Jimmilton4: Looking for a pattern for sunflowers for a birthday
cake I am desperate
CCChefDol: Jim...have you checked the Wilton yr book? People
make sunflowers all dif. ways.
Jimmilton4: no where can i find the book? I have looked
in all the book stores around here but found nothing
CCChefDol: Yr book is on sale at http://www.sugarcraft.com or
at your local shop. You need to try cake supply shops
Jimmilton4: I have tried the cake stores here in town but they
do not carry anything flowers. They do not have any
CCChefDol: not flowers...directions for making them
Jimmilton4: can you give an idea on how to make a sunflower ?
CCChefDol: I'd make them right on the cake either with tip 81
or a star tip...pull straight out from the center in either case...real
dif. methods those 2
CCChefDol: ...anyone make sunflowers here?
Cakestmper: Use a leaf tip, Jimmil, pull out long yellow leaves
in a circle
CCChefDol: ...from the center out, right? cake
Cakestmper: right, dolores
Roca Karen: wanna know my favorite cake in whole WORLD?
Angel food, whip cream frosting, cherries on top
Cakestmper: Yes, Roca, don't keep us in suspense!
Cakestmper: that is heavenly, but needs chocolate sauce
CCChefDol: ...good light dessert Roca
Roca Karen: OHOHOHOH Hershey's dribbled on top!
CCChefDol: CCChefpwd couldn't be here tonight. She is trying
to catch up on a cake she must have done in the morning...that isn't even
iced yet. She is frustrated as you might guess
GOOO8: late nite for Earlene then
CCChefDol: all night I bet GOOO
Cakestmper: If the lights burning late, I'm working on a cake
CCChefDol: she even put one cake in the freezer and forgot -
its frozen. She must thaw it before she can use it
Tuppy 2: Dolores, Do you know who Jan Svenson is??
She's from England...
CCChefDol: not for sure Tuppy, why?
Tuppy 2: I was just wondering if anyone has taken classes from
her....
CCChefDol: Tuppy, does she come to the US?
Tuppy 2: yes...
CCChefDol: then she is probably a pro. you could take 10 classes
all on the same subject and still learn something...we all do different
Tuppy 2: The cake club here in Phoenix is having mini classes
this weekend and she will be teaching..
CCChefDol: Tuppy, those mini classes are fantastic...take all
you can...thats where I met bridal...and
Tuppy 2: I'm taking the gumpaste classes...My first attempt...
CCChefDol: thats good Tuppy...one thing we ALL have our own way
of doing
Bonnie1066: whats gumpaste?
CCChefDol: gumpaste is like candy clay. You can mold dolls, flowers
and all sorts of things with it.
LuvaKat: gumpaste is edible fimo
CAKES:
Roca Karen: what about the Jell-O drizzled cakes, anyone have
suggestions?
Cakestmper: Jell-O poke cake is great, gotta keep in fridge
Mslgeo: Roca sounds like too much Jell-O
StarCook 1: Never did the Jell-O one only the pudding poke ones
Cakestmper: Should be cool, at least.
Roca Karen: do you do the pudding same way?
Cakestmper: Yes, star
Roca Karen: I want my 9 yr old to do it for Easter
Cakestmper: Great start for child, use cool whip for topping
StarCook 1: Did the pudding poke one for my friends from Japan
Roca Karen: YES!
Bag1321: Karen..came in late...what cake for Easter?
Roca Karen: Jell-O or pudding...9 yr old making
CAKE:
Bonnie1066: i made a cake this week and it was unbelievable
- only has two ingredients. It was soooo light and delicious...-just
a box of angel food cake mix and a 20oz. can of pineapple. Mix those two
together and put in a 13x9 pan bake 350 for 25 min. When cooled and ready
to serve top w/coolwhip. Its awesome. That's it.....people at my work devoured
it in 15 min. First time i ever made it ..got recipe on Internet
Bridal1: Yes, Bonnie, my daughter has made that cake. Very
good.
Asb81: mix dry angel food cake with pineapple, thats it? What
kind of pineapple, chunks or crushed?
Bonnie1066: just canned pineapple in juice crushed
MHohimer: I assume you don't grease the pan - and is it a one-step
angel food? Crushed pineapple?
