"Back to the basics - What equipment we would not want to be without."  

CCChefPwd: My first but most important equipment is going to sound a little strange but some of you will understand

# 1.  MY HANDY DANDY HUSBAND who cuts boards, pipe, makes icing, helps me put fondant on the cakes and then helps me  deliver those cakes that I cannot handle all by myself.

CCChefDol: Oh but FOR sure! And son-in-laws too...mine helped me deliver that BIG castle cake
DolyMadson: Pwd i have same kind of hubby LOL Thank God!!
Bridal1: I've got one of those handy #1's too!!
Sleep244: I have one of those too
DolyMadson: also helps clean up
Millie D2: Mine even helps with the decorating
CCChefDol: My hubby gets too flustered to help deliver cakes...can't keep his cool, too worried. Mine DOES cook when I'm so busy with cakes
CCChefPwd: This last summer he has even had to resort to doing some of the cooking in order to have something to eat.......
CCChefDol: mine is a creative cook
Bridal1: Creative, Dol?
CCChefDol: yes, he uses lots of garlic, likes to grill

#2.  THE KITCHEN-AID MIXER 5 qt for mixing all of those heavy duty recipes for cakes, icing and cookies and even occasionally noodle dough for homemade chicken noodle soup.

#3.  BASIC SHAPE HEAVY DUTY CAKE PANS IN MULTIPLES.  I have four sets of the round pans from 4" to 24" diameters.  Two sets each of the heart set, oval set, petal set, square set and rectangular pans.  Those are a must in this business.  The shaped character pans are not things I want to occupy my cabinet  or wall space.

#4   LARGE HEAVY DUTY COOLING RACKS for the cakes when they come out of the oven.

#5.  TIPS IN MULTIPLES -  writing tips 0 to 12 , star tips 14, 16, 19, 21, 32 and 199,  basketweave tips 46, 47 and 48,  rose and ruffle tips 124, 125 and 127,  grass and hair tips  233 and 234.  There are several other tips that are used occasionally but these are the ones that are a must for my equipment.

#6.  SPATULAS. The long straight and angled size and the smaller angled spatulas also in multiples.  I know I have at least a dozen of the small angled spatulas

Millie D2: Why so many spatulas?
CCChefPwd: I don't have the time to wash them every time I use one.  Just grab another clean one. The short angled spatulas for mixing colors, filling bags and etc.
CCChefDol: I like the new longer straight spatula too

#7.  PARCHMENT PAPER,  paste or gel colors, good scissors such as the Joyce Chen scissors -.

CCChefPwd: Joyce Chen Scissors for cutting stencils, cardboards, straws, parchment bags and etc
Icing Wiz: Joyce Chen for what? cutting dowels?
CCChefPwd: Even trimming the hollow white dowel rods of Wilton's, smaller gauge wires for GP flowers.  That particular type of scissors I do have three pair because I am constantly using them and laying them down - and then I can't find them so I grab another pair
Icing Wiz: that has been the hardest part for me cutting dowel rods I can't find the right clippers
CCChefDol: Icing...use rose pruners...good ones
LauraJMD: I prefer to cut dowels with the "Handy Cutters" from Sears
L2jlu2: Sheila, have you tried those new clippers that Sears sells by Craftsmen? Handy Cutters are great, there are 2 sizes i believe. Dowels cut nice

#8  THE CAKE SERVING
CHART - I use this every week and especially with the brides ordering their future cakes.  It would be very time consuming for me to have to figure these numbers each time a bride ordered a cake.  This chart is an easy reference for them to see their choices as well as be a reference for me.

If I was only working with buttercream icing that would pretty well be my absolute necessity list.  But as my sugar world also includes the fondant and the gumpaste the following equipment is also a necessity for me.

FONDANT EQUIPMENT -
#1.  I really do like to use the BAKEL'S READY MADE FONDANT.  To be able to just open up one of their 15 lb containers,  take out what I need and knead in a little rolled buttercream to soften it slightly and add a little flavoring is so much faster than making it from scratch.  Now I did get a large recipe at convention that I do want to try when I get the time.  Time is the real factor for me here.  I just don't have the time to spend making up 10 to 15 pounds of fondant for a larger wedding cake.

