CAR: The right kind of car is very important. I have a Dodge Caravan. It rides nice and smooth. The cake is easy to get in and out of my car. The A/C flows smoothly back to the cake. The windows are tinted so that the sunlight wont fade my icing colors. When I had a regular car and had to deliver a cake far away in the heat of summer, my husband removed the back seat and the A/C could get to the cake in the trunk.

One lady I know placed a piece of plywood in her back seat and sat the cakes on that (so they rode level). Then she didn't have to put the cakes in her trunk.

I have a piece of no-skid rug backing in my car too. This helps SO much! Once someone pulled out in front of me and I had to slam on my brakes. I had the bottom tier on a masonite board. The cake didn't slide one bit...I had the rug backing only 2 weeks at that time!

FIX-IT: ALWAYS take along a 'fix-it' kit. I always just left most of the items in my car so I'd be ready. My car has side pockets that are perfect for this. Then, of course, also take along icing along with bags and tips used for the cake - and your camera. But I always have a Wedge (used to prop doors open), scissors, scotch and masking tape, etc.

CAMERAS: A camera is good to have along for more than one reason. You never know what you are going to be accused of. The camera will tell the real story. Only once have I ever had a situation where I really needed one for this purpose, but the bride said the cake wasn't decorated like the one she picked out. It was exactly the same and I proved it. But, someone might knock over the cake and blame you too. If you take a picture, you will have proof that the cake was standing fine when you left.

REAL FLOWERS: There has been so much controversy on my Message Board recently that I thought we should also touch on this. <<<I don't do real flowers>>>. I am not the florist, nor have I been paid for arranging their work. Once in awhile a bride asks me to arrange the real flowers for her. I will do this free [if] they are all in bouquets or wired together. I've suggested to the florists that they also label which bouquet goes where. This doesn't take me long so I don't mind. They even wire fern and flowers for around the base for me. If they are not wired I don't touch them.
      Sometimes the bride asks me to arrange flowers when she orders the cake. Then I charge her accordingly with how complicated the arrangements will be. I learned to charge the 'hard way.' Once I had a big cake with all loose flowers. It took me 2 hours and I hadn't charged the bride. No more! The florists around here try everything to get me to place their flowers. I've had them shove them in my face on the way out after setting up the cake. Some have even tried to drop them off at my shop in buckets of water...a bucket of water spilled on my cake won't do!
     ARE YOU RESPONSIBLE?: Are you responsible for real flowers touching the cake with insecticide dripping from them? I don't know. But I've seriously thought of getting my lawyer to make out a waver that the bride must sign before I place real flowers on anything edible. Someday, someone IS going to get sued for this one! My sis-in-law has a nose bleed if she wears a corsage of real flowers. SHE KNOWS THIS. If she ate cake contaminated with insecticide, she would figure out what made her sick...and so would other people I bet. You could place plastic wrap on the cakes so the flowers won't touch the icing. Most of the time the top bouquet is in an Oasis (metal or plastic bowl). This would be safe.
More thoughts on florists below

DECORATE IT AT HOME OR AT THE RECEPTION? Sometimes you MUST finish the cake at the reception table. I do this when I have several tiers stacked. I have done it both ways. Its really time consuming when there are a lot of flowers at the bottom of the cakes. Then, people ask you tons of questions while you're trying to think....and stand around in the way. But delivering a cake with several stacked tiers is hard to do. I drive SO slow. And if it is far away, I just have to finish putting it together at the hall. I have to add the bottom borders after the cake is set in place.
     I wish I HAD assembled AND decorated that whole cake at the reception place. I thought I had all angles covered. I forgot that I had to drive up the steep hill behind my shop. The cake slid a little. Nothing I couldn't fix. The bride was VERY happy. But I died a thousand times on the way...10-15 miles at 5 MPH! It was very hot that day too. IF I had used Wilton's great big tube-type dowels the tiers may not have slid. When someone about 25 miles away asked for the same cake I said NO - LOL.

