CCChefPwd:  Thursday October 22, 1998, 9:00 PM ET - in the Kitchen Conference Room Cake Decorating Chat hosted by CCChefDol and CCChefPwd: "Spooky cake & candy ideas" (Bring some of your own to share with us too)"

DOLORES' PART "

This week I really wish I had pictures to show you. But hopefully, if you think real hard, you can imagine what these ideas are suppose to be.

1. I'll start with a really simple and easy/fast treat: Make rice Krispie squares. Insert a popsicle stick in one side. Dip halfway up in chocolate, add edible Halloween sugar charms or other pre-made icing decorations. Or, make a face using candy eyes and piping the other features. This would make a cute Frankenstein monster...cut the squares more like rectangles and dip the 'head' part.

CCChefPwd:  That sounds like better snacks for the kids and not nearly so messy
Pippingirl:  People will pay a lot for something fun and different
PjW10:  and they're fast to make

2. Witches Hats: Make the witches hat using the witch hat candy mold. Just pour the coating chocolate in and chill until the chocolate hat releases. Make a peanut butter ball like you use for Reece Cups. Dip the ball in green chocolate. Add candy eyes and pipe a large nose and a mouth. Add the chocolate hat. This is a best seller here and kids love them. You could place the whole thing on a vanilla wafer or other cookie for less mess and easier transporting.

3. CAKE: Flavor cake batter orange and add orange food coloring. Decorate with a Halloween scenery.

4. SPIDER CAKE: Using one cake mix, divide the batter between half of the ball cake pan and the Wilton doll cake pan (Wonder Mold). Place the cakes together on a sheet cake cardboard. Ice the cakes with black icing...TIP: Make chocolate icing first and it won't take much food coloring to turn it black...and it won't hurt a thing if the icing is left a bit on the brown-tint. Pipe tip 12 legs or use large licorice sticks. Add large size candy eyes and pipe a scary mouth.

5. CAKE: Make a stencil of a skeleton. (We got ours off of a greeting card, then enlarge it to the size we needed. Then we cut the stencil; out of thick mylar using the mylar cutting tool. Ice the cake with a dark color or shade of icing. Let the icing crust for about one hour, or more if you can. Place the skeleton stencil on the cake. Plop some WHITE icing on and smooth it using the small angled spatula. Carefully lift the stencil away. OR- sprinkle powdered sugar through the stencil and lift stencil off.

6. COOKIES: Its easy to think of making pumpkin, ghost or tombstone cookies, but how about 'coffin' cookies too? Just cut out and bake rectangle shaped cookies. Zigzag-ice the top with chocolate icing, then pipe an outline in black, tip 4. Add a skeleton sugar lay-on.

7. PRETZEL ROD TREATS: I like the new pretzel rod treats for small children. It isn't so sweet and not nearly as messy as most treats. Wilton shows these on Pg 189 of the 1999 Yearbook. You dip the large straight pretzel rod in chocolate and add Halloween ghosts and goblins pre-made in candy molds. These are so cute. I can't believe how well they sell here! Some people get $3.00 for one I hear.

There are so many pre-made small icing decorations available now for busy moms! Check some of them on our HALLOWEEN page at: http://www.sugarcraft.com/catalog/holiday/ hal-thanks /hal-thanks.htm (Also linked from http://www.sugarcraft.com page if you can't copy/paste this address in. Lots of pictures too.

COOKIE TIPS:
1. Royal icing dries too hard, dries out the moisture of the cookie and kids will not eat the cookies....So for icing cookies, we use a mixture of Dry Candy Fondant and water. Add flavoring. If it is not runny enough (like color-flow), simply add a few drops more of water.
2. You CAN ice cookies with buttercream. You can't stack them, but they sure are fast & easy and the kids love them. We usually use small star tips and zigzag icing on in appropriate colors.

