Keeping yourself organized is part of keeping that mess under
control.
Arrange your work space so that you can reach supplies and equipment
and put things back without to many excess steps.
1. Mix the light or white cakes first. After the white cakes are in the pans then go on to the next light flavor. Working your way to the darkest or deepest chocolate flavors. They all have the basic same ingredients just a little more of this or that to make them different tasting. No need to wash those bowls between each flavor unless it will affect the next flavor cake. Scrape those bowls well enough and you shouldn’t ever need to wash in between.
Gigimama: I would be concerned about allergic reactions to traces
of things like chocolate, almond...
CCChefPwd: I always mix the chocolate last. I don't have
to many people order cakes with the almond
CCChefDol: I do wash pans in between but my daughter doesn't.
I told her they'll turn black
CCChefPwd: I also wash the pans between - just can't make myself
use those over without washing them
CCChefPwd: Since they have been in the oven they are probably
cleaner than the bowls.
CCChefDol: Once I saw this real dirty bakery...all their pans
were pure black. It was really an awful sight
CCChefPwd: I borrowed cakes from a bakery one time. In
a real bad pinch - black and even had holes in the bottoms of the pans
2.use one measuring cup for all liquids except egg whites which must be kept grease free. Use one large measuring cup for all dry ingredients. When I am mixing a cake from scratch. I measure out the granulated sugar and dump that into the mixing bowl and then immediately measure the flour for that cake. Then all spices, baking soda, salt and etc. Go into that same bowl with the flour. The same with the measuring spoons - one set for wet ingredients and another for dry.
3. Clean up as you go. If you wait until the end of the day before you ever wipe the cabinet up you will have an awful dry, goopy mess. Don’t let those spills dry and get hard before you clean them up. We keep a clean dish cloth on the cabinet for minor spills to be cleaned as the spills are made.
4. Recycle those Crisco cans and gallon oil jugs. I only
by the Wesson or Crisco oil in the jugs with the really big tops.
Just punch a small 1/2 half inch or so hole in the pouring side and a smaller
air hole opposite of the first hole. Now it won’t pour out faster
than you can handle.
After you have emptied those containers put them aside with their lids.
The next week as you are baking put those egg shells and plastic cake mix
bags into those containers. When they are full - put the lids on
and then throw them away. We were carrying out the trash and every
time we would have this liquid dripping across the floor from the trash
bags. I finally realized that the eggs were deteriorating those plastic
bags and that was what was leaking out of the bags. Since we have
begun putting those egg shells in the recycled Crisco and Wesson oil containers
we don’t have that problem.
CCChefDol: we recycle5 gallon buckets...they come in really handy
CCChefPwd: You bet - we keep our buttercream icing from
week to week in those.
CCChefDol: me too
5. Break eggs into a dark colored container so you can see if a small piece of shell fell in with the egg. If you can see that little piece of broken shell it is much easier to remove.
Themecakes: great idea about the eggs!! is it me or does it seem that egg shells are harder now?
6. Make those flowers weeks or days ahead and store them in covered containers out of the way. On top of a refrigerator - under a bed - in a closet. Anywhere you have room until you need them. When I make white royal icing roses and petunias I make hundreds of them. Way more than I will use on one cake. But the next time I need them they are in that covered box dry and clean and ready to use. I don’t have to stop and make up that icing again just for that cake. Gumpaste flowers can also be made way ahead of time, detailed and dusted with color and stored out of the way. That keeps the pressure down to a minimum when you are busy finishing the cakes. Do those flowers, lace points and etc. In advance when you have free time. Not at the last minute so that in the middle of all the other mess you are making one more mess.
CCChefDol: flowers...we have pegboard cut in rectangles with little tubes between for stacking flowers to dry.
7. I make my lace points on wax paper securely attached to cardboard with masking tape. The wax paper is attached securely on two sides and two sides are left open to slip the pattern in and out. Grease the wax paper slightly with solid Crisco and then wipe most of that off. Place your pattern under the wax paper and pipe your royal lace on the wax paper. Let them dry completely. Now wrap them lightly with saran wrap and those lay across peg board hooks for shelves. In my work kitchen they are stored in the corner so they won’t get bumped. They are done - out of the way and clean until I get ready to use them. The mess was made long before the cake and now they are ready to use.
