Date: April 1st, 1998 02:32:02
From: Anna
e-mail: hbvl-al@netcom.ca
Subject: Re: Pricing cakes based on no. of servings
Hi, about the pricing, for myself I consider the two to be very different.
You sort of can't compare the two because you have to remember that
a
wedding cake will usually serve 50 plus people.
You can't simply count 1 layer at a time for a wedding cake.
The other cost in wedding cake calculations include the
trays, posts, head piece, boxes. I also find my clients want elaborate
work on wedding
cakes and they also want rolled fondant and buttercream work. In my
neck of the woods
the trays for wedding cakes are very expensive too. Cost one out for
yourself and you will see.
Also, a birthday caracter cake is usually one cake mix recipe, wedding
cakes are often 2 layers
with some sort of center stuff (buttercream, jam, mousse) which also
increases both cost and time.
Hope this info helps.
Date: April 1st, 1998 08:48:22
From: Brenda A.
e-mail: jamesalex@mindspring.com
Subject: Butter Mints
I need an idea of what to charge for molded butter mints.
Charge by the pound or by the piece?
Any help appreciated.
Date: April 2nd, 1998 07:05:04
From: mike
e-mail: bakadeer@sympatico.ca
Subject: price per serving
Hi debbie:
Sence most restraunts I deal with want to see a 30% cost on
all foods and I know that they sell slices at at $4.95 and I
can get 20 slices out of a cake,giving them a gross of
$99.00. I take 30% of that and figure that is my wholesale
price. Half of that should be my cost. I have quit a few
tortes that wholesale at $36.00, whitch cost me $16, to $18.
They have no problem selling them at $5.95. Whatch will give
them $119.00 per cake. I try to do Tortes as they require
less time on the Icings. Hope this Helps. Mike
Date: April 2nd, 1998 07:53:31
From: Dolores
e-mail: proicer@one.net
Subject: Re: Butter Mints
We charge by the tray...$15.00 for a 12 inch tray. We use
Wilton's fancy cardboard. It holds around 100-110 mints,
depending on the shapes to how large they are. I dip a mint
in the granulated sugar - then press into the mold, unmold on the tray.
By leaving the
back of the mint un-sugared they stay in place and don't
slide around. This looks pretty and fun to arrange. I do
have a picture of mints on my web site... its under
RECIPES and on the icings page....recipes too.
Can make that in one hour. I leave uncovered to crust a few
hours, then cover. I don't make these over 3-4 days before
being eaten
Date: April 3rd, 1998 06:18:54
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Pricing sculptured cakes
Dear Amy:
I've learned my lesson!--when I make a cake with a new or just
learned technique for a quoted amount, I say nothing when they pick
up
the cake.If the cake turns out "awesome" I make sure to take nice
pictures of that particular cake and add them to my album with the
price that I feel I should be getting to make it again. If a
customer comes back to me and says that "so and so got it cheaper"
I
say,"yes, she did , because at that time I was experimenting and I
suggested that she let me try that particular technique at a discounted
price, because they were going to accept the cake no matter how it
turned out". This shuts up anyone that might decide to question you,
it
allows you to set your prices at a fair and equitable amount and may
get
you more customers willing to let you experiment!
Date: April 3rd, 1998 06:28:06
From: Lynne
e-mail: kakeladi@mindinfo.com
Subject: ? for shop owners re: credit cards
i know not many of you are shop owners, but i need some
input on signing up to accept credit cards.
how many of you do?
i have a company wanting me to *buy* a machine in order
to accept credit card payments.
i feel it is very expensive, but then i just might be
living in the dark ages :)
to buy outright is about $12-1400 or payments of $39 a
month (deducted automaticly from my ck'ing acct.) for a
total cost of $18-1900.
in addition, there is a monthly fee of $10 for
statement and 1.5% 'charge-back'.
does this sound reasonable to any of you? thanks for
taking time out of your busy schedules to help me out.
lynne
Date: April 3rd, 1998 06:31:27
From: Mary
e-mail: ibf@web-town.com
Subject: Pricing cakes
My question concerns pricing cakes based on number of
servings. An 8" double layer round cake decorated as a
wedding cake layer serves about 30 guests, but the same cake
decorated as a party cake (birthday, graduation,etc.) serves
about 12 guests. The same amount of time may be spent
decorating each of these cakes,and the cost of ingredients
may also be the same. (Sometimes my party cakes are actually
more time consuming to decorate than wedding cakes) Do I
still charge the same cost per serving for each of these
cakes?
Date: April 3rd, 1998 06:33:04
From: Carolyn
e-mail:
Subject: Re: Pricing cakes
I don't know where you are - big city, country, or where,
but I live in the country near 4 small towns so I can't
charge for a birthday cake like I can for wedding cakes. I
only figure 20 wedding servings out of an 8" cake and
figure 12 to 16 out of a birthday cake the same size. I get
$18 for the birthday cake for the wedding cake I would
get $30 because I charge $1.50 per serving on wedding cakes.
Yes, I can decorate a wedding tier usually faster than
I can a birthday cake, but........The customer doesn't
understand that and if you are in competition with other
bakeries, they don't charge that much. When I do
wedding cakes and they want sheet cakes for extra servings,
I do price them the same as the wedding cake -
$1.50 per serving telling them that I put a rose bud on each
piece and that it takes me as long to do that as it
would another tier.
Let's see what everyone else does on this issue.
Date: April 3rd, 1998 06:34:04
From: Lynne
e-mail:
Subject: Re: Pricing cakes
well....this is going to be another hornets nest :)
there are many people out there who get very angry w/us
for charging soooo much for a wedding cake. if you
read any of those boards for wedding help you will see
where they tell people *not* to order a wedding cake, but
ask for a 'birthday' cake w/o writting. some even go so
far as to tell you to order 3 cakes and put it on a stand
yourself for a sort of homemade wedding cake for a
fraction of the price.
(the stand they are refering to is the one made of
styro called a single use stand.)
i find your serving 'chart' to be ?different?
an 8" round serves 25 wedding / 12-15 party.
i'd get $15 to $20 for it party......depending on how
much decorating involved.
since i *start* at $1.25 a serving and up i'd get $32 to $38
for it wedding. (my average price for wedding cakes is
about $1.50)
usually the average decorator puts more work into a
wedding
cake than they do the average party cake. sounds like maybe
you arn't charging enough for your party cakes :)
like you and carolyn i'm interested in what others say on
this issue.
lynne
Date: April 3rd, 1998 06:35:58
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Pricing cakes
It does seem like a huge discrepancy at first, when you
compare what we charge for birthday cakes vs. what we
charge for wedding cakes, but if you look more closely it
isn't really. There are alot of little "extras" that go into
a wedding cake. First of all, you usually spend alot more
time with the customer ordering a wedding cake to plan
the construction and design, sometimes even giving samples.
Then you usually aren't dealing with just one cake,
but usually several that have to be decorated to coordinate,
then if they're stacked or pillared, that takes more
time and care, plus the cost of dowels and the use of
pillars and plates. You usually give more attention to the
board for a wedding cake, often using fancy foils, ribbons,
beads, and/or ruffles. Then finally, often delivery is
included in the wedding cake price, but not for birthday
cakes. You take the cake to the site, set it up, sometimes
including the use of a stand, and provide serving
instructions. So you see the "same" 8-inch round for a
wedding cake really isn't the same after all. As Lynne said,
if some of your party cakes take longer to decorate than a
wedding cake, maybe you do need to charge more for some of
those designs.
Date: April 3rd, 1998 06:37:30
From: Amy
e-mail: amysckes@netins.net
Subject: Pricing sculptured cakes
How do you price your sculpted cakes, especially if you
haven't done that design before? I had an order for a car
theme. She said a car theme or in the shape of a car, what
ever I wanted. I didn't know what I was going to do. I
knew I wanted to try a sculpted cake but I wasn't going to
promise her one. I ended up sculpting a car following
Dolores' directions. I quoted her the price of $20, my
base price. The car turned out so great, I impressed myself.
I smoothed the curves with a small wet paintbrush and even
made a royal icing blacktop with grass and tiny
flowers on each side. It was worth more than $20, but I'm
not sure how much. I'm also afraid next time she will
expect more than what I charge her for. Any advice?
Thanks,
Amy
Date: April 3rd, 1998 06:38:27
From: Dolores
e-mail: proicer@one.net
Subject: Re: Pricing sculptured cakes
You really have to make up prices. Usually people expect to
pay more for something like this...AND a lot of this
depends on how you 'put it'! I let them know right off they
are getting a very 'special' cake so they expect a higher
price. You must sell yourself sometimes and let them know
you do special work...at a premium.
I made a sculptured 'pig' once. I think I got $50.00
for it. Was fun.
Roland Winbeckler gets $5,000.00 for his lifesized
sculpture cakes...and they pay his accomodations, air fare
etc too.
Date: April 3rd, 1998 06:39:43
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Pricing sculptured cakes
I would say that was worth $25-30. I think it's a good idea
not to charge extra when you're trying a new
technique, since you're not sure how it will come out. I
make sure when they pick up the cake that I point out the
extra work and explain that normally it would be "X" amount
extra, but that I didn't charge them because it was
new, and they may not have asked for it. That way, they
won't be suprised when you charge more the next time.
Date: April 2nd, 1998 12:32:06
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Cake topper manufacturer
Hortense B. Hewitt is a division of Artco in Idaho. Try
this:
Artco Factory Store
208-359-1000
1 STATIONERY PL
Rexburg, ID 83440-3567
Hope this helps. I've never tried to contact them before; I
just took on your request as a little net surfing challenge!
Date: April 2nd, 1998 08:19:34
From: Carolyn
e-mail: Bridal1@aol.com
Subject: folding cart
I just wanted to tell you all if you are near a Sam's, you
might want to checkout a folding cart that my husband just
bought for me. It will be of great help in delivering
wedding cakes, I think. He just got it today so haven't had
a chance to use it yet. It is pretty lightweight, but only
cost $20. I could certainly have used it 2 weeks ago when I
was unloading cakes for the cake show.
Date: April 2nd, 1998 08:20:36
From: Lynne
e-mail:
Subject: Re: folding cart
carolyn; tell us more about this cart. i don't have a sam's
but maybe can find same/simular thing at costco or some
place else.
i have a delivery of some 20 6" cake coming up next
month and could possibly use such an item :) lynne
ARCHIVE FILE
Date: April 2nd, 1998 08:40:06
From: Dolores
e-mail: proicer@one.net
Subject: Decorating Bags
decorating bags that have come apart at the seams is one of
my "valuable" collectables (23). i am sure they were
put together with an adhesive, i just don't know the secret.
everything from a hot press to stitching them on the
machine has been tried. nothing works. is there a safe way
of repairing them for future use? Dolores
Date: April 2nd, 1998 08:40:48
From: Dora
e-mail:
Subject: Re: Decorating Bags
Hi Dolores,
Well I'm not sure how to repair them but just wanted to
let you know that the adhesive on these bags will break
down if they are soaked for an extended period of time in
soap and water. I have never had a problem with my
bags coming apart, I turn them inside out and wash them
thoroughly with a sponge and soap and water, I rinse
them immediately and allow them to dry upside down on a
towel.
