I missed you all. Its really good to be back. I went boating with my hubby to KY Lake all of last week. It was hot but we had a relaxing time. I also helped the owners of our resort work some on their website. I made the web page and I am trying to show them how to make updates. It is: http://www.kylake.com - a beautiful place to relax!

WHEN WE SAY THE CAKE 'FELL' IT CAN MEAN ONE OF 2 THINGS.
1.)  The cake 'fell' as you took it from the oven. When this happens it is usually because the cake was not baked long enough. Otherwise, it can be wrong amounts of ingredients or wrong ingred.  altogether. I won't go into detail on this. It can be SO many things, especially when baking from scratch. Once I used juice with sugar in it and this made the cake fall...too much sugar. The other dangerous thing is adding more shortening. If you take the time to learn what each ingredient actually does, you won't have problems...good thing to read old home economics books to learn this!
   HERE IS THE ADDRESS OF A WEB SITE DEVOTED EXCLUSIVELY TO THE ART AND BUSINESS OF SCRATCH BAKING: http://www.progressivebaker.com
2.)  The wedding cake fell!!! This is an awful feeling and we've all been there. I've had a few disasters as most of us have. Not always my fault. But you can get into the most awful situations unexpectedly. The one I most remember was delivering a wedding cake to the Barley Corn river boat. The ramp was very steep and though I backed down ever so slowly, the cake slid 2 inches ...having 3 tiers stacked. I was lucky I could shove it back into place.
3.)  Once I dropped a tier. We fixed it with whipped cream (YES!) and made that the back. I had dropped it flat down and it wasn't dirty.
4.)  Another time I fell over a floor riser for the band...the hall had the lights all off though the door was open and they were expecting us. I dropped the cake flat down that time too, but the icing was ruined. I had to take it back to the shop and scrape & re-ice. Luckily it was fast decorating. I was pretty angry about that one...not to mention how my shin hurt from the fall....but I didn't let the cake get dirty! LOL

But the MAIN reason cakes fall (other than incidents like above) are from not supporting cakes correctly. You are [so] lucky help is nearby now! Anytime you have doubts on a setup, just go to my message board and ask for advice. You will get help from everywhere. The URL is http://w3.one.net/~proicer/message/message.htm

RULES TO LIVE BY!
Use supports that will safely hold up the cake. I don't like to use wooden dowels, so I use straws. BUT --- you shouldn't use straws if you don't set up exactly the way I do I found out. I wrap cardboards all around with foil and this locks the straw preventing slippage. If you use a plastic plate or other slippery material this can make slipping. For very large heavy bottom tiers, I prefer to use Wilton's large plastic tube dowels . They really lock in when you cover the cardboards with foil and prevent slipping.

Many times, when stacking big cakes, the cake should be assembled at the hall upon delivery. This is pretty time consuming if you have used lots of flowers and intricate time-consuming decorations too!

STRAW CUTTING:
Put straws within an inch from the edge of where another cake or the sep. plate will be placed. (I press the plate on to crease the icing so I can tell). This will keep the cake from rocking or teetering. This is especially important with heart cakes...heavier on the back-side! When I use straws I measure one, cutting it to the height of the cake minus the icing (but iced first). Then cut them all to the very same height. I at least use 5 straws in an 8" cake. I like to place straws about 3 inches apart. Use 3 in the center, not one directly in the center, but 3 spaced there. May as well also say...then cut plastic wrap circle to fit where the next cake or sep. plate goes. This prevents pulling off icing when disassembled - cheap and safe.
  IF in doubt it is better to use too many straws. Or use the Wilton tubes. I don't mind placing a (6) 8inch plus 16-12-8 together with straws....if this gives you an idea of the strength of the straws.

SAFE CAKES THAT CAN'T FALL!
You can use Wilton's Garden stand or their on-arm floating stand. Or many of the acrylic stands are simply assembled and the tiers sat in place separately like the two mentioned above. No supports needed at all. The single pillar plates/pillar sets are much easier to set up that are the 2 plate systems that have the pillars between 2 plates. I prefer the Wilton Single use set -or- their twist leg set. (NOT interchangeable with other styles. The twist pillars are clear like glass and look elegant. Very sturdy.

