I'm back and trying to catch up with my work.. We were at KY Lake again. It was very hot and only sprinkled rain a couple of times. One day we made an excuse that it was windy and went looking around. We found this unique restaurant in Grand Rapids called Patti's. Eating there is an experience in itself. They have food you never see anymore, like spoon bread, blackberry cobbler, etc. The service was great and the atmosphere outstanding.

FALL: This is a fun time of deep colors. We are usually asked for 'fall colors' and 'mums.' MUMS: I make my mums with tip 81. Usually I make them on a flower nail, but in a pinch, I make them directly on the cake too. Don't forget 'buds' and partly opened mums for realistic presentation. If I am allowed to make my choice of mums, I usually make deep oranges, red (maroon), egg yellow and purple to blue shades. Variegating the shades makes them look more realistic too. Try striping the bag, either with deep colored icing or straight food coloring.

Pippingirl:  I want to try making MUMS but my flower skills are very, very pathetic
CCChefDol:  I think mums are easy...you can try these with buttercream
Bridal1:  Do you make mums with the marshmallow centers? (Comment from Dolores - NO, but it sounds interesting).
Pippingirl:  Did you say what tip works best for you? (Tip 81) Dolores - what color combos have you found icky?
CCChefDol:  VERY DARK COLORS - BLACK!
CCChefPwd:  I had a bride order flowers in red and purple and it was beautiful
CCChefPwd:  I hate it when someone wants those deep burgundy red roses
CCChefDol:  ME too Pwd, but not so bad on ivory icing as stark white
CCChefPwd:  Very seldom do I ever do anything in stark white.
Pippingirl:  ugh - black flowers?  You're kidding
GOOO8:  It would me, after experiencing red mouth with a bad red.
CCChefDol:  I read yesterday that by next year there will be BLACK wedding dresses!!!
Pippingirl:  well, black is formal, but not black flowers!  Very "Addams
CCChefPwd:  Oh  I think I may retire before I have to do a black icing wedding cake
Icing Wiz:  I went to a wedding with a black and peach wedding cake reminded me of Halloween
Pippingirl:  I don't know - a Halloween wedding...gothic party...sounds interesting!
Cakestmper:  Dark blue looks black in pictures, too
CCChefPwd:  It might be fun to sneak into that reception and see peoples reactions when everyone’s mouths turn black

For my Fall wedding cakes. Sometimes I cringe at the colors they want. But it isn't MY cake, so I keep my mouth shut. If the colors are really bad (especially some combinations) I ask them if this is the color of their real flowers. Sometimes they think they should always have their wedding cake done in the dress color, not the flowers...for some odd reason. I don't mind doing gumpaste and some royal icing flowers in deep colors, but buttercream roses cam look pretty ugly that way. If they don't want gumpaste, real flowers may be the only alternative for a pretty cake. TIP: If you are sure that their deep colors are going to be ugly....like black...suggest that their guests are going to have end up with black mouths, etc. That convinces some of them.

TIP: For deep royal blue, (and you must match a color swatch), start with royal blue paste or gel food coloring then add some red icing to it until it is the right shade.

Fall leaves can also be fun. If I'm making them with buttercream or royal icing, I stripe the bag with brown or / and red, then with deep green. And, we mix our greens. I like to start with Willow Green, then add leaf green to that until it is a desirable shade. If they want gumpaste ones, many times I use the ones we carry in the store. But they are fun to make out of gumpaste too. TIP:  Press 2-3 colors of gp together then roll it out as one; cut and curl over waded wax paper, flower formers or whatever you have around. (Great way to use up all those bits of gp you have leftover.

Fall Cake: Usually you'll have lots of requests for football and other sports now. One football cake that I have done a lot is to ice the cake orange (or in school colors), then place a football on top made in the petite doll pan. Two petite doll cakes on-side with icing between, then a straw through works great. Ice the football chocolate, let it crust a little and use a Scott or Viva paper towel to smooth it and add the texture of a football. I usually then pipe grass with tip #233 and add our flower sprinkles...it needs color and the flowers are perfect without the work LOL. This is a good method since this football will fit on about any size cake.

TIP ABOUT ICING CAKES A DARK COLOR!: First ice the cake white, then place dabs of deeply colored icing around and smooth it out. If you just spatula one direction, you'll have realistic color streaks. If you spatula both directions, you'll get a marbled look. This way you aren't wasting color nor making red tongues etc.