Good Luck,
Dora
Date: April 2nd, 1998 08:41:44
From: Lynne
e-mail:
Subject: Re: Decorating Bags
dolores.......ahhhhh a girl after my own heart. just had an
argument w/hubby bout that:) his opinion is just get rid of
them and spend, spend, spend on new ones:)
i want to *wring* my money's worth out of them. lol!
i'm *really* waiting for this one to be answered.
lynne
Date: April 2nd, 1998 08:42:25
From: Lynne
e-mail:
Subject: Re: Decorating Bags
since i just lost another 'soldier' i'd like to know if you
got any advise on your ? (perhaps someone wrote to you
e-mail). or maybe you stumbled onto some cure yourself.
please let me know :)
lynne
p.s. my hubby sayes 'that's why they make new ones" :(
Date: April 2nd, 1998 09:52:17
From: Trina
e-mail: Kkimbro340@aol.com
Subject: Professional decorative designs
Hello Does anyone know of a book that offers more imaginative and distinctive
designs and how tos? Most of the books I've seen have the basic borders
(shells . . .etc)
Any recommendations would be greatly appreciated.
Date: April 3rd, 1998 10:40:36
From: Debi
e-mail:
Subject: Re: Help the dam broke
Maybe you put too much filling in the middle. Next time
just place enough to cover the cake and make sure the dam is
1/4 inch from the sides of the cake. That way it will have
a little spread abillity before over flowing.
Hope this works!
Debi
Date: April 3rd, 1998 10:46:06
From: Debi
e-mail:
Subject: Re: Professional decorative designs
Have you tried the Wilton Encyclopidias (sp). All three
volumes have examples and how too's. The designs are shown
in stages and very pretty. I too am going to try them soon.
Debi
Date: April 3rd, 1998 05:48:03
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Re: Cake topper manufacturer
Thanks so much, I was making my brains water, I tried surfing the net
to
get the info but I couldn't get to it. Thanks again. If you have the
site address still or an e-mail address would appreciate it, if not
,
I'll give them a quick call on Monday----thanks again, you are a "pip"
:)
Date: April 3rd, 1998 08:34:04
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Cake topper manufacturer
I didn't find a website for them or an e-mail address, unfortunately.
I
found them through an announcement that they were moving their
headquarters building!
Umm--I'll assume it was a compliment, but what's a pip??!
Date: April 1st, 1998 08:53:20
From: Dolores
e-mail: proicer@one.net
Subject: Re: Mispelled Name
You are the first person who ever noticed they DID spell it worng.
I'm so use to that
Just call me 'Dee' and its easier. Thanks for the apology anyway...even
if it isn't nec.
Date: April 1st, 1998 08:58:57
From: Dolores
e-mail: proicer@one.net
Subject: Re: cracks in icing
Cracks happen when the board flexes when moving the cake. The only
thing to do is put 2 cake boards together etc. What we do with a half sheet
(or 11x15 - or- 12 x 18 is put 2 together with a smaller one (for 9x13)
inside. Wrap them with foil. Then too, we place cakes on masonite boards
for moving them around...slide them off the masonite into the box.
I don't give the customer the board. They can rent it and bring it
back if they want, some do with full sheet cakes.
Date: April 1st, 1998 09:10:02
From: Dolores
e-mail: proicer@one.net
Subject: Re: answer - creamcheese icing
It looks and tastes like cream chesse icing...the very best you can
make! It is slightly ivory so colors are affected.
But it colors just the same as buttercream. Tastes heavenly.
You can pay with a money order cheapest & easiest probably. Email
your order with your exact address
We'll tell you the amount then you send...takes a lot longer but we
do it.
Don't have a stock number maybe. But we only have one cream cheese
icing.
Prices: 14 oz $2.59
comes in a bucket in larger amounts...12 lbs.
(we crashed a computer & can't check right now :(
Date: April 1st, 1998 05:06:38
From: Sue
e-mail: kaykam@lakefield.net
Subject: dots in frosting
I was wondering if anyone else has been having this problem.I use the
Wilton paste for coloring frosting, and lately some of the frosting has
been getting white dots in it. Does anyone know why and how to prevent
it. Thank you . Also thanks for the tips on frosting a chocolate cake.
Date: April 1st, 1998 10:21:46
From: Susan
e-mail: gmeyertchr@worldnet.att.net
Subject: Re: dots in frosting
Sue,
I had the same problem a few months ago and asked the same question.
The ladies were very helpful. Here is what they told me; If you are using
salt in your recipe, then you should either crush it first or dilute it
in the water or milk that you add to the icing. (this was what my problem
was) As soon as I started diluting the salt the white dots where never
to be seen again. I have also left the salt out completely and it still
tasted good. If you don't use salt, you may have to mix your icing longer.
Sometimes you have to mix it a good ten to fifteen minutes. Try that and
see if it helps. But I will tell you it was my adding salt that was the
problem for me. Good Luck with it.
Susan
Date: April 2nd, 1998 11:55:11
From: Dolores
e-mail: proicer@one.net
Subject: Re: dots in frosting
Food coloring wouldn't leave white dots. Coloring would
leave dots of the same color as used. This must be your
confectioners' sugar. Try sifting. Maybe even try to be sure
you use CANE conf sugar rather than beet sugar. (If it
doesn't say CANE SUGAR on the package, its beet sugar.) Or
you may have used some off-brand that just isn't good
quality - sugar.
Date: April 2nd, 1998 12:00:37
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: cracks in icing
I HATE when that happens!! Probably why I don't use the
decorating icing to frost my cakes anymore!! Anyway....you
said you used three cardboards- great, but apparently it
didn't work like it should have! Try cutting a half sheet
cake in half, then place it between two 1/4 sheet
boards-this way the cardboard 'grains' will cross in
opposite directions creating a stronger board. (make sure
'grain' of cake circles are in opposite directions when
making double circle boards,too)
Another option is to try foamcore board.(available at craft
shops) When double-boarded, this stuff makes a super strong
board!
Hope this suggestion helps!
Jackie
Date: April 2nd, 1998 08:24:44
From: Mary
e-mail:
Subject: Help the dam broke
I am in the middle of making a two layer cake with a
raspberry filling. I made the dam of icing and filled the
cake but when I put the top layer on the dam broke and the
filling is oozing out and I cant keep it in. Can anyone out
there help me within the next few hours????!!!!Thank you in
advance.
Date: April 2nd, 1998 08:25:56
From: Kathy M
e-mail:
Subject: Re: Help the dam broke
Mary, if I were you, I would go ahead and take the top layer
off, if you don't have a lifter slide a cake board
under the top layer and lift off carefully. Scrape off dam
and filling. Then reapply. This time you might want to
make 2 dams, 1 inside and touching the other. Be sure that
your dams are slightly higher than your filling. Good luck!!
Date: April 2nd, 1998 08:27:01
From: Carolyn
e-mail:
Subject: Re: Help the dam broke
What a sticky situation!! Sorry, I know it's not funny to
you at this point. Can you squeeze some icing into the
area where the dam broke and perhaps plug it up that way?
Maybe you had a bit too much jam in there. I usually
just put a coating of the jam. I also usually coat both
sides of the cakes that will touch the jam with buttercream
- the top side of the one and then the jam and then the
under side of the top layer. Hope you get it fixed before
you have a nervous breakdown. I hate for things to go wrong
with cakes!
Date: April 2nd, 1998 08:28:06
From: Joan
e-mail:
Subject: Cake falls while cooling
My cakes always fall as they are cooling. They taste fine so
I know I am not underbaking. I cook a 12x18 at 335
degrees using 2 1/2 Duncan Hines mixes, mixed according to
box directions. I do mix it all up at one time, as I
have a 5 quart KitchenAid, and use speed 4. What am I doing
wrong?
Date: April 2nd, 1998 08:28:53
From: Dolores
e-mail: proicer@one.net
Subject: Re: Cake falls while cooling
Unless you live in a high altitude...I know nothing about
that...you just simply must not be baking the cake until it
is done. Since you used a box-mix, you don't need to worry
about ingredients - at least.
To test for doneness: press your finger lightly in the
center. If the cake BAREL springs back up, it IS done.
Date: April 2nd, 1998 08:30:17
From: Lynne
e-mail:
Subject: Re: Cake falls while cooling
you don't say exactly what is ment by falling. i'm in
agreement w/dolores....i really think you are not baking
them enough. sometimes it just means 3-5 minutes more.
is the center actually depressed when it has fallen? is
that part doughy or 'wet'? then you definately are not
baking them enough.
are you sure your oven is right on temp. there have
been some discussions on that.....maybe in archive already,
i'm not sure. are you relying on your oven dial for temp or
do you use a thermometer also? be sure to use a good
one....the best is a mercury. one brand i know of is
'taylor'.
lynne
Date: April 2nd, 1998 08:30:19
From: Lynne
e-mail:
Subject: Re: Cake falls while cooling
you don't say exactly what is ment by falling. i'm in
agreement w/dolores....i really think you are not baking
them enough. sometimes it just means 3-5 minutes more.
is the center actually depressed when it has fallen? is
that part doughy or 'wet'? then you definately are not
baking them enough.
are you sure your oven is right on temp. there have
been some discussions on that.....maybe in archive already,
i'm not sure. are you relying on your oven dial for temp or
do you use a thermometer also? be sure to use a good
one....the best is a mercury. one brand i know of is
'taylor'.
lynne
Date: April 2nd, 1998 08:31:22
From: Stephanie
e-mail:
Subject: Re: Cake falls while cooling
If you always have that problem,and it's not a one time
thing. I would use a cake core and turn the oven down to
325*
Date: April 2nd, 1998 08:31:48
From: Lynne
e-mail:
Subject: Re: Cake falls while cooling
have you had any improvement using any of our suggestions?
do let us know what solves your problem. it could
be very helpful to many others now and in the future.
lynne
Date: April 2nd, 1998 08:43:45
From: lorraine
e-mail:
Subject: Ants
I have had a problem with ants who have found my kitchen. I
clean my kitchen constantly and bugspray
weekly.(When there isn't a cake on the counter. Don't want
icing to absorb the smell.) And even though I have
been so careful the durn things found a 12x18 sheet cake I
had been letting cool on a rack. I had gone to the store
for 2 hours and come back to find a big mess. Luckily, I had
time to throw away and clean up and start again. But
boy was I upset, I was making a pool table cake for a friend
that was due the next day. Now when I make a cake
I check on it constantly, and now things that come in
to the kitchen are throughly checked. Grocery bags and all.
Has anybody else had this problem and found a miracle
to keep them away? I'm going crazy with worry.
Date: April 2nd, 1998 08:44:41
From: Mary
e-mail:
Subject: Re: Ants
every spring andfall the ants try to make themselves at home
in my house. As soon as we see the first one we
spray ant killer outside the house all around the windows
and doors and water faucets and outlets and everywhere
else. We can't spray inside because we have kids and cats.
Anyways this works well for us. It must be keeping
them from coming in. Try it at your house, I think its
easier to keep them out than to get them once they are
already in.
Date: April 2nd, 1998 08:45:33
From: Jennifer
e-mail:
Subject: Re: Ants
What a pain! I haven't had ants in my kitchen, but we had
carpenter ants in my daughter's bedroom last year.
Have you had a professional exterminator spray around
your home? I never had much luck with store-bought
sprays myself. Check around your windows, baseboards, and
foundation for cracks where they might be getting
in. After the exterminator came and sprayed some type of
powder in the walls and ceiling, we haven't had any
more problems. I'm having a rather unusual infestation in my
kitchen-lady bugs, of all things! I guess because we
had such a mild winter they didn't get killed off like
normal. They keep coming in around the window. I caught at
least 8 yesterday! Fortunately, they're not attracted to
sugar. If anyone has a problem with aphids, come to my
house and help yourself to some ladybugs!
