DOLORES' PART: "Simple little things we can do to make our cakes pretty but faster to decorate."

This is something that becomes easier with experience...and being around others who decorate. Just as lots  of you have given advice or learned nice little tips from my message board...other places you can learn are cake shows, ICES and classes.

GLITTER: Do you know about edible glitter? It comes in a tiny vial but goes a long way if you are careful. It is coarse, so you need to grind it finer. I pour it out between 2 sheets of waxed paper and roll over it with my rolling pin to crush it very fine. Then I put it in a sprinkle shaker. Use sparingly! Over-use won't help the effect. Oh how this livens up flowers!

CCChefPwd:  So pretty sprinkled on a wedding cake.  Softly adds a glisten
GOOO8:  When is best time to apply the glitter, icing moist or dry?
CCChefPwd:  While slightly moist. It seems to adhere better - but you can use it on dry icing
Rooftiptop:  used it on a ginger bread house I made for Easter with pastel
colors and a stencil.
CCChefDol:  I agree Pwd...I added glitter to flowers in class the other night and they really loved it. It brought them to life.

AIRBRUSHING: On all except wedding cakes, you can just about airbrush something somewhere. Maybe just a pale color on the sides. Or pale color on top corners. Or, add 'pizza' using a stencil, on the sides of Ninja cakes...or other teen cakes. Many times you can dress up the sides of the cake using a fast stencil design and your airbrush. Or, if your flowers aren't the right shade of color, you can 'fix' them with the airbrush.

CLUMP OF GRASS: Using tip 233, add flower quins. These are tiny little flowers that really dress up those outdoor scenery cakes.

CANDY ROCKS: No outdoor scenery is complete without a few rocks. If  the candy rocks are too large, I break them using a hammer. Makes a great wall for Humpty Dumpty!

CCChefPwd:  Break them in a zip lock bag so they won't go flying around the room

PLAIN OLD SHELL BORDERS: Use tip 5 and outline the shell in a contrasting color. Use tip 228 and pipe a decoration between the shells in a dif. Color the same way you do a star. Press, squeeze, lift. Add SPRINKLES. Often we add sprinkle candies in appropriate color/shapes. The Jimmies are nice for this. Kids love this!

Kak decor1:  is that a Wilton 228?
CCChefDol:  I don't think Wilton has that tip. It is really nifty though. Other companies make tips that Wilton never has had.
CCChefPwd:  where did you get a 228 tip Dee?
CCChefDol:  ...we carry it anyway : ) it is not like any other. It has 3 main holes then 3 'v's

ROSES & Happy Birthday: Sue adds a pressed sugar 'lady bug' or 'butterfly'. Just brightens up the whole cake!

BORDERS: Add a second border around the main one. Maybe a series of 'bubble's or loops etc. Add M&M's on the bottom border between shells. Kids love that.

GRAHAM CRACKERS: Joyce (my daughter) makes Noah's Ark in half of the egg pan. Then makes a hut on top with graham crackers..can add a roof too. Add chocolate molded animals. OR - Make a vanity table: 2 graham crackers for the sides and one across top for table. Make aluminum foil 'mirror.' Make 'chairs' (cupcake turned upside down) and add the little girl that we use for the petite doll cakes on a pillow of icing. Add a graham cracker 'back' to the chair.

Ploeger642:  I use teddy grams and put bathing suits on them. They fit nicely on lifesaver float

Birthday cake 'table' out of the petite loaf pan...great for slumber parties! Decorate with icing ruffles, tip 104. Or another nice table can be made with the smallest petal pan.

Alxthorn:  Chef Dol, do you get these from a book?
CCChefDol:  ...in books...no probably not...learned as I went

JUICY FRUIT GUM on top of a sugar cube makes a good diving board. Life-savers for buoys. And add blue icing water...then spread piping gel over that for a 'watery' look. Little people could be swimming...Just pipe 'heads' and add facial features and arms.

MINI CAKE: Use life saver with a candle in the hole. Mini bed, crease in diamond pattern, decorate comforter with sprinkles candies appropriate for the occasion. Pretzel rod with gumball on it for the bed post.