The following persons have cakes showcased...Jo Ellen Simon Nebraska, Becky Sisk: Oklahoma, cap Prachyl Texas, carol fink Oklahoma, also includes information and comments from Suzan Schatz and Maxine Boyington of OK and other talented decorators. All persons quoted in the text are ices members. If you are interested in a sentimental copy please read the following from the magazine editor.
"the cover price of the magazine is $3.95. All of the Hastings, Border's books & music and Barnes and noble bookstores in the state of Oklahoma have the magazine for sale on the newsstand. The magazine can also be ordered from our office for $3.95 plus $2 Shipping and handling. Checks made payable to Langdon publishing can Be sent to: 1603 South Boulder Ave. Tulsa, OK 74119. We also accept Visa and Mastercard, call Katherine at 918-585-9924 ext. 20."

Now for our subject for tonight "cake delivery problems and solutions"
   We have discussed this subject before so, I thought I would give you a few true situations that have come my way in delivering cakes.  One real problem and a couple of cute grandma stories.
   Anyone who has delivered several wedding cakes has at one time had a problem in delivery. In thirty five years of doing cakes I have  had only a few memorable major delivery problems.
   Several years ago I had a cake to deliver to Farmington, NM.  My partner in business was in the hospital.  The lady that was going to keep the shop open while I was gone had my set of keys.  It was 4am in the morning when we left the house.  We headed out the Clovis Hwy. and just before you leave town there was one of those elevated railroad crossings.  Unknown to us on the other side of the rail ties was a huge pothole. You could not see it.   I mean huge.  It is a wonder we didn't do some damage to our vehicle.  We hit it full force.  My husband and I both hit our heads on the top of the vehicle and guess what?  The cake went up and back down just like we did. My husband said "how is the cake".  I looked and it was in a million pieces.  I had no keys to the shop- it was 4 in the morning.  I knew there was a shop in Clovis so I told Dannie to just go on to Clovis.  We stopped there for breakfast and then tried to call the shop there in town.  I knew the shop was in a residence and hoped that they would answer the phone.  No luck.  We called several times and no one answered.  We asked the waitress where a local bakery was located.  Drove to the bakery and went in and explained our situation.  I asked to rent or borrow pans so that I could rebake the cakes and return them to the bakery on our way back home.  They did not know me and did not know if I really would return them.  I also knew that  where we were going  a mixer would not be available for making the buttercream icing.  So we purchased a large bucket of their icing.  They brought me some pans from the back.
   They must have been ancient because they were very black and had small holes in the bottom of them.  I was grateful that they were at least the sizes I needed.  We drove on to Farmington and when we arrived at the bridegroom's house his dad met us at the door wanting to know about the cake.  We told him it was in a million pieces and he thought we were just teasing.  After about 5 minutes of us telling him the same thing he went out to check for himself.  He could not believe the condition of that cake.  He did not think we could possibly have a solution and panicked.  We told him not to worry about it.  That we would take care of it.  They had to leave for the wedding rehearsal and I helped the grooms grandmother finish getting the meal ready for all the guests that were coming back there to the house for the rehearsal dinner.
   Meanwhile I sent Dannie to the store for eggs, cake mixes and etc. To rebake the cakes.   When the last guest went out the door after the rehearsal dinner we turned on that oven. Scrubbed those pans and got started baking the cakes again.  It was cold weather so as soon as those pans came out of the oven Dannie would take them out into the garage to cool down as fast as possible.  By 2 in the morning we had that cake totally redone and ready for the wedding.  That was the freshest cake I have ever delivered for a wedding.

I have recently renovated my web site and if you will check out the picture and explanation of my daughters wedding cake you will also find another major everything going wrong situation.  Not just in the delivery but in just getting this cake ready for her wedding.  My web site address is http://hometown.aol.com/pwdsugar/index.html  or the site address for her cake is  http://members.aol.com/pwdsugar/karlascake.htm   that was a truly full weekend of "memories".

I have a couple of fun memories at the reception sites while setting up the cakes.  Little grandmothers are sometimes like children in that they don't hold back but just say what comes to their minds.

