Thursday April 29, 1999 at 9 PM ET in  the Kitchen  Conference Room -- With CCChefDol & CCChefPwd
"Open mike -  Ask questions or tell us an experience you have had, need help? Ask away"

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Tonight we are having an open forum. Earlene and I are letting you ask the questions and give the answers.
Do you have a recipe or a special hint you would like to share with us?

OHIO the DOS
CCChefPwd:  Who is going to demo for OHIO the DOS
CCChefDol:  I have the list on my web site. But Rosemary is one...no other biggies
CCChefPwd:  Are you demoing
CCChefDol:  Nope, not this time...but my daughter Joyce is - Sat. eve...she’s great with the airbrush
CCChefPwd:  Great.    It's great to see these younger ones doing the demos and participating.
CCChefDol:  she demoed once and held them spellbound...they forgot it was lunch time. She talks so much faster than I can. We made a video of that one
CCChefPwd:  I had a man tell me his wife made him go to a 2 hour demo I was
doing.  He told her - no way. He could stay awake for two hours.  He would be bored to tears.
CCChefDol:  why wouldn't he go? Is not a decorator?
CCChefPwd:  He came up after the demo.  Said he looked at his watch and
realized had 10 minutes to go and then wanted me to have more time.  He was amazed that his
interest had been held
CCChefDol:  oh...he didn't know what he was missing huh LOL
CCChefPwd:  I guess not.  He wanted to know more after the demo.  LOL
CCChefDol:  I hope they do. Is anyone from Missouri coming to OH DOS?
MHohimer:  I think Robin Carroll is, Dol.  I don't know of anyone else.
CCChefDol:  Good Millie...need someone to promote the big show --- ICES July 29th
MHohimer:  Hi everyone - glad you did Dol, hope everyone of them brings a registration.
Nadgabjoe:  I sent my registration

IKESMEM:  I'VE NEVER DECORATED A CAKE. I'M NOT VERY GOOD AT BAKING.
CCChefDol:  IKE...got to start sometime
CCChefPwd:  We didn't intend to do this for a living either.  LOL It just sort of snuck up on us and drew us in.
CCChefDol:  Pwd...thats what my daughter Joyce always says
CCChefDol:  sure did… I was glad to do it so I could make money and stay home with my kids
CCChefPwd:  That little think - like earning a living doing something you enjoy - means a lot

SWEETS1994:  Can someone tell me where to find a cake decorating chat?
CCChefDol:  this IS the cake chat
SWEETS1994:  Is this cake chat always here?
CCChefPwd:  Right here Sweet
DcTyree:  yes Sweets every thur

SWEETS1994:  I could really use all your help. I am interested in learning cake decorating. I went out and bought a lot of tools today. Can someone give me some advice?
CCChefDol:  What did you get SWEET?
SWEETS1994:  I purchased Wilton pans, tips, bags and books. Do you think I need to take a class?
SWEETS1994:  Well, I would like to learn how to make cakes to sell. I have a candy business. May I ask how you all learned to do cakes?
ReneeLSchl:  lots of practice  SWEETS,
CCChefDol:  SWEET....you may want to read old AOL chats for good info on how to start. Tell your friends and neighbors...give a cake away so they find out how good yours are.
SWEETS1994:  CCChefdol, I was thinking the same thing!
CCChefDol:  Sweet...I taught myself...to do my children's cakes...then got side tracked LOL…and took many classes once they became available in our area.
CCChefDol:  Your candy customers may become your cake customers too
SWEETS1994:  What kind of cake recipes do you use? Is it ok to use boxed?
ReneeLSchl:  many people use boxed
CCChefDol:  We just about ALL use box-mix....some doctor them up
CCChefDol:  Pwd has wonderful dr's up cakes on her web site

