the vendors section one little tidbit that I did not have time to check out.  Someone made their dummies from sugar like we do the sugar panorama eggs.  Hollow.   I suppose if you were using a shaped pan that would be less expensive than cake but it sure would be heavier to haul around. As I said it was just something I overheard and did not have time to check out.

Next week I will tell you about some of the wonderful new things Rosemary Watson is trying and some new things to enhance your lace pieces.  So much fun and I also attended Carol Webb’s demo on the lace and some tidbits I picked up there I will pass on.  So much new stuff we learned that keeps the creative juices going and makes this a challenging and wonderful field to work in.


DOLORES' PART
ICES 1998: The best part of it all for me was seeing all my old friends again and meeting my computer friends. It was a special joy to do last week's chat side by side with Earlene, along with our other friends in the room. We met so many of our computer friends. Many told us that they only found out about ICES through our chats. Needless to say, they were amazed at the show.

The biggest problem we all had I think, was in finding the time to see everything. There were demos all day long from Thursday through Sunday. The cakes were spectacular as always. Our vendors in the trade booth area brought all their new products, gumpaste tools and books along.

Another thing I enjoyed a lot was Rich's (who make our BETTERCREAM icing and our FILLINGS). They did demos non stop throughout the show. One thing I hadn't thought of was how since Bettercreme is light-weight, you can pipe extra nice large figures that don't sag. They made so cute 3D animals! I took SO many pictures of their work.

Icing Wiz: I still haven't been able to find out where I can buy Bettercreme at! Anyone know?
CCChefDol: Icing...try your bakery supplier
CCChefPwd: Icing you should have been there - they could have told you
L2jlu2: Icing how was that Dixie frosting? was it good?
GMarsh1148: How is Rich’s Bettercreme made, recipe - Anyone
CCChefPwd: Bettercreme comes ready to use in very large tubs
Icing Wiz: I love the Dixie stuff I will give you info
CCChefDol: Rich's demos were wonderful
Kimfess: If you liked the things that Rich's did, you should write them. I heard that they need feedback so that they can get budgeted to do it again.
ShariE1071: Sheila: I can get Bettercreme in a 15lb tub, $24 if you're interested
CCChefDol: whipped icing is light weight and good to figure pipe with
Missjcakes: I love Dixie’s, great other recipes too.
MHohimer: I got enough Bettercreme today from the bakery dept. at our local grocery.
ShariE1071: I currently have a big ol' bucket of the stuff taking up half my freezer :)
SpecBySue: Bettercreme comes pre-shipped or in a quart that you whip yourself. Can use only what you need. It is good for ice cream cakes as it freezes without the grease taste.
Icing Wiz: the Dixie was great but I remember liking the Bettercreme
ShariE1071: my husband gets upset if I make him a cake with anything but the Bettercreme
Icing Wiz: Shari do I need to order through you or can I get the info to order myself?
L2jlu2: How can you get Bettercreme? anyone have info on it?
CCChefDol: We carry Bettercreme but it needs to be kept frozen...need to get it locally...wonder
GMarsh1148: where do we get the Bettercreme?  I'm new to this, although I have been making cakes since '
Simdelish: I believe SYSCO carries Bettercreme as well as bakery supply houses
CCChefDol: Rich's Bettercreme is avail at bakery suppliers
ShariE1071: that's how I got mine, through Sysco
GOOO8: Question: I'm soon be making a 9x13 carrot cake.  What's best icing recipe to use & pipes well
CCChefPwd: Gooo go to my web page and use that cream cheese buttercream on the carrot cake
Missjcakes: I use an buttercream with some cream cheese on carrot

Yes, Marsha and Roland Winbeckler were there. They both did demos and had an authors table so you could get autographed copies of their books.

Mail Box News was there too. I missed the editor, Dee, who has authored that wonderful magazine these many years. (Sorry Dee). The address for MBN is up on my Message Board at http://w3.one.net/~proicer/index.html right now...if you are interested. Look for the title of subject 'MAIL BOX NEWS'
 
Other authors included Mary Beth Enderson (Past ICES president), Darlene Horner, Rose Hale, Elaine Gonzalas (who will have a new chocolate book out very shortly) and other fabulous people.

There were several booths by people from other countries. They brought with them books and tools for gum paste, rolled fondant and lace...LOTS, things we can't get any other times!...Lots of people from South America and England! AND --- they even brought cakes to share!