NEW! We finally got our KOPYJET printer for cakes. It works just great too. I've used it to make Joyce 2 pictures already. We experimented with a photo first. It looked pretty good with the original size. But when I enlarged it the skin colors were a lot redder than is satisfactory to me. I probably can do something about it, but haven't had time to play yet. The 2nd thing we did was to make a copy of an baby shower invitation, which the customer wanted a name added. I scanned the picture in and added the name. Then I enlarged & printed it. That one turned out perfectly. One thing, some people have asked me if they couldn't buy a DeskJet and the cartridges. I don't know the answer to that, but ink is toxic, so you couldn't use the cartridges interchangeably anyhow, so what's the point. The printer is $750.00. The plain white (8 1/2 x 11") edible paper is 24 for $30.00. (LOTS cheaper than Edible Images!).

Icing Wiz:  WHAT IS PRINTER FOR CAKES,DOL?
Icing Wiz:  Does it print on special paper for cakes
CCChefDol:  YES...it does
Icing Wiz:  $$?
CCChefPwd:  Special ink and special paper for it to be edible
CCChefDol:  The price is the 'catch' but better than the $10,000.00 machine before
Icing Wiz:  WOW! well, you have a big business so I know it is worth it for you
MamawTenn:  Is this like the eatable image
CCChefPwd:  Lots of difference in price there
CCChefDol:  Yes Mama...looks just the same
Kimfess:  I know a lot of people who have been successfully putting wafer paper through  their laser and bubble jet printers.  They're just sure to remove the image before the cake is eaten.  It works great.
CCChefDol:  I hear that several other companies are also working to produce this, so the price will come
DPastry:  I did the wafer paper on a book wedding cake and it was beautiful
CCChefDol:  This is not wafer paper, its like Edible Image and cuts right through
CCChefDol:  You could certainly use it in other ways, without the printer too
KBius:  Dol, you seem to stay up on the cutting edge of technology, how do you do it?
CCChefDol:  KB...I spied that printer at ICES convention...and our vendors are also calling us to inquire - the others that don’t have it are worried about competition.
CCChefPwd:  Another ICES can't live with out it?

EARLENE'S PART

"FALL CAKES…EDIBLE LEAVES, ETC."
Since I don’t really do birthday cakes and small special occasion cakes the fall season mostly affects my cakes in the grooms cake choices.
  Using football or basketball themes,  marzipan fruit arrangements including pumpkins and fall leaves.  A request to do a bale of cotton or cotton boll arrangements.

  The coming of cooler weather also affects the availability of the fresh strawberries and other fruits to decorate the cakes.  So far I have been able to get the fresh strawberries all year long.  In the summer a flat of strawberries might cost me $7 but in the middle of the winter I might have to pay $30+ for a flat.  I charge the same price all year long for the strawberries because the cost balances out over the year.

    Delivering those cakes does become easier for us who live in the southern states.  We have had the almost unbearable heat this summer and those cake deliveries have been a little nerve wracking.  We drive the van around the block several times with the air conditioner on full blast to cool it down a little and then load the cakes as quickly as possible and then unload at the reception destination quickly to keep the heat from causing blow-outs on the cakes.     You know - those all of a sudden great big air pockets that come from no where.  It seems to happen when the cake is exposed to heat and that expanded air has to go somewhere.  It sure makes delivering in the heat fun.  You can nearly always stick a toothpick or pin into the side of that air pocket and gently push that back to the side of the cake.     Sometimes that side will have to be turned to the back but most of the time you can push it back without it looking to bad.  Just a reminder that we should always carry extra tips and icing for repairs in case it should be needed in that type of emergency repair work.

BULGES OR SEAMS BETWEEN THE ICED LAYERS:
CCChefDol:  Pwd...I always thought blow outs happened mostly on 6" cakes because I didn't press hard enough when I spread on the icing? Is this not true? ...I never had large tiers do it...maybe I was wrong
CCChefPwd:  I have had them on the largest tiers also. They seem to happen with the heat for me.
Bridal1:  Yes, they can be on any size tier, I found
DPastry:  Never had them at all.  Maybe it is the icing?
Icing Wiz:  Never had that happen to me as far as air pockets. I put A/C on in car before putting in cakes
Bridal1:  Mine have been with buttercream, but I usually don't have them anymore. I go clear around the top and bottom of each tier and poke pin holes before putting on the rest of the decorations.  That seems to let the air escape and I haven't had one in ages.
CCChefPwd:  I had one with the fondant this summer - I think I have only had it happen twice this summer. Once with buttercream and once with fondant.
GOOO8:  After poking a pin hole in the icing, will it adhere to the cake before having already crusted on the outside...I usually squeeze a tad of fresh icing behind it.
JWGPKG:  Maybe Florida's humidity keeps it stuck to the side of the cake!  Ha ha!
Icing Wiz:  LOL Pam you are probably right
CCChefDol:  Pwd...wonder...do you crumb coat and let that dry before finish-icing?
CCChefPwd:  Sure do - overnight
CCChefDol:  Maybe thats it? I crumb coat then ice all at once?