The first story - I had delivered the cake and had forgotten the cake top back at the house.  I went back to retrieve that top and got back to the church reception area and the grandmother was standing in front of the cake.  She asked me where the cake was.  I told her that was the cake.  She told me that wasn't cake that she had touched it and it was a dummy so I better go get the cake.  I assured her that it was real cake and she proceeded to show me it wasn't by sticking her finger right through the rolled fondant icing right into the front of the cake.  About that time the mother of the bride walked up and saw what had happened.  She took her mom out of the room and distracted her. Came back and apologized for her mom.  But there is no way I could fix that hole.  So, right there in the front of that cake is grandma's finger hole.

Another special memory is with another little grandmother who was plain spoken.  I had finished the brides cake that was very tall (I had to stand on a chair to put the top on).  Gumpaste flowers and lots of gold leaves and grapes and etc.  Fancy cake.  Then I proceeded to work on the grooms cake that had Choco-paste roses, leaves, grapes and etc.  I was adding a touch of gold to some of those leaves also as a finishing touch.  They little grandma walked up to me while I was working and asked if I had done both the cakes.  I replied "yes mam" and her reply to me was.  "honey, you look smart but you don't look that smart".  Again the mother of the bride was embarrassed by what her mom had said.  She left apologizing and trying to distract her mom.  When they were gone I had a good laugh

MORE DELIVERY TIPS:
CCChefDol:  I'm sure all of you can think of more items for the fix-it box
CCChefPwd:  I hadn't thought about carrying a wedge with me - good idea
CCChefDol:  I've used it many times. Bad situation when you are alone and can't get in the door
Icing Wiz:  I have a magnetic sign for back of my car. Wedding Cake On board ot something like that
Btcakelady:  I also take along a wet dishcloth and towel, plastic bags to put used tips in
Icing Wiz:  baby wipes
CCChefDol:  I HAD magnetic sign - took it away because people ran up too close to read it 'cake decorators can eat their mistakes'
CCChefPwd:  Me to Icing - Mine has a turtle with a cake on its back.  Graphic speaks loud and stopped dirty looks and ugly honking.

Cakestmper:  Sheila, did you see my cake on ICES magazine?
Icing Wiz:  Yes Karen it was beautiful. In fact I looked at and said what a neat job. then saw your name.

FLORISTS:
Icing Wiz:  I had that happen to me to Dol expecting florist to do their job
CCChefDol:  they should do what they get paid for
CCChefPwd:  Hope it isn't one of us that gets sued
CCChefPwd:  I put a paragraph about not being responsible for what the florist does with the flowers in my letter that I give the Bride's.
CCChefPwd:  I had a caterer tell me the time to deliver a cake one time.  I knew she usually had to set up the tables before I got there - so I didn't rush.  She forgot to tell me that time was when the reception was to start.  They did stand around while the florist and I put those flowers on the cake
LgntCakes:  I get nutty when people stand around watching me put flowers on cakes and ask me about doing their wedding cake. You want to talk to them about it and not lose the business but it's kind of hard to be creative and answer questions!
Bridal1:  when you are trying to put cake together and they are standing around and they ask "are we bothering you?
CarolA5238:  there should be a requirement that all florists attend a class on decorating any kind of food with fresh flowers.
Swtelegnt:  Actually a few of us here in WA state are trying to get together with a few floral schools to see what we can do about these problems

TABLES & DELIVERY PROBLEMS:
CCChefPwd:  Dolores covered nearly all the things we need to remember about  getting the cake there and flowers on the cake and etc.  One more thing you need to be careful of  - check out how sturdy that table is before you set the cake on it.  Twice I have had a cake almost come down because the table tilted or a leg was giving way.  Just that little two minute check underneath the cloth might avert a disaster for you.
Cakestmper:  I had a huge stacked cake to deliver, was so heavy I couldn’t lift my foot up to go up the steps. had to get help!
CCChefDol:  Cake...I have done that many times..better to get help than drop it!
CCChefDol:  I had a $400.00 cake I had to sit on a card table once. I thought it would buckle!
PjW10:  I always call the florist, and show them pictures if I can. I found I have a lot less headaches, and made some great friends and get more referrals.
CCChefDol:  Me too Pj...I make a copy of the cake for them