Nadgabjoe:  What is the best way to decorate a styrofoam?
CCChefDol:  I would usually ice a styrofoam cake dummy with royal icing. Is it for display?
Nadgabjoe:  It's for the ices convention in July
Nadgabjoe:  This is my first time using a dummy
CCChefPwd:  Nadgabjoe you can also use spackling paste like you buy at the lumber yard.
Cake Wmn:  Nad, you can also use ultralight patch and paint and will look like royal
CCChefDol:  Nad...use royal icing or fondant
Nadgabjoe:  I'm not familiar with it
CCChefPwd:  You can use almost anything on styrofoam.
Nadgabjoe:  Can it be washed off after
Nadgabjoe:  Will buttercream last
CCChefPwd:  I have two dummy cakes with buttercream icing - they just won't last as long
CCChefPwd:  Royal will last longer - but it can also get damaged if someone gets rough with it.
Nadgabjoe:  I'm carrying it on the plane from New York and switching to another plane.
Cake Wmn:  If you cover your dummy with stretch wrap before using the royal or whatever can just peel it off afterwards
CCChefDol:  I shrink-wrap my dummy always
Ssbosco:  I couldn't get the plastic wrap flat enough.
CCChefPwd:  Fondant will last until you take a hammer to it and knock it off - after you get tired of looking at it.
GOOO8:  I was planning to cover my styrofoam in white contact paper.  Still advisable?
CCChefDol:  GOOO...no - cover with plastic wrap
Ssbosco:  I'll try to pull it tighter.
CCChefPwd:  You can cover the dummy with white contact paper and that makes it much easier to clean up
Nadgabjoe:  So, Will it be easy to ice?
CCChefPwd:  Dol - I really like the contact paper better than the plastic wrap.  You can get it flatter
Nadgabjoe:  Will the royal icing get too hard to decorate?
GOOO8:  good thing we are chatting about this subject, I was about to do that this weekend.
CCChefDol:  when I didn't have a shrink wrapper I use to stretch the plastic wrap over underneath and tape it using silver duct tape.
Nadgabjoe:  Is the shrink wrapper saran wrap
CCChefDol:  Yes, it uses saran wrap…not that brand but plastic wrap…wider.

Captinmar:  I made my first shape cake today! for my daughters birthday. the only thing I want to do is change the icing
Captinmar:  I was giving that shortening and powdered sugar recipe, but I would  like a different one
CCChefPwd:  Captinmar - I have a cream cheese buttercream icing on my web site. I use it for everything and it tastes really good
Captinmar:  pwd- will that be good to decorate with?
CCChefPwd:  I use it for everything you can do buttercream.
Captinmar:  we are gonna be outside, I do not want it to melt to easy
CCChefPwd:  I had it on a cake that had to sit in the back yard in 103 degrees  for three hours. It did great - held up beautifully
Captinmar:  WOW
Captinmar:  pwd- what is your website?
CCChefPwd:  http://hometown.aol.com/pwdsugar/index.html

SWEETS1994:  I have a question about pans. I purchased a sheet cake pan 11x15 How do I know how much batter to put in it?
ReneeLSchl:  I put in 2 mixes SWEETS
CCChefDol:  Sweet...that will be 2 cake mixes
CCChefDol:  ,,,and SWEET - get a Wilton Yearbook - tells all about that
GOOO8:  All of the Wilton pans have paper inserts that give you the number of cups Batter & Icing
CCChefDol:  8" or 9" round cake = 1 cake mix
OnlineHost:  SugarSpec has entered the room.
CCChefDol:  8 1/2 x 11" pan = 1 cake mix
CCChefDol:  Good SWEET...read in the center of the Yr Bk...has good advice

SWEETS1994:  Is there somewhere I can turn to help on the Internet when this chat isn't in progress?
CCChefDol:  SWEET::::right here: http://w3.one.net/~proicer/index.html --- then go to my MESSAGE BOARD - help all the time there
GOOO8:  Definitely visit that site Sweet -- you will just love it!