KBius:  dry candy fondant? who makes that?
CCChefDol:  KB...I really don't know the brand. We get it in 50 lb bags and bag it. You can use dry candy fond. for candy centers too. But is the very best for cookies... oh - for petite fours too!
GOOO8:  I am not familiar with dry candy fondant either.
Dolores’ comment: Dry candy fondant is available wherever candy supplies are sold. Wilton even carries it. But is way more expensive. They call it ‘Candy wafer something’ but its the same thing. We use tons of it and people buy it in 5 lb bags even. But usually it is sold in 1 lb bags.

Have you been to Earlene's website lately? She has lots of new and beautiful cake ideas for you.


I have this message - from my message board - I thought it would be good for everyone to read:

Subject:           Re: I called Wilton about the laws!
 I am the Licensing Director at Wilton Industries, Inc. and you have
 quoted incorrect information. Under NO circumstances is anyone allowed
 to bake any products and sell them for profit. First, the licensor has
 copyrighted artwork and it is illegal to reproduce without their
 written permission, and second, you will need to pay the licensor a
 portion of your profits if indeed they agree to negotiate a contract
 with you.
 For the following properties, contact Disney directly: Winnie the
 Pooh, Mickey Unlimited, 101 Dalmatians, Hercules, Little Mermaid and
 any other property which is copyrighted Disney.
 For Looney Tunes and Batman, contact Warner Bros.
 For Barbie, contact Mattel.
 For Barney, contact Lyrick Studios.


EARLENE'S PART
Halloween ideas are not my thing.  Since I really only do brides and grooms cakes now and don’t do very many birthday or small special occasion cakes I find it hard to give you new ideas different from the past two years chats about this time of year.
   So instead of Halloween how about if I tell you a little about the ok show held in Tulsa the first of this month.
This show is organized and presented different from any other cake show that I know of. The special category this year was "forget the bride – here comes the groom" in this special category you must drape and decorate a 48" table as well as do the special themed cake.  You just would not believe all the different ideas that came out of that competition.  There is no division in this category. Beginner decorators to masters are all competing with one another.
   The grand prize winner this year did a wonderful piece of sugar art.  His entry was titled ‘Adirondock honeymoon.’
   He had a cabin in the woods with windows that actually could be raised and lowered, do not disturb sign on the door.  A bear climbing in the window and another one sitting by the fire roasting a wiener.  Of course the cooler chest was overturned and all spilled out.  There were three wonderful pine trees that were very realistic looking in the back of the cabin.  Then under the cabin was a large round beveled caked that represented the stream water with fish swimming and dragonflies swooping. As you can read Scott’s work is known for lots and lots of detail.  Scott is an architect and his attention to detail is phenomenal.

The 1st place entry was an Egyptian looking cake.  All of the decorating on that cake was done with real chocolate by a chef in the Tulsa area.  That cake was really a beautiful piece of work without any tip work. No tip work on the egyptian piece but lots of intricate chocolate work. The horse was about 4 ft tall.

The 2nd place entry was a standing 3d horse with grass and flowers at his feet.

The 3rd place entry was a teepee, Indian blanket and, etc.

Now for some of the other entries, an Elvis mummy, a double ring with grapes, a sphere and spires entry, old fashioned cars with antique looking attachments on the cake.
   I took a simple cotton bale cake, there was a sword and stone entry, a fisherman’s creel with all types of lures and stuff, another fish cake with more tropical style fish swimming around the cake.
   A mountain with bears and deer and lots of pine silhouette’s, a rich pedestal four tiered chocolate cake with big bows, a wagon wheel with flowers at the base and small horses and scenes around the sides of the cake.  I have left some of them out, I am sure.
   I really wish you had been able to see the presentation of some of these cakes.  One young man did make a computer presentation of all the cakes at the show, from the smallest to the largest.  Hopefully that will find its way to someone's web page for all of you to enjoy.
   Next years show is now in the planning and if you live anywhere near the Tulsa, ok area you might want to consider entering.
   The grand prize starts out with a thousand dollar prize and then some other very nice prizes to go along with that.  They do have some major nice prizes in this show.  That is a pretty good incentive to enter that show.
    If you want show dates and more info just e-mail me at pwdsugar@aol.com and I will send you the info I have and an Oklahoma person to contact for more info.

