DOLORES' PART
YES! There ARE a few new techniques which develop now and then. And - new decorators are just as apt to come up with them as the pros. Just because someone doesn't have so much experience at doing decorations perfectly doesn't mean that someone isn't just as creative. Our minds are bogged down with 'what is' where new decorators may easily think of something new.

As far as developing new techniques...or trying something new is concerned, I think you will need to be in a special situation where you need something you don't have, then you'll think of a way.

A 'technique' that I came up with recently was from desperation. I needed to make 'brick' on the sides of my castle cake and I didn't want to sit and draw lines all over that big cake....besides, the lines/mortar of brick, should be receding, not protruding. So, this is what I did:  I found a 'brick' pattern in my computer graphics program - PRINT ARTIST.  I sized it to what I thought the sizes of my bricks should be by inserting the brick pattern in a document in my word processor  and decreased the size. I made 4 printouts since one was not large enough to cover the entire side of the cake. I taped the patterns together as one large one...big enough to imprint one side all at once. Then I laid a sheet of baking parchment over the brick pattern.  With tip 2 I piped piping gel on the parchment following the lines of the brick pattern. I let this dry for 2-4 days.  This technique worked fine for making brick patterns on rolled fondant and also on buttercream. Just let the buttercream crust a little bit so the pattern won't stick. Imprint fondant right away. Eventually this pattern will dry out and fall apart, but it worked for 3-4 weeks for me anyway. Wish I could think of a good way to make the gel stay stuck on the parchment forever. This didn't take me nearly as long as it would have to draw all those 'brick' lines and they were really even and consistent. And I have my pattern and can do it again if I need to.

Dunkccc: I wonder how you could make a permanent brick pattern?
CCChefPwd: I wonder if you did it on a cardboard with the spackling if it would stay permanently
CCChefPwd: You could transfer the pattern to the cardboard with pencil on both sides
CCChefDol: I HAVE the pattern, its just drawing all that p. gel over again when I want it (GREAT IDEA Pwd!)
L2jlu2: I want to do dummy cakes, is it better to use royal icing or I think its called Permaice?
Icing Wiz: Permaice no ants
CCChefPwd: Permaice will last until you get tired of it and throw it away. You can even wash it off
CCChefDol: Permaice...Icing...no ants like that LOL
Gigimama: How do you wash the Permaice off your tips?
Icing Wiz: hot water
Thinkchoc: where do you get Permaice from?
CCChefDol: Think...we carry this at http://www.sugarcraft.com
CCChefPwd: They tell me spackling paste works the same way

My Gumpaste Daisies: (Using scratch gumpaste...what I had already...from a class I'd recently taught)... I had real daisies to look at)... I made up my own technique for making gumpaste daisies. The instructions that I found just weren't realistic enough to satisfy me. I tried several daisy cutters and finally settled on Wilton's cheap plastic green one from their kit...strangely enough...I sure had more fancy and expensive ones I'd bought LOL. I rolled out the gumpaste and cut the flower out. Then, with an exacto knife, I cut each petal in half so they'd be thinner. Then I placed the daisy on an imprinter that has just perfect small lines. The imprinter is gold color and is rectangle. I don't know what company I got it from. (I saw I needed these lines for more realism). I tooled the daisy (with a pointed wooden tool) to make it thin and it pressed the imprint at the same time. I let this dry. Then I made gumpaste calyx on wire. Make a loop on the end as usual. Roll a ball of gp, insert it on the wire. Tool it out into a realistic shape. (Again, I observed the shape of my real daisy calyx). Let dry. For the center, I rolled a tiny ball of gp, pressed it in fine screen wire to look like 'seeds' and using water, I placed it in the center of the daisy. Before the center dried, I added yellow granulated sugar. This didn't look just right, so I then brushed on some yellow petal dust. Now it looked just like pollen! To assemble, I wired the calyx together with the other flowers, then I added the daisies. (I was afraid I'd break petals if they were attached first). Once the bouquet was made, I glued on a dab of gumpaste on the calyx, dabbed water on the top too ...not too much! And added the flower. Not one petal broke off!