Nadgabjoe:  What would be the ideal way to carry the cake on the plane?
CCChefDol:  Nad...see that you can open it easy for inspections...or put it in Plexiglas box
CCChefDol:  Be sure it will fit under the plane seat in front of you
CCChefPwd:  Nadgadjoe box it with windows so that they can see inside.  Then they are very accomadating
Nadgabjoe:  Since it styrofoam it shouldn’t ring
CCChefPwd:  I put saran wrap inside and outside taped  very tight to make the window.
Nadgabjoe:  I was carrying two boxes - a 10' and 14''
GOOO8:  You make your own box then Powder?
CCChefPwd:  Styrofoam just makes it lighter to carry - you don't have to tell people it is styrofoam. I find a box as close to the size as I can.  Then fix it with the windows in it.
CCChefDol:  GOOO...cut down any cardboard box to fit...If too tall, cut off the top, use it for a 'lid'
CCChefPwd:  When I go to the airport now - they now to handle my boxes carefully.
GOOO8:  I am getting the impression you are custom fitting real card board boxes rather than the
lighter weight cake boxes
CCChefPwd:  Real cardboard boxes - is a must to travel with.
CCChefDol:  yes GOOO right
Nadgabjoe:  Do you think they'll allow the two boxes
CCChefDol:  some will...some may not Nad
CCChefPwd:  They must fit underneath the seat or in the overhead or you may have to leave it at home. I did get escorted off of one plane because my container was about 1/4 inch to tall. I took the sugar piece out and hand carried it and they shipped my container home. That was nerve wracking.
CCChefDol:  The airlines where Pwd lives was nice to us and stored our boxes
on the plane but don't count on it.
GOOO8:  my oh my; I bet that frazzled you.
Nadgabjoe:  Will it be too much hassle for changing planes with the boxes
CCChefPwd:  It is a hassle to change planes and carry those through the airport.
CCChefDol:  Nad...try maybe using one of those rolling carts
CCChefDol:  I know of a couple who had to buy an extra plane ticket for a cake I made one time
JWGPKG:  That was an extra expensive cake!
CCChefDol:  yes, but they were VERY rich. The cake was for THE Mr Coors
CCChefPwd:  I have a handle that has too straps that I put around my cake boxes when I travel. Then I can carry them much easier.  I found that at a local luggage shop.
CCChefDol:  The straps really helped us with our boxes - that Nicholas & Scott fixed up
CCChefPwd:  Straps around those boxes are a big help.
CCChefDol:  AND - the toilet paper sure cushioned our flowers well LOL None broke!

SWEETS1994:  Should I purchase an airbrush? Are they expensive?
CCChefDol:  SWEET...go to my commercial web site and it will tell you
prices/pictures too: http://www.sugarcraft.com --  then find AIRBRUSH...and ask on the message board for advice on which they like too
SWEETS1994:  CCChefDol, I've been to your site before looking for candy items! Do you think an airbrush is necessary for beginners?
CCChefDol:  no SWEET, not really. Practice icing cakes, making flowers etc...take a class etc - first. I think an airbrush is an important tool, but that’s a luxury once you really get going
ReneeLSchl:  SWEET depends if you like the look of an airbrush, I don't, think it looks like a grocery, but it comes in handy for coloring gumpaste flowers, I’ve learned
SWEETS1994:  yes, grocery store all the way to do advanced stuff
CCChefPwd:  Airbrush is a neat tool - but not a necessity when you are a beginner. Learn the piping first.
Cake Wmn:  Sweet, in my area, no one wants airbrushing!
Icing Wiz:  Sweet  I have been decorating cakes for 8 yrs and I have never needed or used an airbrush
CCChefDol:  The airbrush can be used quite artistically. I decorated more years than that with no airbrush, but I didn't know how useful it was til I  got one.
CCChefPwd:  I love the airbrush but it is still not something I would recommend for a beginner. When they have a limited budget to build supplies with..

CHUCKY22:  pwd, do you have a preference for what kind of vodka, van. And inst. coffee for your kahlua
CCChefPwd:  Cheap Vodka, Strong vanilla and I have been using Taster's Choice Instant coffee

Uke11:  My daughter is in a book club.  Anyone have a recipe that looks like a book?
ReneeLSchl:  you mean the book cake pan?
Icing Wiz:  Uke do you mean a pan that looks like a book?
Uke11:  Yes, that's what I mean
CCChefDol:  UK...make a sheet cake, cut it in half, decorate like a book...easy
CCChefDol:  Oh - yes - an open book...there is a pan
Icing Wiz:  there is a pan that looks like a open book
ReneeLSchl:  comes in a two mix or one mix pan, from Wilton
Uke11:  Where do I get the pan?
CCChefDol:  you can get one here UK: http://www.sugarcraft.com
Icing Wiz:  Wilton or any place cake supplies are sold