Oh and this show is also held in a very different location.  The OK state fair grounds and the show is the last two days of that fair.  So if you want to attend a show where there are lots of other things to do – this is a definite fun place.
   My husband went with me this year and we took in lots of the exhibits one afternoon.  They had in a refrigerated case a life size sculpture of a milk cow being milked by a young bow in overalls and squirting milk into a young girls mouth that was bent over next to him.  Very detailed and very realistic sculpturing.  It was on a huge turntable and we just could not believe how realistic it looked and it was all made from butter.  Butter and just unbelievably well done.

Bridal1:  What was it sculptured out of?????
CCChefDol:  cake, right?
CCChefPwd:  RIGHT BRIDAL - We told the other three judges to be sure and go see it,  They sort of though thought we were stressing it to much.  They came back impressed also.
Bridal1:  should be a cake artist, huh????

There was the regular cake show going on at the same time.  The two shows were all in the same building but separated for viewing and judging.  I was so glad I was not asked to judge the grooms cakes and the masters division.  The three out of state judges judged that division.  They need judges that don’t know the local peoples work when there are prizes that big being competed for. A show you should really consider putting on your calendar for next year.

CCChefDol:  Pwd, who were the judges?
CCChefPwd:  The judges for the Groom's cake and master division were Gloria Griffin, Sue O'Boyle Jacobson and Lynn Lair - Carolyn Wanke,  Jo Ellen Simon and I judged the three lower categories.
CCChefPwd:  Oh and by the way guess who was there and photographed some of the cakes
CCChefDol:  WHO?
CCChefPwd:  Elegant Bride Magazine sent a photographer and he worked two days on the photographs. Said they will be back next year again.
CCChefDol:  OH...you impressed um?
CCChefPwd:  Kerry had an absolutely beautiful wedding cake in the Masters division
Bridal1:  What was Kerry's groom's cake like?
CCChefPwd:  They were impressed by the quality and variety in the sugar work. Not spectacular but very nice tropical fish cake.
Ruthscakes:  it was a fish theme.. …Kerry's groom's cake
CCChefPwd:  Her wedding cake was really special and beautiful.  But it was style of work I really love.  So I might be prejudice

LOCAL CAKE SHOWS?
Tbdecor1:  Anyone know of any shows in the Tampa, FL area?
CCChefDol:  I remember when we use to all pile in and go off to cake shows. That was lots of fun. There would be 300 cakes sometimes, especially at Louisville KY
KBius:  Dol, are there any shows around close to Indy?
MamawTenn:   done some of those trips..
CCChefDol:  Tb...haven't heard anything in recent years.
CCChefDol:  KB, not anymore...I wish. I always attended them
CCChefDol:  right Mama, it was fun...back when Jerry Kern would judge!
KBius:  Louisville is pretty close, do they have shows?
CCChefDol:  KB, no more I don't think - at all, Its a shame
Bridal1:  I never got to meet Jerry
CCChefDol:  Bridal, he was the best...real sharing too, watched him do gumpaste flowers
CCChefDol:  Right about 'don't know your work' but once Mel Lopez was judge and he took me right straight and pointed all 3 of my cakes out to me after I challenged him my style had changed
Bridal1:  Everyone does that to me, too Dol - points out my work every time.
CCChefDol:  Bridal...guess we can't change our style : (
Bridal1:  Nope, think we're stuck
CCChefPwd:  We all have tell tale signs in our decorating styles.

