JuleeJohns: Pwd can I ask a cake question before you
get started?
CCChefPwd: Sure -
JuleeJohns: I know that we aren't supposed to sell
Disney cakes, but what if the customer owns the pan?
Lizzzie P: Julee, I wouldn't do it, but I live VERY CLOSE
to Disney World.
CCChefPwd: It is still illegal if you charge money to
do it. You can do them for your own family or friends - but you cannot
charge money for them
Decout: Is it still illegal if a person has taken all
the Wilton Courses and received the certificates?
CCChefPwd: YES -
CCChefPwd: The Wilton courses have nothing to do with
the copyright laws on the pans
Lizzzie P: A lady with a small shop in my town got a
visit from the Copyright Police. They confiscated all her Barney
Stuff, even a costume.
CCChefPwd: Better to be safe with those copyrights than
$20,000 sorry
FROM EARLENE
Now to our planned topic for tonight. What can we do
to make our cakes taste and look better? The cake inside all of our
fun decorating is really the most important part of what we do. Sure we
can make them look beautiful.
But if they look absolutely wonderful
as beautiful sugar creations and yet when our customers guests take a bite
and the cake is dry or has no flavor and they don't eat the cake, that
customer has wasted her money.
The insides of the cake are the most important
part of what we do. What can we do to make them taste better. #1.
Just add a little additional flavoring.
If you like the box mixes or you have
a good scratch cake recipe just increase the flavoring or add additional
flavoring. My very first mentor in this cake decorating world 35
years ago used three extracts in all of her white cakes.
SHE ADDED
1 tsp. Orange extract
1 tsp. Lemon extract
1/2 tsp. Coconut extract to every white cake she made.
She was very well known for that special flavoring in
her cakes. Because she ended up in the hospital for about 2 months
in traction with her back -she shared that with me because I did all of
her cakes that summer. I was so new at this at that time - she did beautiful
work - very neat and precise and it was a real challenge for me to
even try to fill her orders. At that time my work was much heavier
than hers. Probably still is. She loaned me her slides of the cakes
she had made previously and her slide projector and I would put that picture
on the wall and try to figure out what I needed to do to come close to
duplicating that cake. Remember this is before Wilton's instructions and
I was very new and certainly not at her skill level.
My recipes are on my web page at http://members.aol.com/pwdsugar/index.html - but I will give you a couple of my customers favorites now. The absolute most ordered cake I have is the Kaluaha fudge cake. Marti Kittmer shared this recipe with me at a class in Betty Newman May's in her California home several years ago. I brought it home and baked it and it fell flatter than a flitter. I baked it three more times and the same thing happened.
After thinking about it for a few months I finally realized
that she lives at sea level and I am at a much higher altitude. So
I began playing with that recipe. I finally got it where it would
work for me and then Duncan Hines began playing with their mixes and I
had to adjust that recipe again. This is currently what works for
me. If you live at sea level or close to it you will need to delete
the flour. I do have friends who live in the mountain areas and they
say this recipe
Works fine for them.
FIRST MAKE YOUR OWN KALUAHA. It is much less expensive than buying it off of the shelf. I use so much of this that I quadruple the recipe when I make it now.
HOME MADE KALUAHA
4 c. Water
3 c. Granulated sugar
3 c. Brown sugar
Place in a sauce pan and bring to a very low boil and
simmer for 10 minutes.
Cool in a large mixing bowl
Measure:
7 1/2 c. Vodka
1 1/2 t. Vanilla
2/3 c. Instant coffee crystals
Stir together the sugar and vodka mixture. Recycle those vodka bottles and with a funnel place your Kaluaha mixture back into those bottles. Store in bottles for about 2 weeks before using. I loved the taste and moistness in the Kaluaha fudge cake so then I began playing with the other flavors to try and incorporate that same moisture and texture into them.
The 'HOME BREW' was made to use in the other flavors
of cakes where I did not want the coffee flavor incorporated.
To make the 'home brew'. Simply omit the coffee crystals
and increase the vanilla to 1/4 cup. Now to incorporate these into
some good eating cakes.