    When I am finished decorating a cake all of the bags with the tips from that cake go into a container.  That container goes with us when the cake is delivered.  It is better to be prepared for accidents rather than to have to drive 30 minutes (or more) back to the shop and then back to the reception site when you are in a time bind.  We always take our "fix-it box" with us when delivering.  In it is florist tape, toothpicks, scissors, extra legs, film, camera, batteries, spatulas, return forms, paper towels, business cards, and that container of tips in bags with icing.
   I had the icing come off one side of a small cake one time and I borrowed a bowl from the kitchen put that icing in that bowl and stirred it up and then re-iced the cake with that same icing.  I had tips I used to fix the side design and borders.  It seems that summer weather can give us lots of problems and we must be prepared to fix what ever goes wrong on the spot.

BRIDAL1:  EXTRA LEGS???
CCChefPwd:  Extra support legs - sometimes the little cap comes off of the bottom of the clear legs and you don't notice until the cake is put together.
Bridal1:  I thought we could all probably use those extra legs after standing so long at cake decorating
CCChefPwd:  Extra legs in the box allow you to replace those if necessary

   But now fall is coming and it is going to be much cooler very soon.  I flew back here Tuesday afternoon from teaching the groom’s cake class again Sunday and Monday in the Dallas, TX area.  When the stewardess told us the temperature in Lubbock was 55 -  none of us on the plane believed her.  It was wonderful to have some of that cool northern air reaching us already.  Brrrrr - feels good
   One thing I do love about fall is that my cake orders slow down.
   I am so ready for some down time this year.  Usually October, November and December are slower months for weddings in this area.  The fall is so busy with the fair, football games, harvest time, and preparing for the holidays that we don’t have near as many weddings planned.  I try to take advantage of this and plan to evaluate my prices and whether to leave them alone or raise them a little at this time of year.  Since I have all of my prices in my albums it does require about a week to totally go over all of them and make new pricing sheets to go with each individual cake.  Last spring I took out about 1/3 of my pictures in the albums because they were just growing and growing and I was up to 8 albums for the brides to look through.  They were staying longer and longer in the process of placing their orders.  So I narrowed their choices down a little and it has helped shorten that ordering time down to about 2 hours again.

Whatever the changes with the seasons of the year.  Just enjoy them.  Life is to short to dread the cold or the heat.  Each day is ours to make something of.  Enjoy the talents you have been given to make other peoples days happy.  What a great opportunity we have for making  happy memories for other people.

Pippingirl:  PWD - DO YOU ELIMINATE PICTURES OF CAKE DESIGNS YOU JUST CAN'T STAND TO DO AGAIN?
Icing Wiz:  I re did my album for brides to look at even put them in categories etc. and it still took  the last bride 2 hours to decide
CCChefDol:  Pip...I do...my album is getting skinny LOL
MamawTenn:  Sometimes to many choices is not good
CCChefPwd:  I eliminated the cakes I could not stand to do again or did not want to do again
Pippingirl:  I feel better now about not telling some of my friends about designs I've done...and NEVER want to do again
CCChefPwd:  I left all those too expensive ones in there so they would appreciate not paying that much for their cake   LOL
Icing Wiz:  I did the same thing Pwd. I also added pictures I had taken with Brides and Grooms with those funny sayings like they are talking
CCChefDol:  Brides...I allowed 1 hour...when I made appointments...if someone else came, that was a hint for the 1st one to leave LOL

DPastry:  I HAVE A QUESTION TO ANYONE ABOUT MIXING  box mixes and holes in
the cake. When it is done and I am leveling it. Lift off the top and there are holes
Cakestmper:  Pastry, I have same problem
CCChefPwd:  Mine also does that sometimes.  It seems the longer they sit in the pan on the table before they go in the oven the more holes they have.
Bridal1:  DP, you need to tap the cake pan (after filling) on the counter top and gently drop it several times and then spin it.  This should take care of some of the air holes.
Rob edge:  yes, to get all the air bubbles to the top before baking
Kidzcakez:  DP, I've read that it could be caused by the bottom of the mixing bowl not getting all mixed
DLOCKEY:  Rob edge - exactly what I was thinking.

