And this is hot off the e-mail - sizzling news from Kerry (ok)
Please be advised that a selection of groom's cakes from the special
event "Forget The Bride. Here Comes The Groom!" at the Oklahoma.
State Sugar Art Show will be featured in Elegant Bride Magazine on
the newsstand April 5th. or 6th. Depending upon location.
Earlene had to be out of town suddenly to attend a funeral of a good friend who died suddenly in a car wreck. She was so nice to us that she compiled some info for you before she left. So I am sending up her part for you.
Have you checked out the current February issue of Victoria magazine. There are some really great cakes in there this time. A bride brought that to me this week and Charmaine and Ron-Ben Israel have some really beautiful cakes
Now each of you will be able to see some of that beautiful work that was at that show. Some real beautiful work. Scott Ferguson's grand prize winner was absolutely outstanding in the detail that was done on that cake. Even the windows on the cabin raised and lowered. I am so excited that some of the southern decorators are finally going to be recognized for some of their outstanding work. Now for some new products
Have you heard of cold porcelain? This is a dough mixture that is worked similar to gumpaste and looks very similar but is not as fragile to deal with when it gets dry and hard. I don't know much about it other than some of the decorators are now making their cake tops with flowers made from the cold porcelain and some of the figures are really pretty. You could not use it as cake decorations but as a top ornament made to go on a cake. This is one medium that Nicholas Lodge will be teaching in march for a couple of days. Should be interesting.
Geraldine's lace mats are wonderful time savers for small lace pieces to attach to the cakes. So fast to use even when you do want to do a little piping on them.
Rosemary Watson has a new larger-wider pasta machine now available. The only draw back is that it doesn't have a motor to attach to it. Of course if you have someone in the family who can turn that crank for you that you will be all right using this one. Some of us are so spoiled to that motor making our lives easier. When am making bows or fondant lace either one really rely on that motor.
I bought some very small white rods last year at convention. They are all different textures. One had dots on it, another has groves in it and the other one has lines in it. Neat little tools for making some of the different veining without having to use the presses.
Now there are lots of companies making the lace, flower, seashell, butterflies, nuts, fruit and leaf molds. I had a cake this last summer that was taken from one of the brides magazines with nuts all over it. (wish had the picture to show you - the photographer keeps promising me - maybe I'll get it soon) rosemary (sugar bouquets) has a wonderful mold for the almonds and walnuts. You just have to get the coloring right because the detail is outstanding for those two nuts.
Who knows what that next customer is going to want. I had a bride today that wanted to know if could do a tie dyed cake. I told her the closest that could imagine right now is to do several colors and marble it. Tie dyed would be a little bit difficult with icing. Doesn't wring out very well. Lol one of the cakes in that Victoria magazine has a teapot on top of it. Who knows what a bride or customer will want next. I had a customer who wanted a three dimensional frog last week for a grooms cake. Can you believe that????? Of course she wants a small castle for her cake. Lol
I think the thing love most about the ices shows is being able to see all the new things that are available for us. As sure as say oh my customers won't want anything like that. One walks in and wants that very thing. At least know kind of where that equipment can be found.
Paula Stock came up with a cake design that looks like cut work.
She has many small cutters that cut out the various shapes and then she
places them on her cakes in a pattern and uses very small tip work
to finish the edges of each piece and make connecting icing look like thread.
Beautiful work and certainly draws attention to her unique technique on
her cakes.
Gary Chapman started us thinking about making the icing look like
fabric draping. Rosa de Ortega has developed a roller that
leaves a wonderful varied pattern in gumpaste that really sets off the
large bows. Her bows are magnificent.
I did see a picture of a new stand in one of the bridal magazines. Maxine (ok) and were oohing and awwwing over that stand. Our friend who owned the shop said she had ordered that stand and it was not useable and certainly not stable. After she explained to us how it was constructed we were very disappointed. So be wary of some of the new things that are out. Seeing them in person is sometimes much different than looking at that beautiful cake stand ad. So after some thought we decided she was right. The cake would be a nightmare to ice and decorate on that stand. But that picture sure was beautiful.