SWEETS1994:  ok, one more question. Not sure how to word this. When I bake a reg. cake, it always rises higher in the middle. Do the Wilton pans prevent that from happening?
CCChefDol:  ....oh oh...turn your temp down to 325 deg.
ReneeLSchl:  a lot on the message board about that
Icing Wiz:  use bake even strips and don't put too much batter in pan. You may be over filling pan
CCChefDol:  SWEET...when it is done, lay a towel on it and press the top flat - gently. If it is over-baked this won't work, then you must cut the hump off
ReneeLSchl:  SWEET I just use soaking wet paper towel strips around the pan
JWGPKG:  PAPER towel strips?
Icing Wiz:  when I use the bake even strips my cakes come out perfect every time.
CCChefPwd:  Its not the pans - it is the oven is a little to hot and the outside bakes first and the middle of the cake isn't done yet so it keeps rising
CCChefDol:  true Icing...but with lots of cakes, that’s a pain too
SWEETS1994:  I saw those bake even strips at the store today. How do they work?
Icing Wiz:  Wilton sells them Dolores probably sells them
CCChefDol:  They DO work ---  yes we do carry those
ReneeLSchl:  fold a paper towel and wet it soaking,
Icing Wiz:  You wet them and secure with pin on the outside of pan
CCChefPwd:  Corners of square or rectangle pans also bake faster and tend to not rise as much.
Cake Wmn:  renee, doesn't that get awfully hot before cake is done?
SWEETS1994:  gosh, I have a lot to learn
CCChefDol:  before I'd use paper towels, I'd cut up terry towels
ReneeLSchl:  the towels dry, but I've had no problem and it's so easy

Icing Wiz:  for larger cakes I use heating core in the middle
CHUCKY22:  how do you use a heating core
Icing Wiz:  but I always use bake even strips
CCChefPwd:  Heat get into those corners from two sides and unless you protect them they can't bake as high
Icing Wiz:  I spray pan with Bakers Joy then place core in middle spray that inside and put a little batter in that, then put the rest of your batter in when it is done baking put the baked core in the hole

SWEETS1994:  Is there an easy way to getting a cake out of the pan?
CCChefDol:  SWEET...we don't grease/flour anymore...we use pan grease or pan spray now
CCChefDol:  I spray with Karp's commercial pan spray - it contains flour and cakes don't have crumbs
CARJAR4:  ChefDol, do you do that all the time. and for every cake
CCChefDol:  I always spray my pans, yes
SWEETS1994:  I use it too, but still have problems. Are you suppose to wait a certain amount of time?
CCChefPwd:  I coat the bottoms of the pans only with a mixture of flour, oil and Crisco.  Not the sides
CCChefDol:  I spray sides and bottom both….just shows there is more than one way to make a cake and have it look right.
CHUCKY22:  to you sell KARPS on your site
CCChefDol:  Yes Chucky, we tried many brands until we settled for this one
CARJAR4:  Do you use the one with the flour in it.?
CCChefDol:  I do Car
Icing Wiz:  me too I find they also come out easier
ReneeLSchl:  I never spray the pans, don't they turn yellow?
CHUCKY22:  how much (Dolores - KARP’S Its  very large can…1 pound $5.49
SWEETS1994:  how long should you wait before turning pan over?
CCChefDol:  wait about 10 minutes
Icing Wiz:  about 10 min
SWEETS1994:  that’s all? Isn't it still hot?
CCChefDol:  SWEET...hot - yes, very, never turn out right away onto a plastic or glass plate. But, you CAN remove the cake within the first minute...then it builds up condensation... Turn out onto a rack or - often I turn it out onto a cardboard like that, and you need to wait for that to go away if you don't get it out in the first minute.
CCChefPwd:  Depends on the size of the pan.  Bigger pans need a little longer to cool
ReneeLSchl:  Does the Pan spray turn the pan yellow?
CCChefDol:  Renee, ANY will turn the pan yellow if not thoroughly scrubbed...use very hot water and lots of soap
Icing Wiz:  no it has never turned my pans yellow
CCChefDol:  I cool 18" cakes for an hour
CARJAR4:  Thanks Renee so much better now.
CCChefPwd:  Sometimes those big pans need to cool for 20 or 30  minutes before you take them out.
Small ones should be ready in 10 minutes.
JWGPKG:  Renee, I tried to do it the "hard" way and it didn't come out.  I cheated and used Pan spray and it came out perfect!.
CCChefDol:  Renee...there is also 'pan grease' and it works well