CCChefDol: Wilton's fondant has no flavor, Regalice tastes good...like lemon I think.. never tasted Bakel's
DolyMadson: Pwd does Bakel's have a better taste than the others??
CCChefPwd: Non of the fondants that are pre-made have a good flavor that I know of.
CCChefDol: Regalice isn't bad on flavor
DolyMadson: Pwd I agree with that......just bland & very sweet
CCChefPwd: But, you just knead in a little of the oil flavoring and you can make it any flavor you want
CCChefDol: good Pwd...add your choice of flavor when it is not already added
GOOO8: when you say a little oil, I am clueless, are you talking 1/4 t. per how much?
CCChefDol: GOOO...the Lorann oils ...only drops
LeighDigg: How long does fondant stay fresh in a 15 lb. container?'
CCChefDol: someone liked hazelnut best
GOOO8: pretty strong oil!
CCChefPwd: Only a drop to one lb. of fondant. Very strong and some brands taste better than others. Lorann oil lemon and orange are very good. CK's orange seems to have a little to much zest taste for me.
COOKYBAKER: CCChefPwd:  Thanks . How do you get the American Magazine??
GOOO8: As a beginner would it be more economical for me to use a premade gumpaste mix? Or, would a better recipe provide a better texture and results?
CCChefDol: GOOO...I liked making it best. Its kinda up to you personally. I love my scratch recipe
GOOO8: You talking about one on your site Dee? (YES) ...on my recipes page/special techniques page
CCChefPwd: I use Bakel's ready made gumpaste mixed with CK's pwd gumpaste. E-Mail me and I will give you the instructions

COOKYBAKER: Where do you get the CHART for cake sizes????
CCChefPwd: Cookybaker it was in the American Cake Decorating Magazines last
issue. Or you can send me your snail mail address and I will be glad to send it to you.
CCChefDol: COOKY...on her web site...it says BAKING CHARTS...or something like this
CCChefPwd: You can order their magazine online on their web site
CCChefDol: COOKY: http://www.cakemag.com

#2.  FONDANT SMOOTHERS - just the perfectionist in me like the really smooth surface that these fondant smoothers help archive.

#3.  A  30" SQUARE OF 20 GAUGE CLEAR VINYL (upholstery section in the fabric store).  Crimpers, imprinters, lace wraps and etc are nice equipment to have but they are not necessities.

GUMPASTE EQUIPMENT
#1.  A GOOD GUMPASTE DOUGH - there are a lot of different recipes  available and we each have to find the one that works best for us individually.

L2jlu2: is it necessary to use those veiners for the flowers and leaves? which are good ones?
CCChefPwd: Some of the veiners are great and others I wish I had never bought. I love Sugar Bouquets rose leaf veiner and her lily veiner.
CCChefDol: L2...I like a plastic leaf for veining leaves best of all
CCChefPwd: She also took my Ivy leaf veiners and made them for you in a set with my name on them on stove top
L2jlu2: Can you use 1 veiner for all the flowers, and one other for leaves, or do you need different ones for different flowers
CCChefDol: not just one...I meant for rose leaves
CCChefPwd: Different veiners for different flowers and leaves.  Ivy and rose
leaves have completely different veining lines

#2.  ROLLER, GOOD SCISSORS, MODELING TOOLS, CEL PADS AND FLOWER CUTTERS AS THE NEED ARISES.  you can make many gumpaste flowers without the cutters such as stephanotis, blossoms, carnations, daisies and etc. cutters are not necessity but they do make our work faster when we do have them.  You could make yourself templates of the flower petals and cut them out yourself.  This is possible but it is much more time consuming - again how much is your time worth.  If I can make a flower faster and just as realistic without the cutter then I don't need it.  If the cutter makes my work easier and more time efficient then it is worth the price of the cutter.
#3  BRUSHES, POWDERED COLORS AS WELL AS PASTE OR GEL COLORS ARE NECESSARY to bring more realism to the gumpaste flowers. Now there are several other pieces of equipment that I personally would not want to be without in my sugar world
1.  THE AIRBRUSH AND COLORS -  a luxury item that is used so much for touches of color that can be applied quickly to buttercream, fondant or gumpaste.   Sure you can do whole cake top designs with them and there are many stencils out there just for using on top of buttercream cakes.   You can do portraits with a lot of practice.  The airbrush is a really neat piece of equipment.
2.  THE PASTA MACHINE is another luxury item I would not work without anymore.  It is such a good tool for rolling all of the gumpaste dough the same thickness for flower petals or leaves.  Or fondant rolled for the lace pieces.   Or choco-paste for free hand designs.   Or even rolling out and cutting home made noodles for some homemade chicken noodle soup.
3.  non-skid mats for the floor of your van or in the seat of your car to keep those cakes right where you put them for delivery.  or smaller sections to go on your turntable directly under those small cakes to keep them from getting away from you.   You can purchase these mats in rolls from Wal-Mart or most local grocery stores. The Pasta machine is great for white chocolate work
CCChefDol: there is an electric pasta machine...wish I had that