LARGE PRETZEL RODS make good palm trees. Stand them up in the cake.
MORE:
TP4JB:  Pretzels are great for fences and barn siding for a farm theme.
CCChefDol:  TP...how do you connect them? Or do you need to?
TP4JB:  If you use the small pretzel sticks, buttercream will work for the fence.
CarolA5238:  Candy sticks make great colorful poles.
CCChefPwd:  The figure 8 pretzels make great fences.
CCChefDol:  yesh - I use that on GB houses

FOOTBALL GOAL POST: Melt drinking straws together using a lighter to melt and stick them together. Would make a good swing too!

BROWN SUGAR: for 'dirt.' - a 'grave' - sand - OR- crush up cookies that have gotten hard and use them.

COOKIE CUTTERS: Press the shape into the icing for a pattern. Makes cute teddy bears, ducks etc.
CCChefPwd:  Especially those cookie cutters with the details in them

CHOCOLATE COATING: We keep coating chocolate on hand at all times.
Stand those tiny PVC plastic figures up on your scenery cakes by melting a 'puddle' of coating chocolate...in appropriate color to match... set the figure in the chocolate and let it set up. No more falling over!
   Of course you can also use chocolate shapes made in candy molds to carry out your theme. There are thousands of candy molds to meet the occasion and its very easy too. A 'sun' can be added to any outdoor scenery cake.

FONDANT: Use all leftover fondant for tiny decorations you can make.
Make tiny dishes for a little girl's party, hats, a ball or other toy.
Even cute little animals...the same as you would using marzipan. (Color first, or use petal dust to enhance them).
Make sea shells...multi color!, beach ball, stars, fish (press it into a candy mold and pop out, wedding bells (press into the round 3-d bell mold).
Make ribbon bows...good practice!
Roll out and cut out little hearts.
Make a cross, fall leaves (airbrush them), fruit & veggies.
Make a bandanna for a square dance cake.
Make baby blankets, bibs or tiny toys.

CCChefPwd:  A pair of dice, bingo markers, etc.
CarolA5238:  instead of candy melts us gumpaste or fondant in candy molds and color them with non toxic mark
CCChefPwd:  or even use the rolled buttercream
CCChefDol:  rolled buttercream...right! I just stiffen reg. buttercream and make all kinds of things

A simple little thing like a turntable can really assist you in decorating those cakes faster.  I have one very large diameter turntable that has been marked to assist you in dividing your cakes into fourths, sixths, eighths and etc.     So it is a valuable tool in marking the cakes evenly as well as turning easily to assist in the decorating.

L2jlu2:  Earlene, where can we get one of these?
Ssbosco:  I never thought of marking the turntable!
CCChefPwd:  I am not sure.  Wilton made a plastic sheet at one time with those markings.  You could just
CCChefDol:  the plastic sheet is no more
CCChefPwd:  take a plain round wooden turntable and glue that sheet onto it if they still make it
L2jlu2:  Wilton has a better circle now. It is included in the course 3 kit.
CCChefPwd:  I have remarked mine several times - I wear those markings off so I use paint pens to put them back on

One of the tips that does an easy finished looking side border is the 88 or the 88l.  This tip does a beautiful scallop that looks like you have used the 104 for a ruffle with a shell edge on the top of it.  A beautiful easy to make side border on your scallops.
   By the way the 88 tip is for left handed decorators and the 88l is the tip for the right handed decorators.

CCChefDol:  I use the L 88 too...and I'm right handed!
JWGPKG:  Well, that's confusing!  Seems like the 88L should be for lefties!
CCChefDol:  But Wilton has one now that is curved on BOTH sides - it seems like its curved the opposite of the way it should be...#86,87,88 the same

An airbrush can really make a soft background for your cake in a very short time and sometimes it comes in handy to add a touch of coloring to white flowers or leaves.