EARLENE'S PART
"Why did that cake fall? And many  hints for wedding cakes."
We did a chat on this subject a long time ago and realized that title could have multiple  meanings.
1.  Why did that cake fall in the oven?
One of the recipes I have the most trouble with falling is the lemon cake.  I still haven't gotten that recipe to work just like I want it yet but I am getting closer.  Adding a little flour usually helps in a recipe or decreasing the liquid a little.  Our altitude seems to affect some recipes and adding about 1/2 cup or flour per recipe seems to make it work in cakes.
As a kid I remember my mom telling us.  Don't run in this kitchen I have a cake in the oven.  I don't really know if that would make a cake fall but not many of us jump up and down in our kitchens.
2.  Why did that cake lean when I set it up?  I was afraid it was going to come down.
Support - support - support is an absolute must in your cakes.  If you don't have sturdy substantial support in those cakes you can have a disaster on your hands.  The best supports I have found is wiltons hollow white dowels.  You can cut those with a serrated knife any length that you need.  I ice my cake and then where a support will be needed I stick a straw into the cake.  I use that for the measurment to cut the dowels necessary to support the next tier up.  Cut several dowels as close to exactly the same length as possible.  I use 7 hollow dowels under a 14 inch cake.  One in the center and the other six placed around the perimeter where the cake will be sitting.  Only five in 12 and 10 inch cakes and four in 8 and six inch cakes.
In the past I also used just plain cardboards between cake tiers and then I noticed that those cardboards were becoming limp and made the cake have a peculiar taste.  Now I cover both sides of those cardboards with contact paper and this makes a good support board that can make it also easier for the family to disassemble the cake that is left after the wedding.  They have a sturdy board to handle with the left over cake.
I know many of you are taught to use those four pillar - two plate set ups with your cakes.  If you choose to use those you must make sure that you have good support under that bottom plate.  Otherwise those are not stable set ups.
The best set ups are the sturdy plates with legs that go directly through the cake.  The only way those cakes can come down is if the table comes down.
3.  THE TABLE COMES DOWN.
Do you check what is under the tablecloth to make sure that table will support your cake.  I always give those tables a little shove before putting the cake on it to be sure it feels stable.  If it doesn't then I check underneath to be sure legs are locked and there are times I even request a table change.  Those center support (one  or two legs only) tables are tricky if you have a heavy cake to place on them.  Several times I have been requested to place the cake on one side with coffee or punch on the other side.  Once they realize how heavy the cake is they usually adjust to putting the coffee or punch elsewhere and the cake in the middle of the table.
4.  THE CAKE FALLS DURING DELIVERY
I have only had a few major problems with cakes falling in the last forty ears but, believe me they do make lasting impressions.  One  - the cardboard got soft and a support let went through - solution - always cover that cardboard with contact paper  or I think Dolores uses foil.
Two -  we were driving to deliver a cake some 300 miles away and hit a huge pot hole and the cake was destroyed  when it went up in the air 

Pwd Sugar:  my grandaugher was here and pulled out a bag of cake scraps to snack on.  Her flavor choice.  Skinny kid was here working on her sugar piece for ICES. 12 yrs old
Dolores777:  oh wow...your grandaughter is lucky
Grdnthyme:  cake kady just made a teapot cake with 4 cup and saucer cakes for me. It was beautiful

Kakdecor8r:  need a fast idea for a baby shower cake - its a girl. I have a 1/2 sheet already made
Pwd Sugar:  booties made from cupcakes
Dolores777:  what about a baby buggy using a 12 and 2 - 6" cakes? I have the buggy online
Kakdecor8r:  you know me, gotta be faster than that, LOL
Pwd Sugar:  Stork with baby delivery figure piped
Grdnthyme:  baby bottle with pink nipple

Pwd Sugar:  That computer cake had to be delivered down a steep hill and it tilted back.  Thank goodness the bottom half was dummy so it didn't hurt it.
See that cake on ther web site now! Fantastically real looking.