SWEETS1994:  How do you get the frosting to look so soft?
CCChefDol:  you mean 'smooth'?
SWEETS1994:  yes, smooth!
SWEETS1994:  so, how do you get that smooth look? icing, frosting?
CCChefDol:  smooth cake or smooth icing?
CCChefPwd:  I use a fondant smoother and a Viva paper towel to smooth the buttercream icing
CARJAR4:  Chef Pwd what is a fondant smoother ?
CHUCKY22:  how about wax paper
CCChefPwd:  Haven't tried that Chucky - Does that work for you?
CCChefPwd:  Yes Car
CCChefDol:  CHUCKY...may stick...can use dress maker's interface etc too
CHUCKY22:  yes and it comes out soooo smooth. You just have to wait for it to crust a little
Icing Wiz:  I use a large angled spatula for top and a pie dough cutter for
sides. With one swoop I can ice the sides smooth in a sec.
CCChefDol:  fondant smoother is for rubbing over fondant cakes.
CCChefDol:  I use a spatula LOL I don't think they had one 'cheater' tool when I learned LOL
LeighDigg:  Are there any tips to a straight-edge look for top edges of cakes that don't have a top border?
CCChefPwd:  Leigh - those are tough to get a really smooth edge.
CHUCKY22:  also the warmth of your hand makes it smooth
Cake Wmn:  You can also use a pizza roller for the sides of the cake after frosting sets a little
CCChefPwd:  I hold a Viva paper towel by the cake and then use the fondant smoother to gently iron the sides of the cake.  At least that is what my grand daughters said it looked like what I was doing.   LOl
CCChefDol:  I really like the idea - I think I'll show my students that one Pwd
LeighDigg:  I've used a wallpaper border sponge roller to smooth buttercream
CCChefPwd:  It works great and keeps those sides nice and straight.   It also helps keep the corners on on the square cakes really square

CARJAR4:  Chef's can you share a good fondant recipe?
CCChefDol:  CAR: Mine is online already...picture too
CARJAR4:  Is that in your web site.
LeighDigg:  does your fondant recipe taste better than Wilton’s?
CCChefDol:  CAR _ yes - this one: http://w3.one.net/~proicer/index.html
CCChefDol:  Go to SPECIAL TEChNIQUES there
CARJAR4:  I have that one thanks alot and I love it.

RClark8352:  ChefDol, do you have a new web site address?
CCChefDol:  Yes RC: http://w3.one.net/~proicer/index.html
or - this one too http://www.sugarcraft.com

CHUCKY22:  can someone give me ideas about doctoring up cake mixes
CCChefPwd:  Chucky I doctor up all my cake mixes and have some really good recipes on my web page. Those cake recipes are really moist and tasty.: http://hometown.aol.com/pwdsugar/index.html
CHUCKY22:  I saw that, thanks, also I saw something about adding coconut, orange, lemon??
CARJAR4:  Chef is there some filling recipes in your site also.
CCChefPwd:  No filling recipes   -  Matter of fact I could use a good lemon and strawberry filling recipe
CARJAR4:  Chef I must explore your site more carefully but it takes time you have so much in there.
LeighDigg:  Any good hazelnut cakes and fillings?
CCChefDol:  FILLING: here’s a good easy one: Mix a small can if crushed pineapple with icing about 2 cups or a little more of icing. Its delicious!. That pineapple filling is safe for hot weather too...great with white cake

CCChefPwd:  I have a brides mother who wants her cakes split and filled with those flavors and wants a
nice thick fillling.  But it is going to be served out side in July - and is probably going to be very hot - which eliminates using anything with gelatin in it. I would appreciate any help you can give me here. She wants like 1/2 inch thick filling in those cakes.
CCChefDol:  Oh Pwd! You may have to just use chopped strawberries only. Curd would be dangerous
CHUCKY22:  pwd, what about that lemon curd that Martha Stewart makes
CCChefPwd:  Will it hold it's shape and not pooch out the sides.