As far as 'what's new' I have to say that its lace or lace wraps. They are beginning to realize that Americans lead a fast-paced life style and have converted some beautiful work to a faster method. I especially liked a stencil that you can just rub royal icing over, lift and let the pieces dry...ZIP...your lace pieces are all made! They pointed out that we should lay the stencil on a sheet of cello wrap (like what is used to wrap Easter Baskets), so the lace points won't stick. The stencils were oversized and VERY expensive. They have one for ivy leaves but they had sold out by the time I discovered that new item.

 I even met Nicholas Lodge! His shop is now in Georgia. He had a nice big trade booth with all his products. I got a 'Hint book' for $10.00...and noticed that our Earlene was a contributor....her name is in it!

CCChefPwd: I had forgotten about the info they asked about putting in there. I was surprised to see my name there too

The other new item that I MUST have...was the DeskJet printer that uses edible ink and prints on a special <edible> paper! It will retail for $800.00 alone, or $900.00 with a scanner. (I didn't like the red faces made by the scanner...I would definitely keep using the scanner I have). Just think...instead of $10,000.00 for that fancy machine we previously could get...we can now just spend $800.00 to do the same thing. You will need to have a computer. This printer attaches to a serial port just like any other printer would. I have no pictures...this is brand new.

CCChefDol: Pwd...did you notice the printer for portraits on cakes? Just need a printer with edible ink of some kind and they have the edible paper...I guess like Luck's Edible Images
CCChefPwd: I walked through that vendor area several times and I guess I just missed that booth