Date: April 2nd, 1998 08:46:19
From: Mindy
e-mail:
Subject: Re: Ants
You might try spectracide. It comes in a granular form and
you can sprinkle it all around the outside of your
house. It can usually be found in hardware stores
Date: April 2nd, 1998 08:47:19
From: Lynne
e-mail:
Subject: Re: Ants
your best treatment is to work *outside*.
get yourself to the store and get some "grants ant stakes".
you'll get rid of them pronto and they will not return until
you have to replace those stakes!
they are a metal stake stuck into the ground about 8" ft
apart at doors, windows, etc. they have a round portion at
the top w/bait in it.
most likely they are not getting in thru bags, etc as you
mentioned :)
it wouldn't hurt to get a professional treatment first.
has it been extra wet this winter where you live? that
drives ants out of the ground.
lynne
Date: April 2nd, 1998 08:47:55
From: Dianna
e-mail:
Subject: Re: Ants
I also have had a problem with ants. They are attracked to
the sugar. I have had success with using lots of pepper
to disguise the smell....... hope this helps
Date: April 2nd, 1998 08:48:46
From: Lynne
e-mail:
Subject: Re: Ants
lorraine; we are interested in kknowing how you made out and
what you did. there are many people who read this
board and *never* post. some of them may have the
same/simular problem and not want to 'talk' about. please
let us know.
lynne
Date: April 2nd, 1998 08:49:30
From: Jen
e-mail:
Subject: Re: Ants
Hey, Lynne. I bought some kind of powder by Ortho even kills
black widows, it says. I'm supposed to put it
around the building but wouldn't you know it's raining every
other day here. I need at least a couple of days to dry
out. So I'm still spraying and cleaning and crossing my
fingers. I'll let you all know if this stuff really
works.(If the weather cooperates.)
Date: April 2nd, 1998 11:13:06
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: Help the dam broke
One thing you may want to try is making your icing for the dam stiffer
so that it contains the filling better and doesn't budge when the top layer
is settling. I was having a problem with the finished icing bubbling and
blowing out at the seam after the cake settled, and this was the answer.
It seems that it might apply to your situation as well. Good luck!
Date: April 3rd, 1998 08:44:00
From: Connie
e-mail: mcda@capstonebank.com
Subject: Re: Re: Ants
We use to have ants something awful!!! Now every year about
March or first of April we have the house professionaly
sprayed. Works great! Try it, it really works! Never have to
worry about it after that.
Date: April 3rd, 1998 09:45:10
From: Julie
e-mail: j-moran2@nwu.edu
Subject: Re: Re: cake lifter??
What is a cake lifter? I wish I would have seen this sooner
I'm doing a 14 inch round this afternoon and I have the
hardest time getting the top layer on with out messing up my
filling. I've never heard of a "lifter" where do you get
it, what do they cost, and how big is it (major storage
problems here!)?
Thanks for all your help
Julie
Date: April 3rd, 1998 10:11:12
From: jillybean
e-mail: letempt@wavecom.net
Subject: Re: Ants
Hi--we had ants everywhere last year. They were in the
kitchen and my daughters room (especially her bed) We used
an insecticide called camicide. they make it for outdoors
and indoors. It works amazingly well. I sprayed the
baseboards in my kitchen and after a couple treatments they
were gone. It works on spiders, ants, grasshoppers etc.
If they walk across it --they die. If I were you, I would
try that before a professional. We also had in a
professional and weren't happy with the results. The
camicide worked better and was much cheaper--good luck!
Date: April 3rd, 1998 01:32:24
From: Robin
e-mail: ciera123@aol.com
Subject: How do you make lilacs!?!?!?
I really need some help. I just took an order for a cake with pale
pink and lavender lilacs on it and I have no idea how to make them. I do
mostly buttercream flowers. I was thinking of maybe making a long cylinder
mound and covering it with same flowers, but what kind? I would REALLY
appreciate any ideas you might have. Thank-you so much!!!! Robin
Date: April 3rd, 1998 03:46:31
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: How do you make lilacs!?!?!?
I recently purchased from Sugarcraft "the Wilton Way of Cake Decorating,
Volume 2" because someone on the message board had said this particular
encyclopedia has all the flowers. It is really a great book, and you may
need to order it for the picture, but following is the description of making
lilacs (in royal icing):
Make many four-petalled blossoms with tube 101s, each petal less than 1/4" long. Dry. Pipe elongated shells on cake with tube 21. Attach blossoms to shells with dots of icing, covering completely. Add tube 1 buds and tube 4 branch. Pipe tube 352 leaves and short tube 2 stems. To make upright flower on wire stem, pipe shell over end of florists' wire on wax paper. Dry, then attach blossoms and buds. Pipe leaves on wire and tape to flower stem.
I think you could do lilacs in buttercream right on the cake, still using the 21 for long shells that taper off, then covering it with tiny drop flowers (4-petalled, if possible). The branch and leaves would be from the same tips also. Looking at the picture, these are so pretty, I think I'm going to try this myself soon. Good luck with your cake!!!
Date: April 3rd, 1998 09:26:26
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Re: Re: cake lifter??
The cake lifter is made of heavy plastic. It's 13 1/2" x 10". It's
has a slot built in one end of it to hang it up with.
If I remember right I think I bought it at "Kitchen Collection" factory outlet. I'm sure it was probably not more than $5.00. Also, Dolores may carry them in her shop.
I have also found that cake boards work very well as lifters also. Especially if the cake is bigger than the lifter.
Date: April 3rd, 1998 11:18:58
From: lynne
e-mail:
Subject: Re: How do you make lilacs!?!?!?
i don't believe people!! how could you take an order when you don't
know how to do it??
now! i do that all the time too. lol how else would we ever stretch
our abilities?
it is interesting to me that i have seen vol 2 of the wilton
encyclopiedia mentioned several times as being helpful for making
flowers. i find vol 3 much more instructive :)
making lilacs right on your cake is really easy. just pipe a lg
long-tailed shell and cover w/tiny stars. i don't have the book here,
but it is in one of the encyclo volumns.
when do you need this cake finished? i'll try tomorrow to look it up
for you.
lynne
Date: April 1st, 1998 08:47:26
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: Re: Help!!! I need a picture
I just found 2 beeper pictures and 4 cell phone pictures
in the Print Shop Deluxe III. If you have the book, they
are on pages 149 & 150.
I would send them to you, but I'm fairly new at computers
and the Internet and don't know how to send them this way.
If you know how, let me know and I'll try it.
Date: April 1st, 1998 08:57:42
From: Caesanea
e-mail:
Subject: Re: Help!!! I need a picture
There is a picture and instructions of a Mobile Phone Cake
in the Ultimate Cake Decorator Book by Janice Murfitt and Louise Piockford
on pages 212-213. Hope this helps.
Date: April 1st, 1998 09:21:12
From: Dolores
e-mail: proicer@one.net
Subject: Re: Church cake idea
You could make a 3-4 layer square cake into a church maybe. Then for
the roof, a cake cut diagonly for a pointed roof. Then the steeple...no
ideas on that except gumpaste IS good to make this. There is MIX so its
easy, roll out & glue together with royal icing.
On the big square cake...don't stack more than 2 layers together without
supports! In fact, I'd support between every layer...to do:
Spread icing on top, insert straws just to the heigth of the cake-not
to the top of the icing. (This way the cake above won't be 'riding' on
straws, but will also be supported with the cake too.
Lay a sheet of plastic wrap over the entire cake (Saran) - so when
you lift the cakes apart the icing stays on the cake.
Now place another square cake on top....which is on a cardboard the
size of this cake...wrapped ALL sides with foil.
Continue building like this until it is tall enough.
OR - make a simple gingerbread house 'chuch' and set it on another cake...so easy!
Date: April 1st, 1998 09:22:36
From: Dolores
e-mail: proicer@one.net
Subject: Re: co-worker leaving (rectangle shaped cake)
A little girl crying - picture...can't think of much.
Date: April 1st, 1998 09:30:53
From: Dolores
e-mail: proicer@one.net
Subject: Re: Re: Help!!! I need a picture
Thats a new book I believe. We can get it in a week. The price is:
#60-1429 Step by step detailed instructions on traditional cakes, special occasion cakes and novelty cakes. 250 pages, full color $15.99
Date: April 1st, 1998 09:59:36
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: Re: Re: Church cake idea
That idea is sure a possibility if I can get the right
amount of servings. Also, are the straws strong enough
to use for supports as opposed to wooden dowel rods?
Date: April 1st, 1998 02:23:51
From: heidi
e-mail: heidi367@aol.com
Subject: 1st b-day cake -baseball
I was wanting to make my sons first b-day cake which is in May and
I was thinkg about making a baseball cake. I was thinking about putting
2 9x11 cakes together and icing them green for grass but my question is
about the baseball itself...i was wanting to make like half of a baseball
was laying on the grass but I am not sure how or what pan I could use to
make a half circle.. or if you have any other ideas for a baseball cake
I would love to have them....thank you for your help...
heidi and scott
Date: April 1st, 1998 04:59:51
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: 1st b-day cake -baseball
Hi Heidi,
Wilton makes a "ball" pan for just such a thing. It is a very versatile
pan that can be used for lots of other things.
(Half of the ball makes a really neat "base" for a nosegay bouquet
of flowers. This looks really nice on top of a tier cake
or a sheet cake for a shower or mother's day.) I'm sure Dolores carries
this pan. You can also use
a metal bowl that is approximately the size you want and make a 1/2
of a baseball out of that.
Hope this helps. Renee.
Date: April 1st, 1998 05:03:37
From: Dolores
e-mail: proicer@one.net
Subject: Re: Re: Re: Church cake idea
I forget how many servings you wanted to have?
Straws will hold. You'll need to place them all the way around the edge,
plus through the center.
The most problems you'll have are getting the 'corners' of the cakes
to the same level as the center. To do this, you can shave off 'hump' and
place the pieces at the corners.
Date: April 1st, 1998 05:05:54
From: Dolores
e-mail: proicer@one.net
Subject: Re: train cake
I made a train cake once, using Wilton's little loaf pans...made a
very long cake
You can fill the gondala cars with 'goodies' Maybe ice the cardboard
green and an icing track. Dress it up with sprinkle flowers and candy rocks.
Date: April 2nd, 1998 02:28:32
From: Laura
e-mail: agcakes@swbell.net
Subject: cajun cake??????
Please put your heads together, I need some kind of idea
for a cajun type of cake servings not too important just
a suitable-3-d'ish sort of cake.ANY IDEAS??????
Date: April 2nd, 1998 02:47:30
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: 1st b-day cake -baseball
I subscribe to a great cooking magazine called "Taste of Home" and
the issue which just came in the mail has a cute little baseball glove
with a half ball cake on it. They used red licorice for laces and made
the cake board look like home plate on a green background. You can find
"Taste of Home" at grocery stores and book stores, and you may want to
take a peek at this cute little cake for ideas next time you're out.
Date: April 2nd, 1998 02:59:44
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: Re: Church cake idea
Hi, Dee. When using plastic wrap between the layers so the icing doesn't
stick, does your icing become wet? I have tried this on 2 cakes previously,
but when I went back to check on them and separated the layers, they were
really wet under the plastic. It looked so gross, I pulled them apart and
let them dry, then used waxed paper instead which didn't seem to encourage
the wetness so much. One of these cakes was a wedding cake and I didn't
want them to pull the tiers apart for serving and see wet, gooey icing
under the plastic. Am I doing something wrong or is this a common result?
