EARLENE'S PART

Well we are back in our own homes with our own computers tonight.  Last week was interesting and I think you should all know we really had a good time with your comments.  Nick really got a kick out of the person who offered to throw rose petals at his feet.  We really had to work hard in that class and learned so much.  But it also was a lot of fun because we had some real fun people in the class.
   We had three people from Michigan, two from Ohio (our own Dolores and her daughter Sue), three from new Mexico and our teacher and his helper from Georgia.  That left  only 2 from here in town, one from Houston, two from Austin and two from the Dallas area.
   The hotel was very inexpensive and the caterer prepared gourmet meals for us each day at lunch.
   The hotel and the classroom are right next door to one another - so everything was super convenient.
   I am telling you all of this to let you know I have nick booked to come back to this same location in October 2000 if you are interested.  Just e-mail me at pwdsugar@aol.com and I can give you more complete information.

I have had over the last couple of years a number of people ask me how you go about getting a traveling teacher to come where you are.  So watch next months chat schedule and we will fill you in on how that works.  I personally never want anyone to think I am pushing myself on them to teach in their area.  I simply want you to know what preparations you must make if you want any teacher to come to you for your convenience.

In think one of our most favorite fillings for candy is the Martha Washington centers.  You can use that mixture in the molded filled candies or in just the plain - make a ball and dip it candies.  But Easter seems to be one of those times of year that we do love a yummy little filled chocolate candy.

MARTHA WASHINGTON CENTERS
1 can eagle brand milk
1/4 lb. Butter
2 lbs of pwd. Sugar
7 oz. Shredded coconut
2 cups chopped pecans

Mix together and roll in balls and dip in chocolate.  Or coat the cavity mold with chocolate and drop a ball into the cavity and spoon chocolate over the ball.  Shake the mold lightly to even out or level the chocolate.  Refrigerate until set.  Remove from the mold and do it again.

My grandchildren love the Easter egg animals at this time of year.  I buy a couple of bags of the candy Easter eggs and sort them by color.  Pink ones for rabbits, yellow and blue for birds, green for turtles, frogs and dinosaurs, white for owls.  I make gumpaste heads for the rabbits, birds, frogs and owls.  Make nests for the eggs with the 233 tip and place the eggs into those nests to dry.  Place the eggs in the nests to dry in appropriate positions to be able to pipe the rest of the bodies when the nests are set or dry.  For instance the eggs need to be stood on end for the rabbits, birds, frogs and owls.  On their sides for the turtles and dinosaurs.   Then the gumpaste heads need to be attached with royal icing and pipe the remaining heads,  arms, legs, feathers and etc with the royal icing.  The kids really love these little critters.  Wrap them up with a little of the pretty colored saran wraps and ribbon and what fun for them to give to their classmates.

These little Easter egg animals would also make really cute cupcake toppers.  Just use the smaller eggs and make smaller animals.

Those of us who are tentative demonstrators have received the tentative demo schedule for this years ices show in Kansas city, mo.  They have 55 demonstrations scheduled for you.   What a wonderful line up for you.  Remember you must have your registration in before you will be allowed to request demo tickets this year.  I will just give you Thursdays tentative schedule so that you will get a little idea of what you can expect this year.

I'LL GIVE YOU FRIDAY, SATURDAY AND SUNDAYS TENTATIVE DEMOS LATER.

ON THURSDAY MORNING YOU WILL BE ABLE TO CHOOSE FROM:
Wedding cake assembly by Sue O'boyle-Jacobson Groom's cake ideas by Earlene Moore
Individual cakes by Carolyn Wanke and fancy borders by Marsha Winbeckler

THURSDAY NOON DEMOS AT THIS TIME ARE:
Tips & techniques by Karla Reese
3-d figure piping by Roland Winbeckler
extension work by Jo Ellen simon
Elegant lace by Carol Wwebb
puffed embroidery by Diane Shavkin.

THURSDAY AFTERNOON'S TENATIVE SCHEDULED DEMOS ARE:
Chocolate of all kinds by Elaine Gonzales
Wedding cake by Dolores McCann
Crepe texture roller by Rosa Viscava de Ortega
Magnolia by Elizabet Fry's
4 season cakes by Gloria Griffin.