Bonnie1066: i just sprayed the pan with a little pam
Asb81: crushed pineapple or just pineapple juice
Bonnie1066: crushed pineapple in own juice 20oz can
TECH CAKE QUESTION:
Tuppy 2: Does anyone have trouble with that bulge on the sides
of the cake??
CCChefDol: tuppy...put the 2 layers together and leave them UNICED
several hours... and never have humps on the cakes... and bottoms UP
LeighDigg: why un-iced dol? What does that do specifically?
CCChefDol: Why...the HUMP is because the cake settles and pushes
the icing out...wait til it settles first and it won't have the bulge
Tuppy 2: Someone told me to mix some cake and Icing together....
then frost the side of the cake with it... your supposed to use the tops
you cut off....
Themecakes: Dol - crumb coating is o.k. though right?
CCChefDol: I never do. I crumb coat and go back and finish all
in one step
Bridal1: I never crumb coat Tuppy
Themecakes: I thought crumb coating was to 'seal' in the flavor
and prevent cake from getting stale??
CCChefDol: Theme...that's like putty, making the cake nice and
smooth I think
Jimmilton4: does anyone know how to use the metric measurements
because I have wonderful recipe for a Swedish Princess Torta
CCChefDol: Jimm...the metric wonder cup does this for us yes
TECH CAKE QUESTION 2:
Bonnie1066: what would cause a cake to fall in the center
-sides stay up center falls?
CCChefDol: Bonnie...either not done...or you added some wrong
ingredient...or missed adding one
Bridal1: Bonnie, probably cake not done in center before you
took out.
Bonnie1066: seems to be done when its cut
LuvaKat: bonnie...cake not done
Bonnie1066: top was really brown though -looked too done
CCChefDol: cake is not done...what recipe are you using Bonnie?
Jimmilton4: you need to get magi- cake so you wont have a hump
in the cake
CCChefDol: to test for doneness BONNIE: press your finger lightly
in the center...if the cake BARELY springs back up, its done...take it
out
Bridal1: I prefer to use the cake tester for doneness, but whatever
works.
CCChefDol: I sure don't have time for cake testers!
CCChefDol: let us know Bonnie
Bonnie1066: i will
DOS-TEXAS:
CCChefDol: I'm doing a wedding cake demo at DOS in Lubbock TX
on March 7th. I'll be icing the cakes and the whole bit...anyone that can
attend
Cake Wmn: Dol, is it the same demo from convention?
CCChefDol: yes Cake...same...unless Earlene does something different
LOL...she's baking my cakes
Swtelegnt: that was a great demo Dol!
Themecakes: Dol - you should look into getting 'live video' for
your website.
CCChefDol: we have a video...sells good but I think its boring...3
hours. I think live video would crash my site for some. One gal can't open
pages now
Themecakes: 3 hours!! How much?? (I don't think it
would be boring)... i don't think I talk enough while I do the cake
CCChefDol: i don't know prices. Its on the web site on BOOKS
BUTTER-REFRIGERATION:
GOOO8: Some of the various icing recipes I've seen call for a
decent amount of butter. Does this mean you should refrigerate the
cake for safety or can it stay out a few days? I use water usually but
was thinking of trying something different
CCChefDol: GOOO...butter tastes wonderful, just don't expect
the decorations to be quite as precise
LuvaKat: refrigerate it
Themecakes: gooo - I think the sugar acts as a natural preservative....
CCChefDol: no, butter won't melt...it just melts in the bag and
causes trouble...won't spoil or anything
GOOO8: Butter sure makes it soft.
Themecakes: I just tested some buttercream I made over a week
ago - it still tastes/smells/seems fine!!
GOOO8: thanks, that's what I needed to know.
LuvaKat: and expensive
CCChefDol: you could even use milk in icing and it won't spoil
OnlineHost: Icing Wiz has entered the room.
CCChefDol: theme...it would eventually smell strong...like shortening
but never spoil
LeighDigg: i use whipping cream and it doesn't spoil
CCChefDol: if you add powdered sugar to whipping cream it will
last a few hours. I've done that
PISTACHIO BUTTERCREAM:
Lappey1: does anyone have a great recipe for pistachio buttercream
Icing Wiz: Pistachio buttercream? what about pistachio mousse?
Icing Wiz: 16 oz whipping cream/pkg instant pistachio pudding
Lappey1: don't know if it will hold up
Icing Wiz: It is very thick and you could probably use it to
ice the outside of a cake
Themecakes: what flavor cake would you use w/pistachio?