Date: April 2nd, 1998 03:31:11
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Re: Re: Re: Church cake idea
I have never used the plastic wrap, but I can see how it may
cause some sweating. I also just dust it with confectionary
sugar and that seems to eliminate the sticking problem for
me. Have you try this?
Date: April 2nd, 1998 05:44:07
From: kellie
e-mail: jlb639@aol.com
Subject: tax time
I need ideas for a cake for my accountant. Probably a sheet cake. Thanks
for your help.
Date: April 2nd, 1998 09:04:32
From: Mike
e-mail: bakadeer@sympatico.ca
Subject: Re: tax time
Gee, Kellie, that's a hard one. How about a sheet cake made
up to look like a tax form, ofcourse you would fill it out
so he recieves a nice return. Other then that I can't think
of anything. Oh! How about a lap top computer? Mike
Date: April 2nd, 1998 09:44:48
From: mike
e-mail: bakadeer@sympatico.ca
Subject: Re: cajun cake??????
Laura:
I have a recipe that If you were down south you would find
at most restraunt and in most hames on Sunday. Louisiana
Pecan Cake.
You'll Need:
1/2 cup butter
2 cups sugar( white or brown; brown will render a sweeter
taste and a richer color)
1 1/2 tsp vanilla ext.
4 eggs yolks
1 egg white
3 cups flour
3 tsp baking powered
3/4 tsp salt
1 cup water
pecan filling( see below )
optional; 1/4 cup rum
Cream butter and sugar. Add vanilla (and rum). Add egg
yolks, mixing thoroughly after adding each one. Sift all dry
ingredients together and add to creamed mixture gradually
with water. Beat egg white until stiff. Fold in. Grease and
line the bottom of a ten inch bundt pan. Pour half the
mixture into the pan. spoon pecan filling over the batter in
equal amounts all the way around the pan. Pour in remaining
batter. Bake at 325 for one hour and fifteen min. In pan, on
rack, open side up, let cake cool before removing. If
desired, cake may be drizzled with thinned chocolate icing.
Pecan mixture:
3 egg whites beaten with 1/2 tsp salt
1/4 cup water
1/2 cup sugar
1 teaspoon baking powder
1 pound finely chopped pecans
blend together well
Date: April 2nd, 1998 09:48:16
From: Mike
e-mail: bakadeer@sympatico.ca
Subject: Re: Re: cajun cake??????
I forgot to tell you that if this isn't what you want let me
know what type of cake your looking for and I'll see if I
have it. Good luck; Mike
Date: April 2nd, 1998 11:20:23
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Dusting with Powdered Sugar
No, I haven't tried it yet, but I will next time. You simply sprinkle
powdered sugar on the icing before setting the next layer on? Sounds easy
- thanks for the suggestion!
One question. If you're using colored icing, does the white powdered sugar stand out when the layer is removed?
Date: April 2nd, 1998 11:27:42
From: Susan
e-mail: gmeyertchr@worldnet.att.net
Subject: Looking for Mike
Mike,
I was just wondering if you got the recipes I sent to you. I wasn't sure if I had the right e-mail address. Hope you are well. Take care, Susan
Date: April 3rd, 1998 12:22:49
From: RobinM
e-mail: robemai@se-iowa.net
Subject: Re: tax time
Kelli - I have a sister who is a agent for the IRS and did a tax time
cake for her. I used a sheet cake. In the middle of the cake I transferred
a pattern of a cartoon person jumping in the air (I got it from Print Artist).
Then I put a business suit on her and made her hair really wild. Next I
got out my tax booklet and all over the top I wrote the different form
numbers - 1040, 1040EZ, etc. in black letters. Under the girl I put "Another
Tax Season Finished". It turned out much better than I thought it would.
She took it to the office on April 16th last year and everyone loved it.
Good Luck!
Date: April 3rd, 1998 06:08:36
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: cajun cake??????
Well , here are some ideas, Cat fish, Bar-B-Qs----Hot sauce---The state
of La.carved out of a sheet cake --the state flowers!- French quarter,
Mardi Gras--cajun music--Gri gri, Marie Levoe--these are some of the
ideas that I've brainstormed. They may not be suitable for you since
I've never been to that neck of the woods--is there swamp?--do they
have 'gators in the swamp?----get the idea?--just start thinking in
general, then narrow it down to a doable design and take if from there!
Date: April 3rd, 1998 06:19:48
From: Dolores
e-mail: proicer@one.net
Subject: Re: One of Martha's cakes ugh
Tammy, Make those bow loops and dry over something rounded just right
for the size of the loop. We sell those bow loops and these have wires
inserted. This way, we just insert each loop separately into a 'bow.'
I
don't know what to tell you to dry them on...look around and you may
find something thats just right.
Date: April 3rd, 1998 06:52:18
From: Kathy M
e-mail: ndsz27a@prodigy.com
Subject: Nautical scenes
I need an idea for a birthday party for a 60 year old who is
an avid sailor. It's for 200 people which will be 2
sheets put together and double layers. It's to be a nautical
scene. Thank you!
Date: April 3rd, 1998 06:53:25
From: Lynne
e-mail:
Subject: Re: Nautical scenes
how about colorflow for a cruise ship, anchors and life
donut? i did this several yrs ago. if you have an airbrush
you can color 'water' for the ship to sail in. use a cake
comb to make 'waves' or rough the icing w/a spatula.
lynne
Date: April 3rd, 1998 06:54:16
From: Carolyn
e-mail:
Subject: Re: Nautical scenes
I like to use piping gel colored a light blue for the water
and pipe fish, etc. under it before you put the gel on. It
looks so like water and people are fascinated by it.
Date: April 3rd, 1998 06:55:15
From: Kathy M
e-mail:
Subject: Thanks for the great ideas (NT)
Date: April 3rd, 1998 06:57:56
From: Tammy Huls
e-mail: thuls@adams.net
Subject: One of Martha's cakes ugh
Hi! I have to do one of Martha's cakes in about 2 weeks. It
is in the Martha Stewart Living - Weddings
Magazine. Winter/Spring 97. It is on page 219. Can anybody
give me some tips on how to make those bows. I
haven't worked with fondant, a lot, but I assume that is
what they are made of. Any help would be appreciated. I
must say, some of the cakes in this magazine are the ugliest
I have ever seen! That's just my 2 cents! Thanks in
advance!
Tammy Huls
Date: April 3rd, 1998 06:58:34
From: Carolyn
e-mail:
Subject: Re: One of Martha's cakes (ugh)
I haven't seen the magazine so can't help you there. Just
wanted to make a comment - Whatever you do will be
far better than the picture, I'm sure. I told that to a
bride once when she brought in a Martha Stewart cake picture
and said "not only can I do it, but mine will look much
better". She looked at me like "well". I said "not to be
bragging, but hers won't even compare when I'm done". She
came back after the wedding and said "you were
right - yours did look much better".
Date: April 3rd, 1998 07:12:17
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: tax time
Other ideas would be to do a sheet cake to look like a
stack of cash, a credit card, or a check from the IRS to
John Q. Public.
Date: April 3rd, 1998 07:19:00
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: co-worker leaving (rectangle shaped cake)
I did a rush-order goodbye coworker cake once and decorated
the top of the cake with goodbye phrases in about 10
different languages (Sayonara, Adios, Adieu, etc.) and
wrote them all at different angles with different colors
for each and different lettering style for each. (It wound
up looking like a card that that was signed by a lot of
different people.) I just added a border and some roses to
finish it off.
Date: April 3rd, 1998 08:48:26
From: Mike
e-mail: bakadeer@sympatico.ca
Subject: Re: Looking for Mike
Hi susan;
I recieved your recipes around the 25th of March. It's
funny, I sent you some recipes in turn, but never recieved a
reply. Things could have gotten screwed up in the mail. Mike
Date: April 3rd, 1998 11:56:29
From: lynne
e-mail:
Subject: Re: 50th Birthday Cake
if it's not to late how about a 1/2 century idea?
you could make a 1/2 round cake......just cut your cake in
1/2 and layer the two together or use a 1/2 round pan.
have you ever tried icing you cake in a pale color (mint
green or pink are excellent) then do all trims (borders
etc) in white. i find this a very stricking idea.
one other color combination i like is to ice cake light
yellow and use lavender and mint green for trims. try it!
lynne
Date: April 3rd, 1998 04:46:37
From: Mike
e-mail: bakadeer@sympatico.ca
Subject: BAR HELP NEEDED!
OK.OK. I really don't need bar help. But I do need an idea for a cake.I
don't know how I get into these things. Everyone else here is doing
great wedding cakes, baseball cakes, sheet cakes, and the list goes
on.
I have been asked to do a birthday cake for a party of 16. No problem
right? Wrong!
The cake is for a birthday boy of 50 and his friends. The party is
at a
local bar. Oops! Pub. There will be no food other then the cake and
lots
and lots of beer.( popcorn, peanuts and potatoe chips don't count as
food) The wife would like a cake that is good with beer or scotch.
You
know what I mean. A little salty, mabe some peanuts or potatoe chips
on
top, or maybe a pickled egg inside.
I HAVE A WEEK TO COME UP WITH THIS. IF YOU CAN HELP OR YOU KNOW SOMEONE
WHO CAN; WRITE, FAX, MAIL,OR LEAVE A MEASAGE HERE. MIKE
NO SCULPTURING ALLOW.
Date: April 3rd, 1998 05:57:47
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: BAR HELP NEEDED!
Dear Mike, here is a simple idea for you. make a sheet cake or round
,
it doesn't matter and decorated it with the little beer can candles,
put
50 of them on top, it might be a hoot!---I think that wilton makes
them
you might be able to order them from our dear hostess Dolores, There
are
also little beer can cake picks I think. Seriously, I think that might
be too easy for you---here is another idea. you can decorate your cake
with a nice tall mug of beer. Use yellow or gold piping gel to make
the
mug part, clear with just a drop of blue for the handle and clear piping
gel mixed with some white icing for the head---you can write on it
something like "This Bud's for you" "Happy 50th" or "Best wishes"--if
you make a cake with a plain batter your cake will not compete with
all
the "salty" food at this wing ding!---or you can make a "rum" cake.
Or
you can ice the sides of you cake first and roll the cake in some
chopped nuts then ice the top and decorate. I hope that I've helped,
if
so, rounds all around.................
Date: April 2nd, 1998 11:35:52
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Champagne Flutes
I am posting this message again because right after I posted it the
first time, it got bumped into the archives with the new message board
format. I did get one response (thank you, Jeffery), but was hoping for
more. . .
I booked a wedding cake recently for Thanksgiving weekend and the bride had some terrific ideas for a beautiful holiday cake. One thing she suggested is to separate the middle and top tiers with tall pillars, place a mirror on the separator plate, then place the bride's and groom's tall crystal champagne flutes (filled and ready for toasting during the cake cutting) on the mirror between the tiers. Is this a safe idea? Has anyone heard of this being done before? I told her I'd simulate the setup and try it to see if it might be hazardous to be pulling filled glasses out from between the pillars, but what do you all think?