8. If you have little dabs of colored buttercream icing left. Put that icing on the middle of a square of saran wrap and wrap it up tight and place those into zip lock bags or plastic covered containers in the refrigerator. The next time you need just a little black icing - pull out that little bag of black icing - warm up that icing and work it with your hands just for a few minutes - plop it into a bag. Squeeze and it will pop and be ready to pipe as you need it. …….Or whatever color (a Shirley Manbeck hint)
9. Cover the mixer with a damp towel when your mixer bowl is real full to help contain the sugar cloud.
10. When working with chocolate use brown rags to clean up with so you don’t stain your light colored dish cloths.
11. Keep one empty Crisco can for your pan coat. This is the recipe I use now. Whip 1 c. Oil and 4 cups Crisco. Add 6 cups (flour) and beat until light and fluffy. Place in the empty Crisco can. Cut a small hole in the lid for the handle of a good quality paint brush to fit through. I leave that brush in that can with the pan coat until it is emptied. Then the can is thrown away and the brush is thoroughly cleaned. Then you are ready to start all over again.
You guys would swoon if you could see my pan storage. My husband built me a cabinet with all the pans stored on edge. Over 100 pans in about 3 by 4 foot storage
Bridal1: Pwd, did you mean 6 cups of flour???
CCChefDol: we now spray our pans, not grease them...use a commercial
pan spray
CCChefPwd: Sorry you certainly need that flour in there.
JMars42606: dol do you find that makes the crust darker on your
cakes???
BINKY5140: I use 1c. each of shortening, oil and flour for pan
grease.
CCChefPwd: I found that equal amount of oil, Crisco and flour
was to greasy. 1 C. oil, 4 Cups Crisco and 6 C. flour
CCChefDol: I used equal parts Crisco & flour, then added
oil to spreadable consistency
CCChefDol: no crust at all- no not darker at all...smoother with
NO crumbs
CCChefPwd: I have iced a couple of cakes that other people baked
using the pan spray and the crumbs were real fine and got into the icing
real bad.
CCChefDol: Not the kind of spray we use. Its Karp’s for bakers.
Maybe yours was a home brand.
DOLORES’ PART -- "Tips to help keep the mess down in our kitchens."
This is something that really plagues my students. They really worry
about their mess so much. Not so
much for where they will keep their supplies for their cakes yet, but
mostly that their kitchen gets to be a
big mess. I suppose we get over this in time. But I have learned to
just simply stop and clean up a bit. I’ve
timed myself, allowing 5 minutes. You’d be surprised at the amount
of clean-up you can accomplish in 5
minutes. I can think better when my kitchen is more neat and clean.
I need that to ‘create.’
I’m a ‘put-it-away person. I have a special place for everything. I
can’t stand to look all over for a tool
when if put away, I could find it in seconds. I have boxes of plastics
arranged and labeled. I have one for
children’s, including babies, another for teens, one for sports, one
for wedding/showers etc.
But for actual arrangement of my kitchen, first let me tell you…it is
VERY small. With a small space to
work you don’t dare to not keep everything put away LOL. I have one
cabinets where wedding plates will
fit into pretty good. Another for pillars, another for large pillars
in a lower cabinet. I have another for
fountains and acrylic tubes. Pans fit under the counter right beside
the stove and sink. I nest them and they
fit pretty snug.
It is important to have the kitchen arrange so that when we need to
take inventory so we’ll know what we
need for a wedding cake order coming up, we can find it. This is the
first thing to do, once the order is
confirmed…be sure to have the items needed…or go get them. Never wait
until the week of the wedding
to go looking for the cake top or pillars, plates etc.
It seems like everything just falls into place because of the organization
used all along. I keep wedding
cake orders in a notebook, divided by MONTH and then by week. When
I need my fountain, I must check
and see that I have one available and not in use already…or go buy
another one. In my ‘heyday’ I kept 5
fountains in good condition for use every weekend…and many times, used
them all. It wouldn’t be easy to
do that if I didn’t have a place for everything.
Another thing, when I did do a lot of cakes…10-12 wedding cakes for
the same day…once I had 14 and 5
of them had stairways, fountains and satellite cakes. I worked all
week on these, needless to say! I made
the flowers at the beginning of the week. On Wednesday I got out all
the base cake boards, plates, pillars
and all other plastics. I put each setup in a bag with the bride’s
name on it. Then when I started icing
cakes Friday morning (at 6AM) I just grabbed a bag of plastics fast
and went to work. I always ice and set
up an entire cake with the pillars etc as I go. Once I got them all
iced, dowels cut and set up, I started
decorating them. I finished at 3AM.