DLOCKEY: I would never have thought of cutting them. (daisies)
CCChefDol: always cut daisies

A really good place to see some different techniques is in the American Cake Decorating Magazine. http://www.cakemag.com - (I remember the jelly candies that someone made flowers from a few months ago...OR - your ICES newsletter....the Gelatin flowers on wires....Once I made gelatin 'wings' for my gp fairies: Mix 1/4 cup water with 2 teaspoons plain gelatin. Add color if desired. Form a 'wing' frame from very fine wire & twist it together to close/shape it, dip the wire into the gelatin like blowing bubbles. Be sure it is covered. Bring it out and let the wing dry thoroughly then remove the wire frame. I found this in a book I wish I could still get by Angela Priddy from S. Africa. Called "Sugarcraft & Cake Decorating" ...shows all about how to make gp dolls...Love that book! Make tiny flower petals for 'clothes' - SO much fun!

Check out my LINKS page...I found Barb McCann! You will LOVE her Chocolate Vault page!

An interesting note from EBWATERS (owner of the Food Club)...
I've often noticed how difficult it can be to explain some things to the folks who attend the Cooking Club chats. One of the big problems is how to get them to go to the Cooking Club Library to download the Chat Recipe Files they want.

To make it EASIER for you and for them, I've added a "Chat Archives" button onto the bottom of the Cooking Club Chat Schedule page (the one folks have to use to get into the Kitchen or the Cooks Nook) ...... All they have to do is go back to that page and click on the "Chat Archives" button ...... which puts them <IN the CC Library> where they can find all the great recipe files you've been posting there for them.

Every year going to convention I wonder what is going to be new this year.  It seems the creativity never ends with this wonderful world of sugar art.

   Carolyn Wanke who is a friend who lives in San Antonio has come up with two new things in the last year and a half.  Lambeth puffs take so much time to do on a cake that she has come up with a way of making them ahead of time and then you can store them until you are ready to put them on your cake.  Relieving that some of that time crunch when you want to do that style of cake.  She has a little tool that you can make those puffs on.  Let them dry and then put them on the cake when you need them.  You can order those through European cake gallery in the Dallas area.
   Carolyn has also created a stand for boots.  She has a set you can order that includes the stand and complete video instructions.  This is one three dimensional cake you can do easily with this setup.  Her step by step instructions are easy to follow and the boots really are very realistic looking.  Carolyn has been requested to do these boots in the San Antonio area many times.  They are one of the favorite grooms cakes for her.   This cake like any others that are 3-D normally sell for about $5 per serving.  So if you do one pair of boots that serve 100 people you have paid for the stand and then some with that one sale.   You can order both of these products from European Cake Gallery in the Dallas, TX area or contact Carolyn at her e-mail address     carolyn.wanke@mci2000.com

I actually used one of the lace point sheets this week.  I needed 300 small heart lace points this week for a fondant cake.  I had piped the larger heart lace point that will hang between the tiers and was dreading making the 300 plus little ones.  Then I remembered I had gotten that heart lace stencil from Creative Cutters in two sizes.  Now was a good time to try it.  I didn't have the silicone mat she used or the cellophane.  So I taped a sheet of wax paper to a stiff piece of cardboard and greased the sheet of wax paper with Crisco and then wiped most of it off and put that stencil sheet down.  There are over 250 on one sheet I think.  I didn't count them but is seems that there is 22 across and 13 rows down.  That would come to 286.  I laid the lace stencil mat down on the wax paper and with an angled spatula just spread the egg white royal icing across the mat and then smoothed the surface.  Lifted the mat up and walla - instant lace points.  In about 5 minutes I had mega lace points instead of taking hours to make them.  I did pipe three dots at the base of these small hearts to make them look more like the ones I would have been piping.  But even that only took a few minutes.  I probably made two sheets of those and piped the dots in about 30 minutes.  An absolutely wonderful tool that I will be using many times.  The cost of that sheet was $30.00.  A little pricey but for the time it will save me in the future it is a practical purchase and has already saved me more than the $30 in time.  You can order these mats from creative cutters at 905-883-5638 or fax# 905-770-3091.   She has several styles to choose from so you might want to ask for the little brochure to see what is available before ordering.