Date: April 3rd, 1998 07:03:38
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Which supplies should I buy first
I am just starting out in the Cake Decorating field and have
to buy my supplies a little at a time. My question is:
what shape of cakes do most brides seem to prefer: round,
square, petal, hexagon, or heart shaped? I need to
know which shape of pans and divider plates, etc. I should
buy first. Also, what type of pillar seems to be the
most requested? Feel free to email me with any info you'd
like to pass on in this matter. Thanks for all your help. :)
~Dawn
Date: April 3rd, 1998 07:10:20
From: Jeffrey Arnett
e-mail:
Subject: Re: Champagne Flutes
As long as your cake is built on a solid foundation, I don;t
see any problems with this. My only suggestion is that I
think it would look better to have that large separation
between the lower two tiers rather than the top two, but
that, of course, is a matter of personal preference.
Date: April 3rd, 1998 06:25:13
From: Dolores
e-mail: proicer@one.net
Subject: Re: Which supplies should I buy first
Round pans are definately the right ones to start with. For pillars,
I
suppose I'd get Wilton's TWIST pillar set and their grecian plates/with
Disposable pillars w/rings...you can use these many times, are cheaper
and VERY sturdy...and VERY easy too. Fit the grecian plates. (Plate
should be 1-2" larger around than the cake usually.
No Matter what you choose, they'll want something different. But if
you
let them know right away that you are limited in choices (as well as
cheaper LOL), you should be able to get by with this way.
Date: April 3rd, 1998 06:32:23
From: Dolores
e-mail: proicer@one.net
Subject: Re: Champagne Flutes
Jane, I'm so sorry I bumped your message into the archive. I must take
all the blame :( ..so I better answer this time, right!
I don't like using mirrors or glass! A nasty thing for cakes! It can
break or chip. You get blamed no matter who did it.
For the setup, to be sure it WILL even work, set it up in front of her
using pans, plates & pillars. I'd think that if this is a larger
cake,
you'll have room. A small one can look crunched and skimpy.
There is no reason they couldn't fill these glasses with wine and drink
from them. Just be sure you support the glass well. I believe I'd place
a cardboard wrapped in foil underneath the glass for more support.
Then
dowel the cakes. Place a circle of plastic wrap on the cake before
assembling the mirror etc. I wouldn't have anything to do with that
mirror either. I'd have them bring it for me to see, I'd measure it
and
have them keep it to bring to the reception.
Date: April 1st, 1998 09:37:58
From: Dolores
e-mail: proicer@one.net
Subject: More ICES info on now
From my MENU, choose ICES ---OR---
from the Message Board Menu, choose LOTS MORE INFO HERE
Even the Ohio Day Of Sharing info plus registration blank and all are on.
If you can't find it here, there is a link to ICES web site and you'll need to ask them
Date: April 2nd, 1998 08:35:55
From: Lynne
e-mail:
Subject: Real cakes used in cake shows
to mara and everyone:
re: entering cake shows useing real cake w/buttercream
vs. styrofoam cakes and rolled fondant.
i decided to make a new post on this so everyone won't
have to 'page back' and miss out on this discussion.
personally, i have to travel no less than 300 miles to
attend any show. it would severly limit what i could enter
if i
had to use real cake.
i *do* usually use buttercream for my icing -- not
royal.
as you said i'd like to hear other opinions.
why don't *you* enter buttercream cakes......real or
not?
btw mara: do you mean for the judging to be on the
taste of the cake also??
just a thought: about 10 days ago i got an order for a
1/2 sheet cake last minute.....(i had to bake and decorate
it
the same day as they wanted it before 8 am the next.)
anyhoooo i ended up making a 'take-off' of a
windbeckler daisy cake.....everything done right on the cake
in
buttercream w/just a little airbrush highlights around
a 'frame'.
i was told everyone that saw it -- including the
birthday 'girl' said it was the most beautiful cake they had
ever seen. (the bd gal said she has had many, many cakes
in her almost 60 yrs and this was by far the prettiest)--so
i was told. my only reason for telling this is to
emphesise that much beauty can be created in buttercream if
we try.
(*not!* to toot my own horn -- really!) granted, these
people are not judges. sometimes judges know too much
for their own good :) lol! i have been a judge several times
and try as hard as you can not to, you still judge on
personal likes and dislikes -- at least to some degree.
if you don't agree w/me on that....think about this: what is
you least favorite color (bright yellow?). now picture a
cake decorated (mainly) in that color, vs one decorated
w/your favorite color (pink?). by honost....arn't you going
to give that pink one a better score compared to the bright
yellow one? i've been thru it, gals.
lynne
Date: April 2nd, 1998 08:37:49
From: Dolores
e-mail: proicer@one.net
Subject: Re: Real cakes used in cake shows
I have used REAL cakes for cake shows, but then I covered
them with royal icing. It worked just fine...easier to
ice since the cake has more weight. When I tore down the
cake, the real cake had almost entirely dried up.
(Some of the cakes were dummies) One thing, I would be
sire to seal around the edges WELL, or you could get
weavels...mess!
I always shrink-wrap my cake dummies so I can easily
peel off the old icing to re-do.
Date: April 2nd, 1998 08:38:54
From: Carolyn
e-mail:
Subject: Re: Real cakes used in cake shows
I agree that personal tastes can get in the way of judge's
decisions. I've entered cake shows since about 1969 so I
have been through quite a few. I don't mind losing because
another cake is better, but I do mind losing because of
the judges' tastes and I have been there, too.
However, I always say enter that same cake in another
show the next week with different competition and
different judges and you are likely to come out differently.
Like Mara, I sometimes wonder if these people that
enter the exquisite gumpaste and such could really do as
well in the buttercream divisions. I have seen pictures of
some people's cakes where their foreign cakes were
outstanding, but their buttercream tube type work was the
pits! Now that the foreign people are wanting to learn
our way of buttercream more, perhaps we can see that our
buttercream is just as important as their gumpaste and
rolled fondant techniques. I was in a cake show in October
where I had done a royal icing gazebo and
incorporated it into a wedding cake - no gumpaste, etc. I
was judged down because I did not meet the level of
expectation from the judges in that division which was
Professional. The one that beat me was all gumpaste and I
had no problem with that except that she got first and there
was no second given - I got 3rd. I would say most of
those proficient in gumpaste possibly could not do the royal
icing gazebo. It takes a little proficiency, too.
Date: April 3rd, 1998 06:37:03
From: Dolores
e-mail: proicer@one.net
Subject: Re: Real cakes used in cake shows
I'd either make a fake cake and have it later for display, or make
a
real one and serve it for publicity. We had quite a discussion about
this in our aol chat last night. (Its online now). I'd sure like to
try
the Permaice. They say you just throw the decorasted cake in hot soapy
water and wash it when it's dirty....guess I wouldn't make a new one
if
I did that though.
Date: April 3rd, 1998 11:34:24
From: lynne
e-mail:
Subject: Real cakes used in cake shows
so far for show cakes i have always used real icing.
for display cakes in my shop i have some of real icing and some from
spackling compound. the spackling does not wash tho i have rinsed one
off quickly.
i'm w/you......i'd never make a new display if i could wash them.
and i think it is important to be changing you display cakes. you have
try new ideas that come out.
lynne
Date: April 1st, 1998 08:57:10
From: Susan
e-mail: gmeyertchr@worldnet.att.net
Subject: Re: HELP
Hi. If you are finding it hard to get this message board, just remember
how it was the first time you found this sight. It takes time to get used
to something new. Keep using it and you will get used to it. It is human
nature, not to do well with change. So just keep on trying and it will
get easier.
Good luck to you, Susan
Date: April 1st, 1998 09:46:28
From: Dolores
e-mail: proicer@one.net
Subject: Re: HELP - me too!
No one misses it more than I do! I just had to do something. I was
at the mercy of that other server. Now, when the kinks DO get worked out
it should continue faster and a lot smoother.
Now I can make archives monthly - automatically...instead of copy/pasting
every single one.
I don't like the word-wrap not working and it will be soon (inside this box).
I'm eliminating the agrivating wallpaper too. Will be much easier to read and a little faster loading both.
This hasn't been easy, but I pray it will be better when its finished.
Date: April 1st, 1998 04:29:46
From: Veronica
e-mail: vbetancour@novell.com
Subject: Character Cake Frosting Recipe
Does anyone have a better tasting character cake frosting
recipe instead of the one recommended by Wilton? The
frosting is of a medium consistency and is shortening based
with loads of powdered sugar. I think the recipe is much too
sweet but it's the right consistency for maintaining the
star details on the character cakes. If I use half butter
in the recipe then the frosting will be too soft to hold
the star details. Any ideas?
Date: April 1st, 1998 05:12:14
From: Dolores
e-mail: proicer@one.net
Subject: Re: Character Cake Frosting Recipe
We use the Crisco frosting because the decorations will be more perfect.
If people request BUTTER icing, then I caution them not to expect the decorations
to be as nice. Using half butter isn't too bad. Butter WILL melt faster,
so just don't fill your bags very full. Then you can get all the icing
squeezed out before it melts. Also, your colors will not be perfect as
butter being yellow, will make the colors a little different.
The more Crisco you use, the less sweet taste you have. But I wouldn't use over 1 1/2 cups to 2 lbs conf. sugar.
I just thought...I was telling my students...add 1/2 lb melted coating chocolate for a very interesting taste. One gal added cream cheese AND melted chocolate. She got RAVE reviews...but then you'd need to refrigerate the cake with the cream cheese on it.
Date: April 2nd, 1998 09:14:37
From: Daniela
e-mail: jetski88@macau.ctm.net
Subject: ISO Mango Pudding or Mousse
Who can give me a recipe of mango pudding as I'm thinking
about doing the dessert in the vienesse swirl pan or heart
ring pan for a bday party.
Thanks in advance
Daniela
Date: April 2nd, 1998 12:06:31
From: Dolores
e-mail: proicer@one.net
Subject: Re: ISO Mango Pudding or Mousse
I found some in my data base...have not tried them:
---------- Recipe via Meal-Master (tm) v8.02
Title: Super-Delicious, Super-Easy Mango Pudding
Categories: Desserts
Yield: 1 servings
-JUDITH WEINGARDEN (CRJT60B)
1 cn Sweetened condensed milk
16 oz -20 canned mangoes*;drained
1/3 c Lime juice
*(or peaches) Combine all ingredients in blender & whirl
until very smooth.
Chill several hours or overnight until set. Looks really
pretty in balloon wine glasses, topped with whipped cream
rosettes!
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Mango Cream
Categories: Prodigy, Desserts
Yield: 6 servings
-BETTY CROCKER
2 tb Sugar
1 Ripe mango, pared & cut into pieces
1/4 c Toasted sliced or slivered almonds
1 c Chilled whipping cream
"This Indian dessert combines the mouthwatering flavor
of ripe mangoes W/ silky whipped cream."
Place mango in blender container. Cover & blend until
smooth, about 10 seconds. Beat whipping cream & sugar in
chilled bowl until stiff. Fold mango into whipped cream a
few times for swirled effect. Sprinkle W/ almonds.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Mango Mousse
Categories: Prodigy, Desserts
Yield: 12 servings
-BETTY CROCKER
1/2 c Sugar
1/4 c Brandy
2 pk Unflavored gelatin
1/4 ts Almond extract
4 Eggs
2 c Whipping cream - Sweetened whipped cream
3 Egg yolks
2 c Mashed ripe mangoes (about 3 mangoes)
"For a sumptuous finale, serve this luscious dessert
using the mango With its peachlike flavor & flowery aroma."