4.  MY COMPUTER, PRINTER AND SCANNER are my last luxury items I would not want to be without anymore.  Our cake chats would not be possible if it were not for this marvelous CYBERWORLD we have been drawn into.  Look at all of the web sites with pictures, recipes, patterns and etc.  We are indeed fortunate to have access to all of this information at our fingertips.  On a personal side - I draw  half of my lace points (copy, reverse the image and match it in the center, copy again to fill a line and then copy in multiples to fill a page),  write lesson formats, keep cake records, keep a brides letter and order form that just needs printing as necessary,  blow up pictures or sketches,  print large letters for stencil patterns, and on and on the list goes.

have we missed anything you consider essential in your sugar world?

GOOD SPATULAS:   Very basic, but I think I couldn't do without my good Wilton spatulas! I consider essential my straight 11" one, my 15" angled and my 8" angled and straight ones. (The 8" angled is perfect for removing a mistake from a cake that is all decorated!) A few times students have found some 'off' brand spatulas that are really flexible. They make icing a cake practically impossible!

DO YOU KNOW ABOUT 'FIXING' YOUR TIPS?: Who would think that they 'need' fixed, but many do. I don't fix each student's tip, that would take me too long. So, I offer the use of my pliers. Once I show them how, and they fix their own.
   TIP #67: Almost always the #67 tip needs to be pried opened more. I always show my students how they can fix it easily. We use the small icing spatula. Just wedge the spatula blade between the prongs and pry to one side, then the other.

Pippingirl: fixing a tip - I've had more problems with my leaf tips. I stopped using them because the icing doesn't come out properly.
Icing Wiz: I quit using 67 I love 352. Leaves come out perfect every time

   TIP #104: Other brands are okay, but Wilton's are way too open on the wide end. Try pinching the wide end closed more. My students make lots better roses once I show them how to fix their tip. I keep a pair of pliers handy in my teacher's kit.

GOOO8: Now, I did not know about making those rose tip wide ends narrower! I'll do that this weekend
Pippingirl: Are needle-nose pliers better?
CCChefDol: NOT needle nosed
Pippingirl: I think my problem is different - the tip holes aren't open wide enough
CCChefPwd: If they aren't opened enough use a paring knife to gently open the rose tips
CCChefDol: so simple...but SO important!

GOOO8: what about star tips . . . any straightner on the market to buy?
CCChefDol: GOOO...if those get bent, use the stem of your rose nail to push them out again

   TIP #86, 87, 88 series: This is an old favorite of many decorators. But did you know that recently Wilton revised this tip so that left or right handed people can use the same tip? Wilton's is curved the same on both sides now. Before, I had a hard time making sure that all the left and right-handers got the tip they needed for class. Then besides...to confuse us more, the left handed tip really worked better for right handers and visa versa for left handers LOL.

Bridal1: #88 is my very favorite tip - so much you can do with it!
CCChefPwd: I think they miss labeled that tip

   TIP #150: (Used to make carnations) Recently this tip is waaay too wide opened. A few years ago this tip was made so that it had a very tiny slit. You really need to pinch it closed a lot. Be careful that you don't distort the opening!
   TIP #46, 47, 48 series: Recently this tip is closed TOO MUCH. If you are an experienced decorator, you already know this, but this is real frustrating to a new decorator.
   TIP #00, 0. 1, 2, 3, etc: Lots of controversy here! [First, if there is icing on the outside of your tip (when making stringwork), the icing WILL curl no matter how good your tip opening is!] If the tip IS clean and the icing still curls around the tip instead of coming out in a straight line, it is probably the fault of the tip? Maybe the tip opening is not perfectly rounded. I've used an ice pick to ream it out smooth. But, be very careful you don't stretch the opening larger than it should be! In the UK they have BECKNEL tips which don't have seams but they are expensive and hard to get. Better we learn to make do in most cases I think.

KITCHEN AID MIXER: The main BIG item I can't do without. We have Model K5SS. You shouldn't waste your money on the cheapest Model. I don't know when, but sometime along the line, Kitchen Aid came out with a real cheapy for $169.00 (maybe a little more at times). This is not heavy duty enough for us. We had one and it lasted no time at all. Besides, for repairs they wanted to charge us $125.00 labor and then parts would be additional. THAT won't save you a penny! We carry extra (plastic) bowls and many decorators like to have those too.
   Plus, we have a 20 quart. I've never had a NEW 20 qt. Just 2nd hand. I have paid anywhere from $300 to 500.00 for them. Repairs cost upwards of $160.00 and if you ask, they will give you a loner while it is being repaired. They take it away to do the repairs. Look for a 2nd hand mixer like this in the classifieds or at bakery equipment places.