MORE SPOOKY CAKES:
Tbdecor1:  Looking for a Halloween small 8" round idea with NO orange or black icing color.
Pippingirl:  Tbd - how about a green goblin face? Or a white ghost
CCChefPwd:  Or mums and wheat if it has to look nice
Tbdecor1:  pip--sounds pretty good. The don't want any bitter icing flavor. They want more on line of white ghost but on white icing????
Bridal1:  TB - maybe ice cake in pale blue and do the white ghost
Pippingirl:  or make it look like an eyeball - white with red squiggles. I know - i don't think I'd care to cut into an eyeball cake but for kids - the yuckier the better. Add custard filling. O r make it a red cake. Imagine cutting into that!
CCChefDol:  use piping gel for shine on eyes
LISASCAKES:  tbd use yellow background
Tbdecor1:  Good idea...Thanks!!! Will use that.
CCChefPwd:  Or a yellow background with a spider web

Pippingirl:  how about cupcakes decorated to look like noses with yellow lemon curd coming out, so disgusting, but the kids liked 'em

CCChefDol:  game: blindfold & have them touch grapes - for eyeballs
CCChefPwd:  Spaghetti for intestines - now we are getting yucky

Thinkchoc:  I make chocolate dipped oreo pops, them pipe on webs, and add sugar pieces-these are cute

Dzigncakes:  I like making Halloween gingerbread house using black & orange M&M.

AIRBRUSH CLEANER?"
Tuppy 2:  Can you clean an airbrush with just water or do you have to use airbrush cleaner?
CCChefPwd:  Tuppy when I ran out of the cleaner I used alcohol and then washed it out good with water af
after I had it clean again.
Tuppy 2:  I just bought an airbrush but haven't used it because I forgot to buy the cleaner...
CCChefDol:  Tuppy...just wash it good in hot water each time Ours never stops up because we use it just about daily
CCChefPwd:  You shouldn't need the cleaner unless you accidentally forget to wash it.  Go back  in a week or two and find that it is stopped up
Tuppy 2:  Dolores, can you recommend a good book on airbrushes... Never used one before!!
CCChefDol:  Tuppy, ask Sue, she knows (my Sue) at sugarcraftinc@hotmail.com
(Dolores’ Comment): Sue says that the one she recommends is Carole Faxon’s. 2 dif ones: "Joy of Airbrushing on cakes" AND "More Joy Of Airbrushing On Cakes - Plus" Either one is $19.99 and both are listed on our BOOKS page.
   Carole is fantastic with an airbrush. She can add small touches that make a design out of this world.

ANY HALLOWEEN WEDDING CAKES?
Bridal1:  What about a wedding cake decorated for Halloween Pwd??
CCChefPwd:  Would you believe I have one this year - but not a Halloween theme

ACD:
CCChefDol:  Got my ACD mag today. Check pg 48...they want cake pricing info
for a future issue...we should all help...they've already called Earlene & I. Also, Addie mentioned that they may add sold out issues to their web site.
   That OK show is the best other than for ICES of course. The pict... MBN last month were fantastic. They work so hard.
Bridal1:  Chef Dol, there's a questionnaire thing about this on their website.
CCChefDol:  Oh yes, I heard about that too. But they called us too.

WHERE TO GET A GOOD DEAL:
DaleL4:  Can someone please direct me to sheet cake recipes?
CCChefDol:  Dale? tell us a bit more & we'll try
DaleL4:  Large flat cakes for church fellowship
CCChefDol:  Dale, are you opposed to Duncan Hines cake mix?
Bridal1:  Or Betty Crocker???????
Tbdecor1:  Duncan Hines is the Best!!!
DaleL4:  Never made a box cake, don't know
CCChefDol:  CCChefPwd has some wonderful 'doctored' recipes on her web site
Bridal1:  Not if you're a BC fan Tb
Tbdecor1:  I do Duncan Hines and everyone thinks it scratch!
Bridal1:  Mine, too, Tb and I've used it 35 years!
Tbdecor1:  BC's good too, Bridal
CCChefDol:  ...its all in the baking...never overbake or cake is dry...no matter the brand or scratch to
Bridal1:  I agree Dol
MamawTenn:   used D.H. for 8 years no one new the difference
Thinkchoc:  K-Mart had Duncan Hines for 99 cents this week!! Up to $1.70-$1.80 here now
Bridal1:  WOW Think, I just got a truck load of BC for 79 cents box
CCChefPwd:  Duncan Hines at K Mart here this week for 77 cents
KBius:  On sale, DH is 79 here at Kmart
Tbdecor1:  Publix runs specials sometimes 66 cents D.H.
JWGPKG:  Guess K-Mart is the place to check this week, right?
MamawTenn:   You had better buy cases at that price
KBius:  Kroger had BC for 50 cents last week
Thinkchoc:  Pwd, I don't think we'll ever see that price here again!!
Tbdecor1:  For 3-D cakes, what mix to use?
CCChefDol:  3D cakes...we don't do them to sell, but I used DH
Ruthscakes:  3 -d, I use heavy pound cake...very firm - that's for the big sculptures...
CCChefDol:  Cakes don't sag if done- baked long enough
Tbdecor1:  I tried to make ark once with football pan with DH and after iced it looked saggy. :-(
CCChefDol:  DH mix IS tender. You can add another egg and it will be a little more tough