PjW10:  I had the son of the bride once drag his fingers through the front of
the cake - luckily we could turn it around. Lets just say, sonny, didn't have a very good day
Cakestmper:  Picture this: 3 tiers, on pillars, precious moments figurines, outdoor wedding recept, under a tree, on a cobblestone, very uneven stone platform . Pure disaster.
PjW10:  ever have someone come up and tell you what a waste of time it is too bother with a cake!
CCChefPwd:  I haven't had that happen Pj
Swtelegnt:  Yes pj, it bothers me every time, you just want to smack them

APPLYING ROLLED FONDANT TO THE CAKE - QUESTION:
MatzohChef:  I am having an awful time getting my Fondant on without going smoothly - always a crack........HELP is there a trick to doing the fondant smoothly?
Cakestmper:  Matzoh, dont use too much cornstarch, it dries it out.
CCChefPwd:  Matzoh - I roll my fondant out on a 20 guage sheet of plastic. Then I invert the plastic with the fondant on it and center it over the cake. Gently lower it over the cake and begin to peal it from the plastic.
CCChefDol:  A few months ago we covered this - on getting the icing on the cake. Maybe Sept? It is on our chat list.
MatzohChef:  okay - does the size matter, in how large to roll the fondant?
CCChefPwd:  8 inches larger than the diameter of the cake if it is four inches high
Swtelegnt:  matz, use plastic to roll it out on, then smooth, and a trick that was taught to me was to take a hand full of fondant, pat it in to the cornstarch and rub it all across the cake and sides , I do this all the time and get a silk smooth  finish. It was taught to me when I first started and it alwasy works!!
CCChefPwd:  This keeps you from working to much pwd sugar or cornstarch into the fondant
MatzohChef:  The plastic is a GREAT idea, thanks.
KBius:  its a real informative chat,matz
CCChefDol:  can only roll fondant so wide, so I wouldn't want to cover too large of cake
CCChefPwd:  It works great and makes it so easy to transfer.  For large cakes you will need a helper to flip that fondant and move it over the cake
Btcakelady:  how do they cover the large cakes shown in pictures - say 18 in. diameter
MatzohChef:  I was taught to use the rolling pin....but too many problems.
Cakestmper:  Btcakelady, large plastic, two people, prayer
CCChefDol:  I'd roll the icing for a big cake over something round...like a foil roll
CCChefPwd:  I have a 30 inch square of very heavy vinyl and it works for even the large cakes
I  never have it crack or wrinkle anymore using this method.
Cakestmper:  The large plastic has always worked great for me, easy to line up the edge of fondant with bottom of cake.
MatzohChef:  I can't wait to try PWD, thanks so much.
CCChefDol:  I get it Pwd...I thought you were turning the fondant OVER
CCChefPwd:  You turn the vinyl sheet with the fondant all upside down.  Then
the fondant is on the bottom and it doesn't fall off.
CCChefDol:  I see now Pwd. I didn't like the idea of using the bottom side
CCChefDol:  Kinda how I put 2 big layers together without flipping them right out
CCChefPwd:  The side that you are rolling out will be next to the cake and the side on the vinyl will be your cake surface. No drying out because it has been adhered to the vinyl. You need to let it dry as you are fitting it to the cake but it works great
MatzohChef:  Vinyl is also good when working with chocolate - it keeps it glossy
MatzohChef:  PWD - when do you peel it off then.?
CCChefPwd:  Because it was adhered to the vinyl you must wait just a few minutes to smooth it.
MatzohChef:  only minutes?
CCChefDol:  I see Pwd, nothing to lump up underneath that way
CCChefPwd:  When you have it centered over the cake - lower it down and then begin peeling the vinyl off of the fondant.  Starting with one side and peeling across.
MatzohChef:  Do you use a jelly to seal your cake Pwd?
CCChefPwd:  If you are a little short on one side - peel the vinyl that direction.  So that if the fondant is going to stretch a little it will help you here. I just use buttercream icing and I try to put it on just before putting the fondant on the cake
KBius:  pwd, you don't want the buttercream to crust?
CCChefDol:  I always liked something stickier than buttercream but if it works...
CCChefPwd:  Not under the fondant - you want it to adhere
CCChefDol:  I know Pwd, but buttercream isn't very sticky. Last time I used coconut filling for the f. to stick to
CCChefPwd:  Right but it is enough to work with the fondant
MatzohChef:  I was taught to use jelly to seal my cakes
CCChefPwd:  I tried a thin coating of jelly one time and hated it.  It mixed with the thin layer of buttercream and ran out from under the icing.  MESS
CCChefDol:  I don't use buttercream but to putty up holes, not much at all
KBius:  really, putty up holes on the fondant?
MBF821:  I had that happen too Pwd. I agree with buttercream.