Pippingirl:  ? - Dolores - IS THERE A WAY TO USE A TIP TO MAKE MAPLE LEAVES? Mine look weird - might be the tip
CCChefDol:  I'd make them with tip 70, then use a brush with water to shape them...of royal icing
DPastry:  I usually make cupcakes for the kids so that they each have their own flowers
Icing Wiz:  my favorite leaf tip is 352
CCChefDol:  PIP...it isn't closed up on the end is it? Always spread that tip open more
Pippingirl:  that seems to be my problem, Dolores!  My tips are all slammed shut!
CCChefDol:  ...maple leaves...maybe use that stencil???
Icing Wiz:  Pippin' use a 352 perfect leaf every time
Pippingirl:  will a 352 make maple leaves?
CCChefDol:  Pip...just pry them open w/the small spatula
Pippingirl:  i did...I bent the spatula!
GOOO8:  pry open a 352 like the 67, etc.?
Pippingirl:  I'm going to try a metal barbecue skewer
Icing Wiz:  you can make them big with lots of pressure, you don't need to pry it open it is ready to go
CCChefDol:  352 doesn't need fixed, but no vein in center
Cakestmper:  one of those tools the husbands use to gap spark plugs works to fix your 67's

Bridal1:  THE HI-DRI TOWELS WORK GOOD FOR TEXTURING A FOOTBALL
CCChefDol:  I don't think I have that brand Bridal
CCChefPwd:  That brand is very bumpy
Bridal1:  Hi-Dri has little dot effect all over the towel
CCChefDol:  I'll have to go to Missouri and get some : )
MamawTenn:  generic towels have a good pattern
Bridal1:  Come on over to Missouri!! You can stock up when you come to Missouri for convention!
JWGPKG:  I like the straw idea.  I'm going to be baking a cake with a golf ball on top of a golf green
Icing Wiz:  we have Hi dri in Florida they are the cheapest
CCChefPwd:  We have those in Texas to.  Inexpensive and not sturdy like Viva
Kimfess:  We have them in the D.C.-area, too.  They are cheap and have a great texture.
DPastry:  Wish I would have seen this before today. Had to make a cake for work

DPastry:  I HAVE A LOT OF TROUBLE WITH STRING WORK. ANY IDEAS?
CCChefDol:  DP...don't use royal icing, use buttercream and don't have it too stiff
CCChefDol:  ...also use Karo in it to thin it and it will be more elastic
CCChefPwd:  Piping gel also helps it be more elastic
CCChefDol:  Piping gel is a good idea
DPastry:  It is funny I can do the draping on my finger but not on the cake
CCChefDol:  DP...try strings that aren't quite so far apart maybe
CCChefDol:  ...and try on birthday cakes for practice

CAMERAS:
GOOO8:  IS THERE AN APPROPRIATE PLACE I CAN POST QUESTIONS/INPUT RE CAMERAS ON DOL'S MESSAGE BOARD PWD/DOL
CCChefDol:  GOOO...just choose the category you think will be best
GOOO8:  I don't like my new camera
CCChefPwd:  I am still using my camera that is 25 years old.  Bought a new one that is so smart I can't figure it all out and it doesn't take very good detail pictures
GOOO8: not close enough for detail detection
Icing Wiz:  what kind of camera did you buy Goo
GOOO8:  Canon Sure Shot Tele 80 (focus' down to 2 ft of object) still not close enough
CCChefDol:  Icing's camera does better
Icing Wiz:  I just got one of those new advantix with 3 sizes of pictures and a zoom lens
Pippingirl:  we just bought one of those, too, Icing- I love it
Icing Wiz:  me too Pippin My husband goes crazy with it
CCChefDol:  I want that new digital camera that doesn't use film!...just 'want'
Pippingirl:  I'd love a digital camera, too, but it would help to have a computer that can

Kidzcakez:  Besides the football theme, WHAT OTHER DESIGNS DO YOU HAVE FOR FALL CAKES?
Bridal1:  for a quick fall cake, use leaf cutters and outline the leaves in fall colors or fill in the leaves and smooth.
Icing Wiz:  Yes Bridal In Course 1 I let students do things with cookie cutters to mark on their cakes
KBius:  Wilton 96 and 97 have great fall cake ideas
DPastry:  I just did a cake with a tree in chocolate and falling leaves
CCChefPwd:  Fall sports, flowers, pumpkins, wheat, leaves, and etc.
Icing Wiz:  and last week one student used the leaves cookie cutter and it looked good like they were  falling