Tea ladie: Hi, what is the best KA model?
CCChefPwd: You need to be sure the mixers are at least 325 watts and say heavy duty on the side
Tea ladie: Approximate cost?
CCChefDol: $250-300.00

ELECTRIC TURNTABLE: (Not that I don't also consider my good wooden ball bearing turntable to also be essential!) I just don't know what I'd do without my electric turntable. Before I had the electric turntable, it used to take me until about 3 am to do 6 wedding cakes. But just as soon as I got the electric one, I was going home by 6PM. Also, it is much healthier on your posture which possibly prevents carpal tunnel. (When you have your shoulders in a lopsided position, it is not good for you). Reaching down to turn the cake with one hand and decorating the cake with the other causes your system to become out of whack. I consider (now that I know) this to be as important as my airbrush.

AIRBRUSH: We have a kopykake. But what I wanted to tell you is that recently we found that the better compressor does so much more for us. We were having grainy effects on our cakes. Then we got our new AIRMASTER compressor. AIRMASTER IS very expensive...wish I'd bought it to begin with so I didn't buy both LOL. I've found that now I can airbrush color onto flowers or cakes with no graining at all. I don't even need to chalk my flowers anymore. They are so soft looking, just  airbrushed.

OVENS: For many years I had a double-oven Westinghouse stove. I searched all over until I chose it because I could get an 18" cake in the bottom oven. It lasted me for 20+ years...only the elements needed replaced. But it took us 10-15 hours many weekends, to bake our cakes....now it takes us 3-4 hours!...Earlene told me about DELUXE last year. We contacted the company (located in Florida & I am in Ohio). We asked them TONS of questions and called them many times. They were so patient with us. I am just not use to that kind of service! Eventually we chose 2 ovens that each hold 3 full sheet cakes, one on each of 3 racks. The ovens are connected and came that way. 2 ovens are probably about 6.5 feet tall and aren't as deep as a regular stove. They were delivered to us SO smoothly with no assembly on our part...just plug them in. (They are electric). The phone number for DELUXE is: 1-800-367-8931. Each oven was a little more than $3,000.00.

Tea ladie: Dol, you were right! Deluxe was so helpful. Gave me a great price, too.
CCChefPwd: By the way they helped me solve my problems with that stove and now I don't even need the pan wraps - everything bakes beautifully. Unless I get the pans to close to the edges of the shelves
Icing Wiz: deluxe was at last years convention Leigh

THIS NOT IS FROM THE OWNER OF THE COOKING CLUB, EBWATERS:
Please advise those who come to your chats to stop relying on the favorite places heart to bring them into the Kitchen or Cook's Nook. These forms are all going to change around, and it won't happen all at once. So what they need to do to come to your chat through the cooking club main screen. Once they get to it, they can  favorite place the heart on the top screen of the area (at keyword COOKCLUB) and come to THAT screen, select the Cooking Chat button (the name on and configuration of that button will change at a later date, but for now, it will get them to the chat rooms schedule and entrances to the chat rooms) Will let you know of the changes as they come about.

Millie D2: Where is the ICES convention being held next year?
MHohimer: Kansas City, MO
CakeCottag: how was the convention this year, i didn't get to go?
Millie D2: Will you be attending?  I want to try to go this time.
CCChefDol: Cake...it was just great...ran smoothly too. Lots of cakes, really nice ones.  I'll be there Millie
Millie, start planning NOW...it takes all year, honest. That's another reason for me to go lol
CakeCottag: I plan to go next year and I can't wait.
CCChefDol: why...the 'planning' will be a very good show - they had us back twice
MHohimer: Missouri Loves Company - we'll be expecting all of you. I'm Registration so contact me if you need a form.
CCChefDol: MH, they gave me one I think...gave me a demo form too LOL I filled it out already and handed it back...makes it easier
Millie D2: Dolores, do you have to bring something to the convention?
CCChefDol: Millie, no you don't, but everyone absolutely should. No judging, just share your cute ideas with the rest of us
Millie D2: Do most participants bring cakes?  What else can you bring?
CCChefDol: Yes, most people do bring cakes. You will be happy you did your part if you do
Millie D2: Real cakes or demos?  Sorry so many ?'s.  Want to be prepared
CCChefDol: fake cakes
MHohimer: Millie D2, you can bring candy, cookies, gingerbread or any form of sugar art.
DolyMadson: Millie i am glad you are asking these questions.....
Millie D2: That's what I meant fake cakes
CCChefDol: Yes, we need people to ask...others will also want to know
Sleep244: Mille..I was thinking the same things you asked
Millie D2: I am totally hooked on the board.  Keep checking it all day at work.  Such great ideas
CCChefDol: Millie...never know what we'll come up with next. Maybe we'll even do our chat in Kansas City again
CCChefDol: I found out why our pict. wasn't clear at ICES...wrong resolution only knows 640x480 on those converters...read about it now
CCChefPwd: Better to know it now for next year.  My chat screen is taking about 30 seconds to show what
Bridal1: Oh, but Icing, you'll be at convention in Missouri then!!!
Pippingirl: will there be a convention in S.Cal sometime in the near future?
CCChefDol: Not in the near future Pip...its schedule is made for 4-5 years, it is already ahead
Bridal1: Not unless California bids for it
Icing Wiz: Pippin I think they just might have one talk to some of the members at next ICES meeting
Bridal1: Come to Missouri in '99!!