Kakdecor8r:  your message board is a god send of information!
EMGStone:  It does my heart good to hear all this from experienced bakers . I'm fairly new
EMGStone:  And I get scared of what can go wrong
Dolores777:  EM...we're there to help
Pwd Sugar:  Honey we do have a few stories.  I wish our disaster stories were
still available for you.
Dolores777:  ...and I hope we prevent a few disasters Pwd
Pwd Sugar:  Now that is a good way to think of it Dee.  Our experiences
preventing someone else from making the same mistakes.  But Dee - now they know we are not perfect.  LOL
Dolores777:  right...but we had no one to ask
Kakdecor8r:  i have made 4" crystal pillars and push through the cake
Dolores777:  right on : )
CarolA5238:  Hi, Talk about stories I can pop a few myself.
GOOO8:  this all makes me nervous just reading about it
Kakdecor8r:  lol, me too
GOOO8:  i know how stressful it can be
Pwd Sugar:  We will have to do another chat in the future on disaster stories

ReneeLSchl:  do you use a pen to mark the straw while in the cake?
Dolores777:  no - my finger nail works fine, and scissors to cut
Pwd Sugar:  Same here
Kakdecor8r:  cocktail straws are great to use
ReneeLSchl:  so you cut while in the cake? I always took it out after marking
Dolores777:  no, pull out of the cake and cut all the same
Kakdecor8r:  i use the push in crystal pillars too
Dolores777:  nicest kind Kak
Pwd Sugar:  They are the best Kak
Kakdecor8r:  i've cut some 4" and use them alot
Pwd Sugar:  Those Wilton hollow white dowels will slip right over those clear legs if you need white legs.
Dolores777:  great tip Pwd!
Dolores777:  Pwd...didn't you say dowels will fit in the holes of those plates too?
Pwd Sugar:  You can also use 5/8"{ wooden dowels in the place of the columns and cover with the
Kakdecor8r:  they sure will!
Pwd Sugar:  white hollow dowels
Pwd Sugar:  Take a small plate with you to the hardware store when you buy them to be sure they will fit
Pwd Sugar:  Some of them are just a hair to big and then you have to sand them down

LoVeBuGi2:  i need recipes for my sons graduation the Sunday help me out - quick recipes I don’t have much time
Dolores777:  For my grandson Chris’ we did yellow cake and I made a strawberry sauce using
simply the ... strawberry gel, a little powdered sugar and cut up strawberries. People had 2nds & 3rds. I like this dessert

Dolores777:  are you low altitude Pwd?
Pwd Sugar:  About 3500
Kakdecor8r:  is this scratch or a box mix?
Dolores777:  oh - high then
Pwd Sugar:  Depends

Swtelegnt:  pwd, In your lemon cakes, have you tried adding powdered buttermilk, to counteract the citric acid or the lemon juice?
Pwd Sugar:  No I haven't - thanks for that tip.
Dolores777:  Sw..do you think that would help the cake not to fall?
Swtelegnt:  yes, it helps, I use it when ever I add fruit juices. You need about a TBSP per cake mix
Kakdecor8r:  my mom said that when she made angel food cakes
Dolores777:  some of those old scratch cakes we beat with a spoon weren't too stable LOL
ReneeLSchl:  oh, thank you!!
Pwd Sugar:  Thanks Swtelegnt - I was wondering how much and forgot to ask.

Kakdecor8r:  what is the easiest way to cut wooden dowels. Mine splinter
Pwd Sugar:  Let your husband to do it.  LOL
Dolores777:  I have a special cutter and its shown on my wedding page...like a hacksaw
PgnSpirit:  Kak, don't try and cut all the way through on one side - I've found that if you cut a little, rotate the dowel, cut a little, etc then it's less likely to splinter
Kakkdecor8r:  always have trouble. That's why i use straws!
Dolores777:  splintering...why I stay away from the wooden dowels when I can
PgnSpirit:  you can also try wrapping it with a piece of tape while you're cutting it
ReneeLSchl:  but it unsure, okay to do more dowels/straws than necessary??
PgnSpirit:  I don't have much trouble with splintering at all
Pwd Sugar:  Sure Renee
Dolores777:  I feel this way too Pwd
Dolores777:  But I cover them with foil...fast and cheap
ReneeLSchl:  I've been covering the boards with freezer paper, but may be too slippery
Dolores777:  Renee...try foil
ReneeLSchl:  I just like the look of white, but guess no one sees it until cut
Dolores777:  Pwd...that was all we had LOL

