CCChefPwd: How many of you received the new issue of American Cake Decorating
Magazine this week. I have a couple of articles in there and there are
a few errors. I thought I would
CCChefPwd: give you guys the corrections and then you can pass them
on.
Swtelegnt: Yes I did I love all of your articles pwdr, and the interview
was wonderful
KatsKakes: That would be great, pwd. I thought the articles were
very good!
KatsKakes: Got mine
On page 21, first column, second paragraph, center I did not
make the statement . " for me, that’s from scratch." or mean to imply
that meaning in any way. At least 75% of the cakes that my customers
order are from "doctored" cake mixes. I only have three recipes that
I make from scratch. I try to give my customers the best tasting,
moistest cake possible. If the best white cake I can offer them is
from a cake mix base that is what I use. If the best carrot cake
is from scratch that is what I use.
In the AOL chat conversations and on Dolores’ bulletin board we have
found that this subject (scratch versus cake mixes) is a real sore spot
for some decorators. We have those died in the wool purists that
feel that the only "really good cake" is a cake from scratch.
They really do give those of us who use lots of cake mixes a bad time.
They feel they we are giving our customers inferior products when we use
the mixes. Dolores and I both feel that the mixes and the scratch
cakes have their places. In the long run it is a choice by each individual
baker and decorator in what they offer their customers. One is not
necessarily better than the other.
Page 21, second column, bottom paragraph. It reads cut
eight 7",…….. that should have read cut eighteen 7", ….anyone following
those instructions is going to come up very short of loops for this puffy
bow .
Page 21, third column, top paragraph. It reads loops and 13 assorted...... should read; loops and 5 to 7 assorted...... Or 7 assorted...... At least this error will give them more than they need. So that isn’t such a bad mistake.
Page 22, first column, in the Italian cream cake recipe,
it states measure 8 c. Cake flour and 8 c. Regular flour.......
it should read: measure 3 c. Cake flour and 3 c. Regular flour
That would make a huge difference in that recipe. If you
know of other cake decorators in your area please let them know about this
mistake. The 16 cups of flour would be a huge waste of ingredients.
They seemed pretty bored so I didn't put this info on. I didn't think it that important to correct this info.
Page 35, third column, attendance will be one-third less
than that, more if mostly family is invited.
because this was a phone interview I can understand her not stating
what I meant. Actually in this Lubbock, TX area I only recommend
that they order cake for one third to one half of the total number of people
they have invited. Because I noticed that most other decorators gave
much higher estimates such as in the 66% to 80% of the total number of
people invited she probably thought she misunderstood me. No big
deal. I find that even using these lower guidelines for the amount
of cake they need - most of them have plenty of cake left. The only
time a customer ran out of cake was when she invited 600 people and ordered
only enough cake for 100 just because she didn’t want to pay for more cake.
That was her choice. She didn’t care if they ran out of cake.
We can only guide a customer we can’t make them follow our guidelines.
Of course in your area the guidelines may need to be different. We each must help the brides according to our past knowledge and experience.
Thanks for letting me make those corrections now what would you like to discuss tonight…..
Swtelegnt: pwd I can let a lot of people in the NW know your corrections,
though our news letters
CCChefPwd: Thanks. They will print a correction in the next issue
but that is two months away
PjW10: Earlene, Your cake in the new cake mag is beautiful
CCChefPwd: Thanks. That was fun to do. I still have the
bow from the top to use on a cake ordered for January
JMars42606: What magazine was this in?
CCChefPwd: That is in the new issue of American Cake Decorating
JMars42606: Do they have a web address? How can I get this?
CCChefPwd: JMars you can go to American cake decorating site online
and order it online. If you want this new issue I would look in a Michael’s
store to find one.
JMars42606: Thanks so much. This has been great but husband is 30 min
late. He may be trying to call and I am tying up the line I will defiantly
pick up the mag at Michael’s till I get a scrip
KatsKakes: I absolutely agree with your statement on cake mixes,
pwd. They get such a "bad rap", but in some cases, they do make excellent
cakes.
Swtelegnt: I use mostly cake mixes that I dress up, nobody so far can
tell the difference
KatsKakes: People swear that my cakes are from scratch - actually,
almost all are mixes.