ICES INFO:
CCChefDol: hi Diane...famous Diane : )
Shavkin: Congratulations to our new ICES President, Kim Fess!  Welcome to cake chat, madam Pres!
CCChefDol: Diane...you are...congratulations on your recognition...you deserved it
LgntCakes: What recognition did Diane get?
Kimfess: Hi!  It's great to be here.  I have a new computer that enables me to get in quickly.
Shavkin: Thanks, Dolores.  Steve polished the plaque and put it up on the wall.
CCChefDol: Diane got the Wilbur Brand award, right one Diane?
Shavkin: Lgnt:  I received the ICES "Wilbur Brand Memorial Award for Exceptional Service to ICES".
Shavkin: Kim is our new ICES President!
LgntCakes: When is the convention coming to the northeast?
CCChefDol: Lgnt/ Ontario Canada in 3-4 years
LgntCakes: That's a little TOO northeast! (I'm in NJ)
CCChefDol: Lgnt...anytime it isn't the other side of the country that’s close to me
Kimfess: A state in the northeast needs to put in a good bid. There's a fantastic convention center in Philadelphia. I'm encouraging PA to put in a bid. Philadelphia is a great central location on the east coast.
CCChefDol: I visited the Philly candy show...is that the place Kim?
Kimfess: I'm not sure.  They may have more than one convention center. This one was HUGE!
LgntCakes: I might regret saying this publicly, but I would be willing to help with a Philly thing
CCChefDol: candy show IS huge...wonder if we could fill that place?
CCChefDol: Lgnt...we heard you!...thanks
L2jlu2: Kim- can you give me info on DOS in NJ?
Kimfess: The state rep for NJ is Jeanne Schroeder. Her address is:  15 Bentley Dr., Franklin Lakes 07417. Her phone number is 201-891-0478.
LgntCakes: Yes - she is a member of CAG an d until June I was it's president. Not much was ever mention about interest in a Philly convention though!
Kimfess: She can tell you about DOS in NJ.
Kimfess: I'm not saying that the interest in coming from THEM. I saw the convention center, and I've been talking to the PA people about it. I don't think anyone there is crazy about the idea.
LgntCakes: I'm really glad to hear that it's a possibility!
Kimfess: For it to become a possibility even, the state members have to want to make it happen.
LgntCakes: You indicate that it's not a popular idea?
Thinkchoc: who was elected Vice President at convention?
Shavkin: Mary Gavenda from IL - Kim and Mary will make a good Pres/Vice Pres team! One thing about the Vice Presidential candidates and that is that which ever way it went, IC
Kimfess: LgntCakes, PA had a show not too many years ago in Hershey.
Shavkin: ICES would have a good VP!
Kimfess: While some states can come back and do it again quickly.  (Smile!) Not every state has the manpower or "will" to do that.
Shavkin: CT was thinking about having the convention there, putting in a bid. Haven't heard anything since about 2 years ago.
Bridal1: Well, Missouri felt honored to be asked to d o it again and fortunate that most of our committees were backing us.  Of course, it is still work, but we felt we could not let ICES down by not having a convention in 1999 when we felt we could do it again.
Kimfess: Yes, I've heard that's there's interest in Connecticut.
Bridal1: The live convention broadcast was fun even if it didn't work quite as well as they had hoped
CCChefPwd: one of the guys told me later that they had a different type of monitor that would have worked better for us.  But it was in another room.
CCChefDol: ...what I thought...was the screen resolution I really thought we needed 640x480
Kimfess: What's this about a live convention broadcast?
Icing Wiz: so the chat was on a big screen?
CCChefDol: Kim...we did this chat live at ICES last Thursday
CCChefDol: yes Icing
Bridal1: Kim, Dol and Pwd. were doing a live broadcast from St. Paul
Icing Wiz: so Carolyn you saw mw ask about You?
Bridal1: Yes, Icing, I did and Dolores looked right at me and said to you that she was looking at me.
Icing Wiz: Cool I remember her saying that I didn't realize you could see what was being typed!
Bridal1: They had big monitors Icing for us in the crowd to see, but it was a little difficult
Kimfess: That's great!  I had a laptop with me, but not a modem.
LgntCakes: I missed a little, what live broadcast?  This year's convention?
CCChefDol: Kim...would have also needed another line too
CCChefPwd: You could have joined us Kim
CCChefPwd: There were two more phone lines in the room
CCChefDol: but we have to pay for each line
LgntCakes: where was it broadcast?
Kimfess: I'll plan to be there next year!
Icing Wiz: So Dol what was your talent?
CCChefDol: me...I did a wedding cake of course : )
GMarsh1148: are we going to be able to see some of the convention live? or pictures of the great cakes!
CCChefDol: I have a video of the show...may still be more available
CCChefPwd: And our new officers were announced - with Kim as our new Pres.
Icing Wiz: what about that calendar?
Gigimama: Oh, yeah, the calendar.  I want one!
CCChefDol: I got one!!!...calendar...beautiful...Pwd has a cake in it and her photo too
Icing Wiz: How do you get one? Through ICES?
LgntCakes: I want one too!  How & where?
CCChefPwd: I will tell you in just a minute where you can order the calendar
Kimfess: You can get the calendar through Beryl's or directly from Norm Davis.
GMarsh1148: CCChefDol you have a video of the show, can you make copies to buy? GMarsh1148@aol.com
CCChefDol: KIm...do you know if they can get the ICES 98 video still?
Kimfess: I believe that there will be an ad for it in the next newsletter.
Shavkin: Kim, who do I contact to get the video and is the banquet at all
GMarsh1148: CCChefDol I don't know why anyone would object to a video!
CCChefDol: but I don't think I should make copies...did you see, will be in the ICES newsletter to buy
Kimfess: Both Beryl's and Norm have home pages/e-mail, but I don't have the addresses handy.
Bridal1: Everyone needs to get to work on their cakes for the Missouri '99 convention so you'll have
Icing Wiz: I am already brainstorming for a dummy cake for next years convention
Kimfess: Carolyn--I've got a couple of ideas on ways to encourage convention.  I'll send you an e-mail about them.
CCChefDol: WE need more cakes!
Bridal1: Good, Kim, we'll take all the ideas we can get!!
Icing Wiz: How many were at this convention?
Kimfess: The last figure I was given was 1135.
Bridal1: Only a little over 700 cakes and this is way down.
Bridal1: We are hoping that by going back to state tables, this will help
CCChefDol: bringing a cake makes you feel more of a part of it all
Sleep244: I am looking forward to 2000 Convention in Detroit.
Kimfess: Yes, when you consider that a number of people brought "bunches" of cakes, I figure that fewer than helf brought anything at all.
Bridal1: Yes, I had 3 cakes for a total of 8 century club tickets
CCChefPwd: We had a lot more people there to last year
Kimfess: That's bad.  We're supposed to be a sharing organization. Even if each person had just brought one cake, we would have had  another 400 (or so) entries.
SpecBySue: Hi Gang! So many fell insecure in their decorating ability. The ideas as well as the is what we enjoy. Even beginners have wonderful new ideas. No cakes--not much to see.
ROYALbeck: I think that once we go back to states for cake set up we should do better
Bridal1: Or what you would like to see in Missouri in '99
Kimfess: Good question, Carolyn.
SpecBySue: Bridal, have been collecting thoughts from many. Will send to you later.
Bridal1: Good, we will be happy to have any comments and will do our best to make it as great as '95!
Simdelish: I wish the demos had been 90 minutes, an hour was just too short!
Missjcakes: I would like to see more ideas with buttercream.
CCChefPwd: Most people thought it was fondant but this year it was buttercream
Cake Wmn: By the way, Missouri is having a 2 day sharing Sept. 27 -28 - In Columbia, Mo. And Geraldine Randlesome is coming and demoing
Missjcakes: Glad to see the demo on Pulled Sugar, but don't know if it will work in Texas humidity
CCChefPwd: So much to learn at convention that our tiny brains can't hold it all.
Bridal1: We are all brain dead after no sleep at convention!!!
CCChefPwd: My mom now understands why it is so important to me
CarolA5238: I'd love to learn some different  tec, I don't already know.
SpecBySue: Enjoyed the cakes done by the youth. We need to encourage that.
Sweetinspi: Will the next newsletter have info about purchasing the cake room video?
CCChefDol: I think so. I watched that video and it is pretty good too
CCChefPwd: Cakes only on the video - no banquet and other stuff
Sweetinspi: I usually take about a dozen rolls of film in the cake room - I miss that too!
CCChefPwd: 700 cakes is a lot for one video
CCChefDol: wish it had Frances Kuyper's little act on it
DLOCKEY: Is there only one convention each year? No mini meetings?
Icing Wiz: DLockey each stat has Days of Sharing. Florida has 4 a year
CCChefPwd: DLOCKEY aren't you in Texas?
DLOCKEY: Yes!
CCChefPwd: We have several days of sharing.  We just need you to join ICES so you will know about them
Missjcakes: Texas has at least 4 days of sharing
DLOCKEY: Sent my application in this week.
GOOO8: When is the next DOS Icing?
Icing Wiz: It is still up in the air. No one has come forward. I had the last one here in Naples (Florida) January in Hollywood/Pam may have one in Ocala
CCChefPwd: Missjcakes is our new Texas rep.  I am sure she can fill you in on our upcoming dates.
Cake Wmn: Missouri is having 2 days Sept. 27-28 for more info contact me
SpecBySue: For local Days of Sharing check with your state Rep. In Texas we have 4 sharing days plus a cake show. The ICES web page should give area Rep addresses. If in question, zap one of us.
CCChefDol: Cake decorators must join ICES, then the rep can tell you about DOS's….Ohio DOS is the last Sunday of April & Sept. in Columbus...always
Shavkin: And,  Missjcakes will be my roommate in MI for midyear.  I contacted Maureen, our rep, as she is looking forward to rooming with us, too.
JWGPKG: If I set one up, it will probably be early next year.
Kimfess: We will be putting e-mail contacts for each state on the ICES web page.
Missjcakes: November 1 in Arlington, next Texas day of sharing
StuBeee: The show was fantastic, the wedding cakes on display were great.
Kimfess: Sleep244-you need to get in touch with one of the Michigan show directors.
Missjcakes: Also a Day of Sharing in Houston area with cake club Frost-A-Tiers
Sleep244: Yes!  I live just outside of Detroit.
Bridal1: Sleep e-mail Jeannie Babbitt at babbitt@unnet.com
CCChefDol: Sleep...we talk about it a lot as the time is close
Kimfess: Do you know who the Michigan show directors are?
Sleep244: No.  Please tell me!! Thanks!
Shavkin: I have Jeannie Babbitt's e-mail address if anyone wants it.  She is one of the show dir for MI
Bridal1: Sleep, I'll be in contact with her and remind her you'd like to help.
Shavkin: I have an e-mail list of ICES members, so far 100 on the list.  If anyone wants to be on the list, just e-mail me and I will add you and send you a copy. And, the hotel where the 1999 convention will be has a link on my "Cool Links" page that bridal sent me.
CCChefPwd: Jeannie lives near Charlevoix.  Nicole.  Neat gal
Shavkin: There's an announcement on my web site in "Calendar of Events" for the midyear meeting in MI
StuBeee: The local promos were not good enough, did not know there was anything
CCChefDol: Stu.. don't count on anything but your ICES newsletter!
Bridal1: Elaine Gonzalas might demo at our show
CCChefDol: Elaine is the coolest! That’s great Bridal
Kimfess: That would be great, Carolyn.  I'd love to see Elaine's demo.
CCChefDol: shame Elaine's book didn't get ready in time for our show
CCChefPwd: She has a new book coming out?
CCChefDol: yes, she told me it was expected and didn't make it...on chocolate of course