NEED A BETTER DEAL ON CAKE MIX!
KBius:  Dol, if you order that many mixes at one time, wouldn't it be easier to order directly from
CCChefPwd:  You have to order a boxcar load from DH to get a better deal
CCChefDol:  KB...they charge us more, believe me, we did that. I intend to call DH & ask them to PLEASE make 50 lb bags...maybe the new owners will listen to me
Maxicakes:  I hate DH cakes.  Does anyone know where to get a good price on Pillsbury?
CCChefPwd:  Make that 25 lb bags - 50 is to heavy to lift
MamawTenn:  They never listened before!!
Tbdecor1:  I called DH and never got call back. Said you have to be business to buy.
Thinkchoc:  maybe if enough people ask they'll listen!
CCChefDol:  Pwd is right...like $5,000.00 I suppose. $1,000.00 was not enough for them...but that was P& G
Bridal1:  No Maxi = I buy the BC brand
CCChefDol:  Lets ALL call them ???
JWGPKG:  Boy, those would be difficult to handle!  50-lb. bags!
CCChefPwd:  Find us the phone number.....
CCChefDol:  Mama...P&G doesn't own DH any more
KBius:  Wouldn't it be wonderful to buy 50 lb bags...
CCChefDol:  Number is on the box isn’t it?
LauraJMD:  yep...toll free #
Tbdecor1:  1-800-845-7286 (trouble shooting line)

* NOTE: I called the ph# above. The lady directed me instead to the following #: Sharon Hegedus at: 1-800-232-4829, ask for extension 209. There was a recording and I left my name & ph#. She hasn’t had time to return my call  yet.
From Dolores

CCChefDol:  I don't have cake mix here at home
Maxicakes:  Handled 50lb powdered sugar all the time.  I isn't too bad.
Bridal1:  We buy powdered sugar in 50# bags, too
GOOO8:  Who owns DH now?  I'll go get a box from the kitchen for y'all.
CCChefDol:  You don't 'handle' 50 lbs much. I dip it out and weigh it to measure
CCChefPwd:  I do to but I sure wish it was in 25 lb  bags.  Old age I guess makes me want less weight to handle
CCChefDol:  I have no idea who the owner now is
Tbdecor1:  Aurora Foods
CCChefDol:  I'd even settle for 25lbs
Ruthscakes:  we use R & H foods at my bakery...30 lb. bags.  good cake mix
CCChefDol:  Thanks so much Tb...now we can ALL call! I bet they'll be surprised. Also, keep calling over next week:

CAKE WITHOUT EGGS:
WisdmEyE:  any good cake recipes without eggs for this first time baker
Bridal1:  Wis, you need to go to the cake message board and ask that question about no egg cake recipe
Bridal1:  Wis, do you know where I mean - cake message board?
WisdmEyE:  no can you tell me how to get there
CCChefDol:  Wis,,,here: http://www.sugarcraft.com/mboard/message.htm


Thursday October 29, 1998, 9:00 PM ET - in the Kitchen Conference Room Cake Decorating Chat hosted by CCChefDol and CCChefPwd: "More candy and cakes for Fall & Halloween"