JWGPKG:  Icing, aren't you going to share your MOUSSE FILLING recipe? The eggs in the curd...
CCChefPwd:  I have to do that cake the day before and finish it completely. I don't have room to refrigerate that whole cake
CHUCKY22:  that’s true
CCChefDol:  Pwd...I'd just put chopped strawberries with sugar I think - to be safe. Ice the cake thinly
before adding the filling so they don't soak in too much and of course make a 'wall' of icing with open coupler first
CCChefPwd:  I am afraid that cake will shift on my doing that. I have to carry it about half a block over a bridge - Not easy.
CCChefDol:  Me too Pwd! How far do you need to take it -
CCChefDol:  oh Pwd...I think that person should revise her thinking! Can't do the impossible.
CCChefPwd:  A 10 mile drive,  then an outdoor setting.  The last cake I delivered out there in July
SugarSpec:  Pwd dig out  some cake  before  you  put the filling in  won’t shift   as  bad
CCChefDol:  Why no gelatin????
CCChefPwd:  It was still 95 degrees at 7 in the evening.  The gelatin will turn back to liquid. That gelatin filling will get hot - it will be in the sun 2 hours before the bride arrives
CCChefDol:  When I am afraid it won't work I tell them NO - Gosh...it will be dreadful hot for the wedding party in heat like that too!
CCChefPwd:  I told her I could use preserves as a filling - but not 1/2 inch thick.  That is now what she wants.  She wants a clear filling that will stand 1/2 inch thick between the cakes.
CHUCKY22:  does she want the filling to show through
CHUCKY22:  what about making a lemon flavored icing
CARJAR4:  What is the mousse recipe.
Icing Wiz: MOUSSE FILLING:
16 oz heavy whipping cream
any flavor instant pudding
RClark8352:  Icing do you mix those items together or separately
Icing Wiz:  together
Cakecherub:  Icing, dry pudding mix?
JWGPKG:  I started whipping the cream first, then add the instant pudding. Voila!  Almost instantly
turns to mousse.
Icing Wiz:  yes, dry mix and 16 oz heavy whipping cream - exactly like Pam just said
CCChefDol:  That would surely poison them Icing LOL
Icing Wiz:  make sure everything is cold
CARJAR4:  Icing is that fool proof recipe
Icing Wiz:  yes CAR
Icing Wiz:  I refrigerate my cakes here in Florida, but mousse holds up through many a wedding reception. In Florida it is usually around 90 in summer
CCChefPwd:  You are right - Dreadfully hot.
CCChefDol:  mousse will turn to poison too won't it? In that heat?
CCChefPwd:  Will mousse hold up in two hours of 95 degree heat.
LeighDigg:  I have a lemon curd without eggs if it will help
CCChefPwd:  Indoors no problem - but outdoors in that heat?
Rangodam:  How does that lemon curd taste, Leigh?
CCChefPwd:  I just would appreciate anything that you guys have that might work.
CCChefDol:  Pwd...what about starting with COOKED icing...the sugar/water/add butter stuff..then add the fruit too...for strawberry. That won't breakdown I don't think
CCChefPwd:  Will that make a clear filling.  After all she doesn't want much now does she??????
CCChefDol:  That would not be clear if you add butter
CHUCKY22:  why clear
CARJAR4:  Why didn’t she hire the white house pastry chef.?lol
CCChefPwd:  That is just what she requested.  Who knows why?
CCChefPwd:  Now there is an idea.
CCChefDol:  But maybe you can add (the cooked part) to crushed fruit while it mixes fast - like that
RClark8352:  Chefpwd is this for a wedding cake?
CCChefPwd:  Right
CCChefDol:  ..because they'd tell her NO right off LOL
CCChefPwd:  She wants lemon filling in the top layer of each tier and strawberry filling in the bottom layer of each tier.
Rangodam:  don't put anything in and tell her it's so clear she can't see it!
CCChefPwd:  LOL Rangodoam
Icing Wiz:  I have never heard of clear filling!?
CCChefPwd:  This mom came with an agenda.
CCChefDol:  the lemon could be clear somehow....by starting with the cooked syrup...maybe
CARJAR4:  Just brush it with vodka and after awhile she wouldn’t care.  LOL
CCChefDol:  that wouldn't spoil
Icing Wiz:  that's it Car - vodka filling. After eating a piece she won't care anymore
CCChefPwd:   I may have to play with cornstarch and see if I can thicken lemon pie filling extra thick.
CCChefPwd:  Now that's an idea Car
Icing Wiz:  how about piping gel EWWWWWWWW
Cake Wmn:  for strawberry does she just want that glaze stuff they sell in the grocery store
Thinkfour:  What about the sauce you use for apple pudding It is clear?