KALUAHA FUDGE CAKE
Place 3 devils food cake mixes (I prefer Duncan Hines
and Pillsbury) in the mixing bowl
Add 3/4 c. Flour
Mix the dry ingredients
Add
2 cups of whole eggs
2 lbs sour cream
1 1/2 c. Oil
1 t. Butavan (if you don't have access to butavan use
a strong vanilla/butter flavoring.
Mix thoroughly then add
2/3 c. of Kaluaha
Stir in by hand
2 c. chocolate chips
Fill greased pans 1/2 full and bake at 325 degrees for 1 hr to 1 hr and 20 minutes. Enough for one 12 X 18 or 12", 9" and 6" rounds.
CCChefPwd: She only had slide photos - no photographs of her cakes. Can you imagine decorating a cake in a room where you can see a slide projected on the wall and yet have enough light to decorate the cake
Icing Wiz: What did that taste like? sort of citrusy
or like a pina colada?
CCChefPwd: You knew it was fruit flavored - but it made
it difficult to tell just what fruit LOL
DLOCKEY: Was that the amount for each mix?
CCChefPwd: Right
DPastry: Please say again the measurement
CCChefPwd: That was 1 t. lemon extract, 1 t. orange extract
and 1/2 t. coconut extract
Dzigncakes: for dry cake just add sour cream or plain
yogurt to the cake batter
Icing Wiz: that must have been overwhelming for you at
first Pwd.
CCChefPwd: It was very overwhelming. I would keep
that picture projected on the wall while I was decorating each cake.
I was really very new at that time
DPastry: Why were you projecting a cake on the wall?
Icing Wiz: does the Kahlua make it fudgier or mocha like?
CCChefPwd: The Kahlua enhances the chocolate flavor.
L2jlu2: do you store this Kaluaha in the fridge or can
you leave it out?
CCChefPwd: Kaluaha can be stored at room temperature.
I normally make up about 8 large bottles at a time
CCChefPwd: You can make a large bottle for about $5 compared
to paying $20 +
JuleeJohns: I noticed that a lot of decorators like
D. Hines. What about it is better than the others?
DPastry: You have good luck with Pillsbury?
CCChefPwd: If I use the Pillsbury I usually am mixing
it with the D. Hines.
CakesbySam: Duncan Hines is the best I've found
DPastry: It give a lot more moist cake and better volume
CCChefPwd: Sometimes I get a real good price on one or
the other. Duncan Hines is what I prefer - but mixed with the Pillsbury
is good to. For instance DH was 68 cents a box this last week. I
did stock up
DPastry: Hey that was a great price.
Chef Nana1: I find DH much moister than the others
L2jlu2: Earlene's this mix will fill what size pan? 12x18?
CCChefPwd: A HINT I PICKED UP IN THIS CHAT ROOM A LONG
TIME AGO.
To keep your chocolate chips, raisins, nuts and etc.
From sinking into the cake batters coat them lightly with flour before
stirring into the batter. It really works and sure solves that problem
of all the chips going to the bottom of the pan.
WHITE CAKE
Place 3 white cake mixes (I prefer Duncan Hines and Pillsbury)
in the mixing bowl
Add
2 cups of eggs divided as follows (1 1/2 c. Egg
whites and 1/2 c. Whole eggs)
Add
2 lbs sour cream
1 1/2 c. Oil
1 t. Butavan (if you don't have access to butavan use
a strong Vanilla/butter flavoring.
Mix thoroughly then add
2/3 c. of the 'home brew'
Fill greased pans 1/2 full and bake at 325 degrees for
1 hr to 1 hr and 20 minutes. Now for a few variations on these two recipes.
GERMAN CHOCOLATE
Use 2 white cake mixes and 1 devils food cake mix and
follow the white cake recipe red velvet - same as the German chocolate
recipe adding
2 t. Pwd. Red food coloring
This can be purchased from Sugarcraft. It is the whole
small container of color.
Fruit flavors such as lemon, strawberry, raspberry and
etc.
Add 3/4 c. Flour and follow the white cake recipe.