Icing Wiz: If I can use it in Florida I am sure you can use it
where you live
LeighDigg: pistachio cake - i use the pudding in a butter recipe
cake mix
Icing Wiz: white/pistachio/butter cake
LeighDigg: i use the mousse for filling
HANDMADE FLOWERS:
Lappey1: does anyone do handmade flowers
CCChefDol: Lappey...from gumpaste maybe? At the last teacher's
meeting we always have a lesson of some kind. Last time we learned wilton's
new method for making gp roses
Swtelegnt: lappey, witch kind of hand made flowers are you looking
for - which flowers are you interested in?
Lappey1: yes, gumpaste. I'm interested in how you price
CCChefDol: Lappey...they need to cost more than real flowers.
CCChefDol: Earlene and I will be doing the chat together week
after next at her house!
Lappey1: I won't miss it
CCChefDol: Its kinda easy for me to price GP flowers since we
also sell them. We import them.... and we just charge the same if we make
our own too. I think an orchid is $5.00 or 6
Lappey1: I wish people knew the work that went into them! I'm
tired of whiners!
CCChefDol: Lappey...you just must be patient and build slowly...Earlene
sure built a good business and she gets paid well now
CCChefDol: I've heard people say they did rolled fondant cakes
for the price of buttercream just to get started
MasterKake: Earlene is a wonderful person
MasterKake: thanks for showing us how to cut a wedding cake in
the magazine
CCChefDol: Master...where did you see this? ACD?
LauraJMD: Dol.. did you talk about a pan coating before....flour..
oil..???
CCChefDol: pan coating...we all have our own special formula...
CCChefDol: but mine is equal parts flour and Crisco, then cooking
oil til just right
LauraJMD: Dol... what consistency should it be?
CCChefDol: not runny, thinner than Crisco. Whip it with mixer...til
it looks like cake batter consistency. It'll work great Laura...but I use
Karp's professional pan spray now
MawsCookin: I need recipes for biscotti
CCChefDol: Maws...biscotti is all over internet but I don't have
it handy now
ICES:
CCChefDol: hi Bridal...wonderful you are back!!!! How was
midyear?
Bridal1: Midyear was very nice and Detroit will be a great convention
place.
CCChefDol: bridal...I can't wait for Detroit. There is a BIG
shop there I want to visit...at least I he
Bridal1: Millie needs all your registrations - demonstrations
list is almost ready and you can be first to receive the demo forms to
get tickets. Cannot get demo tickets until you register
CCChefDol: bridal...did you get to look around at shops or anything?
Bridal1: No, Dol, we never got out of the hotel. It is
72 floors high! I was on 64th!
CCChefDol: Bridal...I promise I'll send in mine asap...got to
get the class done first
CCChefDol: LOL...but there was an elevator, right?
Bridal1: Oh, yes, lots of elevators. If there was a fire,
we'd be in big trouble!
Bridal1: Not sure Millie - still not great, but been up most
of day - not doing anything though. I was reminding them to get registrations
in as demo letters are about ready.
Bridal1: I think the Reps had a fun time, though. They
made table favors and lots of stuff.
CCChefDol: Lets all welcome our ICES president>>>KIM FESS!
Kimfess: It went really well. Thanks, Delores.
Bridal1: Yeah for Kim!!!
Kimfess: Hi everybody!
Bridal1: GOOOO, we're sure glad you're coming to KC
GOOO8: I want to meet all of you patient teachers and friends.
Bridal1: Were you at Midyear Master?
MasterKake: You got that right we have big plans for you in 2000
Bridal1: What's your name Master?
MasterKake: Yes I was at MID YEAR Did you like the valentine
boxes? I'm Annie Howard
Kimfess: The valentine boxes at Midyear were beautiful. Thanks!
Bridal1: Hi Annie. Yes, I loved the Valentine Celebration
and the Sweet Adelines
Bridal1: I can't remember you by name Annie, but hope you are
coming to KC
MasterKake: I'll be in KC Annie
Bridal1: What committee are you on Annie?
MasterKake: Tours
SweeteJstc: what's the best way to round a dummy for a fondant
cake?
SugrBakrs: I usually cut the edge off with scissors then roll
it down with a small rolling pin. Sweete