Mix sugar & gelatin in 2-quart saucepan. Beat eggs & egg
yolks until thick & lemon colored, about 5 minutes. Stir
eggs into gelatin mixture. Heat just to boiling over medium
heat, stirring constantly. Remove from heat. Stir in
mangoes, brandy & almond extract. Refrigerate just until
gelatin mixture mounds slightly when dropped from spoon,
about 1 1/2 hours. Beat whipping cream in chilled bowl until
stiff. Fold mango mixture into whipped cream.
Pour into 8-cup mold. Refrigerate until firm, about 4
hours. Unmold. Serve W/ sweetened whipped cream. Garnish W/
mango slices if desired.
For APRICOT MOUSSE: substitute 1 can (30 ounces) apricot
halves, drained, for mangoes. Place apricots in blender
container. Cover & blend on high speed until smooth, about 1
minute. Decrease sugar to 1/4 cup.
For PEACH MOUSSE: substitute 1 can (29 ounces) sliced
peaches, drained, for mangoes. Place peaches in blender
container. Cover & blend on high speed until smooth,
about 1 minute. Decrease sugar to 1/4 cup.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Tropical Fruit with Mango Cream
Categories: Fruits, Desserts
Yield: 6 servings
2 Mangoes; peeled, sliced
1 pt Raspberries
2 Kiwifruit; peeled, sliced
1/3 c Orange flavored liqueur
-----------------MANGO CREAM SAUCE-------
1 Mango; peeled, pitted
2 Passion fruit; halved, pulp removed
1/2 c Whipping cream; whipped
1 tb Powdered sugar
In large bowl, combine sliced mangoes, kiwiwfruit and
raspberries. Sprinkle orange liqueur over fruit.
Refrigerate. To prepare mango cream, in blender, puree 1
mango until smooth; transfer to small bowl. Fold in whipping
cream and powdered sugar. To serve, spoon fruit into
individual serving bowls.
Top with mango cream. Spoon passion fruit pulp over mango
cream.
-----
Date: April 2nd, 1998 03:07:33
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Archives
Dee, would it be possible to date the archive files on the menu page?
Date: April 2nd, 1998 05:39:16
From: Mike
e-mail: bakadeer@sympatico.ca
Subject: R; Mango Mousse
Hi Daniela;
I have a very good recipe for mango-orange mousse. If you
don't want the orange in this recipe just sub water for the
1/4 cup orange liqueur. I used this recipe last week.
you'll need;
1/4 cup orange liqueur
1 pack unflavored gelatin
2 1/2 lbs. large ripe mangoes, peeled,pitted, chopped
1/2 cup sugar
1 cup chilled whipping cream
Pour the liqueur into small bowl, sprinkle gelatin over and
let soften for 10 mins. Add 2 1/2 cups of mango to food
processor. Save the rest for garnish. Add 1/2 cup sugar to
processor and blend well. Set bowl of gelatin in sasucepan
of simmering water. stir until gelatin dissolves. Add
gelatin mixture to mango in processor and blend. Whip cream
in large bowl to stiff peaks. Fold into mango mixture.
That's it! I add 1/2 cup more whipping cream to make a
little extra so the mousse is lite. Unless you live in the
tropics you'll probly use frozen mangoes.
good luck Mike
Date: April 2nd, 1998 06:32:03
From: Mike
e-mail: bakadeer@sympatico.ca
Subject: Re: ISO Bananna, Choc. Cherry and Choc. chip
I hope those recipes will work for you. Mike
Date: April 2nd, 1998 07:56:35
Date: April 2nd, 1998 08:02:39
The TOP is the FIRST message I put there, so is the OLDEST
Now, with this new m. board on MY server - I don't even know
AND --- word wrap is FINALLY working!!! Enjoy - Dolores
Date: April 2nd, 1998 08:57:36
Date: April 3rd, 1998 01:14:08
Date: April 3rd, 1998 10:56:48
Date: April 3rd, 1998 12:09:06
if the cake you want to make has lots of decorating on the
a lot has to do on how many servings you want. most of my
*all* wedding cakes are based on 2-layers (4") high. oops,
hope this helps you figure out how you want to do it.
Date: April 3rd, 1998 12:19:45
i cannot thank you enough for *all* the *hard* work you have
as always........it will take some getting used to -- to be
Date: April 3rd, 1998 12:43:17
Date: April 3rd, 1998 12:45:41
I wondered if everyone desserted me :( Then last night I
Date: April 3rd, 1998 04:49:37
1 1/2 cups shortening
Cream shortening for about five minutes. Add all the sugar/flour mixture,
flavorings and the 1/3 cup boiling water, Mix at LOWEST speed until blended.
Add additional boiling water [about a teaspoon at a time] until the desired
consistency is reached. Mix a lowest speed about 5 minutes. Allow to sit
about 15 minutes beforoe using. Icing firms more on standing, so you may
need to thin more when ready to use. I use CORN SYRUP to thin at this point.
Date: April 3rd, 1998 05:28:57
Date: April 3rd, 1998 06:40:53
Date: April 3rd, 1998 06:52:03
For the milk syrup
For the meringue
Prepare the cake. beat 3/4 cup sugar and the egg yolks until light and
Bake the cake for 40 to 50 minutes at 350 degrees or until it feels
firm
Prepare the milk syrup. combine the evaporated milk, sweetened condened
Prepare the meringue. Place all but 2 tablespoons sugar in a heavy
Meanwhile , beat the egg whites to soft peaks with the remaining 1/4
Thickly spread the top and sides of the cake with meringue, using a
wet
I have one other recipe if this one isn't what your looking for. Good
-----------
>From the archives of www.topsecretrecipes.com
This is a Dessert created by a French chef for a Nicaraguan King (People
I've translated it from Spanish to English:
It is best to use a Square or Rectangular shaped mold for this dessert.
Lulu's Tres Leches:
Part 1: CAKE:
You must follow this order strictly, or all your trouble will have been
Med-Hi speed, beat 6 egg whites. Slowly add sugar, then add yolks one
at
Pour into mold(s), - DO NOT GREASE MOLD - place in a 350 Degree oven
Part 2: "Filling" Mix:
This is simple. Halve the ingredients and pour into blender (1 can
This liquid mix is the reason behind the name "Three Milks." Once the
Part 3: Merengue:
2 reserved egg whites, plus two more.
Beat whites until stiff. Slowly add sifted, granulated sugar. After
If Desired, garnish with maraschino cherries (4 or 5 lined up and down
Date: April 4th, 1998 12:14:19
Date: April 4th, 1998 02:06:21
For a 1/4 sheet we use 2 (1x14's) wrapped together. For a half sheet
we
For larger than 9x13's we place them on a masonite board for handling.
NOTHING you ever do is going to make yo all things to all people. They
Date: April 4th, 1998 02:25:19
Date: April 4th, 1998 04:12:11
Date: April 4th, 1998 06:53:32
Date: April 4th, 1998 07:52:27
Date: April 4th, 1998 07:57:10
Date: April 4th, 1998 08:07:04
Date: April 4th, 1998 08:12:38
i also feel it is easier to handle 2 seperate layers than one that has
Date: April 4th, 1998 08:15:57
Hope this helps.
Date: April 4th, 1998 08:17:55
the pme are from (i think) england and probably will be *very*
Date: April 4th, 1998 10:13:56
Date: April 4th, 1998 11:42:18
Date: April 5th, 1998 12:30:33
Date: April 5th, 1998 12:41:15
Date: April 5th, 1998 01:00:06
Date: April 5th, 1998 01:00:26
Date: April 5th, 1998 01:35:46
Anyway please any idea is better than none, and NO idea is stupid, just
reply.
I have 3 weeks to do this actually less. So please respond quickly.
Date: April 5th, 1998 04:24:15
Beth in Sicily
Date: April 5th, 1998 10:26:57
Date: April 5th, 1998 10:40:53
Date: April 5th, 1998 01:01:58
But when/if you get one, DO get the one with 2 photo bulbs once and
for
Date: April 5th, 1998 01:31:47
I won first place in Celebrate 2 and 6 of the yearly books. For once
I
Date: April 5th, 1998 01:51:09
Date: April 5th, 1998 02:00:38
Date: April 5th, 1998 04:39:12
Date: April 5th, 1998 04:51:52
I don't know how to answer you , so I'll give you the benefit of my
Date: April 5th, 1998 04:56:17
Gumpaste taste dif. according to your recipe. My rec. is online and
it
GP is just another decorating medium. A dif. way of doing things. I
Date: April 5th, 1998 05:00:30
Date: April 5th, 1998 05:06:40
Date: April 5th, 1998 05:33:10
Date: April 5th, 1998 05:38:29
Peggy;
We have had our projector for about a year and would do without
Date: April 5th, 1998 05:40:55
Sorry correction, meant to say would not do without it.!!
Date: April 5th, 1998 07:02:57
Thanks everyone
Date: April 5th, 1998 08:22:25
Date: April 5th, 1998 08:37:58
Do you already have an airbrush? It would be more important than a
Date: April 5th, 1998 08:41:55
Date: April 5th, 1998 08:46:54
Story...When I first started decorating...uhm 30+ years ago, I bought
a
Ohter companies in the US also make tips. We carry Bakery Crafts,
Only with very fine intricate and tiny decorations do you need to worry
Date: April 5th, 1998 08:52:08
Take your time, learn and enjoy...We've all been there. Gosh, I remember
Date: April 5th, 1998 09:41:44
Date: April 5th, 1998 09:45:40
Date: April 6th, 1998 01:05:10
Date: April 6th, 1998 02:23:28
Date: April 6th, 1998 01:22:05
I use a large tackle box with syrofoam strips in each section to hold
my tips and flower nails. I also have a tall drawed storage bin on wheels
(Costco had these for $25.00, I think it has 9 drawers) I just wheel it
in and out when I need it. My pans are in the garage in large boxs stacked
neatly and labled on the box. Hope this helps.
Date: April 6th, 1998 01:25:46
Date: April 6th, 1998 02:31:30
Date: April 6th, 1998 05:19:31
Date: April 7th, 1998 12:15:07
Date: April 7th, 1998 12:18:32
Date: April 7th, 1998 08:11:55
Date: April 7th, 1998 09:14:16
Watch the needle. It is fine as a hair and will be unusable if bent
at
Try laying a stencil on the p. towel and airbrush through it. (Stencil
Video: We have a 'homemade' one that has a ton of ideas. Listed under
You can do airbrushing on almost every all-occasion cake - in some way.
One thing...You must always clean it well with very hot water after
Date: April 7th, 1998 09:20:25
BTW< I have cakes in Cel 2 and 6 (They had contests and I won first
Date: April 7th, 1998 09:25:08
TIP: Put the water in first (warm to hot) then Add the meringue powder
Date: April 7th, 1998 09:27:21
Date: April 7th, 1998 03:48:26
Date: April 7th, 1998 04:06:43
Date: April 7th, 1998 10:31:55
Date: April 7th, 1998 10:34:14
From: Dolores
e-mail: proicer@one.net
Subject: Re: R; Mango Mousse
I'd use Mike's...his is probably a 'tried' one
From: Dolores
e-mail: proicer@one.net
Subject: Re: Archives
Good idea. I'll try and do that when I get the time. They
are dated though. See the date on the first message on a
page. Press your PAGE DOWN button to take you to the bottom
and it will show the EARLIEST date.
The LAST message at the bottom will be the NEWEST message on
the page. Sorry, but copy/paste was time consuming enough.
how it will work myself. But I have been told that it will
happen automatticaly once a month. I HOPE it will show the
newest message to the oldest instead of the way I had to do
it.