Bridal1:  Dol, some of us are thinking of coming to Ohio DOS - any suggestions?
CCChefDol:  Caroline (Haney) hasn't told me too much yet but I think you will like it. We may have 200 people

ICES:
Bridal1:  We need to remind everyone that you can't register for any demos this year for convention  until you have registered for convention
CCChefPwd:  Oh Bridal I will get that done next week.
CCChefDol:  I have one, but only cakes, candies and cookies
Bridal1:  You register for convention and as soon as the demo schedule is out, we will send a confirmation packet to you with the demo list in it
MBF821:  When do you expect the demos to be set?
Bridal1:  Hopefully by the end of February
Thinkchoc:  Sheila, are you going to convention this year?
Bridal1:  Yes Sheila is coming!!! No one should miss the BEST convention of all!!!
CCChefDol:  right on Bridal...can't wait
Thinkchoc:  Sheila I'm hoping to go this year, keep me in mind for a roomie!
LauraJMD:  every time I sell a cake.. I start singing..... "Goin' to Kansas City... Kansas City.. here I come!!
CCChefPwd:  Love it Laura
Bridal1:  so save money from a couple of cakes a week and come to KC
CCChefDol:  Laura...there is still time to sell candies. Plan some chocolate roses or something and take orders maybe
LauraJMD:  I'm selling valentine candy too...
Bridal1:  Anyone need Kansas City ICES brochures?  How many did you want Dol?
LauraJMD:  Hubby is VERY supportive.. he's helping too.... LOL
PjW10:  what are they Bridal??
CCChefPwd:  Millie we need some more packets.  Looks like we are going to have a very well attended DOS
Bridal1:  Just tells about ICES coming to Missouri for convention, etc.
CCChefDol:  Laura, once I had a couple in my class...he took orders for the box of roses cake. For Mother's Day. He got orders for 50 of those cakes at $20.00 each = $1,000.00
Bridal1:  Have you got some Millie?  If not, I can send Pwd some
PjW10:  does it have hotel suggestions in it?
CCChefPwd:  We could probably use some of those to Carolyn.  For non-ices members
Bridal1:  How many Pwd.?
CCChefPwd:  Maybe 30
Bridal1:  OK, will try to do before I leave for Detroit
LauraJMD:  Did he also help make the cakes  LOL
CCChefDol:  YES he sure did...he also was in class
LauraJMD:  good for them...
CCChefPwd:  Thanks
CCChefDol:  They delivered them...this is why the men ordered them...but that was a good way to make money...just an idea for you. They still do cakes but got burned out bad after that one. But it could go pretty fast...roses can be made a little ahead of time
LauraJMD:  I think we'll make it.. hubby said we could drive... take the whole week off and take our time
Bridal1:  good Laura - look me up.  I'll be busy, but want to meet everyone!