CARJAR4:  How do you all know how much to charge for your cakes?
CCChefDol:  CAR...ask others in your area maybe
CCChefDol:  Be higher than the bakeries though

Rangodam:  Do you all use boxed cake mixes?
CARJAR4:  Yes
JWGPKG:  I do.
Icing Wiz:  no-scratch
RClark8352:  mix and scratch, but mostly mix.
CHUCKY22:  yes
CCChefDol:  Rang...sure...but doctor them up - Pwd has wonderful recipes on her web site
CCChefPwd:  You bet for most cakes.  Italian and Carrot I do from scratch
CCChefDol:  I no longer do carrot from scratch...I buy the box mix, add carrots, spices and pecans...is great, bakes nicer too
Cake Wmn:  me too, Dol
RClark8352:  ChefDol, do you get your mixes from the grocery store?
CHUCKY22:  which box mix do you use for carrot, betty or duncan
CCChefDol:  RC...I'm not the one to ask...we buy a $1,000.00 worth at a time We have a bargain with a grocer who gets them for us pretty cheap
RClark8352:  I just feel so weird sometimes going to the grocery store, I get
paranoid, thinking some of my customers might see me.
JWGPKG:  A lot of us catch the sales at grocery stores, then put up with odd stares from cashier.
Cake Wmn:  So what if they see you ?  Did you promise from scratch?
RClark8352:  Cake, no I didn't
Dose57104:  RC, don't worry, they all know you make better cake no matter how you do it !!
CCChefPwd:  If mine ask I tell them my recipes are on my web page and that yes I do use cake mixes

LeighDigg:  found my recipe if you want it. it was in my Betty Crocker cookbook:
CLEAR LEMON FILLING:
3/4 cup sugar
3 tbsp cornstarch
1/4 tsp. salt
3/4 cup water
1 tsp. grated lemon peel
1 tbsp marg. or butter,
1/3 cup lemon juice
 4 drops yellow food coloring (optional)
Mix sugar, cornstarch and salt in saucepan.  Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 5 min. Remove from heat; add lemon peel and marg.  Stir in lemon juice
and food color.  Cool.
CCChefPwd:  Leigh if I add a little cornstarch do you think it will hold up better in the heat. Thanks Leigh - I'll give it a try
LeighDigg:  Mine has always turned out thick enough but you could add a little more cornstarch. Just taste to make sure doesn't taste too much like cornstarch though. This recipe was used for a sponge cake roll and for fillings.

GOOO8:  I need help with a STRAWBERRY CAKE RECIPE (doctoring). I got this recipe about 20 years ago.  Since the cake mixes have changed since then,
GOOO8:  I think the balance of ingredients w/still work but ya'll tell me.
Ingredients to follow:
1 pkg strawberry supreme cake mix
1 pkg strawberry Jell-O
dissolved in 1 c boiling water (beaten for 5-8 mins to cool),
4 eggs
1 c. Wesson oil
It looks like the recipe might be okay but most mixes have reduced
their oil amounts significantly.
RClark8352:  I just purchased the RH creme cake mix, thinking it would be better for me, but I think I made a mistake
CCChefDol:  the 4 eggs will help toughen it - and may need to with all that Jell-O
CCChefDol:  I don't know GOOO...you really should do a dry run first on that one...or ask Duncan Hines - if they are the ones who's mix is recommended. Then I would call the number on the cake box. They will come closest to answering your ?
GOOO8:  They are very helpful so will give them a call tomorrow.  Got a cake to do this weekend.
CHUCKY22:  do you all use 2 eggs and 1/2 cup of water for Duncan yellow mix
Dose57104:  Why did Duncan Hines reduce it's oil needed for its white cake mix?
CCChefPwd:  I had a similar recipe GOOO8 and I tried adjusting it for the changes and finally just gave up on that one.
GOOO8:  Thanks for the input.  Will save me some time in the long run.
GOOO8:  I may just add some sweetened strawberries to it instead
CCChefDol:  who makes the strawberry supreme?
GOOO8:  DH
CCChefPwd:  GOOO8  - have you tried my strawberry doctored cake?  I am now adding one package of strawberry kool-aid to three mixes and it gives more flavor
Cake Wmn:  Goo, I make the mix using ingred, as is but sub. strawberries for part of water

Kidzcakez:  I have a great strawberry cake that I do.  I don't dissolve the Jell-O in boiling water, though. Rest of the ingredients are similar. My recipe uses juice from the strawberries, too.