So you can see by this one day that you have some difficult choices to make for your demo selection this year.  Those of you who have never been to an ices show - you can only select one of those demos in each group to attend because all five will be going at the same time in different rooms.  Oh what difficult choices first time convention attendees must make.   It is not to early to get those registrations in and you sure want to make your hotel reservations as soon as possible.  I know it is only march but it is important for each of you as decorators to plan to attend these conventions.  They conventions give you that boost in ideas and enthusiasm to keep you going for another full year.  More about the convention next month.

EASTER: We do so many different things at Easter that is really hard to condense it here! Cakes, candies, sugar eggs...so much.

SUGAR EGGS: If I had my choice I'd do mostly sugar eggs. I love to do these. The dogwood we learned in Nicholas Lodge's class would be SO pretty on these! They are made well ahead of time using gumpaste. Rather than give you all that information again, you can just go to my web site at: http://w3.one.net/~proicer/index.html -and then to SPECIAL TECHNIQUES. Here is the exact URL:
http://w3.one.net/~proicer/cakepict/sugarmld.htm -There are pictures, recipes and ideas.

CANDIES: Besides the usual chocolate bunnies, one thing we sell a lot of is the carrot bag filled with 'carrots' we have made in candy molds. We place the 'carrots' in a cellophane bag shaped like a big carrot with a green top and tie it with pretty curly ribbon. This makes a nice gift. Or a center-piece of a chocolate house...maybe filled with candies.

Through the years we've learned what sells best. Filled eggs are first. Peanut butter Eggs:
CREAMY PEANUT BUTTER FILLING... (soft) for filled candies
    1 cup Peanut butter
    1/2 lb Butter or margarine
    1 1/2 lb Dry candy fondant
    1/8 teas Salt
    14 oz Eagle-brand milk (or less)
Note: Make up one day ahead so it can mellow and ripen. Combine ingredients in mixer bowl. Beat on medium until well blended and creamy. Consistency is soft and creamy. This mixture should be placed into a decorating bag, tip #12. Is too soft to form a ball. Melt dipping chocolate. Make shells in candy mold cavities, pipe filling into mold through decorating bag, tip #12, then cover and seal with chocolate. Chill and un-mold. Will keep in cool dry place up to 3-4 weeks. Source: I developed it.

Or use this one also used for BUCKEYES (Buckeyes are actually a nut that grows on a Buckeye tree. Very popular in Ohio... and why Ohio is called 'The Buckeye State')
    1/4 lb Margarine
    1 cup Peanut butter
    3/4 lb Dry Candy Fondant
    1 lb Dipping chocolate
Combine ingredients thoroughly. Roll into 1-inch balls and turn onto wax paper-covered cookie sheet. May need to let set awhile or chill. Melt dipping chocolate (available at. Sugarcraft) in top of double boiler or in microwave on 50%. Don't have chocolate hotter than 120 degrees! Drop a ball of candy into chocolate, leave top un-coated. With a table fork dipped under the ball, lift it and let the excess chocolate run off of it. Place it on the wax paper covered cookie sheet, using a toothpick to hold the ball so fork can be removed. Store tightly covered in a cool dry place. Will keep 3-6 weeks.
NOTE: Add Invertase if keeping longer than 3 or weeks. It will help them not to dry out.

TIP: Always wrap eggs in pretty thin candy foils to help in case of filling leakage and so they won't dry out. We code them by only wrapping one flavor in a certain color of foil.

Caramel filled sell more than other flavors. We use the ready-made SOFT (not like Kraft Caramel. This is like homemade) caramel. It is so good that there is no reason to take time making it.

Other candies (made in candy molds using Merkens coating chocolate) that sell well for us are the LAMB (with ears straight out.) White or milk chocolate. The bunny pulling the cart full of eggs, Little yellow duck. All these are 3-D and hollow.