Graceswede:  where do you get air brush
CCChefDol:  airbrushes are shown at http://www.sugarcraft.com
CARJAR4:  What is the cost of an air brush
CCChefPwd:  Car it is pretty pricey.  Air Brush and good condenser could run around $200

One technique that I dearly love is to color the gumpaste leaves with a vodka-color mixture as follows.  This is very easy and very realistic.
   Dissolve some strong food coloring in vodka  and store it in a wide mouth jar with a tight lid.
   For leaves I use green, brown and even a touch of black until I come out with the shade or color I am looking for.  Make your gumpaste leaves on wire or toothpicks, vein them and thin the edges.
   Allow to dry thoroughly and then you can dip them in this vodka mixture to color them.  Stand them up in Styrofoam to dry.  Or if you are using flexible wire - insert short straw pieces into the Styrofoam and then place the wire into the straw piece to dry.
   This method of drying keeps you from messing up the wires that are thin by trying to make them support the weight of the gumpaste.  The veining will be a darker color because the color will sink down into those little crevices.  If you want some lighter areas on your leaves you can paint a little Crisco on the areas you want to remain the light color.
   That will deflect the color and leave those areas on your leaves light.  You can really get some interesting effects in your leaves using this technique.
   There are times that I also just re-dip half the leaf so that one side is slightly darker.  Leaves are never all one color - so a little variation does help them look more realistic.

ReneeLSchl:  So you dip the leaves rather than painting on the petal dust?
CCChefPwd:  Sure do - very natural color - And much faster

If you want a rough texture on your cake surface a sponge is a great tool.  Buy a sponge that is approximately 2 inches thick and about 4 inches square.  With a pair of scissors trim the edges of the sponge that will go down on the cake to be slightly rounded.  This will keep you from having sharp corners or lines on your cake surface.
   Then with a pair of hemostats or tweezers pull some bits and pieces from the surface of the sponge that will go down on your cake.  This will leave some holes or crevices that will then make protrusions on your cake.
   Remember that holes on the sponge will actually be places that protrude on your icing.  Rinse that sponge thoroughly.  Most of the sponges come with something that appears to be soap in them.  Make sure you get that all rinsed out.
   Ice your cake and let it crust slightly.  Dampen the sponge and press firmly on the cake icing, picking it up and over-lapping what you have already imprinted and moving over the surface of the cake until you have a textured icing you are happy with. (Rectangular - man made sponges)
   You can always re-press in areas that don't have enough texture while the icing is fairly soft.  It sure makes a neat texture for a mans cake.  Plus it is very fast and easy once you have the sponge prepared.

MORE:
CCChefDol:  I saw Rapunzel's castle done like stucco doing the sponge thing...very nice
PjW10:  just a regular ole kitchen sponge?
CCChefPwd:  Right PjW10
I Do Cakes:  Pwd- it makes great texture for dragon cake skin too.
TP4JB:  Can you use a sponge on fondant after it is on a cake?
CCChefPwd:  Good Idea for the Dragon skin
CarolA5238:  I found  bottle with brick like sides, I bet that would make a great brick wall.
CCChefPwd:  You just have to wash it thoroughly TP4JP
Ploeger642:  You can use that same sponge on fondant and get the faux finished paint look
Ploeger642:  Also on cookies covered in royal this looks great on too
CCChefPwd:  Carol that would make a great brick surface because you could roll it around the cake
CCChefDol:  once I drew 'brick' on parchment and pressed it on fondant for bricks
PjW10:  do you prefer a cellulose sponge over a natural one? I use a natural one
CCChefPwd:  I just use what I can find in the grocery store as I need it.

LTag106981:  I have NEVER seen this many people here before!!
PjW10:  We're special LT
CCChefDol:  L tag...I've seen 50 in our chat
LTag106981:  I am amazed, Pj!
CCChefDol:  yes...special : )

A friend brought me a neat tool last month to insert into the very large boxes of saran wrap.  It has a slide cutter that makes cutting that saran wrap a breeze.   No more fighting with that sticky stuff when I tear it off.  Check with your restaurant supply house for these cutters.

PjW10:  Dolores do you carry them?
CCChefDol:  Yes, but they aren't in the catalog. Ask for the cutter that fits on a box of plastic wrap. We can get you plastic wrap as long as 18 inches and maybe longer. Get the longest cutter and it can be used even for shorter rolls too.

Have you seen some of the pattern embossers or gumpaste cutters that are being made now.  Some of the have really pretty designs.  Such as fairies, flowers, animals and etc.  You could imprint these on crusted buttercream icing  or fondant & paint them with vodka and food coloring.  I think the easier way to use them would be to do these patterns into gumpaste.  Let it dry and paint them.  Then you could at the last minute just lay them on your cake with a little fresh buttercream or piping gel on the back to hold them in place.