Remember if you live at a lower altitude you may have
to adjust these recipes. Take out the flour and you may even
have to use less cake mix. If this cake comes out dry that is a sure
sign you need to decrease the dry ingredients. After I take these cakes
out of the pans they are then put onto sturdy wire racks right side up
and left overnight to firm up because they are so moist. I just cover
them with trash bags lightly (not tight) if I have to many
to go in my rack storage. In the rack storage unit we have a heavy
plastic front that we just roll down to protect them from any
foreign particles or little flying critters that might
happen to get into the kitchen. Do you have some hints for making the cakes
taste better? Give us your suggestions now and then we will go on
to some suggestions for making them look better
DLOCKEY: Where do you find butavan?
CCChefPwd: I am working on that DLOCKEY. Locally
only right now. I am in contact with a company that is going to try
to carry that and repackage it in smaller quantities. I will let you know
as soon as they get it worked out
Ploeger642: What size do you get it in now?
CCChefPwd: Gallon jugs only - about $30 a gallon
Ploeger642: Pwd - can we get the gallons from you now?
Cake Wmn: Pwd, do you freeze your cakes or make them
the day before?
CCChefPwd: I will cover that in just a minute Cake Wmn
DPastry: Does Lorann oil taste the same as Favor Mill?
CCChefPwd: Just a few drops Tuppy 2
Tuppy 2: has anyone heard of adding dream whip to get
higher rising cakes?
Tuppy 2: 68 cents???? where was that??
CakesbySam: Where did you get DH for 68cents
Happcook: do you have the recipe for Creme De Menthe cake too?
CakesbySam: Only been decorating 6 months and people
have swamped me with orders
Decout: What's your secret on getting orders for cakes?
CakesbySam: I put cards out at a local PARTY LAND store
and I take them cakes once in awhile
Decout: I have made cakes for people just so they could
see what I can do. I produced very few orders
Tuppy 2: I put posters around the neighborhood,...
color pictures of my cakes with pull of tags with my phone number...
Decout: tuppy2 I tried that also with no success.
CCChefPwd: Or - Local grocery store
CCChefPwd: If you are getting more orders than you can
do - go up on those prices
Tuppy 2: I do alot of cakes for people at my work...
Ploeger642: Nail/ Beauty salons work great too.
Everyone in Boca Raton, FL has a coffee bar - Donate it
Dzigncakes: pwd is Mexican paste the same as gumpaste
?
CCChefPwd: Mexican paste may be pastillage
JuleeJohns: I thought Mexican paste was marzipan
DPastry: I am new to pastilage. What does it do?
CCChefPwd: I don't think so Julee -
Ploeger642: DPastry - same as gum paste easier to dry
in FL = humidity
CCChefPwd: Pastillage dries very quickly and you use
it more for making buildings, boxes and etc. It is more gelatin and no
elasticity
Icing Wiz: actually a lot of Europeans like marzipan
CCChefPwd: It is not the same as gumpaste.
Decout: I have never used gum paste is it easy to learn
to use?
DPastry: Is that something that you cover cakes with?
CCChefPwd: You WOULD NOT cover cakes with pastillage
or gumpaste.
Dzigncakes: for a stand up figure which should I use
?Mexican or gum
CCChefPwd: Fresh gumpaste is good for figures. I even
like a little choco-paste added for the figures - it slows down the drying
just a little. Don't use old gumpaste for a figure - it might ferment and
explode
L2jlu2: what us choco-paste? and how do you use it?
CCChefPwd: CHOCO-PASTE is a mixture of melted chocolate
and glucose: 2/3 melted chocolate and 1/3 slightly warm glucose
PjW10: I love Choco-paste..taste great and easy to work
with.
CakesbySam: CC DO YOU HAVE A WEB SITE?
Tuppy 2: http://members.aol.com/Pwdsugar/index.html
CCChefPwd: Yes - thank you Tuppy :<))
Ploeger642: CakesbySam - sounds like you need to become
an ICES member - Are you?