Swtelegnt:  Dol, what brand is that caramel?
CCChefDol:  Sw...I have no idea. I don't do our ordering. Comes in buckets. Is great
DebHill254:  Dol, where does one buy buckeyes besides Ohio?
CCChefDol:  The Buckeye tree is Ohio’s state tree. But we do them in peanut butter covered in chocolate! The chefs at the catering hall last week made some for us for garnish even.

There are a lot of fillings for candies like this on my candy recipe page at: http://w3.one.net/~proicer /recipes/candies.htm

CAKES: My very favorite Easter cake is the cross pan. I cut out a wafer paper church window in the shape-of. I painted the window with piping gel to look like stained glass. Then I added royal icing lilies draped above the window.

Kak decor1:  never thought of stained glass window
CCChefDol:  now I might make it with our new edible paper...wouldn't be tough
CarolA5238:  Dee, What's the new edible paper like?
CCChefDol:  Like dried marshmallow...real smooth...melts into the icing and you can't tell it when...

Kids like the 3-D egg or a cute little bunny cake. The Wilton Yearbooks have some very good decorating ideas for these.

NICKOLAS LODGE CLASS:
CCChefDol:  eat...nobody goes to a better place than we did last week!
Roca Karen:  Dol, WHERE?
CCChefPwd:  Gourmet all week - who can beat that Dee????
CCChefDol:  Caterers where we had our class. They were the best...friends of Pwd's
CCChefDol:  In Lubbock TX...you have to go there and eat their food LOL. It truly WAS gourmet all week
CCChefPwd:  Hey Dee I forgot those cookie recipes.  I can share those tonight.  I will go get them.
CCChefDol:  good idea
Roca Karen:  where's Lubbock in relation to San Antonio?
CCChefDol:  Lubbock is almost to the pan handle
CCChefPwd:  About 7 hrs north of you Roca
CCChefDol:  Pwd can make cookies from nothing...just cake scraps!
Kak decor1:  was it a workshop?
CCChefDol:  It was a class
CCChefPwd:  A hands on work hard gumpaste 3 days and cold porcelain 2 days class
CCChefDol:  Hands on...we made irises even...scaled to same size
CCChefDol:  We made magnolias too
Kak decor1:  out of my league!
CCChefDol:  When Nick does them, it works!
CCChefDol:  I want to have Earlene up here! Maybe this fall...between Nick's classes LOL - A traveling teacher sparks new interests
L2jlu2:  How about teaching in NY
CAROLF7:  Cheryl and I would like to take a class from nick l.
PjW10:  come to Seattle, come to Seattle, come to Seattle
CCChefPwd:  Carol - he is absolutely one of the best teachers
CCChefDol:  yes he really is...SO organized too
Icing Wiz:  I wonder if he'll be doing a demo at convention
CCChefPwd:  Next month we will give you more info on how to get a class into your area
CAROLF7:  we just heard from Noi w. in Austin and she had just taken a class with him.
CCChefDol:  He will do a seminar Icing...and has a booth too...BIG booth
CCChefDol:  My daughter Sue, who had NEVER even ‘touched’ gumpaste, took her time and made her flowers just right.

OHIO DOS:
Icing Wiz:  when is OHIO DOS Dol?
CCChefDol:  May 1st-2nd = Ohio DOS
Bridal1:  How far is airport from hotel where it is??
CCChefDol:  We are having a regional this time...Rosemary Watson is even coming!
CCChefPwd:  Tell her Hello from me.   The Texas state show is the same weekend and I can't even
Icing Wiz:  I went to 2 of rosemary’s classes in Daytona
CCChefDol:  I've never been to that airport...don't know. Wonder if we could meet you somehow
CCChefDol:  I probably will have to go up Sat. morning. My daughters are also going along
Ciera123:  Bridal, about 8 miles.
CCChefDol:  Rosemary is also coming to OH DOS May 1-2
ILENE0617:  She's busy.. Rosemary is coming to 2-day in In April 10,11
CCChefPwd:  Tell Rosemary hello for me Tch2morrow. She does a great demo.
GumSeeMow:  Just Another Perfect Day In Paradise :)
CCChefPwd:  That Rosemary is getting around.  Ya'll be good to her now ya hear.
Kak decor1:  dol, is it a workshop in may?
CCChefDol:  Kak...its ICES DOS for 2 days all day long both days and Sat night sharing too