Pippingirl: when you get a chance, I have a stupid question regarding a filling
Pippingirl: I'm trying to find a recipe for a strawberry filling...haven't found one yet in the archives
CCChefDol: Pippin, I use a ready made. Its great
Millie D2: You should try the fillings Dolores sells.  They are great!
Pippingirl: can a filling be made using the frozen strawberries they sell in the stores?
CCChefDol: smash them and maybe put with some buttercream icing...yum
Bridal1: Seems like on cake message board, there was something about strawberry filling made with frozen just the other day.
Pippingirl: I thought about pureeing (sp?) them and then cooking with a stabilizer of some sort
CCChefDol: don't see why not Pippin...nothing to harm you
Cake Wmn: Pippin, have you tried the Strawberry Solo Pastry filing?
Pippingirl: well, the reason I want to make it is I have to drive about an hour to the nearest cake supply store
CCChefDol: Pippin...just smash/puree and add to icing...try that...good
GOOO8: cakewm where do you get solo or is it a recipe?
DolyMadson: pipping you could smash them & add a little cornstarch & thicken
Pippingirl: Ah...cornstarch.  Thanks, Doly!
Pippingirl: really?  That's perfect
DolyMadson: Pippin.....also make a fine strawberry pie
Cake Wmn: Gooo comes in a can at grocery stores here - bunch of different flavors
DolyMadson: is how I make mine :~ )
Pippingirl: I have a request for a pound cake with strawberry filling...need it this weekend
Pippingirl: that's why I thought it would be faster to make it myself
DolyMadson: just thicken it &  cool before you put on cake
Icing Wiz: have you ever tried Maries Pie filling and fresh strawberries?
CCChefDol: Pippin...I'm lazy, but I sure would puree and mix with icing...I do this with pineapple-crushed...it is fantastic
Pippingirl: oh lord that sounds good - you just made my mouth water. I might try that, ChefDol - but I've been asked to decorate the cake with a drum motive in plain icing but with strawberry filling!  oh, boy
LeighDigg: Pippin.... u could use equal amounts of strawberry jello and cornstarch to add more flavor - about 3 heaping tbsp. each
Pippingirl: I made a cherry cake using white cake mix and adding cherry pie filling for the liquid

CakeCottag: anyone have a recipe for a raspberry cake?
DolyMadson: Cake I have simple recipe for one
CakeCottag: doly can you e-mail me later at cakecottag@aol.com

CCChefDol: I got a new laser color printer yesterday!!!!
GOOO8: what'd you get!!!
CCChefDol: I got a QMS Magicolor 2. I ordered it through CompUSA.
Pippingirl: my local print shop makes up copies for me on one and its wonderful
Todd1009: CC one of my customers has a photo scan for cakes. His business doubled
CCChefDol: Todd....new...can do your own with this new DeskJet that holds edible ink...way cheaper
Pippingirl: a DeskJet that holds edible ink?  really?
Icing Wiz: Dolores yours is scanner and printer?
CCChefDol: I have a scanner too...and can send to the printer
Todd1009: CC can do your own on this one and also has edible ink
Pippingirl: will is scan onto rice paper?
CCChefDol: Pippin...it prints on stuff like edible images and cuts through easier than rice paper
L2jlu2: dolores, are these very expensive to get the desk jet with edible ink?
CCChefDol: L2/ KOPYJET is NOT like that other thing that's over $10,000.00...this is about $700.00. Go to MY airbrush page and see KOPYJET. I have a pict here: http://www.sugarcraft.com/catalog/airbrush/airbrush.com