CCChefPwd: You and I both KatsKakes
Dzigncakes: I like D.H. mixes for my cakes.
MHohimer: I really haven't tasted a bad cake using mixes when they
are doctored up.
JMars42606: The most popular private bakery in our area uses mixes
though she would never admit it.
OPEN MIKE:
CCChefPwd: It is open mike tonight so if you have anything you want
to ask or discuss just let us know. Happy New Year everyone - hopefully
it will be a great year for all of you. Your schedule should slow down
a little now with the big chocolate push over.
Shavkin: First time I've been here in months.
CCChefPwd: You have been busy with your chocolate
Shavkin: Extremely so.
JMars42606: I found out about this chat on Dolores' site
CCChefPwd: Good JMars....... Dolores is having a family party
at her house tonight so she won't be
JMars42606: I hate to here that I was looking forward to telling her
how much I enjoy her site
JMars42606: Are there any long time I.C.E.S. members here
CCChefPwd: I am a charter ICES member.
Shavkin: joined in 1982
CCChefUrb: what's ICES
MHohimer: I joined in 1983
Shavkin: The International Cake Exploration Societe
JMars42606: I have only gotten to about three of the sites I wanted
to see/ I've only been online for 3
days. My mom was a charter member I think, Becky Gardner
JMars42606: Well, I just haven't gotten around to it but I have not
been in the cake world for a while and now that I am back I want to join.
My mom and me are from Ga.
CCChefPwd: JMars there is so much on here for cake decorators now.
You will have fun checking them out
JMars42606: I almost came out of my chair when I checked out deco pac
and saw the photocake item
CCChefPwd: If you have been out of the cake world for a while you will
be amazed at the new stuff
available to all of us now.
JMars42606: I grew up in the cake business. She had a shop called Celebration
Center. I do something now. Quite different though. I work in a retail
bakery.
KatsKakes: Millie - how are things coming along for convention - looking
forward to coming to KC again!!
MHohimer: We're making progress on Convention plans. Expect
registration forms to start coming in, now that the holidays are over.
Will look forward to all of yours.
KatsKakes: Has anyone heard how Caroline is doing. I've
missed the last couple of chats, but heard she was having some problems
CCChefPwd: I haven't talked to Carolyn this week. The last note
I had from her sounded like she was still doing all right
MHohimer: Carolyn is doing fair. She keeps having these
spells where the mucous collects in her throat and she feels as if she
is choking to death until she gets it coughed up. Very frightening.
KatsKakes: Good news - she's such a neat lady!!
KatsKakes: Millie - would you tell her that Kathy from Omaha said "Hi"
and that I'll keep her
in my prayers - Thanks.
CCChefPwd: Sounds horrible for her Millie
MHohimer: She's very worried about it.
CCChefPwd: I'll bet. We all need to keep her in our prayers
MHohimer: I surely will, Kathy. And, yes Pwd, it is terrible
for her.
MHohimer: Yes, we do and she really appreciates all concerns.
I haven't talked to her today.
Shavkin: How do we ck out my web page in the Cooking Club area?
I know the newsletter is put in there each month. I use one of the
issues of the newsletter and revise and edit it for the aol cooking site.
CCChefPwd: I found your page today by just going to the Keyword - Cooking
club and your web site, my web site and your newsletter are all listed.
JMars42606: Has anyone actually tried the Photocake machine
or something like it?
CCChefPwd: I know Dolores has one of those she recently purchased.
But it may be another brand
JMars42606: I understand there are two or three maybe more. I wondered
about the results
CCChefPwd: Diane give your web site address
Shavkin: http://members.aol.com/shavkin/index.htm
Shavkin: Let's talk about gumpaste and gum trag.
Shavkin: I've been trying to find a place to purchase it at a good
price since my supplier does not
carry it any longer.
CCChefPwd: Diane I know at the last convention. Nicholas told
me that he has switched to using
the tylose pwd for his gumpaste
MHohimer: I heard that info too Pwd.
Shavkin: I found two, but have to find out what minimum order they
will sell it to me for.
Dzigncakes: What is tylose pwd ??