CCChefDol: I made the lace points also. with that lace mat and it REALLY works great!
Gigimama: How much do the lace mats cost?
CCChefDol: 30.00...sounds expensive til you consider the time you saved
Dunkccc: Did both of you buy the lace mat?  I should've but didn't. :(
CCChefDol: creative cutters sells that lace mat...Geraldine Randlesome
CCChefDol: I put my mat on the plastic paper we wrap Easter baskets in and it did real well
Dunkccc: Hmmm, I don't know if I have any of her brochures.
Bridal1: Greased as with Crisco or spray Pwd?
CCChefDol: bet you do Dunk...has lace on the front of that brochure
GOOO8: Is the egg-white royal icing recipe on your website?  And, the egg white is stronger??
CCChefPwd: Icing was: Egg white, lemon juice and pwd sugar
CCChefPwd: Crisco solid and then wiped most of it off
CCChefDol: I didn't grease mine at all....slid a tiny tapered spatula under to release
Gigimama: HOw do they compare in appearance to the ones you pipe?
CCChefDol: Gigi...not the same, but my castle balconies are fabulous with them! They are very fine and lacy
CCChefPwd: Once they were on the cake - You can't really tell that much difference. Especially since I piped those three little dots at the point of the heart
Gigimama: I've never done lace points at all, but have been wanting to. Maybe the mats would be a good way to start
CCChefDol: Gigi...it can convince you...takes lots of time

   I just used those little heart lace pieces on a wedding cake for this weekend and it does work.  They are thin but seem to be strong and it is so fast to make them that you can make an extra sheet in very little time.
   In the two demos I attended on the lace mats I learned several new ways to use them.  Carol Webb has a company that makes the less expensive lace wraps.  They don't seem to have as much depth in the detail as Rosemary's Sugar Bouquet mats but she does make some beautiful designs that have a real practical application.
   If you want to make one of the medallion pieces or one of the small individual lace patterns you just take a small piece of fondant and fill the cavity and press down firmly until you have a good impression and try to not have extra fondant hanging out of the cavity.  Then just peal them out and they are done.  Her molds are flexible to some extent.  Not silicone but they do work.
   One thing I love that she does is for the sides of cakes.  She rolls four inch wide pieces of fondant through the pasta machine and then places that on top of the wide lace pattern.  With her heavy rolling pen she rolls from the center out to the top and then from the center out to the bottom.  She peals the mold away from the fondant and cuts her four inch wide strip to wrap around the cake.  If covers the whole side of the cake with the lace pattern in the fondant side covering.
   Her molds also have different patterns on each side of her molds.  More patterns for the money and they are much less expensive.
   The one thing that does make her patterns come to life is that she brushes the lace portion with pearl dust and that pattern just jumps out at you.  She dusted half of several patterns so we could see the difference.
   You can order a catalog from carol at webbc@dnc.net  or fax her at 541-791-3214 or call her at 541-926-0025
   Rosemary added some new things we could do with her molds that really gave so new creative ideas to us.  She embellished some of her lace patterns with pearls and sparkle.  Edible of course.

Bridal1: Pwd., do you use straight fondant or fondant/gumpaste mixture?
CCChefPwd: I use a fondant/ buttercream fondant mixture
Dunkccc: Whose lace wrap molds do you think are the best?
CCChefPwd: Sugar Bouquets
Dunkccc: Sugar Bouquets--Is that from Rosemary Watson?
CCChefPwd: Right Dunk

THE FOLLOWING IS TAKEN FROM HER HAND OUT SHEET IN HER DEMO.
She brushed some "glue" to selected areas of her pressed lace.  She  a flat transparent glue that can be made by mixing royal with a small amount of gumglue.  Gum glue is made by putting 2 parts water into a small container and sprinkling 1 part gum Arabic over the top of that water.  "do not stir"  that is very important.  Just let it sit overnight and it will dissolve.  If you stir it, it will be a very lumpy mess that will take longer to dissolve.  Just put a lid on it and leave it overnight undisturbed.
   Piped royal may also be used and will build up the area behind the sparkle or beads.  While the surface is sticky, add any of the following sugar items, shaking off the excess. Tiny non-pareils,
   Standard non-pareils, coarse sugar, sanding sugar, edible glitter. We liked the painted gum glue royal mixture with the sugars and glitters.  The piped royal was best with the non-pareils.  Non-pareils can be made to look like pearls by painting them with a mixture of gum-glue and pearl powder dusts.  Painting should be done after they non-pareils are dry and set so you don't disturb their arrangement.  She used the silver edible glitter over one area of the lace and it looked like sequins on a dress.  Boy are there lots of possibilities here.