ON GETTING TOGETHER AT ICES
LauraJMD:  do we have an "aol" get together??
PjW10:  ooooh! now there's a plan!!!   we should! we could have a live AOL chat!!!
CCChefDol:  YES Laura. Hopefully formal but we sure will meet somwhere
Bridal1:  don't think Dol is going to do a live AOL, but maybe could do something.
PjW10:  That would be so much fun!!!
CarolA5238:  That was neat I really enjoyed that chat.
CCChefPwd:  This year it will pretty hard with the picnic in the park. Parks don't come equipped with phone hookups  LOl
CCChefDol:  We'll plan a get together like usual. We also have a tiny badge we all wear for ID
CCChefPwd:  If it is over at 9:30 we would have time to visit afterwards unless you have demo's scheduled afterwards
Bridal1:  Picnic is on Thursday night.
CCChefDol:  nothing that late is there Bridal?
Icing Wiz:  do we bring food to picnic?
Bridal1:  No demos that late - could do something about 10 somewhere - I have a suite
CCChefDol:  MH...oh no...thought you were trying to scare him
CCChefPwd:  They did one year Dol
GOOO8:  ribs are being served, aren't they?
Bridal1:  No, we feed you Kansas City barbecue at picnic. Yes, ribs and turkey and  all the  trimmings
PjW10:  its Kansas City! there better be ribs!
CCChefDol:  okay with me Pwd
Bridal1:  Gotta go - get those ICES registrations in!!!

Btcakelady:  Just curious - do most of you have a "real" bake shop
Cakestmper:  I teach classes at a real shop. Most of us do cakes at home.

NICHOLAS LODGE CLASS:
CCChefPwd:  I still have a few openings in Nicholas Lodge's class in March if
anyone is interested
CCChefDol:  That class is the ultimate. I can hardly wait!
Bridal1:  Got any cheap seats Pwd??
CCChefPwd:  Sorry - not in Nicks classes
CCChefPwd:  you don't have to bring anything.  He furnishes it all.  You just walk in and sit down
GOOO8:  I like that kind of class!
CCChefDol:  Nick demands big bucks but you don't need other classes once you do his! That makes it cheaper
CCChefPwd:  He is a super teacher plus being a really nice person
GOOO8:  What does he teach...please bring me up to speed.
CCChefPwd:  We will be doing two days of Cold Porcelain and 3 days of gumpaste. Different flowers in each medium
CCChefDol:  cold porcelain - gumpaste...and that. Can't wait to do the flowers
GOOO8:  Is this porcelain somewhat new?
CCChefDol:  Porcelain isn't edible but who eats GP either
CCChefPwd:  I am really looking forward to this class
GOOO8:  I took a class from Geraldine Randlesome in Daytona
CCChefPwd:  Cold Porcelain works similar to gumpaste for making cake tops and etc. to match the gumpaste
CCChefDol:  Geraldine is good. I've taken classes from her. She shares
CCChefPwd:  Geraldine is a very creative lady.
GOOO8:  So it is the same medium as your cold porcelain?
CCChefPwd:  Cold Porcelain and gumpaste are similar mediums to work with
CCChefDol:  Geraldine made us all a cameo press once. I still have mine

CCChefPwd:  Hey I got some of the Butavan bottled today.  Now I just must find boxes to ship it in.

Thursday February 11, 1999 at 9 PM ET in the Kitchen  Conference Room -- With CCChefDol & CCChefPwd --  "Simple and complicated cake set ups"

Heat the milk in a large saucepan to boiling.  Add
The rice and salt, cover, and boil gently for 15-18 min.
Until the rice is cooked.  Add lemon zest. In a
Bowl, beat eggs plus yolks well and slowly add
Sugar while continuing to beat.  Stir eggs into rice and continue to cook 5 minutes longer
Stirring constantly until it thickens. Remove from heat and stir in vanilla. Pour into individual sherbet glasses and sprinkle with cinnamon.
Recipes for this chat are from the following books: Adventures in Greek cooking by stella kopulos and
Dorothy p. Jones
Matzohchef:  ccchef - garnish the glass like a  margarita with cin sugar  -
Suggestion.
Greek cooking at it's American best by
Ellen Furgis and d. Valentine.
Soundsg good matzoh
Matzohchef:  i was a pastry chef for 6 years, and that's how we did our sorbets

Ok..I want to thank my able cohost, MRS GEE for providing tonight's recipes and for being a gracious gochost. Thanks, sgs, for all your assistance as well.