CCChefPwd:  Dee - WITH THE NEW NEW PRINTER DON'T YOU STILL HAVE TO BE CONCERNED WITH THE COPYRIGHT LAWS?
CCChefDol:  Pwd...definitely YES...we won't do anything like that

CCChefDol:  KIM..IS THERE ANY ICES NEWS?
CCChefDol:  I suppose everyone knows that Kimfess is our ICES president?
Kimfess:  Nothing that I can think of.  Detroit is working hard on midyear plans. It's going to be a really good meeting.  Barb Evans is planning
CCChefDol:  Mid year in Detroit?
Kimfess:  a mock Day of Sharing for the reps' meeting.
CCChefPwd:  Good Idea from Barb
Chef Nana1:  When you are the new kid in ICES does  the rep. get in touch w/you? or what
CCChefDol:  Nana...takes about 2 months once you join for the rep to get your name maybe more.
CCChefDol:  Nana you have a very GOOD active state! They will as soon as they know
CCChefPwd:  Good active state Chef Nana
Kimfess:  Was it you, Nana, to whom I e-mailed the LA state rep's address?
CCChefPwd:  The membership chairman for ICES is in your state.
Chef Nana1:  yes.
CCChefDol:  Nana...you might contact her to see when your DOS is so you don't miss one
Kimfess:  It really can take about two months for the rep to find out about you.  You might want to drop her a line.
Chef Nana1:  I haven't written to her yet but i emailed Joy Atwood....still waiting
Kimfess:  Joy does pick up her e-mail.  I got a reply from her just this week.

CCChefDol:  SHOP OWNERS AT ICES, ARE LOOKING FOR A NEW PLATFORM TOO...NEXT YEAR
Bridal1:  Well, Barb said someone suggested a panel discussion led by 3 or so of the shop owners.
CCChefDol:  Shop owners kinda wanted to conduct the meeting themselves
Bridal1:  Dol, do you have any more suggestions as to what topic for the
panel to discuss? Or who might be good to serve on the panel?
CCChefDol:  Bridal...we thought WE could take turns maybe. They want to know
how to make a web site...I can do that
Kimfess:  That sounds like an interesting topic, Dol.
CCChefDol:  Computers are figuring into our businesses and would be nice to cover several topics on that
CCChefDol:  Barb Evans and I talked. I think it would be nice for us to take turns each year...WE know  we need
Bridal1:  Any other shop owners that you think would/could do a topic
Chef Nana1:  I will write to La. rep
CCChefPwd:  I would drop Joy another E-Mail.
Kimfess:  Who's going to be taking turns at these meetings?  All of the shop owners?
CCChefDol:  Kim...I wish so, yes
CCChefDol:  Barb asked me to but I think we should all have a turn
Bridal1:  Do you mean like a round robin or a panel led by 1 to 3 people with discussion from everyone
CCChefDol:  Not off in groups, but to have an organized topic- not round robin...didn't go too well
Kimfess:  Maybe if a topic--such as computers--was announced to the shop owners in advance, people could volunteer to take part.
CCChefDol:  thats kinda what I thought
Bridal1:  Do you think this would help get more shop owners if we were to announce the topic ahead of  time?
CCChefDol:  Definitely, yes
CCChefDol:  We should have some on paper for people who need guidelines too, so someone needs to choose
Bridal1:  I agree Dol.  Maybe we can get topic settled and advertise it more so more will be interested
CCChefDol:  Good ideas...we want only to make it better
Kimfess:  Is Barb Evans in charge of the shop owners' breakfast, Carolyn.
Bridal1:  No, don't think so.  Unless we decide our girls need help
CCChefDol:  Bridal, I meant maybe she was in St Paul
Kimfess:  Who is the Barb that you mentioned?  Or am I confused.
CCChefDol:  Barb Evans unless I'm wrong on that name
Bridal1:  Barb Evans was in charge in St. Paul
Kimfess:  Yes, Barb had shop owners in St. Paul.
CCChefDol:  I think she wanted to carry input back because it was so bad... give some suggestions like I just gave you etc
Bridal1:  Gotta go.  TTYL.  Send any suggestions you have - we'll certainly take any suggestions

Thursday October 1, 1998, 9:00 PM ET - in the Kitchen Conference Room Cake Decorating Chat hosted by CCChefDol and CCChefPwd: "Pricing our cakes and how we go about this"