CakesbySam: Just mailed my membership off today-in fact
CakesbySam: I need lessons. NO one here to teach in little
rock
DPastry: I went to Nickolas Lodge and took a class in
Atlanta
CCChefPwd: Lessons are the best way to learn a lot in
a little time
CakesbySam: how do I contact nickolas lodge????
Ploeger642: CakesbySam - your state rep will be able
to give teachers in your area
DPastry: I think I can find an old brochure about him
and the phone
CCChefPwd: He is a great teacher. Besides being a really
nice guy
Ploeger642: Nic Lodge 1-800-662-8925
PjW10: and extremely talented
Ploeger642: Makes it easy right away too.
DPastry: We had so much fun in his class and his helpers
were super
CCChefPwd: TO MAKE YOUR CAKES LOOK BETTER BEGINS WITH
YOUR STACKING AND ICING
THOSE CAKES.
I always stack the cakes bottom cake - top side up and
leveled. Top cake leveled and top side down. This should give
you a firm, flat cake top. If those cakes have risen enough to come
slightly above the pan top edge sometimes you have a little lip on the
top of that cake. Trim that off with a knife or pair of scissors.
Now level your cake using as much of the cake as possible. If the
sides of the cakes are slightly lower build that up with cake you have
trimmed from the top held on with a little icing. The filling
between the layers of cake needs to be slightly thicker icing. With
the weight of the top cake pushing down if the icing is to thin it will
bulge out on the sides as it sits. Stack and fill your cake and then
put a light coating of icing on the outside of the cake tier. I prefer
to let this sit overnight so that if there is going to be any settling
and bulges in the icing I can trim all of that up the next morning before
putting on the final coating of icing and decorating that cake. When the
cake is iced then smooth it with a viva paper towel and the palm of your
hand or a fondant smoother. Using very light pressure and as my grandchildren
say - it looks like you are ironing the cake.
Below is the recipe for the icing I use for icing and decorating my wedding cakes. It is good flavored and not so much Crisco.
CarolA5238: CCChef Pwd, I had a BIG BULGE once,
so if I did what you did and waited I could have cute the bulge off.
Icing Wiz: or use bake even strips cake comes out perfect
CCChefPwd: I used towel strips for years with my gas
oven. My new oven now - I don't have to use them
DPastry: I always let the first layer with icing on it
sit for 15 minutes before I put the other on
Dzigncakes: pwd HOW MANY CAKES DO YOU DO IN A WEEK
?
CCChefPwd: I have cut down to two weddings a weekend.
That was still 1,000 servings this week
DPastry: WHAT KIND OF OVEN DO YOU HAVE
CCChefPwd: My new oven is a DeLuxe oven with four shelves.
DPastry: Where do you find a Delux Oven
CCChefPwd: Bradenton, FLorida - they showed them at the
ICES show last year
DPastry: What is the price, hope I am not too nosey
Tuppy 2: WHAT MIGHT CAUSE WILTON PRACTICE ICING TO
BREAK DOWN?? Too much liquid or heat from hands? I teach the wilton
method and some of my students icing is breaking down...
DPastry: Heat from hands
Tuppy 2: That's what I thought... thanks!!
DPastry: Put a pan of ice on the table, that might help
CCChefPwd: It could be to much liquid or hot hands or
both
Icing Wiz: what do you mean by breaking down?
Tuppy 2: the icing seperates...
PjW10: heat..I have hot hands..it does it to me too
Tuppy 2: and the coloring looks funny...
CCChefPwd: EARLENE'S CREAM CHEESE BUTTERCREAM ICING
Place 5 1/2 lbs. Powdered sugar into the mixing bowl
of a Kitchenaid 5 qt mixer bowl and sugar will weigh about 7 3/4 lbs.
Make a well in the center of the powdered sugar and pour
3/4 c. Plus 2 t. Water into the well
Add 12 oz. Warm cream cheese (microwave for 30
seconds if necessary)
1 1/4 lb. Crisco
1/2 t. Butavan
1 1/2 teaspoons of salt
Mix by hand with the paddle beater. When all ingredients are slightly mixed
Tuppy 2: I have a 4 1/2 qt bowl and 2 lbs fills it up...