Kakdecor8r:  the first time i used those legs i didn't realize that you could put them on so it was crooked. I about had a heart attack
Pwd Sugar:  Sure Dolores we all had to start with those.  I got out of this business I thought for good
Bridal1:  Table leg gave way at a hotel and I happened to see it just in time.
Dolores777:  me too bridal...$400.00 cake ona rickety card table
Pwd Sugar:  and left all my stuff.  So when I got pulled back in again I only bought the newer one plate for clear leg separators sets.
Dolores777:  yeah...and the safest too Pwd
Dolores777:  Hall workers sometimes get mad at us even for suggesting a change of table plans
Pwd Sugar:  Sometimes you can't tell them - otherwise they don't listen.  So you start setting up the cake and the table begins tilting.  You giggle to yourself and think "I told you so" and it usually doesn't take long for them to change their minds
Dolores777:  that'll convince them LOL
Kakdecor8r:  i would just die!!!
ReneeLSchl:  both sides , right?
Dolores777:  right - foil
Dolores777:  yes both sides
Kakdecor8r:  i use the restaurant foil, its heavier
Dolores777:  Its not so important to cover both sides when the cake will be placed on a sep plate... but for between stacked tiers it is vital...like Pwd said

Kakdecor8r:  i use the foam egg crate mattress to set cakes on they won't slide
Pwd Sugar:  You beat me Kak  LL
Dolores777:  I use that matt for groceries...and hauling my computer and...and...
Rangodam:  I've had the icing underneath get soft and make the cake slide off the cakeboard
Bridal1:  I use double face tape to hold the cardboard to the plate. Hard to remove sometimes, but keeps my peace of mind.
Kakdecor8r:  now am really gonna be nervous delivering wedding cakes
Dolores777:  I did that too long time ago Pwd
Rangodam:  I use that non-skid stuff to keep the cake on the turntable
Kakdecor8r:  guess my luck won't hold up forever
Dolores777:  Kak...you should be a pro after we tell you all the pitfalls LOL
Bridal1:  Only need a short piece - maybe an inch in center of plate. Then I run a ring of icing around that and put the cake on.
Dolores777:  right ka...but when we learned we didn't have the help avail. you do now too
JB 7741:  Is that double stick carpet tape Bridal?
Bridal1:  Ours was all trial and error, right Dol?
Dolores777:  sure was...and not a soul to ask, right
Bridal1:  No, I just get it at Wal-Mart in the stationary department
Rangodam:  I'm so afraid to do wedding cakes.  How do you get over that to do your first?
JWGPKG:  Hey, all!  I found a great sales tool!
Pwd Sugar:  Rangodam I use that mat under the cakes on the turntable all the time especially when I am working with the cake on the support plate and that plastic wants to slide around.  Such as the light 6" tiers
Dolores777:  Pwd...it won't do that if you use foil
Pwd Sugar:  Sure they would dee if they had the support plate under them already.
Kakdecor8r:  my hubby helps me deliver and set up
Dolores777:  Rang...make one for a family or friend for free...this helps a lot

JWGPKG:  Have you seen the "make it yourself" wedding cake in June 22 issue of Woman's Day? Only costs $1.35 a slice (without roses).  But, you should see it!
Kakdecor8r:  are they real roses
JWGPKG:  Yes, they're using real roses.
Kakdecor8r:  will have to check it out

LauraJMD:  Quick question..How long will a cake stay good in the freezer?
Dolores777:  shelf life frozen is 3 months, although but I’ve eaten it after a longer freeze and it was very good still
LauraJMD:  Dol..what's the best way to wrap the cake to freeze?
Dolores777:  I wrap well sealed in plastic wrap and box it

Pwd Sugar:  One new address is pwdsugar@door.net and the other one isn't set up yet. When I get the other one set up I am going to use Earlenescakes@door.net
Dolores777:  staying with pwdsugar I see