CCChefPwd: I received this little hint from GOOO8 this week and she asked me to share it with you. Send 'em to learnlets@Learn2.com.)  Reader Yvonne says: "When you stay at hotels, be sure to take the plastic shower caps offered; or, go buy a huge bag of caps from a discount beauty outlet (such as Sally Beauty--50 for less than $2). These caps fit over almost any bowl or container and save you from the search of lids that fit. They are cheap, sanitary and disposable. (For the frugal and environment-conscious: wash 'em out, hang 'em to dry, and use 'em over and over. No more fighting with plastic wrap--yes!!!" GOOO8 states:  After reading this little tidbit in the Learnletter I regularly receive, I thought it would be a great idea to use these caps to cover all those
DolyMadson: good idea
CakeCottag: great idea shower caps would have never dreamed that up

Icing Wiz: HOW LONG DOES IT TAKE TO "MASTER" THE AIRBRUSH?
CCChefDol: airbrushing is so easy...its the cost thats hard
LGreen3487: to cover a cake we first use ice cream sticks the wooden ones then cover with plastic wrap. Air brushing is hard there is this new machine out that copies a photo and sprays auto on the cake
LGreen3487: call Jublie foods in Altoona pa its a super market in Altoona I was told they have this don't know for sure though. I was told you can take a photo in and they put it in this machine and it dies all the work
...THIS IS THE 'SWEET ART' PORTRAIT PAINTER. IT COSTS AROUND $10,000.00 OR MAYBE MORE. WE HAVE THE KOPYJET FOR $700.00 NOW...DOES THE VERY SAME THING.
GOOO8: does one learn airbrushing basically on their own?
Icing Wiz: that is why I haven't Invested in one yet
L2jlu2: is there an airbrush that you prefer over an other? or are they basically the same?
CCChefDol: I like KopyKake's with the AIRMASTER compressor best
DolyMadson: I have been afraid to buy ..... wonder if it would be another gadget that I didn't really li
CCChefPwd: Same here Dol
DolyMadson: I have wondered that too
L2jlu2: Lgreen where would you find out about a machine like that?
Pippingirl: maybe its possible to rent one so you could try it out for a weekend?
Pippingirl: I'd rent one first

Millie D2: I saw a MANUAL AIRBRUSH the other day.  Just a small bottle.  Can those be used for cakes
CCChefDol: Millie...very rough..not intricate
Millie D2: Could it be used for back grounds and such?
CCChefDol: yes, backgrounds is correct
CCChefPwd: That is about all it could be used for. Very rough and you can't control that type of airbrush Millie
Chef Nana1: does airbrush come w/ directions or do you need classes?
CCChefDol: Chef...just get a paper towel and start experimenting...nothing to it
CCChefDol: check some of the pict. at my web site for ideas

Pippingirl: can you pipe a message in regular royal, then color flow around it so the words are surrounded by color?
I want them imbedded in the color, not piped on top
CCChefDol: sure Pip..let it dry a bit first
Pippingirl: oh good - I was worried about trying it and having a disaster on my hands
CCChefPwd: Pippin pipe the letters twice one on top of the other and then when you flow in around. The letters they will be sure to be high enough to not get
CCChefDol: I like to pipe letters ON top of color flow just before it sets...they sink in just a little.

DolyMadson: I have a icing question please? I haven't ever tried rolled buttercream & would really like some feedback on it please
Pippingirl: good question, Doly - I was thinking that too
CCChefDol: I saw rolled buttercream at ICES and it sure looks super easy
Pippingirl: the recipe for rolled buttercream is so much easier than rolled fondant
GOOO8: I have done r. buttercream about 3 times if you wish to email me Doly
DolyMadson: I think it might taste better than fondant
JWGPKG: My first rolled buttercream wasn't too bad on the cake, but my r.b. figures didn't hold up.
CCChefPwd: Rolled buttercream is very easy to make.  1 C. Karo, 1 C. Crisco and 2 lbs of pwd sugar will make a soft dough. You can make it stiffer if you like by just adding more pwd sugar
JWGPKG: I don't think so.  Of course, this is South Florida and everything melts, runs, stays soft!
GOOO8: I burned up my sunbeam stand mixer with a rolled buttrcm recipe...only if I'd been in tune
Pippingirl: I'm in Los Angeles and my icings tend to melt too!
CCChefPwd: I have very hot hands and cannot use this by itself so I mix it with the regular rolled fondant so I can handle it.