GMarsh1148: DLockey and myself are trying to put together everything for a cake club ourselves, the Frostiers  has their day in October, we are going, but we are also putting together a cake club, but we don't have a name for it, any ideas? DLockey & myself need help with our club, any help would be greatly appreciated, any ideas
Missjcakes: When you start a cake club be sure everyone helps with the work. One person demo each time and another bring dessert.
GMarsh1148: on a name.  We are an hour away from the Houston Frostitiers, so we won't interfere but maybe do  something together once or twice a year.  I am calling them tomorrow. Does anyone know her e-mail address?
GMarsh1148: To everyone, enjoyed all the Chat, but I have to sign off, but I still would like to ask one more time if anyone has any tips or ideas in forming a cake club, & a name !
CCChefDol: Ours was 'sweet treats'
CCChefPwd: GMarsh our chat was dedicated to the subject of cake clubs a couple of weeks ago. You will find lots of info there.
GMarsh1148: I was not on the chat a couple of weeks ago, is there a way I can find it, or someone E-Mail
Sweetinspi: Please remind me how to find previous chats!?!
CCChefPwd: Go to Dolores's web page and then click on AOL Chats
CCChefDol: Sweet...go here: http://w3.one.net/~proicer/index.html They are all here...the club chat was about 3 weeks ago
CCChefPwd: GMarsh we have been told that at least three clubs have been started since that chat. Good info in that chat