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: R: Mango Mousse--addendum
If you have problems finding fresh or frozen mangoes, you
might see if there is an Indian or ethnic grocery store in
your area. You can usually buy cans of pureed mango there.
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Cassata di Siciliana
I cannot find my previous posts on this board so whoever
wanted an Authentic Cassata please e-mail me so I can help
you out. Meanwhile I will keep reading this board and
getting used to it.
From: Dee
e-mail:
Subject: confused about layers
I am new to decorating and am confused about a couple of
things. The cakes in Wilton when they say a ten inch pan is
this 1 ten inch or do you cook 2 and then put them together?
Or is it just 1 cut in half?
Thanks :)
From: lynne
e-mail:
Subject: Re: confused about layers
hi dee; nice to see another new face in this wonderful
world of sugar.
sides then you need to make 2 layers so the cake is 4" high.
'everyday' birthday-type cakes are just one layer, split and
filled before icing. i figure one 10" round takes one
recipe of cake batter (one box mix) and serves 12-15. this
is based on the serving being about 2"x2"x2". in this day
and age that is about all most people want as a serving.
funny, about 20 yrs ago the # of servings for this same cake
was 8!
there are a couple of exceptions: the top layer -- usually 6
or 8" is always 3" tall. and most cakes covered w/fondant
are also 3" tall.
lynne
From: lynne
e-mail:
Subject: Re: HELP
dolores; since we bookmark the topics pg instead of going
thru your homepg i did not find this 'new' board until just
now! i had been complaining to hubby about there not being
any new postings onthe board for 3-4 days.....i just could
not understand where everyone was hiding :)
put in to maintain this for us!
able to settle in into a comfortable routine, but whatever
makes it easier on *you* is fine :)
lynne
From: Dolores
e-mail: proicer@one.net
Subject: Re: new board
This is truly a 'new' board. This one is on MY system with
NO commercials to wait to load. We're still working out the
kinks, but it sure cooperates better. Thanks,,,glad you
liked it...took lots of hard work
From: Dolores
e-mail: proicer@one.net
Subject: Re: Re: HELP
dolores; since we bookmark the topics pg instead of going
thru your homepg i did not find this 'new' board until just
now! i had been complaining to hubby about there not being
any new postings onthe board for 3-4 days.....i just could
not understand where everyone was hiding :)
decided to use the old bookmark and I found the rest of you!
......Don't trust my bookmarks LOL
From: Jeffery Arnett
e-mail: jsarnett@foothills.net
Subject: Re: Character Cake Frosting Recipe
This is my recipe. The cake flour cuts the sweetness and help keep
the stars nicely defined.
2 pounds SIFTED confectioners sugar
1/2 cup cake flour **SIFTED WITH THE SUGAR**
1/3 to 1/2 cup BOILING water
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/4 teaspoon almond extract
From: Claudia
e-mail: cakeshop@galstar.com
Subject: ISO Tres Leches Recipe
Dolores, this is a wonderful service you provide. Earlene suggested
I
try your web page to solve my problem I have a bride who wants a Tres
Leches cake for her wedding, to serve 150. I don't want the recipe
in
1996 Mailbox News. I know there is a commercial product made by Riches
but I would like to make it myself. I know the filling is 3 milks:
cream, condensed milk and evaporated milk, but I don't know what the
cake is like,i.e. butter cake, or sponge cake. It is a South American
dessert. The bride I'm working with tasted it in Las Cruces, N.M. but
the pastry chef at the restaurant won't share! Thanks for any help
anyone can provide.
Claudia
From: Dolores
e-mail: proicer@one.net
Subject: Re: Sorry, I checked & have none...good luck
Have you tried doing a search of recipe web sites using tres leches
as
the search word. I think I recognize that as Spanish. Wonder if there
is
an English title too...maybe?
From: Mike
e-mail: bakadeer@sympatico.ca
Subject: Re: ISO Tres Leches Recipe
Tres leches cake is a Nicaraguan dessert. Hope this is the right recipe.
You'll need;
for the cake
1 cup sugar
5 eggs, seperated
1/3 cup milk
1/2 tsp vanilla ext.
1 cup flour
1 1/2 tsp baking soda
1/4 tsp cream of tartar
1 3/4 cup evaporated milk
1 cup sweetened con. milk
1 cup heavy cream
1 tsp vanilla
1 Tbl rum
1 cup sugar
1/2 tsp cream of tartar
3 egg whites
fluffy. Stir in the milk, vanilla ext, flour and baking powder.
Beat the egg whites to soft peaks, adding the cream of tartar after
20
seconds. Gradually add the remaining 1/4 cup sugar and continue beating
until the whites are glossy and firm, Gently fold the whites into the
yolk mixture. Spoon this batter into a 9 by 13 inch greased baking
dish.
and an inserted toothpick comes out clean. Let the cake cool for 2
hours. Pierce the cake all over with a fork.
milk, cream and flavorings and whisk until mixed. Pour the syrup over
the cake, spooning the overflow back on top until all is absorbed.
sausepan with 1/4 teaspoon cream of tartar and 1/2 cup water. Cook
over
high heat, covered for 2 minutes. Uncover the pan and cook the sugar
to
the soft ball stage, 239 degrees on a candy thermometer.
teaspoon cream of tartar. Add the remaining 2 tablespoons of sugar
and
continue beating to stiff peaks. Pour the boiling sugar syrup in a
thin
stream into the whites and continue beating until the mixture is cool.
spatula. Refrigerate the cake for at least 2 hours before serving.
luck and welcome to this great site. Mike
Nannette asked me to re send the recipe below.
It must have been so good that the computer ate it. It looks like it is
well worth archiving!
Posted by Lourdes on April 20, 1998 at 20:43:58:
often say it's Nicaraguan, but it isn't really). Either
you'll love it or you won't like it, but everyone who's tasted this
recipe has loved it. It was a "secret" recipe of an Aunt of mine
who passed away, and gave it me, so I decided to share it, I guess
in
her memory.
A Rect. bread mold is best, be advised that for this
recipe you will need two.
2 c. Flour
1 1/2 c. Sugar
1/2 c. Evaporated Milk
1 tsp. Vanilla Extract
6 eggs, separated, plus 2 yolks (reserve last two whites separate)
3 tsp. Baking Powder
in vain!!!
a time. Combine Flour and baking powder. Then
combine evap. milk and vanilla. Beating mix at med-low speed, slowly
add
the Flour/BP mix and Milk/Van. mix alternating
between the two. Do not mix for too long afterwards, only until well
blended.
(Pre-Heated) for 30-35 minutes, or until
toothpick comes out clean.
2 cans of Evaporated Milk
2 cans of Condensed Milk
16 oz. Half and Half
Evap., 1 can Condensed milk, 8 oz. Half & Half). Blend.
cakes are done baking (do not allow to cool), you
gently separate the sides of cake from mold with spatula or knife,
but
do not remove the cake. With a fork, poke holes
throughout the cake. And pour as much of the mix as the cake will seep
up. If the cake does not absorb this mix, the previous
instructions were not followed correctly and you may as well throw
it
away, it will taste AWFUL. But if one of the rectangle
pans absorbs all or almost all of one blender full of mix, it is
perfectly done. (It will take a few minutes to absorbs, pour it little
by little). Pouring this mix into the cake will instantly cool it.
1 c. Sugar
1 c. Light corn syrup (I like Karo)
sugar is blended with the whites to form a merengue, add
Corn syrup in a thin stream. This gives the merengue a glossy finish.
Dress the moistened cake(s) with merengue.
is the common design).
From: Daniela
e-mail: jetski88@macau.ctm.net
Subject: Re: Re: ISO Mango Pudding or Mousse
Thanks ver much for your recipes and I would like to extend my grattiude
to Nanette and Mike.
I will try and later let you know how it was.
But i still have a small(big:):):):):) problem. Whenever I take out
the
pudding or mousse from the pans (embossed g=heart pan or vienesse swirl)
or the mousse brokes into two or a little or it glues.
What will I do?
I saw somewhere that before I take out I must put the pan inside in
the
water hot or cold a little bit, and it will easier. But failed!Is it
because of the recipe??
Thanks in advance
Saniela
Date: April 4th, 1998 01:16:55
From: Robin
e-mail: ciera123@aol.com
Subject: Cake Boards
I was just wondering what kinds of cake boards people use for their
full and even half sheet cakes. I've heard of some who use a strong permenent
board that they just recover for each use and then have to get it back
from their customers. I've been using foam core, but it's about $4.50 a
sheet around here and I'd like to make a change. Any opinions would be
appreciated!!
From: Dolores
e-mail: proicer@one.net
Subject: Re: Cake Boards
We use plain cardboards wrapped in foil (NOT my choice)...I don't like
using foil. The dye comes off sometimes...even on the FDA of Wilton's.
use 2 (19x14's) wrapped together WITH a 10x14 in the middle. Full sheet
cases go in a sturdy cardboard cake box, so we use 2 full sheet cake
boards.
Then we slide that off as we place the cake in the box. Sometimes we
DO
rent the masonite. They NEVER bring it back. (We really make money
on
that-$10.00 rental).
can still crease the icing if they try hard enough
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Apr.newsletter idea
Are the "Pooh" figures the same as a deco pack offered by Delores?
If
not could any small toys work? Thanks. Beth
From: Nancy Kalbach
e-mail: NKalbach@aol.com
Subject: decorating tips
I was recently told by a professional baker in Ft. Lauderdale, Fl.
that Wilton tips are no good because they have seams and thus cause icing
to break? He recommended a brand of tips called PME. I have examined my
Wilton tips and it's true that they have seams but it would seem very,
very difficult and expensive to me to make a tip without a seam. What's
the truth?
From: Debbie
e-mail: Tha503@aol.com
Subject: Pans-Please just opinions - no debates!
At the risk of starting a major debate I would like to know which pans
you all prefer. Do you like the "decorator preferred " pans or the Wilton?
With the decorator preferred can you get a cake that is 4" high? If so
I assume you halve it and fil it. Wouldn't it be easier to use the wilton
and make two layers (Less crumbs to deal with)? I would appreciate it if
you could share the pros and cons of each type and tell me which you use.
Thanks!
From: Wendy B.
e-mail: two_pack_rats@msn.com
Subject: Looking for an old Celebrate magazine
Many, many years ago I was mentioned in an article in a Wilton's
Celebrate magazine. I have lost that issue. I have narrowed it down
(I
think) to Nov/Dec '73. If one of you has this issue, could you look
in
it and see if there is an article on 5-6 people and how they juggle
cake decorating and family (I think that was the topic). My name is
Wendy Borack. I would at least then know what issue to look for or
search for in book archives on the web. Thank you soooo much for your
help. Could you send your reply to my e-mail address? It is
two_pack_rats@msn.com.
Thanks again,
Wendy
From: Wendy
e-mail: two_pack_rats@msn.com
Subject: Re: decorating tips
I decorated cakes for years and years using Wilton tips and never had
a
problem. I found that stringwork would break due more to too much
tension, or air bubbles in the frosting. The only problem I can
remember having due to a seam would be making the frosting have a
tendency to twist as it came out the tip if the seam was not smooth.
Hope this helps.
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Pans-Please just opinions - no debates!
Hi Debbie...
Guess I'll be the first to put in my two cents...
I use what you refer to as the 'Wilton' pans-regular 2" pans. I get
good
results from these pans, always have. Tried the 3" pans-didn't like
them. I think you must use a baking core with these pans. I guess I
just don't like the idea of one big solid piece of cake. I know some
of
my decorating friends like them-guess it's all in what you get used
too.