ICES:
CCChefPwd:  Icing - I am usually a volunteer whatever they need........
Icing Wiz:  i volunteered in cake hospital in Orlando
CCChefDol:  My demo and another wedding cake demo are at the very same time
Swtelegnt:  Karlas Reeses' Air brush techniques are totally fantastic
PjW10:  Cake Hospital?
CCChefDol:  Pj...if your cake is damaged in transit
Icing Wiz:  yeah in case your demo cake gets a boo boo
Bridal1:  Cake hospital is for your cake if needs repair to put in cake room
CCChefDol:  DEMOS YOU DON’T GET: Don't give up if you don't get the demos you want. There is usually someone who didn't show
Bridal1:  Are we getting a good plug in for Missouri's Convention!!!  Yeah!!!
Bridal1:  Robin, I just read another e-mail from a vendor that I need to send to you to send packet
for. Aren't we almost full on vendors??
CCChefDol:  Bridal...we can hardly wait...even my 2 daughters are going!!!!
CAROLF7:  Cheryl and I are planning on going this year. we are excited about going as we haven't been
Bridal1:  good Dol!!!
Ciera123:  OK !  Just send it to me - Only 9 vendor booths left in retail
Bridal1:  You'll love it Carol!!
CCChefPwd:  I wish all of you could have been to our last DOS.  It was fantastic.
CAROLF7:  i meant to say we haven't been to convention in a few years.
CCChefDol:  Nicholas demoed for 2 hours!
Bridal1:  When did you go last Carol?
CCChefPwd:  Carol you have to go this year - it is close enough you can drive.
Bridal1:  Be sure to register for the Thursday night in the Park, too.  Will be fun!!1
CAROLF7:  Kerry V. always keeps us informed.
Icing Wiz:  yeah what is that ice cream social thing about?
Bridal1:  Just fun time with ice cream sundae bar and will be in conjunction with Vendor night
TAKING CAKES TO ICES VIA PLANE:
CCChefDol:  Coming home from Nick Lodge’s class, we had to put our flowers in the stewardesses space. They were nice about that…but you can’t always count on that…especially in the summer when they are busier. Not all of them will let you do that.
CCChefPwd:  If you are flying with a cake,  acquire a box that the cake will fit into - it must fit the overhead space.
PjW10:  DOL, how did you get your castle there?
CCChefDol:  we drove - driving this year too
Bridal1:  on airplane Sheila, you can use a good sturdy box with a see through top
CCChefPwd:  Cut windows in the sides of the box or the top so that people can see what is in the box'
CCChefPwd:  They are much better about taking care of your cake if they can see it.
Icing Wiz:  yeah window idea good they'll probably think it's real and be more careful
CCChefPwd:  Right - It really helps get it through the X-ray at the entrance too.

FROM SCRATCH OR BOX-MIX:
RClark8352:  Does anyone think baking with box mixes is wrong?
Bridal1:  no, RC!!
CCChefDol:  Not I RC
Kak decor1:  no way
NYC RobM:  RC? Not if you feel cloyingly sweet is acceptable
CCChefPwd:  RClark - I use them all the time - just doctored
CarolA5238:  Not I.
CCChefDol:  Pwd doctors hers up until they are better than homemade
Icing Wiz:  from scratch here only
PjW10:  did'nt here you complaining about your fish cake Rob
CCChefDol:  Overbaking is what makes cakes taste bad...any cake
Kak decor1:  doctored cakes go to cake hospital
RClark8352:  That’s a relief.  I thought all my cakes had to be from scratch
Icing Wiz:  yes. I do Dol the best choc, yellow/white and carrot cake recipes. People can't get enough of them
RClark8352:  any good tips for pound cake?  I would love to get that bakery texture
CCChefPwd:  I prefer the Duncan Hines also as a starting place.
Bridal1:  I'm a Betty Crocker fan!!
CCChefDol:  RC...go to Pwd's web site...her doctored up cake mixes are firm enough for this
CCChefPwd:  Go to my web site and you will find the Doctored cake mix recipes I use all the time http://hometown.aol.com/pwdsugar/index.html
Kak decor1:  golden vanilla is the best
RClark8352:  kak, are you talking about BC golden vanilla?
RClark8352:  I agree.  the texture just melts in your mouth
CarolA5238:  Pwd, are these recipes the ones that's going in the news letter?
CCChefPwd:  Right