CCChefDol: got to read about those beads closer
LeighDigg: never heard of sanding sugar... what is it?
CCChefPwd: Sanding sugar is a courser sugar I think

   Some of Rosemary's lace pieces have cookie cutters made to go with them to use for making special cookies.  This demo she also showed us how she used these to look like cutwork on a cake.
   You cover the cake with a colored fondant.  Then you put another layer of white fondant over that.  Using the cookie cutters she cut out sections of the white top fondant and removed the white  piece.  Then she pressed that pattern and carefully centered that in the area where she had removed the other piece.  Using a number one tip then small connecting threads were used to connect the lace piece to the smooth fondant making it look like cutwork.  This is a variation of the beautiful elegant cutwork technique developed by Paula Simon stock.
   This again is only a small sampling of the new things we found at ICES.  There is still much more to tell you about. But that will have to wait till later.  I would love to hear from some of you who went to the ICES show for the first time.  What you learned, what you liked best,  something special that happened to you at convention.  Someone special you met.  Just share with some of the people here who have never gone so they will have a little understanding of what they missed.

CCChefPwd: I have another of those "lots of gumpaste flowers" cakes again this weekend.  I have worked every spare minute for the last month to get all of these flowers done
CCChefPwd: I did try something new today.
Bridal1: Pwd, if you were ordering gumpaste flowers, which company do you like best for their flowers
CCChefPwd: Bridal I don't really know - They all look to thick and heavy for me.
CCChefDol: they ARE thick
Bridal1: Well, I know for you, but for me that doesn't do gumpaste, if I wanted some now and then, I got a company to make my irises at least.
CCChefDol: Bridal...dif. ones have dif flowers
Bridal1: Do you carry them DOL?
CCChefDol: sure we do Bridal...pictures on my web site too..and from dif. companies
CCChefDol: some make some good and others make others good etc
Bridal1: Dol, approximate price on red rose corsage?
CCChefDol: oh gee...I never know prices!
CCChefDol: We do have one corsage that's real pretty for $15.00 but it only comes in pink or peach...pale
Bridal1: I want red, I think, for my surprise 80th birthday party for my mother in 2 weeks - open house

L2jlu2: I have a question.  when using gp flowers on cakes how do price this per flowers or one whole price?
CCChefDol: L2...at least charge the same as real ones cost
CCChefPwd: I charge by the serving L2 - that way I use what feels right to me
CCChefPwd: NO Dol - time to make the gumpaste means you have to charge much more than the fresh flowers
CCChefDol: For the corsages...I just add that to my price per serving
L2jlu2: So, include the flowers into the price of the cake?  I am doing my first gp cake and don't know what to charge
CCChefDol: I agree Pwd...but I seldom make those
CCChefPwd: Of course if you are using those ready made ones that is different. It depends on how many flowers they want.
CCChefDol: L2...Pwd advised that she charged per serving...like $2.50 per...and up
CCChefPwd: When my customers want cascades or just lots of flowers the usually get charged $12 per serving
Bridal1: But Pwd, none of my customers would know the difference.
CCChefDol: customers will not know they are thick...or know our 'rules' : )
CCChefPwd: When the caterer has to tell the guests they are gumpaste flowers, nuts, leaves and etc. Then you become known for the unbelievable stuff you can do. I had nuts and leaves on last weeks cake and people thought they were real.
CCChefPwd: Rosemary has the neat mold that makes the almonds and walnuts and then I hand shaped the pecans and filberts, almond and pistachio hulls. Then  I had to use a wash on them and then the final coloring