Sometimes we simply run out of room to put all the flowers whether they are buttercream, royal or gumpaste. Carolyn Wanke shared we me a neat way to make a little yourself a neat stacked area. We went to Walmart and bought some of those wire stacking units along with some 1 inch styrofoam. Those white coated wire stacking units are made to attach to one another and you can stack several - one right above the other. Then we cut some lengths of the styrofoam to fit inside those and we had a compact area to put many flowers without having them all over the decorating table. I don't know how would work on gumpaste flowers without them now.
DOLORES' PART: "what's new in the cake decorating world."
Earlene has given you news of the more intricate aspects of cake decorating.
I love all that, but there is no time for me to explore it with all my
other more demanding duties. So, I will give you word about the 'basics.'
we've all been there, and the kids demand we go back often lol. I always
struggled so hard to make everything [edible] on my cakes. Then my grandson
chris came along and showed me 'the other side' - the side that 'kids love
toys'! You can knock yourself out trying to come up with a great idea for
a 5 year old - totally useless! Make a scenery cake and incorporate their
favorite cartoon character and they'll be super happy.
SO, HERE ARE SOME 'BASICS':
The biggest rage for kids is the 'bug's life' items. We just got word
from Wilton that they are now in stock. We ordered them and we'll probably
have them tomorrow. I have already added them on my web site at: http://www.sugarcraft.com/catalog/novelties/bugslife/bugslife.htm
- you can be the first to know!
Then Wilton also came out with a brand new book this week too! -->"The Wilton School, Decorating cakes" $12.99 - do you want to learn to decorate but can't take a class? Well, this book is the alternative. It contains everything in the lesson plans in detailed picturesque detail! More than 100 essential techniques: flowing borders, lifelike flowers, figure-piped shapes, fondant decorating and more-each shown step by step. It's like having a Wilton method teacher by your side as you decorate. Decorating cakes also includes 30 great cake designs that let you try out the techniques you've learned. You'll learn how to set up your decorating space with the right supplies, how to make the perfect icing, how to bake the ideal cake and much more. Use 'decorating cakes' to create cakes that will amaze everyone-even yourself. (a picture is on my books page already!)
Teletubbies - there are quite a few of these items available too, for the kiddy parties. I like to incorporate the small PVC figures into a 'scenery' cake. I have a picture in 'novelties.'
Then, do you know that each and every month I write a newsletter and post it online? It always contains the most recent items that are available to you. The Feb. Issue will be out shortly. I am trying to include cake ideas here. This month there are 2 cakes for bug's life cakes.
Bug’s Life Products here: http://www.sugarcraft.com/catalog/novelties/bugslife/bugslife.htm
One thing, for a week or more, you aren't going to be able to download the zipped version of my newsletter...well...unless you know a lot about "ftp'! Apparently my web site is bogging down my provider's system so badly that they were forced to take away this privilege. I am in the process of moving the newsletter to my AOL site. But I have complications....I will do it ASAP. You can always get to the newsletter from here (no matter what server I put it on) LOL: http://w3.one.net/~proicer/index.html
Themecakes: Maybe a dumb question, but, why would I use gumpaste
instead of real flowers?
CCChefPwd: Real flowers have insecticides and pesticides on them
CCChefDol: aren't they easy Icing?
Icing Wiz: Real flowers wilt and you do these ahead and save
them forever. Gardenia was easy
CCChefDol: ...Rosemary's...is on her site too
Swtelegnt: theme. I use it for show work, or when I travel
JWGPKG: Sheila, I sure heard you fussing a lot when you did your
"easy" gardenia. LOL!
PASTA MACHINES:
Icing Wiz: Rosemary sells them for $40 Goo
GOOO8: I don't know that I could ever make that much. Thanks
for that $40
input!!!!