CAKES:
RClark8352:  ChefDol, do you have to bake every cake scratch if you start a bakery
CCChefDol:  NO WAY! NEVER ...RC...we use DH cake mix
Bridal1:  no way RC - Most bakeries use big bags of mix.
CCChefPwd:  RClark - no WAY
CCChefDol:  I have used bags some but DH is better and that’s all we ever use now.
CCChefPwd:  There are some cakes that are better from scratch.  Give your customers the best you can bake
SugrBakrs:  you bake your cakes from scratch sweet?
SweeteJstc:  use big bag mixes...I run a bakery
Bridal1:  that's what I thought you meant Sweet
L2jlu2:  are the big cake mixes any good? and how can i get them?
CCChefDol:  50 lb bag...at the local baker's supply where you get Pwd. sugar
CCChefDol:  I've used Dawn brand of big bags of mix. Not to bad.
SweeteJstc:  I use R & H Cremecake for pound cake, muffins, etc,
SweeteJstc:  I hate Dawn
Kak decor1:  can you but big bags if you don't have a bakery?
SweeteJstc:  my suppliers sell to anyone...look for Cahokia Flour Co. in your area.
CCChefDol:  some bakers supplies won't sell to you and some will...try it
CarolA5238:  When I worked in this donut shop, the bakers used Dawn, was pretty good.
Kak decor1:  how do you scale the cake mixes down for mixing if you buy in bulk?
CCChefDol:  Kak....I have that on the computer...email me
 

SPACKLING:
Bridal1:  I have even put them in a suitcase and taken them on the plane. Especially if they have spackling instead of icing.
Bridal1:  Sugr, I buy the lightweight spackling at Payless Lumber and it comes in bucket about gallon size.  It goes on just about like buttercream and is so easy to use.  Dries hard.
CCChefDol:  spackling can't be washed, right?
PjW10:  Bridal, can you pipe with it too?
SugrBakrs:  about how much would a gallon of spakle cover?
Bridal1:  I've never tried washing, but probably not.
Bridal1:  Yes, it pipes just like buttercream PjW
CCChefDol:  I heard you can't wash it like you can do with Perma ice
SugrBakrs:  can you color it with paste and powder colors?
Kak decor1:  do you just leave it white or color it?
Bridal1:  Gallon probably enough for small wedding cake.
CCChefDol:  acrylic colors for that
Bridal1:  Yes, I have colored it Sugr
Bridal1:  Can do either Kak
JWGPKG:  Boy, got to be careful -recipe and spackling going at the same time; could be trouble.
CCChefPwd:  Sweet spackling.    LOL
Bridal1:  Yeah, spackling probably wouldn't taste too good in the candy!

PANS:
GraceVSwed:  What are good cake pans to use
Bridal1:  I like Magic Line pans.
Kak decor1:  wilton or magic
Bridal1:  Magic is heavier, I think
Dose57104:  I prefer magic line also, like the odd sizes too

CCChefPwd:   I wish I had time right now to play.  I found an absolutely exquisite poppy in the garden plants and I would like just enough time to sit down and try to copy it into gumpaste.
CCChefDol:  Oh Pwd...I know the feeling!

RClark8352:  I'm so glad you ladies have started this chat room.  This was my first informative chat.
DebHill254:  I know RC the others drive me nuts!
RClark8352:  I love every minute of it.  I could talk about cake decorating forever?
RClark8352:  debhill, what drives you nuts?
DebHill254:  The other chats RC

CCChefMeg:  DOL AND PWD PROBLY KNOW THIS ONE COLD...
Take a cup of softened butter and  put it in the mixer...
Add
1 1/2 cups sugar
Cream it until nice and soft and fluffy -- I love doing that
Add six large eggs one at a time
I think this was once of the first things i did cooking with mom.. Adding the eggs was very exciting
Add slowly 1 1/2cups flour... Should be unbleached... Then add in
1/2 tsp salt
1 tsp vanilla.