CCChefPwd: I use CK's GP mix and it works great mixed with a little
of Bakel's
Swtelegnt: I don't know about anyone else, but I love the tylose gum
paste
CCChefPwd: Tylose Pwd I understand is another gum pwd that give the
elasticity to our gumpaste
Shavkin: Where do u get that and how much?
Swtelegnt: Tylose is a name brand of cmc
NOTE: Sugarcraft carries gum trag, but it is now called vegetable gum.
But Gumtex by Wilton is gum trag and it works very well. In fact, theirs
is my favorite gumpaste recipe of all time. I have that recipe for Gumpaste
on my website at: http://w3.one.net/~proicer/index.html under RECIPES
BS1128325: have anyone ever heard of hoppin john
CCChefPwd: I have heard of hopping john
BS1128325: i need help some one
CCChefPwd: But I don't know the recipe for it.
JMars42606: What is hoppin John
MHohimer: I've heard of it but don't know the recipe either.
BS1128325: do you know some one who do
MHohimer: Check the Internet - you will find all kinds of recipes.
CCChefPwd: CookNRedHd have you heard of hopping john
BS1128325: where should i go
CCChefPwd: Go to keyword Cooking club and then look in the recipe section
MHohimer: Enter Hopping John Recipe in the address block & click
find or go.
Dzigncakes: Two yr ago a made New Year ball cake was the hit
of the party.
Ball pan from wilton.decoration buttercream icing and gold drage as
lights.
CCChefPwd: Did you try to make it like the Times Square ball
LeoLady68: Help I am looking for a recipe for dirt cake or know
as dirt salad. Made with pudding cream cheese oreos cool whip
MHohimer: Yes, if you will e-mail me your address I will send it to
you.
Swtelegnt: I'v seen the recipe before, you might try the Internet -
Kraft might have the recipe
CCChefPwd: I love the sharing - It is just a little harder in this medium.
Someday we will be able to
CCChefPwd: have graphics on here to and then won't that be fun
CCChefPwd: Did any of you check out my grand daughters Christmas
cookie projects on the AOL chat listings
Swtelegnt: yes pwd I saw it , in fact my daughter thought it was great
CCChefPwd: It was there first big projects to make. It took them
three afternoons to complete those.
They sure had fun making those
CCChefPwd: We need our kids and grandkids to be able to see that children
can do neat things in our sugar world
Swtelegnt: my daughter loves the cake shows in our area, she loves
making her "fake cakes" for them
CCChefPwd: I think the girls want to do a graham cracker village next
year with who knows what
their imaginations will come up with in the next year. These kids are
a sugar world future. It needs to be fun for them so they can learn
to love this sugar world to.
CCChefPwd: How old is your daughter?
Swtelegnt: She can't wait till she is old enough to go to an ices convention.
She's 10, and growing like a weed
CCChefPwd: You don't think she is old enough to go to an ICES convention?
MHohimer: Sure she's old enough to go to Convention.
Swtelegnt: no, but you will all meet her at the show in Portland in
2001
Dzigncakes: i would like to go to an ICES convention any of them in
New Jersey?
MHohimer: Convention was in Baltimore a couple years ago and will be
in Nashville 2002 - that's the closest so far.
CCChefPwd: All you have to do Dzigncakes is attend one. There is so
much to learn and share every year you won't want to miss another one
Swtelegnt: if you haven't been to an ICES convention , you gotta go.
My first time ,it was unbelievable
CCChefPwd: It is a non-stop packing your brain with cake decorating
info
PjW10: I can't wait for KC!
Swtelegnt: I enjoy them every year, and everyone is fun to meet, and
get to know
CCChefPwd: Not far away - get those entries ready for the cake and
sugar displays. It is like a family reunion and all the family loves cake
decorating
CCChefPwd: PjW10 she is in our Convention state this year and helping
get us organized
MHohimer: I am Registration person for Convention this year.
Dzigncakes: did anyone make gingerbread houses this year?
Dzigncakes: i made about 5
Swtelegnt: I made a village, or if they were put together it would
make one
CCChefPwd: Thanks for being here again tonight. See you next week. Happy New year to you all and have a very joyous and prosperous New Year