FITZBARB: can you use rolled buttercream like gum paste?
CCChefDol: no like rolled fondant FITZ
FITZBARB: does gum paste have flavor or can you add flavor?
CCChefDol: I add lemon extract to my gumpaste rec.
Pippingirl: speaking of chalk, Dol - I found some nontoxic chalks like you suggested

FITZBARB: does anybody know anything about gum paste?
CCChefDol: FITZ...Pwd is an expert in the highest!
Tea ladie: Can we purchase gumpaste flowers?
CCChefDol: Tea...we carry them...have you been to our web site? From Sugarcraft at: http://www.sugarcraft.com ...search for: electric turntable...probably in BAKING EQUIP.
Tea ladie: Are they the same as making them
Pippingirl: do they dry as hard as fondant?

DOLORES' CASTLE CAKE: I never was so scared in my life. My son-in-law Helped me because of course I couldn't lift it. I thought I had everything covered...till I came out the back door with it and realized I was parked under our steep hill! (there is a gate). I went up the hill so slow, but the 2 top 14" cakes shifted almost 1" off to one side. Lloyd didn't tell me for a mile or so...at 5mph for 15 miles! I got there and it was downstairs! We wheeled it in and lloyd and a guy carried it down. I had it on a board with another board underneath. I cautioned them not to tilt it one bit. And believe it or not, it never shifted one bit more. I was frantic. I got the repair kit out and it looked pretty good when i got the 'shift' camouflaged. The bride's mom hugged me - twice lol. She never even noticed the shift. Never again! I won't mind doing it smaller but not 500 servings again like that.

Pippingirl: Dol - I can't believe you had to go to so much trouble - what did the cake weigh?
CCChefDol: over 130 pounds I'd bet
Pippingirl: ohmigod
DolyMadson: Dol I would have been a nerves wreck
CCChefPwd: Well Dol we nearly had a disaster a couple of weeks ago here to.
Pippingirl: that's a lot of cake - 500 servings in one cake is just way to much weight
GOOO8: when are pictures coming?
CCChefDol: NEVER again!
CCChefDol: my camera died
JWGPKG: Of course!  LOL!
Bridal1: Oh, no, camera died!!
Icing Wiz: I am sending out pic's tomorrow  of us and of shop Dol
CCChefDol: ...I got pictures tho...the newspaper even did a story and I can get them, plus from the bride
Pippingirl: I'd love to see those pics - the cake had to have been breathtaking Will you post them?
CCChefDol: I will make a page on the castle cake when I can, yes
Rustygates: Dol, the largest cake I ever worked on was for over 1000 people
CCChefDol: Mine had 3 - 14" square cakes straight up
CCChefPwd: We also had two cakes, brides and grooms that were heavy.  The grooms cake was a little lighter so my husband tried to lift it up and over the stacked four tier fondant cake and his foot slipped and the cake got quite a jar. It slipped to one side a little - about an inch to one side and it more than a little settled to slightly shorter.  We put it on the table and I fixed it the best I could and put greenery around it and the family never new how bad I thought it looked
CCChefDol: oh Pwd...I know how that feels
Pippingirl: I found an organic grower so I wouldn't have to deal with pesticides...but then the flowers arrived all wilted!
CCChefDol: I'm very lucky my supports (straws) didn't slip!
JWGPKG: We're our own worst critics.
Pippingirl: you learn fast when you're in a panic
CCChefDol: we sure are...they didn't see my flaws at all in the castle cake
GOOO8: It never ceases to amaze me there's always something "wrong" w/each project
CCChefPwd: My pictures don't show it to bad - the caterer said they did not know
JWGPKG: My first gumpaste roses I thought were horrible; impressed the heck out of hubby's family.
CCChefDol: ..because we're perfectionists and too hard on ourselves
Pippingirl: my first cornelli lace cake looked nasty, nasty - my sister & her fiancée loved it - go figure
CCChefDol: JW...just because you knew what COULD be done
CCChefPwd: That wedding cake had the fondant pecans, walnuts, almonds, almond pods, filberts and leaves on it.  It was so different that it drew their attention away from the other cake
CCChefDol: sounds really yummy Pwd
DolyMadson: we always see the worst  others look for & see the best

RaFiki Chf: CCChef DOl...Have you ever done a Watermelon Cake ?
CCChefPwd: flavored or to look like a watermelon
CCChefDol: yes, watermelon cake...I use the airbrush
Smokiemts1: what's a watermelon cake?
(From Dolores) This is a cake shaped like a half of a watermelon usually. It can look very real, according to the techniques used. It is so easy that even a baker can do it LOL. One good way is to bake a cake in your doll cake pan and turn it on-side. I spray the outside green, spray white at edge and red in center. Pipe black 'seeds' on. Now that's a VERY easy cake!