FROG:
TM9IN: i saw a frog in womans world
Thinkchoc: was that the one she kissed and he turned into her
prince?LOL
CCChefDol: The frog is so easy in the panda pan...the large or
the tiny pan
Swtelegnt: I did a cake with a frog with a crown, and castle
CCChefPwd: THis couple were a little modern. He had earrings
and she had a nose ring
TM9IN: does anybody have any suggestions for a sailboat cake???
I am an amateur which ever works.
CCChefDol: You could cut that out of a sheet cake. Cut the cake
diagonally and replace it together...make a flag
TM9IN: i thought of that but i cant draw with a pencil
CCChefDol: TM...cut the cake and place it back together in the
shape of...with THINNED down icing between, then cover it with stars rather
than spreading icing on - save a piece for the boat too
Bridal1: picture on web Dol?
CCChefDol: no, but its easy...I saw one in an old Baker's coconut
book I had once
TC135A: please share ideas on decorating cake for 10yr old
girl?
JWGPKG: The sky is the limit. What do you like to do?
What are your interests?
Bridal1: TC, you need to go to the cake message board and I bet
you could find answers.
TC135A: how do I get there?
CCChefDol: this way: http://w3.one.net/~proicer/index.html
LOwens1147: do you have any ideas for a cowboy wedding cake
at a ranch in
Nashville
Icing Wiz: I have done cakes for Country or cowboy weddings with
flowers
CCChefPwd: Bandana's and fence posts, cows and cactus
Thinkchoc: Lo, Dol had a picture of one in her catalog section
JOSANDSER: get carolyn wanke's boot kit its great it comes with
a video on
how to make itf
CCChefPwd: Oh and brands are a must for a cowboy wedding
Icing Wiz: I found boots and hat for Barbie and put in betwen
tiers
CCChefPwd: That is a great kit JOSANDSER for the boots
TM9IN: darn my baby's one year b-day is march 5 she likes teletubbies
CCChefDol: TM...you can buy them at http://www.sugarcraft.com
- pictures too
Earlene's Web Site
CCChefPwd: I think there are six or seven new cakes there now
CCChefDol: Pwd is really spoofing up her web site...you all gotta
see
GOOO8: I revisted just this week and I love the changes Pwd.
Thinkchoc: I checked out Pwd's site yesterday
CCChefPwd: Dolores has been doing mine and I am just now learning
to do it myself.
SW181: I have a fondant wedding cake to do. Do the contour
pans make a big difference in the look?
CCChefPwd: To much taken off the top edge with the contour pans.
Just trim a little off with a paring knife or scissors
CCChefDol: I agree Pwd...didn't want to say that
GOOO8: You prefer to trim cakes yourself then Pwd?
CCChefPwd: Right
CCChefDol: I trim very little...but Pwd does a lot more of this
style than I do
CCChefPwd: You don't need to take but a little off. Just
enough to remove that sharp edge
SW181: Thanks! I have always used regular and trimmed.
CCChefDol: SW...thats my preference
GOOO8: I haven't done one in about a year...trim at about a 40%
angle??
CCChefPwd: If I am doing packages I don't trim because I want
that edge a little sharper
SW181: I was afraid it would look too round...
CCChefDol: I trim in about 1/2 inch on top and bottom
CCChefPwd: I use scissors most of the time now and just clip
off about ¼ to 1/2 inch
GOOO8: I like the scissors idea a lot
CCChefDol: scissors is neater
CCChefPwd: Probably closer to the 1/4 inch - just remove the
sharp bend
Thinkchoc: would have never thought about scissors, good idea
JOSANDSER: ditto on the scissors
COLD PORCELAIN:
Icing Wiz: Yes I have seen it at Days of sharing
OnlineHost: Slickophon has entered the room.
Themecakes: that's popular in England isn't it?
CCChefPwd: It was introduced about 4 or 5 years ago and I think
it is just now really becoming used
Swtelegnt: I've work with cold porcelain a bit, Maureen Stevenson
brought
Bridal1: I know people who are using it on their cakes just like
gumpaste flowers.