When it is all nice and smooth, pour into a 5x9 loaf pan and bake at 325f. Cool in the pan for 10 minutes and then turn it out onto a cooling rack... for about 1 1/2 hours.

OPENING A CAKE SUPPLY STORE
Icing Wiz:  I am aiming to open a cake supply store and place to teach Jan2000
Bridal1:  there goes the $$$$ Icing!
CCChefDol:  Icing...you don't want to own a supply store do you?
Icing Wiz:  yes I do Dol
L2jlu2:  Good Sheila, if you were in NY there is a cake supply store selling its business
Icing Wiz:  I am tired of dealing with non payments from Party city and non supplies from Jo Anns
CCChefDol:  Non payments happen in our bus too Sheila
CCChefDol:  Icing...you'll wish you never did that
Icing Wiz:  I  mean when I teach 4 class nights and it takes 90 days or more to get paid
Kak decor1:  I live in a college town don't think it would go over very well, but there's no place to get any real supplies in town
CCChefPwd:  Non-payment has happened to all of us at one time.  We are just more careful now to make sure we get our money up front
CCChefDol:  Icing...when you open a supply shop...it will take more than 9 years to make a profit LOL
Icing Wiz:  yeah but I have no control when it comes from a big corporation
CCChefPwd:  You are right Icing - there is no control there.
CCChefDol:  Bet I spent well over a million dollars before I stopped worrying so much about where.. the next penny was coming from...no fun!
Icing Wiz:  If I have my own shop when I teach classes I will receive money right then from students
CCChefDol:  Yeah LOL...just to buy more stock with
CCChefPwd:  But look at the inventory you guys have
CCChefPwd:  No Icing - you get that class money when they register for the class - not after it has started
Icing Wiz:  yeah but I can keep my cleaning business until things are going. My Mom is retiring this year and I can have my son and daughter help out. My son is 17 and my daughter is almost 20
Bridal1:  Icing, Dol is right - I have not made any money in the bridal shop for ME!!  It goes back in
CCChefDol:  Cleaning at least makes SOME money...I used to work all day, teach class then bag... : chocolate till 11-12pm...go back at it by 7am too
Icing Wiz:  I don't need to have as big of a shop as you to start out Dol
ILENE0617:  So what are your hours now, Dee?
CCChefDol:  15 per day mostly...maybe a little more or less. When I teach its more like 16
Icing Wiz:  we don't have many places that sell supplies and what they do have only fills a couple shelves 4 feet long
CCChefDol:  Sheila, you MUST be big or they won't take you serious...think of the people you just spoke of
Icing Wiz:  I guess it is hard for you to understand what I am saying. We have people wanting supplies but very few supplies are even sold in this town
Icing Wiz:  I would love to have bakery too, but that is too much red tape
CCChefDol:  Cake bakeries DO make money if they do it right...supply shops rarely do
CCChefPwd:  Red tape and just plain hard work
CCChefDol:  yep Pwd...so right
ILENE0617:  Amen
CCChefDol:  I pay ALL kinds of taxes...must take in over $3,000.00 per month just to pay the overhead BEFORE I make anymoney to buy more supplies or pay ME anything.
RClark8352:  ChefDol & ChefPwd, do you have your own bakery
CCChefDol:  (Both) I would close tomorrow if it weren't for my 2 daughters
Icing Wiz:  I know of a cake supply store in Cape Coral he has been in business for 12 years
CCChefDol:  We have had ours since 1980
CCChefPwd:  I have a home (licensed) special order cake show and sell a few supplies
Kak decor1:  had an mjdesign close up, so am afraid to try a supply business
CCChefDol:  we NEED to move
Icing Wiz:  I have been teaching so I can call all my old students up as well - they all keep in touch still
CCChefDol:  that is a plus Icing too… ..just so you don't <need> to make any money for about 10
years
ReneeLSchl:  why 10 years or so? what is different after that?
CCChefDol:  You will be spending all the money you take in as profit and putting it right back into the business. There won’t be any for you. And it will take at least 10 years to take in and spend the $1,000,000.00 you will need to build up enough stock for people to take you serious. Once you stop stocking heavier - ONLY THEN do you actually make a profit.
Kak decor1:  are there grants available for new businesses?
CCChefDol:  Grants! Rather they check you out carefully EVEN to decide whether they will sell wholesale to you! No way. You are worse than on your own. Better have a VERY handy husband who can do carpentry, plumbing and electricity too. Those people think you are rich because you are in business and charge way more than they do to the consumer….AND even IF your husband can do this IF he is not licensed, this is not even legal! They demand that business only hire licensed anybody. THEN - what IS your hubby going to be doing all the while you are working at the  shop for 15 or more hours a day and doing your paper work to catch up on Sundays? Will the marriage take that?
Icing Wiz:  right now Joann’s doesn't even keep stock for meringue powder even
ReneeLSchl:  what about buying into an existing business, any better luck?
CCChefDol:  Yes, better Renee...but you would need to have at least $100,000.00 of stock right then. THEN, not only would you need to pay the utilities and rent, you’d have another payment of about $1,000.00 per month. That wouldn’t work…not unless you are independently wealthy. And if you WERE wealthy…you’d sure make a lot of money easier in mutual funds!
ReneeLSchl:  the shops here have terrible customer service, don't see how they stay in business!
ReneeLSchl:  yes, grouchy because they can't make any money! ha
L2jlu2:  my only cake supply store is selling there business after 20+ yrs, wish i had the money to buy it.
LauraJMD:  What's the price  L2?
L2jlu2:  i  believe its about 90 she is selling for  total price of her inventory
CCChefDol:  IF  a cake supply shop was a really lucrative business (making good profit), you would pay for the business and name above the price of inventory. Honest!
LauraJMD:  l2... business only?  or is there real estate included?
L2jlu2:  they are renting space for on level ground that belongs to small strip mall
CCChefDol:  She is getting NOTHING for the bus. name at all?
CCChefDol:  Malls usually also charge a percentage of your gross...4% or more...adds up!
LauraJMD:  Dol.. you own your building, right?
CCChefDol:  Yes we own. (MALL): How'd you like to pay them rent plus $4,000.00!!!!
GraceVSwed:  I'll say I still have window and door open
CCChefDol:  write off : ) LOL
LauraJMD:  that's the way to go....
CCChefDol:  But pay taxes...and fix the roof, the plumbing...and...
CCChefDol:  Yes, but can't move easy