+++++NO BAKE PEANUT BUTTER COOKIES+++++
INGREDIENTS:
2 cups sugar
1/2 cup milk
1/4 cup butter or margarine
2 t. Of cocoa
3 cups quick cooking oats
1/2 cup peanut butter
1 t. Vanilla extract
1 cup chopped nuts
Directions :
1. Combine sugar, milk, buter, and cocoa in a
Saucepan and bring to rolling boil, cooking 1 minute.
2. Remove from heat and add remaining ingredients. Stir and mix well.
3. Drop by teaspoons on to wax paper, let stand 30 minutes or when dry and cool. Store in well-sealed container.
4. Last but not least! Enjoy!!!!! ;) this recipe. Makes 2 dozen and they are  *no bake* hehe
++++++++++ END RECIPE ++++++++++
DcTyree: Good Raf nice Job

Minna111: Is this still the cake chat? (YES). does AOL 4.0 only hold a small amount of things in favorite place? Mine keep dropping off into land of nowhere. No hurry. I have to learn how to set up fav place to hold more things
CCChefPwd: They don't have the MAC 4.0 ready yet.
Minna111: you can send many attachments at once, that’s  better - and you can type in color and choose different fonts and sizes, and bold (not in a chat room)
GOOO8: maybe I'll wait a while longer then to download it, it at all..if at all
CCChefPwd: You can type in color on 3
CCChefPwd: That is for E-Mail - not in the chat room
Minna111: I am typing in bold purple now, you get it in black, right?
GOOO8: boy that would be too hard to read if everything was inconsistent in a chat room
CCChefPwd: Right
Minna111: no, it's easier
CCChefPwd: So Dol and I could type in one color and everyone else in other colors
Minna111: You are able to follow the one you are chatting with easier
CCChefPwd: that sounds neat
Minna111: yes thats right!
GOOO8: it does
Minna111: CCC that would be much easier for you
CCChefPwd: That sounds great - then maybe we could quit using the CAPS in the chat
Minna111: you could do bold red and we do normal blue
Minna111: are you getting mine in bold?
GOOO8: nope
FROM DOLORES - Sometime in the future maybe we can quit typing in bold. But for now we mustn’t change…because everyone doesn’t have the capabilities listed above. I think the ‘caps’ will have to remain as is for a while yet. What if you had yours set to type the same color as the hosts? I would have a HUGE problem trying to decipher this chat afterward…it isn’t easy already.  We are so chatty : )
Minna111: so you only receive if you are on 4, too. (YES)
CCChefPwd: No - yours looks the same as everyone else’s
Minna111: too bad
CCChefPwd: Probably because I still have the 3 version
Minna111: you know how you talk to one person in chat about something? Its easier to d this way. But it takes a long time to download, I got booted 3 times while doing it. But it takes up right where it left off. You can also put a photo right on  the body of a letter
GOOO8: one might have to consider how the printouts would appear if there were no caps and some of us didn't have the updated version though
Tea ladie: Is it me or does anyone else get booted after printing a photo?
GOOO8: don't know tea ladie; have been on entire chat
Minna111: Tea I get booted very often until about 10 at night, then it's fine
Minna111: GOO that is true, but what do you mean, a log?
Tea ladie: Oh, ok
GOOO8: wasn't referring to a log necessary, just the posted chats on Dee's site
Minna111: I think its cause the lines are busy when kids are still up. GOO, oh, I understand. It probably would be confusing, still using caps would be necessary
GOOO8: that new version sounds great to me, just haven't taken the time to do it

Minna111: WE were having a "discussion" tonight about when rotary cutters came on the market. I had one I used for foil in 1981 Does anyone else use one to cut their foil?
Tea ladie: What are rotary cutters.  I missed it
GOOO8: look like a pizza cutter
Minna111: rotary cutters are actually for sewing, but I always used one to cut my foil
Tea ladie: Oh, wow, i have one
CCChefPwd: I had never thought of using mine on foil.  Will it dull the cutter?
Minna111: Put foil face down, place cake cardboard over it and twirl around the board with cutter,
GOOO8: Not a bad idea Minna; have a small pad and rotary cutter sitting in my sewing kit I could pull out
Minna111: Put Elmer’s (glue?) on cardboard and turn up edges   VIOLA all done the easy way
Tea ladie: thats great
Minna111: I dreaded covering boards more than doing the whole cake
GOOO8: oh, man is that fast and easy
CCChefPwd: I was thinking tin foil for shaping for flowers.  Good idea  Minna thanks
Minna111: Maybe I should send that idea into the newsletter!
CCChefPwd: Do it girl
DLOCKEY: Please do
Minna111: I have done it since 1981