Dunkccc: Why do we do gumpaste flowers?  Is it because real ones have chemicals?
CCChefDol: so realistic Dunk
Icing Wiz: and you can make them ahead and not wait on a florist
Dunkccc: Yes they are--gumpaste flowers are exquisite!
LauraJMD: Is it dangerous to use fresh flowers (daisy) on a wedding cake?
CCChefDol: Laura they have LOTS of poison on them!
LauraJMD: I thought so.. a friend is doing that for her niece's wedding....
CCChefPwd: Insecticide and pesticides make them not so wonderful to use.  But when that is what a bride wants then that is what you use.  But I do tell them I am only responsible for the cake. Not anything that might come off of the fresh flowers.
CCChefDol: Real flowers...my sis in law has nose bleeds just wearing a corsage of them!
Dunkccc: How long can you keep gumpaste flowers that you've made?
DLOCKEY: Where's the best place to store them?
GOOO8: Is storage in a clean shoe box ideal or is something more airtight like Rubbermaid better?
CCChefPwd: I buy the big blanket boxes at Walmart then put styrafoam in the bottom
CCChefPwd: A loooooooooooong time if you keep them away from moisture, bugs and dust
Gigimama: I see so many cakes with fresh flowers... How many of you do fresh flowers?
CCChefPwd: I let the florist do the fresh flowers
CCChefDol: I NEVER handle real flowers...I'm not the one getting paid for that...and I'm NOT responsible for the insecticides either!

Dunkccc: Whose gumpaste books would you recommend for a beginner?
CCChefDol: Tammy...do you have Wilton's gp kit yet?
CCChefPwd: I don't think there is a beginner gumpaste book.  Scott Wolley's book has some excellent GP instructions   "Cakes by Design" is the title
Dunkccc: Yes, I have Wilton's kit.
SRSEJ: I just bought that kit too, Dunk - haven't tried it yet
CCChefDol: Read that Dunk...then Scott's is REAL good
CCChefDol: Tammy...I'll show you my Scott Wooley book sometime...we carry it too
L2jlu2: is that the only book Scott Wooley has? though he had another?
Dunkccc: Dol--set that book aside for me--I buy it after my class.
Dunkccc: Gumpaste flowers are good for how long after they're made?
CCChefDol: Dunk...forever
LISASCAKES: I was wondering what you thought the best way to color gum paste is ?
Dunkccc: Can gumpaste crumble or become brittle with age?
CCChefDol: Dunk...its always very fragile
CCChefPwd: Yes gumpaste gets very brittle and is fragile to handle

Dunkccc: Is gumpaste and sugarpaste the same thing?
CCChefPwd: Some call the fondant sugarpaste
CCChefDol: sugarpaste...rolled fondant in England, right Pwd?
CCChefPwd: Gumpaste has more elasticity
Gigimama: I think the English call fondant sugarpaste, and gumpaste

CUsher4484: ccchefdol, why attach fondant to cakes with apricot glaze???
CCChefDol: need something to make fondant stick to the cake
CCChefPwd: Apricot glaze is sticky - but if you use it on top of buttercream it may get gooey and run
CUsher4484: ccchefdol- would it matter if I used strawberry or raspberry?
CCChefDol: CU...just be sure you can't see all that color through the fondant!
CCChefPwd: I don't use anything but fresh buttercream.  I roll out the fondant, cover it with saran, then ice the cake and then put the fondant on top of the fresh buttercream
CCChefDol: I barely put any buttercream on (just seal the holes or crumbs is all),  before I glaze mine

Kimfess: Hi, everybody!
CCChefDol: For those of you who didn't know...Kimfess is our new ICES president!!!
DLOCKEY: Congratulations.
Kimfess: Delores, i finally got to visit you web site this week.
DLOCKEY: With the archives you'll never have another boring evening.
Kimfess: It's great.  And you've got wonderful links.
Kimfess: I ended up cruising for hours.
Bridal1: It's addictive, isn't it Kim?

Dunkccc: Is Ohio going to have our Sept. DOS?  Haven't gotten a newsletter yet.
CCChefDol: Dunk...yes but haven't heard anything
Dunkccc: I wish we would--I want to pay my registration.

Icing Wiz: Dol any word on how to get that calendar?
Kimfess: To get the calendar you can go to Norm Davis' web site at
CCChefDol: is that beryls.com?
Kimfess: www.thesweetlife.com or contact Beryl.
CCChefDol: I have that calendar...Pwd has a cake in it!