Delivery isn’t easy either when you have so many. One slip up of a customer
not meeting you and you’re
dead. So I called all of them mid-week and explained that I needed
an exact time for delivery and why.
They ALL cooperated just great. Sue (my daughter) and I timed ourselves…5
minutes to set up the cake
with fountain and stairways and be on our way. NOPE, I did no real
flower arranging. I charge for that if I
do anyway. But I don’t mind placing an arrangement on if it is well
marked and in plain view.
Themecakes: What about powdered sugar - it gets everywhere!!
CCChefDol: Theme, I don't have the answer to that one...it even
clogged my phone....there are lids for Kitchen aid mixers
CCChefPwd: I have a hint for the pwd sugar later - stay tuned
CCChefPwd: Now here comes the pwd sugar hint. Listen up.
That really does help keep down the pwd sugar cloud that seems to go everywhere.
CCChefDol: we made a plastic cover for our big mixer bowl...I'd
forgotten since I don’t have to do that anymore
Themecakes: call me slow, but when do you put the towel on??
can't while mixing...
Swtelegnt: pwd, thais is what I do also , It works gerat
Btcakelady: Dol - how did you make a plastic cover for the mixer
- directions?
CCChefDol: Theme...add Pwd sugar last, then put on the cover.
Just make a slit so it fits up around...use a shower curtain or something
CCChefPwd: You drape the damp towel over the mixer and bowl before
you turn in on.
CCChefPwd: After all your ingredients are in the bowl.
If you leave an opening in the from you could probably add more pwd sugar
or liquid after it starts mixing
Themecakes: i get it now - great idea!!!
KBius: pwd, when you have a minute, can I ask you a couple of
fondant questions? I'm practicing with it on styrofoam, I can't get it
to stay on, is there a hint.
CCChefPwd: When you work on styrofoam like for a show cake.
Brush the styrofoam with a thin coat of piping gel
VegCaterer: Do you reuse it ?
BakeryByDi: LOL Veg... we use it for yrs...
KBius: ooo, thanks, I read your chat on fondant a few months
ago, the vinyl
works so good, I'm still confused though about how to smooth the fondant
around the sides. Do you think
CCChefPwd: Yes as much as possible. Real cakes for shows
are to heavy to carry for long distances and it is a waste of ingredients
KBius: I had so much trouble with it because of not using the
piping gl on the styrofoam
CCChefPwd: the piping gel will keep it in place. That is an absolute
must
KBius: Pwd, I also had trouble smoothing the sides of the cake
with fondant. You said in the chat
KBius: to cup your hands around it and smooth and stretch, but
it kept overlapping on me in hunks of icing. What did I do wrong?
CCChefPwd: You have to stretch it slightly away from the cake
while at the same time adhering it to the cake. I wish you were where
I could show you.
KBius: oh, me too pwd. I worship your wisdom. I guess it's something
I'll have to keep trying till I get it
CCChefPwd: worship is the wrong word girl
KBius: well, I admire your wisdom
Hoopth: Does anyone know where I can order chefmaster"liquid paste"
food colorings?
CCChefDol: Hoop...you can get them here: http://www.sugarcraft.com
Hoopth: Thank you. I looked at the online catalog but didn't
see the liquid paste. I probably got sidetracked.
CCChefDol: Hoop did you go to coloring page? If so, email me
and I'll ask Sue
Btcakelady: Dol - how in the world did you do 10-12 cakes in a
week - is this your full time occupation
CCChefDol: Bt...it was all I did that week I had 14! LOL
Btcakelady: Dol - glad it was you - I have a hard time doing
1 - I also have a full time job
LauraJMD: Where did you store all those cakes til they were to
be delivered?
CCChefDol: Just needed room enough for each...I stack them up
to settle overnight
Bridal1: You use every inch of space you have.
VegCaterer: CCChefDol > You are amazingly organized , you have
to be to pump out the product you pump
CCChefDol: Veg === an electric turntable! That is the 'key'
SpOcBakery: Dol are the Electric turntable easy to use
GOOO8: Is there a speed adjustment on the electrics?
CCChefDol: yes...very slow to faster than I can decorate
CCChefDol: VERY easy...just the initial cost...150.00
SpOcBakery: ok..where can you get the Electric turntable at Dol
CCChefDol: SpOc...why at my shop of course : ) --->http://www.sugarcraft.com
CCChefPwd: I bought one of them but my customers want so much
detail that they don't let me do those fast easy side designs
CCChefDol: Pwd...I can do better and more detail with the electric
turntable...faster and neater
GOOO8: Is there such a thing as a chocolate rolled buttercream?