How can you put 5 lbs in there?
CCChefPwd: I know this works in a 5 Qt. bowl. I
don't know about the 4 1/2 Qt bowl.
Then place the mixing bowl and beater on the mixer and work the air out slowly by starting the motor on slow and lifting the bowl of icing up and down several times until the air is worked out and the icing ingredients are pulled into the base of the bowl. Continue beating at a medium speed until smooth and creamy.
CHOCOLATE CREAM CHEESE BUTTERCREAM ICING
Use 5 lbs. Pwd sugar and 2 c. Cocoa (mixing bowl and
beater will weigh about 7 1/4 lbs.) Change water to 1 3/8 c.
And the rest of the recipe is the same as for the white icing.
AN EASY WAY TO FLAVOR THE WHITE ICING is to add
unsweetened Kool-Aid to the water before mixing your buttercream icing.
I have used these icing recipes for over 5 years now
and I have never had any of this icing go bad. I bake my cakes on
Tuesday or Wednesday.
Crumb coat and stack them the next day and do all of
the finishing work on Thursday and Friday. And these cakes sit out
in my workroom at 70 degrees for all of that time. Once you get a
crumb coat on your cakes they wont dry out that icing seals the moisture
in.
No matter what each of us have as a skill level the one thing that really makes a difference in how our cakes look is precision. Learning to make those shells and stars all the same size. Keeping your lines straight and your borders even does take practice for all of us. Learning to use the side of that long spatula for icing the cakes instead of using the end. Keeping that side straight up the sides of your cakes as you finish icing that cake. Keeping that side of the spatula straight as you smooth the top of the cake will help you smooth that top much faster. Learning the size of bag to use with the tips also helps. A large bag with a small tip just kills your hand and makes control much harder. Small tip - use a small bag. When you use parchment bags you can simply cut them in half to make a smaller bag. For lace points, free hand embroidery, small tip work and small stars use small bags. Don't overload your bags with icing and make your hands hurt or fight to keep the icing in the bag. That eventually costs you more time than refilling your bags. And yes you can refill those parchment bags over and over and over again. You can also change a tip without a coupler in those parchment bags. Simply unroll the parchment bag - remove the tip in the bag and replace it with the tip needed and roll it back up.
Ploeger642: Pwd - With Cream Cheese In That Icing You
Don't Have To Refrigerate It?
CCChefPwd: Large amounts of sugar act as a deterrent
to bacteria growth. I don't leave it out in containers except when I am
using it. I have never had any of this go bad on me
JWGPKG: Just to confirm, Pwd, that also means the cream
cheese icing, too?
Ploeger642: Yeah! I've seen you give that recipe
and just turned off because I can't always refrigerate.
COMMENT FROM DOLORES: After getting food poisoning
on Cream Cheese Icing, I still wonder about this. I had left the cream
cheese out to soften. I had served the cake for dessert and neither my
husband nor my daughter who ate it, got sick. I had eaten it on an empty
stomach.
After this time, every time I eat anything
with cream cheese in it that has been at all abused (leaving it get warm
I suppose) I get the food poisoning back again. I also got it from eating
a piece of candy that I didn't even know until later (when I got sick &
asked) that had cream cheese in it.
Did you all know ...if you get use to eating
contaminated food, then it no longer makes you sick but still makes other
people sick?
I won't make a cake for a customer with
cream cheese icing on it because of this.
Ploeger642: DO YOU CRUMB COAT WITH THE SAME ICING TOO?
CCChefPwd: The cream cheese icing has a very high sugar
ratio. Yes I crumb coat and fill the cakes with the same icing.
CakesbySam: WHAT IS A SUB FOR BUTAVAN????
CCChefPwd: Strong Vanilla/ Butter flavoring
CakesbySam: Will Wilton do?
CCChefPwd: Will Wilton do what?
CakesbySam: be a sub for butavan
CakesbySam: 1/2 1/2
LauraJMD: WHAT IS THE DIFFERENCE BETWEEN 6X AND 10X
SUGAR??