CCChefDol: but it isn't edible Bridal?
JWGPKG: But the cold porcelain is made with school glue - would
you use it on edible portion of cake
Bridal1: no, not edible, but they are using it for flowers.
Swtelegnt: some with her, it works nicely, and the pieces look
as nice as when i made them
CCChefPwd: Geraldine said at convention that a food chemist friend
of hers says that there is nothing
JWGPKG: It also has sodium benzonate (sp?)
CCChefPwd: in there that would hurt anyone if they did eat it.
Icing Wiz: In fact Ijust remebered I did a gardenia out of cold
porcelain at
the Dayton mini class. Geraldine taught the class. Yes I did my cake
with her rose lace mat Awesome!!
CCChefDol: good to know Pwd...long as it isn't toxic...great
CCChefPwd: She was still testing it though.
Bridal1: Most I know have removed it before cutting cake.
CCChefDol: Pwd...what coloring do you use for porcelain flowers?
CCChefPwd: I am not sure - I hope to learn that in March. Geraldine
Randlesome was telling me at convention that she paints hers while the
porcelain is wet - not after it is dry And her porcelain
flowers were gorgeous
CCChefDol: but I want soft colors
CCChefPwd: I hope we can figure that out - Make them look more
like
porcelain instead of plastic
Swtelegnt: Has anyone seen that new printer from Kopycake,
it sounds neat, but expensive
CCChefDol: <---got one and I LOVE it!..pays for itself in
a hurry. It comes with good software...you scan right in it
Swtelegnt: is it worth the price? I really want it for the compurter
CCChefDol: very definatel...customers really go for it
CCChefDol: I thought people would balk at $7-800 for a picture
but they don't at all
CCChefPwd: Is that 7 to 8 dollars on top of the cake price
CCChefDol: that was 8.00 per picture LOL
BOOKS:
CCChefDol: Wilton just came out with a new book....but it is
more basic - covers a lot though and the pictures are VERY good
CCChefPwd: Shirley Manbeck at one time started trying to make
a catalog with all her books. A book to tell us what book to look in for
cakes with butterflies and etc.
MBF821: It's great to have that reference right there when you
need inspiration.
CCChefDol: My daughter went through the Wilton yr books and made
a reference book...it really is god
SugarSpec: pwd have you seen Alan Dunn's
book?
CCChefPwd: Yes I love both his books - That is one very talented
young man
CakesBySue: Allen has three books out.
CCChefPwd: Three - I'll have to check my books - I may
be missing one. Oh Panic LOL
SugarSpec: you mean Alan Dunn of England
(YES)
GOOO8: I have a question regarding freezing un-iced cakes.
Do many of you do this so you can pull a layer out and ice and decorate
quickly
CCChefDol: I have no freezers large enough...that’s just extra
work...wrapping and unwrapping etc
MBF821: G0008, If time will be scarce, but allow a day for thawing.
Swtelegnt: Goo, I only freeze if I have to, but I never ice directly
from the freezer
CCChefDol: ...no GOOO...always leave cakes wrapped for at least
12 hours...or they dry out
Sugar79746: Hi all I'm looking for a product for sugar free
cakes called Sugar Fre anyone know where to get it?
CCChefDol: Sugar Fre? never heard of it
GOOO8: No, Sugar but my first thought would be to check a health
food store
CCChefPwd: I haven't heard of that -
W7LMB: Sugar Twin yes, Sugar Free no
Sugar79746: I've worked with it in the past It's great but can't
locate dealer
GOOO8: I had to find an "odds and ends" type of health food store
to find the hard to find sugar substitutes
TM9IN: sugar you could also check with the hospital kitchen staff
JOSANDSER: one of the girls from South Carolina was talking about
the product which was sugar free
THURSDAY FEBRUARY 4, 1999 AT 9 PM ET IN THE KITCHEN CONFERENCE ROOM - WITH CCCHEFDOL & CCCHEFPWD -- "CAKE DELIVERY PROBLEMS AND SOLUTIONS"