Swtelegnt: yes, gooo there is a rolled buttercream that is chocolate.
You usually substitute some of the powdered sugar for cocoa powder
CCChefPwd: You guys would swoon if you could see my pan storage.
My husband built me a cabinet with all the pans stored on edge. Over 100
pans in about 3 by 4 foot storage
CarolA5238: I have an extra building in the back for all my charater
pans on peg board walls.
CCChefPwd: That takes up a lot of wall space. The best
idea I have seen for storing those character pan. Hang some shower rods
or pipe from the ceiling and then with large S hooks you can store lots
of pans hanging from those rods or pipes
CCChefDol: I keep character pans in big boxes and have the names
written on the outside
LauraJMD: I keep all my pans in plastic bags. stored on shelves
in the basement. Clear individual bags so I can find what I want easier...
Swtelegnt: wow, pwd that is a great idea for those charater pans,
they take over everywhere
CCChefPwd: Character pans just take up lots of space no matter
where you put them
Btcakelady: I bought an 8x10 building for all my supplies too
CCChefDol: one of those little 'outbuildings'?
CCChefPwd: Jeannie had them hung from her ceiling above some
lower cabinets
CarolA5238: I used to do that when I lived in an apt. this way
my customers can pick, there cake. All my candy molds are on curtain s
deals hanging on heavy ropes from the ceiling.
Thinkchoc: husband put nails along the beams in the basement
and hang all the character pans there up out of the way.
Swtelegnt: one thing I do is pot all the instructions in to a
ziplock bag and twist tie it to the pan, by the hole the corner of the
phone was falling apart so I wrapped it with rice paper and iced it real
CarolA5238: My phone I made was a knock out at the wedding I didi
last Sat.
CCChefDol: oh Carol...thats great...how did you do it? (DISCUSSED
IN LAST WEEK’S CHAT)
CarolA5238: I used the phone pattern in one of the yb (reciever)
covered it with coconut icing and trim it with chocolate icing. I took
pictures and maybe I get to show them someday soon?
CCChefDol: right Carol...upload one to the libraries...can if
its GIF or JPG format
CarolA5238: I was mighty proud of myself.
CCChefDol: Glad it turned out Carol
Bridal1: Carol, you could bring one to convention!!
CarolA5238: Thats a great idea Bridal.
Bridal1: Is everyone registered for ICES convention???
CCChefDol: not I, but I better get going on that Bridal
CCChefPwd: Got the packets this week. Must get that done
and hotel rooms booked.
CCChefDol: me too
Bridal1: Yes, Millie Hohimer would love to see some early registrations.
That way she isn't so busy in June!
SpOcBakery: Could someone please send me some information on
ICES
CCChefPwd: Right we don't want to overwork Millie at the last
minute.
Bridal1: Millie would be glad to e-mail you SpoC
RENA615: I need help in Manpower at convention
CCChefPwd: SpOcBakery go to the ICES web site for just general
info
CCChefDol: SpO...here: http://www.ices.org
Swtelegnt: no bridal, i haven't sent it yet, I'll get it out.
MHohimer: And Rena, we'll need a lot of people on Wednesday.
CCChefPwd: Millie can send you a packet for the show this year.
CCChefDol: SpO...you can find some on my web site too..
Bridal1: Just e-mail Millie at MHohimer@AOL.Com and give her
your address.
CCChefDol: Rena...just realized who you were...couldn't see you
very well
RENA615: How many going be at Mid-year
Bridal1: ME
JMars42606: can anyone tell me if it is possible to get list
of demo's for convention before you get the show starts?
CCChefDol: JM...that will be in your ICES newsletter
Bridal1: Demo list will probably be in May issue.
CCChefDol: JM...you can even sign up for demos before you go
to ICES
Bridal1: But then you have to be registered for convention before
you can register for the demos
JMars42606: I am so excited this will be first show in about
15 years
CCChefDol: we better register NOW
CCChefDol: JM..its really changed
Bridal1: Oh, JM so glad you are choosing our show to come to~~~!!
So much fun stuff is planned.