CCChefPwd: I think it is the fineness and amount of cornstach
KBius: I thought 10x and 6x was the amount of times it
has been sifted
CCChefPwd: I am just guessing KBius - you might be right
LauraJMD: Is 10x better for icing than 6x?
KBius: 10x won't have many little chunks for fine tip
use
PieBkr: 10x makes icing smoother Laura
LauraJMD: Do you still sift the 10X?
LauraJMD: I have a kitchen-aid.. should I still sift?
Ploeger642: I never sift; only use 10X; and good quality
- Dixie Crystal, etc.
PieBkr: dolores says that she only sifts if she is using
very fine tips
Dzigncakes: what about string works do you use egg white
?
CCChefPwd: String work - egg white I prefer
Dzigncakes: what tips should I use for string works
CCChefPwd: I prefer #2
Dzigncakes: why #2 pwd ?
Icing Wiz: one time I bought 10x that was old and hard
so check it out first that is why I like the see thru bags
CCChefPwd: For string work I prefer the #2 tip - photography
doesn't show up all the work with the smaller tips
CCChefPwd: I HAVE TWO NEW PIECES OF INFO FOR YOU.
#1. Many of you over the past few weeks
have asked about the new 1999 calendar just out A Baker's Dozen'
presented by the sweet life series. You can order this now from Norm Davis
or the sweet life at 6703 Perry Penny Lane, Annandale, VA 22003.
Or call him at 703-750-3266. The calendars are 12.95 plus $1.50 for
shipping and handling.
Or if you know a group of decorators who all want one of these calendars you can get a break on the price if your order 12 or more. Then they are $10 each plus the shipping for the multiple order to go to only one address. He will take most credit cards. I'll give you a brief overview of what is included in the calendar.
JANUARY- Gabriele Goggin, carousel cake done in the nirvana
style,
FEBRUARY - Rosemary Watson, heart three tiered cake with
lace, ribbons and gumpaste flowers,
MARCH - Stephen Orbell, teddy bear cake with collars,
APRIL - Norm Davis , bunnies in the park,
MAY - Peggy Almond Gerrity, two tiered cake with springtime
gumpaste flowers
JUNE - Colette peters- fanciful garden 4 tiered cake
with lots of
Texture and gumpaste flowers
JULY - Nicholas lodge, summer wedding cake 2 tiered tailored
designs with gumpaste flowers
AUGUST - Margaret keys, white chocolate wraps around
a three tiered cake ,with large dress bows and gumpaste flowers
SEPTEMBER - Ann Pickard - Three tiered cake with bright
daisies and cute bridal couple made from fondant and gumpaste
OCTOBER - Lnda Shonk, leaves of fall tiered cake with
choco-pan covering, leaves and flowers
NOVEMBER- Earlene Moore, chocolate fondant groom's cake
with grapes, leaves and curls
DECEMBER- Pat Trunkfield and Adrian Westrope, Christmas
past and present, a modified Lambeth design with gumpaste flowers and leaves,
January 2000 - Zane Beg - temple of angels made from collection.
#2. Rosemary Watson of sugar bouquets now
has some of her molds and information on her new web site. http://www.sugarbouquets.com/
You can order directly from her site if you have one of her catalogs or you can order one of the catalogs from the site. It is a new site and still under construction - here is where you can find the lace molds I use on my cakes and she also has shells, leaves and flowers. Cutters and veiners. Lots of good ideas from this wonderfully creative gal.
CakesbySam: ROSEMARY WILL BE IN ARLINGTON ON NOV 1ST
Icing Wiz: Yeah she just sent me a pic of her bird house
cake awesome - she is even blushing in pink
Dzigncakes: I love rosemary's stuff but I can't afford
them
Icing Wiz: Dz there is a lady in Miami who makes similar
stuff cheaper
CCChefPwd: I understand that Rosemary will also be teaching
in the Dallas area just before or after the Day of sharing.
CakesbySam: Whats her number
CCChefPwd: Cheaper yes - better or work as well - NO
Dzigncakes: what's her name
CakesbySam: the Miami lady
Icing Wiz: If you want her website e mail me
Icing Wiz: I can transfer it from my fav places
Ploeger642: Rosemary Orders 1-800-203-0629
CCChefPwd: There are several companies who make the molds
now. Carol Webb in Oregon also makes them.