GOING TO ICES PLANS:
Pwd Sugar:  We have one really good decorator who says they will never come to an ICES show because of that censorship of that road kill cake.  They heard about it through the grapevine and judge us without coming to really see what we are about.
Bridal1:  You're kidding Pwd!
Dolores777:  I saw that Pwd...it was gross
Bridal1:  That's kinda like getting mad at someone in ICES and staying away because of them.  I wouldn't let that person keep me away!
JWGPKG:  Too bad... it's just their loss!
Pwd Sugar:  Refuse to let people rob me of the joy I get from ICES.
Bridal1:  I had a similiar thing happen after our show - jealousy, I called it!
Dolores777:  GOOO - there is always someone nasty lurking to make trouble...just ignore those kind...I .. know a couple. They like ICES for all the wrong reasons! We should have the goal to ‘further our art"!
Pwd Sugar:  that little one percent can make it rough on some of us.
Bridal1:  I agree!
Pwd Sugar:  But look at the bright side that other 99% are absolutely fabulous sharing people. You guys will have the joy of meeting some of the most fantastic creative people in the world
Bridal1:  We are having some world renowned entertainment! At the Banquet
Dolores777:  wow bridal - how did we rate that?
Pwd Sugar:  can you tell us what Bridal
Bridal1:  LOL, now quit guessing PWD>not just yet, but they were popular in the 50's and were at another convention back in the 80’s.
Pwd Sugar:  Ohhhhhhhh - Now I am excited.  Say in Utah????
Pwd Sugar:  Ohhhhhh - I thought they were the best entertainment we ever had at convention. I loved that group - my kind of music and more our age.  LOL
Dolores777:  Oh the Utah one...I laughed til I cried!
Bridal1:  They are good!  And not that much more than local stuff. We just booked it this week - we were running out of time, but could not find anything we liked
Pwd Sugar:  Nobody left early at that one. We had a ball.
Dolores777:  LOL...maybe that was it. But people didn't leave early
Bridal1:  So you think they'll do???????????
Dolores777:  I remember my first show - at breakfast and in walked Richard Snyder!!!
Pwd Sugar:  He was such a dear person
Dolores777:  sure was...I bought a big stack of his books in Utah and it made him so happy
I had him autograph them all and he liked that...very nice person
GOOO8:  well, i am still looking forward to everything with great anticipation
Pwd Sugar:  I want a front row seat
Dolores777:  maybe we can earn a front row seat if we share enough???
Pwd Sugar:  Can I reserve a table now Bridal????
Bridal1:  No, Pwd.  You have to draw for that like everyone else!
Pwd Sugar:  Ohhhhhh Shooot.  Maybe we will have a lucky draw.

Bridal1:  And anyone in here going to the shop owner breakfast at ICES?
Pwd Sugar:  About the flyer
Swtelegnt:  I know a bunch who are going!
Bridal1:  Dolores is one of our speakers at the Shop Owner breakfast!
Dolores777:  I and my daughters are attending the shop owners breakfast
Dolores777:  yeah...trying to help...
Bridal1:  Cap Prachyl and Sheila Miller will also be on the panel with Dolores.
Bridal1:  Should be very good for a change.
Dolores777:  yes...we know what we need
Pwd Sugar:  What do you want me to do Bridal?  I think Kerry has already
taken up all my free time already and then a demo and running a camera .  What else can I
do for you?????

CCChefMeg:  PEARS IN CHOCOLATE...
Take 4 Anjou ripe pears (i think the best are from harry and davids)
Peel, core and quarter them... Place them in a non-reactive saucepan...
Add
1/4 cup sugar,
1/4 cup water
1/2 tsp pure vanilla extract
Don't you dare use imitation or Jacque

Boil and then cover and simmer until nice and soft...
Transfer the pears to a bowl and reduce the liquid to 1/2 cup add
2 oz bittersweet chocolate
1 tb  unsweetened cocoa powder.
Whisk until the chocolate is melted and the mixture is smooth (oh send me cherries!) Transfer the syrup to a bowl and cool.. Divide the sauce between four dessert bowls and arrange the pears on top... Decorate with mint if you like, or just dig in!