CCChefPwd: Oh you will be in for a new world. The shows
have really changed in the last 10 years
So many new things for you to learn. You will feel like a kid
in a candy shop
CCChefDol: JM...lots of new stuff
JMars42606: It will be my partners' first. He's paying my way.
Hope I can get him to stay till sunday night. I hear thats the best
CCChefPwd: Oh you can't leave before Sunday night. That
is one of the best parts
RENA615: They are lot of fun to go to convention and people to
see too
Bridal1: Everyone be sure to bring a cake/cakes to represent
your state well~~
CCChefDol: I promise to bring a cake...halo showing : )
Bridal1: Yes, stay for the Night of Sharing on Sunday night
CCChefPwd: My mom was with me last year and I didn't get to stay
long. I missed that
Swtelegnt: Bridal, how is the demos coming along? last week
yu said you needed more?
JMars42606: i am trying to decide what to do for a cake to bring
CCChefPwd: I guess we better get started on those show cakes.
Bridal1: We still need more, I think. Haven't heard from
Edith this week. Yes, your state will need your cakes on their table!!!
Swtelegnt: I put the word out to the Northwest people, hope you
hear something
CCChefPwd: I have a real hum dinger of a wedding cake for
the first of June so I must get started on those flowers so hopefully I
will have some extras to use on an ICES creation
Bridal1: good idea Pwd.
CCChefPwd: When I told them $12 a serving they did not bat an
eye. I nearly passed out when they
wanted it. And I don't even know what the groom's cake is going
to be because he is a
graphic artist and wants to design something special. A little scary
to know what is ahead of me. But I WILL GET IT DONE.
Bridal1: Yes you will Pwd. We all seem to get ourselves
in too deep sometimes.
CCChefDol: oh well...if you hadn't priced it so high, they wouldn't
have liked it Pwd
CCChefDol: Pwd...did you tell him to what great lengths cake
decorators can go to create?
CCChefPwd: It will be intresting to see what he comes up with.
We had a long discussion after he saw some of the cakes in my books.
Such as the Villa Rotunda and the Tabasco bottle. He did know that
those things were possible out of sugar.
Swtelegnt: Wow, pwd I will love seing those cakes when you finish
CCChefPwd: Me too. LOL Then they have to be delivered
4 hours away in NM
JMars42606: i want to try that lace that you roll out and cut!!
lots of fear there though. never tried
CCChefDol: JM...the lace mats?
JMars42606: I think so. saw it on a video. rolled out in a pasta
roller
Bridal1: Think she means the molds, Dol.
JMars42606: yes there were molds
Bridal1: Lots of fondant lace molds JM
JMars42606: also might try replica of my bosses house.
Great southern mansion!!
Swtelegnt: JM the lace mold are so easy, all my students love
them when I
show how to use them
CCChefDol: JM..in gingerbread or what?
JMars42606: I'm not sure ... just started thinking about
yesterday. It has lots of ornate work on columns on front and beautiful
architecture
CCChefDol: good challenge JM
SugarSpec: Pwd Do you have a web site?
CCChefPwd: http://hometown.aol.com/pwdsugar/index.html
is my web site
CCChefDol: I dread delivering those big fancy cakes they pay
me so much for
CCChefPwd: Isn't the challenge what we live for.
JMars42606: how will i get a cake there if I have to fly.
How do yall do it??
Bridal1: Put in box where they can see down into box.
JMars42606: definitely what we live for
CCChefDol: fly...don't make a great big one...must fit under
the plane seat
JMars42606: you cant be serious under the seat?????
CCChefDol: yep, makes life interesting
Bridal1: sometimes they will put in the closet up front of plane
CCChefDol: JM...thats the only place you can depend on...they
MAY help you and maybe not
CCChefDol: Once some people I did a BIG cake for had to buy another
plane seat for the cake...they are rich though
Swtelegnt: hey, it doesn’t hurt to take along a few chocolates,
or petite-fours for bribes to the
attendants. I have to say, It works!!!
CCChefPwd: It must fit overhead in the bin or under the seat.
They are much stricter nowadays.
CCChefDol: ....and...also fix it so they can see the cake. If
not, they will make you cut a hole
CCChefPwd: If they can see it they will be much more gracious
in trying to accommodate you
CCChefDol: I made a box out of Plexiglas for mine one time
SugarSpec: Thanks Pwd Guess Who ?
CCChefPwd: Those plexiglass boxes work really great.
Guess Who?
CCChefPwd: Guess Who - tell us . At least
some of us can drive this year. I hate flying with the cakes, demo
stuff and then a few clothes are necessary to.