There are also the alphabet cutters for gumpaste or choco-paste or fondant.  You can make your lettering with one of these mediums and let them set up,  then transfer  them to your cake tops.   No more wishing you could write more professionally.

Now for a handy little inexpensive tip:
If I need something to mark lines on a cake I cut a skewer the length needed.  Say approx. 4 inches long.  Take a 3 inch piece of masking tape.  Lay the skewer in the middle of the 3/4" masking tape.   Now you will have about 1 3/4 " of skewer on either end of the masking tape.  Otherwise 1 3/4 inch of skewer, 3/4 inch of masking tape and another 1 3/4 inch of skewer.  Now wrap up the masking tape to meet sticky side to sticky side to make yourself a handle.  You can now place this length of skewer on your cake where you need that size line and press down slightly.  Lift with your masking tape handle and removal is quick and easy without tearing up your icing.

Ploeger642:  Love that one Pwd.  We do that on our airbrush stencils.  Make tape handles
CCChefPwd:  I use lots of tape handles.

ICES:
MHohimer:  I will try to be there.   I need Registrations NOW.
CCChefPwd:  I will be on my way to Nebraska and accidentally wrote my stuff tonight
Ploeger642:  Did we ever decide what our pin on is going to be to distinguish us
CCChefDol:  Pwd...when will we decide on a pin? I don't think it can be 'just' aol?
Thinkchoc:  Dol, it will be fun to put the faces with the names
Ploeger642:  What if our chat pin on is a silk rose petal with a safety pin. Write on-line name on it with sharpie
CCChefPwd:  Great Pj - that is wonderful that you are doing that for us - is that all of us?
PjW10:  we thought about a rose petal, but The rose is the theme for the Portland show in 2001 and we didn't want to take away from their pins
Swtelegnt:  I remember they had tags lat year with your Internet name on them last year, who did that?
CCChefDol:  we need on pin for all of us this year
CCChefPwd:  I did the pins the last two years.  But someone did some of them in shrink stuff and those were really durable
Kimfess:  I've done a lot of pins with Shrinky-Dink.  It's great stuff.
Bridal1:  Next week Kim, the chat is about going to convention, so we need your help!!!
Ploeger642:  Is it worth turning down business to go to convention - of course
Kimfess:  I'm planning on being here next week and am encouraging other Board members to come on-line.
CARJAR4:  Where is the convention?
Bridal1:  Missouri! You can read all about it at: http://www.ices.org
Bridal1:  I have a lady looking for someone to help her at our convention and she will reciprocate with a room.  Anyone interested???
Kimfess:  Help her with what, Carolyn? I'd do anything for a room!!!
Bridal1:  She is wheelchair bound and needs help getting to and from convention center and hotel.
Ploeger642:  I'm sure she'd like your hours Kim
CCChefDol:  Bridal, Millie...how is the convention coming along now?
Kimfess:  How many days until Convention, Carolyn?  Do you know?
Bridal1:  I don't count the days Kim - depressing!
Kimfess:  I know that some show directors have kept count.  Wondered if you did.
Ploeger642:  Went to some vocational schools this week to do publicity for you guys.   Kerry recruited me. Let me know if you get any strays from FL
CCChefDol:  nice of you Ploeg
GOOO8:  Am I correct in that once we register with you Millie, we can get a list of the classes?
CCChefDol:  This is correct. Once you register, they quickly send you the list of demos and you choose and send it in.
GOOO8:  thanks, I haven't filled mine out yet, just working on airlines stuff
Swtelegnt:  Kim, Would it be possible to get the ICES Internet address on the brochures
Ploeger642:  Kim  the spanish translation from Mercedes should be on it's way to Nannette next week
CCChefPwd:  Thank you - that brochure has needed some professionalism for a long time
Kimfess:  Great, I'm glad to hear that, Chris!
Kimfess:  That's what I always thought, Pwd.  It's nice to hear others say it!
CCChefPwd:  Pat yourselves on the back.......
MHohimer:  The brochure is very nice but took so long to get it people were frustrated not having it. I just kept passing out the old ones. I didn't have any of those