StuBeee: did you see the cake of the little girl dangling her feet in a pool in a garden. The lady who made it, from the Philippines and her daughter, the nicest people

LAURAWRLD: can someone tell me real quick a good tasting recipe for frosting to decorate a cake?
CCChefDol: LAURA...go here: http://w3.one.net/~proicer/index.html then to RECIPES / Icing Recipes

Icing Wiz: I am still looking for someone to my great uncle a cake in PA
Kimfess: Icing Wiz--I can give you the name of the state rep in PA. She can probably give you the name of a decorator in your grandfather's area.
Icing Wiz: Oh great Kim Thanks
Kimfess: Well, Jackie Nelson is the new rep for PA. Her email address is:  nelson@redrose.net.
Icing Wiz: Thanks so much Kim!!!!!!!

Roca Karen: should I take a class in cake decorating to do a counted X-Stitch cake?
LgntCakes: No, but get a magnifying glass, good light and eye drops!
Roca Karen: is decorating a "practice makes perfect" proposition?
CCChefDol: Absolutely
CCChefPwd: Roca the piece that looked like counted cross stitch was dots and it was absolutely beautiful
Roca Karen: what tools should I get?
CCChefDol: tiny tips
Roca Karen: practice on wax paper or what?
CCChefPwd: wax paper with cardboard behind is a good practice board
CCChefDol: I'd practice on something that wouldn't slide...or maybe spread down icing so it is more realistic
CCChefPwd: Or even better cardboard covered with contact paper. Then tape one layer of a freezer bag just on one side.  Now you have a surface you can slip patterns and etc under and pipe on top of the freezer bag surface
LgntCakes: We had a demo at our DOS where they used rolled fondant or candy clay and rolled it with a grooved rolling pin down and then across, then filled in the indents with tiny dots of piping gel -- then dusted with pearl dust -- BEAUTIFUL
Roca Karen: graph paper under glass!
Roca Karen: I've truly never decorated a cake, a piping tube with all the attachments?

L2jlu2: what can i do for buttercream, if the cake will be outdoors?
CCChefDol: cornstarch or meringue powder helps
CCChefPwd: My cream cheese buttercream holds up fine in heat up to 103. Experience showed me that.
L2jlu2: stabilizer?  what can I use? should flowers be royal or buttercream w/stabilizer?
CCChefDol: L2...I think once crusted the flowers would be fine
L2jlu2: Dolores, what can i use as a stabilizer?
CCChefDol: L2...so the icing doesn't melt so easy...crusts a little better etc
L2jlu2: sorry Dol- what i mean is what can i use as a stabilizer?  what is the name I should look for
CCChefDol: L2...meringue powder or cornstarch

Shavkin: Does anyone have the People's magazine with Barbara Striesland’s cake in it. I really would like to have a copy if anyone can send it to me. I'll pay for the mag and the postage.
CCChefPwd: Oh I forgot to ask Colette about that cake..........
GMarsh1148: what issue of people's magazine is it in?
Missjcakes: Saw Barbara’s cake, who did it
CCChefPwd: It looked like a copy of one of hers and I wondered if she had done it
SpecBySue: Colette did not make Striesland's cake. It was a copy.
Shavkin: I was told it was July, but the July issue Steve brought home tonight only had her and her bridal dress.
Cake Wmn: Pwd, she said in her Demo that she did not do it!
Kimfess: Colette didn't do Streisand's cake, but it was indeed a copy of one of hers.
Simdelish: someone in Calif named Rosebud did Streisland's cake


Thursday August 20th, 1998, 9:00 PM ET - in the Kitchen Conference Room Cake Decorating Chat hosted by CCChefDol and CCChefPwd: "Some new techniques in Cake Decorating...there ARE still new ones to learn!"