Rangodam:  Does anybody know if you can get licensed for a home kitchen in Maryland?
SpecBySue:  It will be in Austin. Think Dol has info on her web site.
Minna111:  One gal was cooking a stew for supper & lost her license, the inspector came in

ILENE0617:  Had fun this week..150 2-tier individual wedding cakes
SweeteJstc:  what do you charge for the individual wedding cakes??
ILENE0617:  15 each
SweeteJstc:  what sizes were they?
ILENE0617:  3" and 2" on top  Chocolate Pound with truffle filling

RClark8352:  Chefpwd, any conventions or shows coming to Philly?
CCChefPwd:  RClark - not that I know of.  The closest one will probably be in Nashville, TN in about three years
RClark8352:  three years!  that’s a long way off.
Bridal1:  Come to Missouri for one RC - 1999 ICES Convention here
SweeteJstc:  Rclark...look for local cake club shows in your state.  Most have them
CCChefPwd:  The ICES show this year is in Kansas City, MO, Detroit, MI in 2000, Oregon in 2001 and then I think in TN in 2002
Lologmom2:  ya'll can come visit me when you come to Nashville
SpecBySue:  Just a reminder to those near TX, that we are having a state show May 1 & 2.

GraceVSwed:   hey wiz do you have anything on sunflowers
Icing Wiz:  sunflowers?
CCChefDol:  RC...go to my web site/message board and maybe you will find one:
CCChefDol:  http://w3.one.net/~proicer/index.html