SugarSpec: Its me from Waco, eaa
CCChefPwd: Ester?????
SugarSpec: yep
CCChefPwd: Yeah for you. Good job girl. You
found us.
SugarSpec: Enjoying the chats
Bridal1: Need some ideas on badge or ribbon idea we can give
out to ones who bring cakes.
CCChefDol: oh Bridal...something REAL pretty so the rest envy
us enough to bring a cake next time just thinking about it LOL
Bridal1: that's the purpose!!!
Bridal1: However, has to fit in the budget!!!
CCChefDol: thats the problem LOL
CCChefDol: something REAL bright
Bridal1: If you come up with any super ideas on this, let me
know.
CCChefDol: Bridal - a pretty pin, but would cost too much maybe...a
cake pin!
Bridal1: well, don't want to compete with the show pin and it
will probably be a cake.
CCChefDol: been there Bridal..a different kind of cake pin...good
pursuader
Bridal1: have to think on it and the cost Dol.
CCChefDol: right on the cost
CCChefPwd: It would be neat Bridal if some special little pin
could be given to the people who bring cakes to display. Just to
say thank you and maybe encourage other to bring displays.
Bridal1: That's what we are working on Pwd to get people wanting
to share more again.
CCChefPwd: It's a good idea. It will have to be something
special to make them put out that effort.
Bridal1: Lady from near Richardson, Texas might need roommate
for convention
CCChefDol: Bridal...put that on my message board - they really
got results last yr
Bridal1: you said on message board, they really got results last
year
CCChefDol: yes...people always need roomates
LauraJMD: What's it cost to go to convention.. never been
to one...
Bridal1: Well, registration is $95 if member of ICES.
CCChefDol: cost...well, registration should already be paid,
so $ for a room and food and lots of goodies like books and gumpaste tools.
You can budget...there’s always another time to splurge
Bridal1: Then you have your hotel and food and whatever else
you want to buy. Yes, if you can stand 4 in room, that is good way to cut
costs. Not much time spent in room anyway
CCChefDol: many times we have had 4 to 8 in a room
Bridal1: That's my week of the year! Convention!!
CCChefPwd: You just sleep and bathe in there. Certainly
don't spend any more time than necessary
CCChefDol: no time to sit down - OR to sleep LOL
CCChefDol: yes...most people save all year I think
Swtelegnt: 8 in the room , wow too crowed. where did you put
every one
Bridal1: Save money each week from a couple of cakes and you're
all set to go!
CCChefDol: was a suite
CCChefDol: that’s 2 rooms and 3-4 beds
CCChefPwd: 8 in a suite but not in a two double beds room I hope
LauraJMD: I've already started that...saving for next year...
where will it be?
Bridal1: Next year is Michigan
SKMcMil: What is ICES
Bridal1: cake decorating convention
CCChefPwd: International Cake Exploration societe
CCChefPwd: A world wide organization and convention for cake
decorators
LauraJMD: It's not too late to register for Kansas City is
it?
Bridal1: no, Laura
CCChefPwd: It is just in time Laura.
LauraJMD: I may have to "Sweet talk" my hubby.. LOL
Bridal1: We'll take registrations right up til convention time.
CCChefDol: reg. before June 1 for the cheapest price
Bridal1: But you get cheaper price by registering early
CCChefPwd: Should be good convention with you in the middle of
the country
LauraJMD: tell him I'm taking him away for a romantic weekend..
and end up in Kansas City!
CCChefDol: My hubby likes to go...likes seeing everyone again
Bridal1: We'll have steak for banquet!!!!!!
CCChefDol: ...Laura...take him down to Springfield to Bass
Pro shops afterwards!!!!
Bridal1: Or to Branson afterwards.
LauraJMD: How close is it to Branson?
CCChefDol: Bass Pro is a man's heaven on earth!
CCChefPwd: Branson afterwards sound like a great idea.
We went before hand last time
Bridal1: about 4 hours north of Branson
CCChefDol: then there are the Ozarks...beautiful lakes
CCChefDol: 3-4 hours I'd say
CCChefPwd: And the Precious Moments museum is close to.
Neat place to visit
Bridal1: yes, very neat place. Very inspiring
Thursday January 21, 1999 at 9 PM ET in the Kitchen Conference
Room -- With CCChefDol &
CCChefPwd -- "Discussion on types of food colors and
flavors available."