CCChefPwd: It is so nice to see all your familiar names pop up on our screen. Faces are really nice to put with your names
Dunkccc: It was great to meet you in person ChefPwd
CCChefDol: Yes...now we know faces too!
Dunkccc: Met one of our cake legends--Frances Kuyper
CCChefPwd: Surely there is not two of her.........  LOL
Bridal1: Isn't she something Dunk?
Dunkccc: Yes, that's an understatement--80 yrs old and danced with all of us
CCChefPwd: I thought I saw her on a commercial for one of the new shows coming on
L2jlu2: i saw Frances on the Howie Mandel show and taped it, would like to see her museum

Dunkccc: I wish I could go to convention every year--I'm hoping to go to MI in 2000.-I don't know if I can get away with the expense two years in a row.  LOL
Bridal1: Just make a few more cakes Dunk~
Bridal1: Well, Dunk, if you miss Kansas City, you'll regret it!
CCChefDol: oh Dunk...you must!
CCChefPwd: I don't know how you can think of missing a year Dunk
CCChefDol: no Dunk...bring Jean too this time???
Kimfess: The Missouri group puts on a great show!
CCChefDol: Missouri MUST be the best...2 shows!

LauraJMD: I've never made it to convention..... how much shall I save??
Bridal1: Depends how far away you are Laura and how you will travel.
CCChefDol: Laura...its hard to say...try to have a roomate
Icing Wiz: Laura depends on airfare
LauraJMD: I just mean for spending money... LOL
CCChefDol: Oh...you don't HAVE to spend all that money LOL
Bridal1: Depends on your likes Laura
Thinkchoc: I just asked for a registration packet for next years convention, I can't wait till it comes
Icing Wiz: Oh that is up to you. You can go crazy at the convention
Bridal1: Well, our Registration chairman is on here and will send one to anyone
Dunkccc: By Sunday I was majorly dragging! My first ever show and my brain was on overload!
CCChefDol: we all were Dunk
CCChefPwd: You mean like brain dead Dunk?

Simdelish: That reminds me, Who remembers who did that gorgeous bridal gown cake at convention? It really was lovely!
CCChefDol: i don't know who did the bridal dress
Bridal1: That bridal dress was pretty neat!~
Kimfess: Maybe the bridal dress will show up in the newsletter.
Maxicakes: was the bridal dress in MD?
Simdelish: in minnesota, maxi
CCChefPwd: Someone was telling me the real cake that was served was put under the skirt - That the dress was lifted off and the cake was underneath.
Bridal1: Maxi, I don't ever remember seeing it before
Maxicakes: guess I missed it too.  Rosa from somewhere in SA made a bridal dress a year or two ago
Simdelish: even if so, the sugar work  on that dress was beautiful
CCChefPwd: I thought they said that was Geraldine's cake - but my memory might be remembering that wrong
Bridal1: I read, but can't remember.  Hard to remember when the tables aren't by states.
MHohimer: Are you talking about the dress on the hanger?
Bridal1: Yes, Millie
MHohimer: It was from Canada - think Geraldine Randlesome.  I saw it in the car before being unloaded.
CCChefDol: Bridal is a host for next year
CCChefPwd: Did anybody get a picture with a name card at the base?
CCChefDol: I'll be glad they put the tables BACK by states
Maxicakes: VERY glad your tables are going to be by state Bridal
CCChefPwd: ME TOO
Bridal1: I think most everyone is glad to get the states back!
CCChefPwd: I know it is easier for the show committee but it sure is hard for the state people to