RClark8352:  Anyone have a really good pound cake recipe?  One that’s very moist inside and out
GOOO8:  No, but I'd love to.
CCChefDol:  I saw some pound cakes on my RECIPES message board the other day
GOOO8:  Gads, it's been so long since I bought Kool-aid; is it still in the envelopes?
CCChefDol:  ...and Pwd's dr'd up recipes seem to be more firm...and may do what you want
GOOO8:  You make the cake following the rest of the recipe then?
CCChefPwd:  They are really similar to pound cakes.
CCChefDol:  Pwd, you cover them with fondant icing, right?
CCChefPwd:  Right

GOOO8:  Is there much to know about carving cakes?
GOOO8:  Is that strawberry cake recipe a good firm cake?
CCChefPwd:  Use a firm cake that will hold its shape. Nearly all of my cakes are good firm easy to handle cakes
GOOO8:  I'm doing that this weekend so if you have any tips, please share
CCChefDol:  Ice with thinned soupy icing...or it pulls off crumbs real bad...or the cake icer tip does better on cut cake. I put icing between the cakes before I place any cut pieces together too
CHUCKY22:  what shape are you carving
CCChefPwd:  Once you have it carved - a good crumb coat is a must
GOOO8:  A race car - starting w/9x13x3 base for the car body. Then I thought using a bread loaf pan to bake another cake to trip down and slanted to make windshields, etc./car top
CCChefDol:  oh - my car?
CCChefDol:  I would do as I said above then... you did see my car cakes didn't you?
GOOO8:  No, go to your website??
CCChefDol:  Yes - That car cake is even on AOL but they messed up the patterns. They are neat - check them out. I once made a limo 2 feet long! Covered it with fondant
GOOO8:  Oh, my!  I can't wait to go take a peak.
GOOO8:  What area do I click on Dol?
CCChefDol:  GOOO...go to: http://w3.one.net/~proicer/index.html - then to
PHOTOS is there- the PHOTOS icon - its pink
CCChefDol:  (My limo 2 feet long…it wasn't easy GOOO...I still have it. I think I showed it to Sheila when she visited me
CCChefPwd:  You should try covering a 24 inch round cake with fondant.
CHUCKY22:  wow
GOOO8:  No no, not yet for me.
CARJAR4:  Not me either.
CCChefDol:  The car was all shapes and curves - wasn't so easy

Ssbosco:  Where are your stencils -  for sale?
CCChefDol:  Stencils...for sale or how to use?
CCChefDol:  here Ss: http://www.sugarcraft.com - then find STENCILS off the AIRBRUSH page

CCChefDol:  How are the ICES show plans coming along Millie???
MHohimer:  We are doing very well I think at this point.   We have over 300 registered so far.
GOOO8:  I am going to attend your classes Pwd and Dol
RClark8352:  Well, I've gotta go. Have to get an early start tomorrow, its a long drive to Ohio.
CCChefPwd:  GOOOOO - you will have to look us up so we will know who your are.
GOOO8:  I want a front row seat; how early do I have to get to the room to accomplish that?
CCChefPwd:  Seats are numbered.  Send off for your tickets now.
RClark8352:  thanks ChefPwd, this is my first DOS
CCChefPwd:  You guys have fun in Ohio this weekend.
RClark8352:  ChefDol, are you still attending this weekend
CCChefDol:  Yes…I’ll be there. I have a trade booth at DOS.
CCChefDol:  We sure will pwd...I can hardly believe my daughters are going...and both are going to ICES
GOOO8:  Oh, numbered seats, oh migosh!  I best hurry then.
CCChefPwd:  The earlier you ask for them the closer you will be to the front - unless everyone else has
CCChefDol:  wellll maybe I'll get a front seat LOL
CCChefPwd:  already beat you to them
CCChefPwd:  I think it is wonderful Dol
GOOO8:  oh, no, I will be disappointed then
CARJAR4:  Where is it held.
CCChefDol:  DOS is Columbus...info on my web site under ICES
CCChefPwd:  Get those requests in the mail right away
GOOO8:  I'll work on them this weekend.  I just couldn't decide about some of the other classes just yet
CCChefDol:  I can't believe Joyce can go! I better pinch myself - I'm dreaming
GOOO8:  Is there such a thing as changing classes after arriving?
CCChefPwd:  I think you can do that.
CCChefDol:  yes GOOO all the time

CCChefDol:  Carol...are you going to ICES too?
GOOO8:  good to know that.  Some I know I want to take and others not quite
sure of I can't wait to meet both of you as well!
CHUCKY22:  when do they post where the ices convention will be next
CCChefDol:  That is already posted on the ICES web site at: www.ices.org

Thursday May 6, 1999 at 9 PM ET in  the Kitchen  Conference Room -- With CCChefDol & CCChefPwd  -  "You want to make a wedding cake? Okay, we know a few tricks"