Much less expensive - but they are not silicone
Ploeger642: I still swear by Rosemary's. I have
some 5 years old and never torn. Can't say that about all
Icing Wiz: the Miami lady's name is Marivi but e mail
me for info
CCChefPwd: Her E-Mail address is webbc@dnc.net
CCChefPwd: She also has a catalog and her mold are much
less expensive.
Ploeger642: Rosemary will be in Fl @ Weekend of Sharing
in Daytona too.
CCChefPwd: I personally have lots of Rosemary's and think
they are the best.
Icing Wiz: Yes I want to be at Rosemary's demo for sure
CCChefPwd: Yes they are expensive - but it is like cakes
you get what you pay for.
Dzigncakes: pwd have you brought this stuff from this
lady and know that it doesn't work as well
CCChefPwd: I haven't bought anything from the lady in
Florida. But I have from all the others that I
know about and have compared those.
Dzigncakes: so then you don't know anything about this
lady and her products
CCChefPwd: The lady in Florida is new to me. I
know of a company in England, Carol in Oregon, and Pilar with Sunflower
molds.
Icing Wiz: I have 3 molds from Marivi they seem like
top quality I have one of Rosemary's seem the same
CCChefPwd: Could be - I haven't seen her molds.
CCChefPwd: If Icing Wiz has some from both companies
then she can be a better judge of the quality
Ploeger642: Say a prayer for those of us in FL - Raining
for 5 days straight; we're building arcs!
NYC RobM: WORRYING ABOUT SWISS MERINGUE.......
PjW10: and what seems to be the problem with your meringue
Rob?
NYC RobM: well Pj, just worried about the intensity
NYC RobM: worrying about October CCC
PjW10: intensity or consistency???
NYC RobM: actually, fluidity while mixing
Dzigncakes: PWD I WOULD LIKE TO ENTER A CAKE CONTEST
FROM NEW JERSEY HOW DO I GO ABOUT IT
CCChefPwd: Dzigncakes you need to find out who is sponsoring
the cake show and ask for an entry form
DLOCKEY: PWD, WILL YOU BE IN DALLAS TOO?
CCChefPwd: I hope so - I am planning on it.
Ploeger642: I especially want to see the cookie demo
again
DLOCKEY: who can I email for Dallas info - I'm new ICES
member and don't have a newsletter yet.
CCChefPwd: SpecBySue - Dallas area will be able to give
you info or MissMona@flash.net
Ploeger642: I don't know who new Dallas rep is but I
have old one - Do you want it?
CCChefPwd: Mona Landers is the new Dallas rep.
DLOCKEY: Thanks, I'll email her.
Ploeger642: Oh, Thanks! I'm getting impatient for
the new list
CCChefPwd: She or Sue either one should be able to give
you good info
CakesbySam: Missmona is real nice and helpful
CCChefPwd: DID I MISS ANYONE'S QUESTION TONIGHT?
Dzigncakes: yes mine
CCChefPwd: Shot with the question
Dzigncakes: yes u missed my question about the cake
shows PWD
CCChefPwd: Dzigncakes you need to find out who is sponsoring
the show and ask them to send you an entry form. That entry form
should have all the information of where, when and how for you.
Ploeger642: Dz where is show suppose to be again?
Dzigncakes: I'm trying to look for a show
in nj
CCChefPwd: Are you an ICES member Dzigncakes?
Dzigncakes: no I'm not
CCChefPwd: Many of the shows are now posted on Dolores's
web page and some on the ICES web page.
Ploeger642: Or email ICES web page and someone will get
back to you
CCChefPwd: NOW CAROL YOUR QUESTION?
CarolA5238: I wanted to know if you have a bulge in the
side can I do what you mentioned about cleaning up the bulges the next
day.
CCChefPwd: Sure Carol - just take an angled spatula and
trim it off to make the cake side straight up and down again.
CarolA5238: I had a bad mess and just turned the cake
so noone could see it.