LISASCAKES: where's next years convention going to be held
Bridal1: Kansas  City, Mo. Lisa
CCChefPwd: Bridal will be busy this year
Bridal1: Our cake room people didn't think it that much harder as they helped in Marl
Maxicakes: not have it by state didn't solve the problems of gaps in the tables this year!
CCChefPwd: Sure didn't
Bridal1: Maryland and there was still some moving.  Hardest thing is to get the Reps to give a table number.
LauraJMD: How many cakes are on display at convention?
Kimfess: The problem this year was that not enough people brought cakes--fewer than half of the registered conventioneers!
Bridal1: Yes, especially when some of us brought 3 and maybe more.
CCChefDol: bet they bring more when they see how bad their state will look without cakes
LISASCAKES: your not required to bring a display???
Maxicakes: There isn't as much incentive if there is no state table.  I saved my big wedding cake for KC
CCChefPwd: Considering several people brought multiples it probably is less than half
Kimfess: No, there were 1,135 people and 700 displays brought by 559 conventioneers--to be exact!
CCChefDol: LISA...no, but I never have gone and not brought one
Dunkccc: I'm guilty.  Just a beginner--flew on a plane there loaded with luggage.
Bridal1: Not required, but what would convention be without the cakes?
CCChefDol: next time Dunk?
CCChefDol: yes/ want to see cakes
CCChefPwd: It is not fair to just be a taker - everyone should share something - a sugar piece is is the least they should be willing to share
Dunkccc: Probably because I'll have more experience decorating.
Dunkccc: I used nine rolls of film and ran out!
Kimfess: We have to put the emphasis back on this being a "sharing" show.
LISASCAKES: seems the place to show your talents.
Bridal1: Everyone of us began somewhere Dunk
CCChefDol: Dunk...now you can use all the stuff you bought to make next yrs cake LOL
CCChefDol: doesn't have to be perfect...beginners have splendid ideas...as much as the rest of us
LISASCAKES: no where else are you going to have a group that will appreciate your talent more
Dunkccc: It'll take me a year to "sift" through all of my goodies.  LOL
CCChefPwd: We all learn from one another in that cake room
Bridal1: And remember buttercream type cakes are fine - doesn't have to be gumpaste or fondant. People like to be able to go home and make the same cakes
LISASCAKES: is the cake room for members only?
CCChefDol: I learned tonight...gotta go back and read about those 'pearls' better tonight
Kimfess: If everyone had brought one display, we would have had almost twice as many displays.
CCChefPwd: Brenda was here yesterday looking through my pictures and she swears she did not see some of the cakes I took pictures of.  Pictures is the only way to remember that many cakes
Bridal1: I think I used at least 15 rolls of film.
CCChefDol: I used 10 rolls of 36 and 3 rolls of 24 Bridal
Dunkccc: I bought double sets and it cost me $50 for film developing.  Ug.
CCChefDol: I sent mine off to Clark's...cheap $3.00 per roll of 36 pictures.
Dunkccc: I was very pleased though, my new zoom camera did great!
TPresc3908: Were did the 35mm film part fit in?

Bridal1: I was surprised that they didn't have much public attendance.
Kimfess: 529 general public tickets sold.
Bridal1: That's way down Kim
CCChefPwd: Where would they have parked their cars.  I did not see much parking area downtown
Kimfess: Do you remember what yours was, Carolyn?
Bridal1: I believe 1200 - Millie???? We even thought that was low.
CCChefPwd: Big cities seem to have less attendance - To much competition from all the other stuff going on in town
Bridal1: Kansas City is bigger than St. Paul, I think
Maxicakes: Ours, if I can remember that long was 1500 - 2000 public - 10 years ago
MHohimer: You will have attendance if it is advertised.
Kimfess: Well, I don't know where the public was.  They had a hard time getting publicity, apparently
Dunkccc: I couldn't believe how rainy and cool the weather was in MN esp. for Aug.
Bridal1: Our publicity chairman is working her heart out
Bridal1: She volunteered and we took her up on it Kim
CCChefPwd: She is good -  PR is definitely her field
Kimfess: Too many other big news things (bombings in Africa, i.e.) goin on.
CCChefPwd: Advertising and press coverage may have had something to do with it.
Kimfess: You've got a pro working for you, Carolyn.
CCChefPwd: Right Maxine    LOL
Maxicakes: All you have to do is get US Customs involved and you get front page news all over the place
Kimfess: US Customs? There must be a story there.
Maxicakes: Yes, they told us the US had reached the limit on sugar and wouldn't allolw a lot of the E
Kimfess: A smart move!
Maxicakes: English demonstrators supplies into the country
CCChefDol: in MN before there was a BIG page full
Dunkccc: I also heard that the big show at Disney received no TV news coverage.
CCChefDol: ...this yr I didn't see coverage in the local newspaper either
Bridal1: I think there was some on Monday they said. in the newspaper
CCChefDol: too late
Kimfess: I guess that's what they call "sugar overload," huh?
Maxicakes: Guess so Kim but it got us publicity we could never have purchased

Bridal1: BTW, does anyone need any of our publicity brochures to be handing out for our convention???
CCChefPwd: Yes - brochures please