GUMPASTE
GOOO8:  Gumpaste recipe:  I simply can't seem to make a good batch.
CCChefDol:  we have a gumpaste dough now! No mixing at all. Ready to use. I haven't tried it but I plan to soon...got a gumpaste class in 2 weeks
GOOO8:  do you just add water to the mixture or is it truly ready made, like fondant?
GOOO8:  I may just have to try that.  I was highly frustrated this past weekend.
RClark8352:  Dol, can I teach myself how to use gumpaste?  Or should a class be taken?
CCChefPwd:  A class will make it faster for you RClark
CCChefDol:  RC...fun to play with but learn faster in class
GOOO8:  I agree, a class is very helpful.
RClark8352:  Also, gumpaste is edible right?
CCChefDol:  RC...yes but you won't want to eat it
RClark8352:  Nasty huh.
CCChefDol:  Not at all. We make little people, animals, etc and add to the cake

SHOWS
ONYX1955:  is there another show other than ices going on?
CCChefPwd:  Nebraska is having a state show on April 17th and 18th
CCChefDol:  ONXY...only maybe in your state
Bridal1:  shows are everywhere.  One in Kansas City, Kansas area this weekend.  Then in Nebraska next week.
CCChefPwd:  Texas is having a state show the 1st of May
Akentish:  Anything in Atlanta?
PjW10:  Washington State is the 24/25th of April
Kimfess:  Virginia is having a big Weekend of Sharing April 23-25.
PjW10:  DOS also and Techniques
ONYX1955:  do you'll get brochures sent to you or something
Tch2morrow:  pjw10- Ices meeting in Thompson, GA - May 21.
CarolA5238:  If your from Texas, It's going to be pretty good have many demos going on too! the cake show

A DEMO
CarolA5238:  Got a letter today the school I teach at want to demo for career days,550 kids.
CCChefDol:  for 550 kids all at once Carol?
CCChefPwd:  that many kids in one room is scary to think about
CCChefDol:  Bet they don't pay attention for long...unless you talk REAL fast
CarolA5238:  No, I'll have a booth and they'll pass by classes at a time.
ReneeLSchl:  they will like your stand, kids love the food!
CCChefDol:  not so bad Carol, good they get introduced to the fun cakes
Ssbosco:  And you'll have 50,000 fingers reaching for the cake.
CarolA5238:  I think I'd pass out in front of that many kids.
CCChefPwd:  Make flowers on vanilla wafers and give them to them - pipe it on their fingers

FROM A BOX OR FROM SCRATCH?
RClark8352:  Dol, I know some of us use box mixes.  Is this okay to sell to
our customers, or should every cake be from scratch.
CCChefPwd:  RClark lots of us use doctored mixes
CCChefDol:  RC...I do...Box mixes are very good now --- and the most consistent
RClark8352:  Dol/Pwd, should I tell my customers what I use or let it stay a "bakers secret"?
CarolA5238:  RClark, I use box mixes and doctor them up.
CCChefDol:  RC...do what you feel comfy with. I tell them. They say they still can't make theirs as good anyway...they over-bake them...and cake is dry
ONYX1955:  what do you doctor them up with?

QUICK FLOWERS:
RClark8352:  Pwd, is there an easy way to do quick buttercream flowers on top of the cake besides roses?
CCChefDol:  RC..I do mums on the cake...or dafodills
RClark8352:  Dol, should the buttercream be stiff?
CCChefDol:  pretty stiff...controls better. Don't fill the bag too full
CCChefPwd:  Daisies, carnations and drops can be done right on a cake. Buttercream for flowers need to be stiffer than what you ice your cake with.

MESSAGE BOARD
Chermoose:  how do i get to your message board
CCChefDol:  Cher...from here: http://w3.one.net/~proicer/index.html

From the chat before ours: from CCChefMeg:
AGAIN, THE NEXT RECIPE HAS CANNED FOOD IN IT, BUT CAPE BRETON
ISLAND GETS snowed in  in the winter and fresh food isn't possible
TOMATO-CRAB SPREAD
In a blender or food processor place
1 tb tomato paste
1 tb water
2 tsp lemon juice
4 oz soft cream cheese, blend until smooth...
Remove to a bowl and stir in:
Can of crab meat
Drained
Garnish with parsley..
bit of garlic powder
bit of pepper
1/4 tsp hot pepper sauce