CCChefPwd: What was the public attendance in Florida Icing?  Do you know
Bridal1: Icing, they wondered what the public attendance was in Florida
Icing Wiz: Just the public not the members? I know Karen knows all the statistics
Bridal1: just public
CCChefPwd: Right Icing just the public. Not that I can remember
Kimfess: According to last year's newsletter, the public attendance in FL was 2,081.
Icing Wiz: I bet more than usual since it was in Disney
CCChefPwd: Wow - Florida's attendance was great

Icing Wiz: L2 the Icing from Dixie whip did not hold up well in humidity
L2jlu2: Icing- did you like it for other uses.  I guess i can't use it here
Icing Wiz: It was ok for icing the cake but by the time I got to doing roses it went limp

CUsher4484: CCCchefdol- ever use any other frosting recipes than Wilton buttercream?
CCChefDol: CU...I don't use Wilton's - only in class. I have my own buttercream. That is practice icing and is VERY greasy.
CUsher4484: Dol, in your own recipe do you use Crisco or should I try something else?
CCChefDol: CU...I use Alpine shortening...that's a baker's shortening. Its better...check my recipe on my web site under RECIPES / 'Icing Recipes'

GOOO8: Can I lay royal icing petunias on a cream cheese icing cake?  Any problem w/melting?
CCChefDol: sure GOO...they may soften but will hold shape
Icing Wiz: royal icing won't melt. but if you put royal icing flowers in fridge they will get soft

Icing Wiz: I have been practicing Lambeth but really can't seem to get to look right
CCChefDol: Icing...Lambeth...put one string right on top of the other. Great cake in the encyclopedia 1
L2jlu2: Dolores do you mean the Wilton encyclopedia?
CCChefDol: Yes, that's it

EllenB5: Hi All. I have a question about Mahi Mahi. Is it "bad" if the skin has yellow on it?
Icing Wiz: that is a fish dolphin to be exact
JWGPKG: Ellen, as you can tell, fish not our best area.  This is cake decorating chat.
Kimfess: We don't do fish here; we do cakes.
Icing Wiz: yes, in fact I did a cake for a grooms cake shaped like a fish - it is a fish called dolphin
Dunkccc: Have you seen the cake of a crab Winbeckler did?  Very realistic.
CCChefPwd: Dunk - that was a beautiful piece of sugar art
Kimfess: Linda Dobson in Maryland has also done some great bushel of crabs cakes. Of course, she does Maryland blue crabs! She is a fine decorator.
Bridal1: Yes, Kim that was very creative.
Kimfess: I always think of that Mona Lisa cake she did--the one that was partially unwrapped.

TPresc3908: What is the conversation?
CCChefDol: TP...pics of our cakes at the convention a week ago
CCChefDol: TP/ we are having a scheduled cake decorating chat
Ladybug864: ChefDol, you go to culinary school? I am think of going
CCChefDol: no...like most, self taught at first...took cake decorating classes though...lots
Ladybug864: ChefDol, cake decorating at (for example) local night school???
CCChefDol: TP/ from a pro decorator
TPresc3908: Yeah but you can't shoot food on 35mm.
CCChefDol: no night school around here could teach cake decorating 'for real'
CCChefDol: I took classes from Mildred Brand...a real pro
Ladybug864: How did you find her?
CCChefDol: Lady...we all know about her...she is in Ft Wayne IN...cake decorators all know her

TPresc3908: ChefPwd have you ever heard of Stan Ho?
CCChefDol: TP...who is this? a chef TP?
TPresc3908: He is Hilton Hotels baby.  Incredible!  Good friend of mine.
Shavkin: Hi, everyone!  Bridal, Dol, Tyree!
CCChefPwd: What does he do TPresc
TPresc3908: Executive cooperate pastry chef. Judges the culinary Olympics.
CCChefPwd: Wow - he must have credentials out the window and be incredibly talented
CCChefDol: I've had many pastry chefs take my classes...then they have a 'specialty'
Kimfess: I went to the culinary Olympics in Frankfurt a few years back.  What a great show!
TPresc3908: This guy is the best I have ever seen and I have worked at a bunch of the top hotels in the country. He is incredible!
CCChefPwd: I would love to see his work!!!!!!!!!
TPresc3908: I decorate but not for taste.  I Style food for advertising.

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!"