I don't like the extra time it takes to bake with the deep pans.
I use 2" pans, wrap them with damp baking strips and get very good
results. I don't mind putting the two layers together.
From: lynne
e-mail:
Subject: Re: Pans-Please just opinions - no debates!
hello debbie;
i prefere the 2" deep pans. i also prefere the brand 'magic line'.
the reason for using the 2" rather than the 3" or 4" is for better
baking. using the deeper pans means more chance of the cake falling
because the center did not bake enough. or the need to use a cake core.
been split. when you cut a cake you weaken it. much more chance of
a
problem developing especially when you are using it for a many tiered
construction.
lynne
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: decorating tips
First of all, from experience buying from other companies, Wilton tips
are about the best I've come across. They are consistantly well made.
Yes, they have seams, but the problems arise when in manufacturing,
the
seams don't line up in the smaller tips. Not a common problem with
Wilton tips. PME tips ARE seamless and GREAT tips!! We use them
alot-yes, and they are expensive-about $5.00 a piece. If you are making
finely decorated cakes with delicate royal icing work, I would probably
suggest investing in the PME tips....but if you only do such cakes
on
occasion, the Wilton ones will do fine.
The icing curls out of the tip because of the seams...make sure icing
is
the proper consistency, then strain it thru a light-support nylon!!
This
will take out all the small lumps and make piping tiny strings easier.
From: lynne
e-mail:
Subject: Re: decorating tips
hello nancy;
i agree w/the other poster. i have used wilton tips for almost 20 yrs
now and have never had a problem except for a couple of *very old*
tips
i got from someone else.....on a couple of them the seam started to
split. but as i said those tips were approx. 50 yrs old.
expensive.
lynne
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: cake projectors
Does anyone have a cake projector? Are they really worth the expense?
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Pans-Please just opinions - no debates!
I also prefer to bake two 1-1/2 to 2 inch layers, rather than one 3
inch layer. I tried baking a 3 inch layer once, and it cooked very unevenly
and was difficult to handle. I think it is easier to bake two separate
layers than to split one thick layer.
From: lynne
e-mail:
Subject: Re: cake projectors
i have had one for many, many years. are they worth it? it depends
on
how many cakes you make and how often. i often go for a month at a
time
w/o using it.
actually, i don't know if i would have ever gotten one except a special
opportunity came up that i didn't have to put out any cash :) i also
got
my airbrush that way at the same time.
i don't know if that helps you. i guess it would depend a lot on how
artistic you are and what kind of cakes you do.
lynne
From: lynne
e-mail:
Subject: Cake Boards
i use 'double walled full sheets' for all my cakes. i cut them into
1/4s; and 1/2s. if the cake is 2 layers (4") then i double the board.
lynne.
From: Zara
e-mail: BaknBeth@aol.com
Subject: Re: Re: decorating tips
I bought about 700+ tips from a baker that retired were I used to live
and I also have a large quantity of Wikton tips I do not notice anything
different between the two. Professionals sometimes don't like using Wilton
because they think it is amatuer like (according to the baker I bought
these from).
From: Zara
e-mail: BaknBeth@aol.com
Subject: Re: Re: decorating tips
I bought about 700+ tips from a baker that retired were I used to live
and I also have a large quantity of Wilton tips. I do not notice anything
different between the two. Professionals sometimes don't like using Wilton
because they think it is amatuer like (according to the baker I bought
these from).
From: Zarabeth
e-mail: BaknBeth@aol.com
Subject: New Ideas for supplies
I would like it alot if all of the HOME decorators can reply and tell
me what innovative ways they have found to store their supplies/equipment/etc.
I am not excluding pros, but you guys have shops exclusively organized
to solve this dilemma.
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Re: New Ideas for supplies
Supplies are few and far between over here. For now I've been using
the
cardboard storage boxes and the 4 drawer "dresser". As I can find them,
I am replacing the cardboard with plastic clear storage containers.
The
shoebox size holds paste colors, a cross-stitch floss box holds tips,
a
a plastic shoe pocket thing(?) hangs on my wall to hold florist tape,
florist wire, all sorts of misc. little things. I will be moving onto
base soon so I will have to condense my stuff even further. I am looking
forward to seeing other answers to this problem.
From: Shirley W
e-mail: sdwest@ix.netcom.com
Subject: Re: New Ideas for supplies
I bought one those plastic storage carts with drawers on wheels. I
keep
it in one of my closets when not in use, and whenever I have to make
a
cake, I just wheel it into the kitchen. All my supplies (except for
baking pans)are then in one place. I started out using a 3 drawer cart
and now have worked my way up to a 6 drawer as I keep buying more and
more cake decorating supplies.
From: Wendy B.
e-mail: two_pack_rats@msn.com
Subject: Thank you very much!
Thank you for the help. I was told that the article is in Nov/Dec '73.
Now I know which one to look for. You've been a big help. Hope I can
return the favor some day.
Wendy
From: Dolores
e-mail: proicer@one.net
Subject: Re: cake projectors
Same as Lynne's thoughts, depends on how many cakes you do....10 a
week,
definately I wouldn't. Do you know how to use my cocoa transfer method?
I have that posted on my Cake Pict. page. Its so easy. And you can
even
use this method along with permanent stencils too. This can get you
by
for a long time really. If you have the stencils and the stencil cutter
pen, you can get by well. Knowing what I know now....I wouldn't have
gotten a projector unless I did have a big business.
all...it will do the best.
From: Dolores
e-mail: proicer@one.net
Subject: Re: Looking for an old Celebrate magazine
You must be referring to the Celebrates when they did the 12 monthly
issues? I do have those (at work and I'm at home). I'll look and answer
you back here.
got money for winning
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: Re: Re: cake projectors
I've only been doing cakes for about one year now and am doing about
2-3 cakes a week that require more extensive artwork. I've been using
the piping gel on wax paper transfer and it's been working fine until
I
get the pictures that are very detailed which become a real challenge.
In 3 weeks I have 7 cakes to put the faces of our 7 pastors on. I
didn't know if the projector would be the best way to go. I am not
artistic enough to be able to just draw anything I need.
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: ivy leaves
Does anyone know where I can find some gumpaste ivy leaves? I have
a
cake due in July, she wants calla lilies, white roses and ivy. Also
is
gumpaste really edible? What does it taste like?
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: New Ideas for supplies
Hi,
This is how I stored my pans before I opened my shop. I stung twine
across the room like a clothes line and attached bull dog clips to
hold
my pans, my pans hung from the clips and if I needed to know if I had
a
particular pan all I had to do was take inventory of my ceiling.(LOL)
I
had shelves on the walls but they were free for me to store the foods
stuffs and supplies.My work area was small, I had a sink, oven and
a
large work table and that was all I could fit in that room.
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: cake projectors
Dear Peggy:
experience with the cake projector. I have one, I've had one for almost
2 years. I've never used it. AT ALL. So , I decided to fix that, after
all I can't let my investment sit there, so, I got The mini books from
Winbeckler and put them into the projector I outline the pictures onto
the cake with a toothpick. I can't use the piping gel on my icing
because it's a classic moussoline buttercream and I can't color my
icing because it's pretty yellow.So I Turn off the projector and do
some 3D cartooning on the cakes. It means making 2 different kinds
of
icing .the icing to make the cartoons is the crisco based icing.---but,
I am using the projector now and I intend to keep on using it . I was
afraid to do the cartooning on a customer's cake because I didn't know
how it would turn out so I experimented on a friends cake , who really
didn't care. ( It turned out great, the cartoon had so many
similarities to her son that at the party even the kids picked them
out!). What I am trying to say is this, you can buy the projector and
let it sit there or just use it once in a while or you can get your
moneys worth. It's really up to you!
From: Dolores
e-mail: proicer@one.net
Subject: Re: ivy leaves
Ivy leaves would be a good place to start on experimenting with
gumpaste. They'll be easy...we carry ivy leaf gumpaste cutters under
GUMPASTE in the catalog. Just dry over something curved...flower formers
back or front or wax paper rolls etc. You can make variagated ivy by
using 2 cutters...green & white then rolling them together.
doesn't taste too bad. (Mine has lemon extract in it). But who would
eat
it? The items made of gp dry very hard.
think its very creative.
From: Dolores
e-mail: proicer@one.net
Subject: Re: Apr.newsletter idea
Beth,
Sure, use any figures that go with the theme you are using. Just so
they
are the right sizes etc. You may even find ones you need in gift shops.
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Pans-Please just opinions - no debates!
No debate, I promise. I like to bake in the higher pans, since I do
charge so much more than the home bakers in my area , I feel compelled
to give more cake for their money. I really haven't had a problem with
them yet. This is what I've done. I will bake my higher pans at a
lower temp for a bit longer. ( I make sure that I also don't overbeat
my
batter once I've added the eggs--this makes for a tough cake.)--I let
them cool compleatly,make my icings. When the cakes are cool, I throw
them into the freezer for about an hour--to 3 hours-NEVER
overnight!--while I make all my flowers or decorations. I find the
cake
that has spent some time in the freezer easier to cut and ice. I will
split and fill my layers once and put the 2 cakes together with
icing--so my layers are filling, icing, filling.This is just what I
do,
to make my cake different than every other's in my area. But I Never
make a cake higher than 6" because then you would need a dinner plate
to
eat it!---LOL- also the top tier of a wedding cake I will bake in
2, 2" pans-(oh, by the way---instead of putting icing in between your
layers you can also use a cake circle, this makes for more cake in
a
smaller area.)( I've done this when I know the cake table is one of
those teeny tiny things, and the reception is large. )
From: Linda in Ohio
e-mail: cms22@wcnet.org
Subject: Re: cake projectors
From: Linda in Ohio
e-mail: cms22@wcnet.org
Subject: Re: cake projectors
it I use it nearly every time i do a cake. I can print a picture from
my clip art program on the comupter , place it in the projector and
draw what I need. I to am not artistic so this is so very helpfull.,
but
only you know if you have storage space, and etc.
wishing you and all the best .
From: Linda in Ohio
e-mail: cms22@wcnet.org
Subject: Re: Re: cake projectors
oops.
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Full Sheet Cakes
I know everyone is going to think that this question is silly but for
the life of me I can't remember if a Full Sheet Cake is 2- 11x15 or
2-
12x18.
From: lynne
e-mail:
Subject: Re: Full Sheet Cakes
lisa; it's whatever pan you have. i use 12x16 as my 1/2 sheet and 2
of
those for a full.
others will tell you something else:)
lynne
From: Dolores
e-mail: proicer@one.net
Subject: Re: Re: Re: cake projectors
The piping gel on wax paper isn't a very good method to begin with.
My
method of cocoa/wax paper can be used with the most detailed of
patterns. Try that and you'll never use the piping gel again.
projector....if you could use the more precise method of pattern
transfer, at least. One MUST get pictures on cakes, one way or another.
From: Pamela Comeau
e-mail: pcomeau@aetinc.com
Subject: Practice Time
I am just starting out in this wonderful craft and wonder how anyone
gets their
practice time in? Do you have any secrets about mixing frosting so
that
you don't spend all day just doing that and getting actual time in?
I feel
like I spend more time mixing and cleaning up than decorating.. I'd
alos
appreciate any tips from seasoned bakers and decorators. Thank you.
From: Dolores
e-mail: proicer@one.net
Subject: Re: decorating tips
Just my opinion : )...Wilton tips do just fine for most general
decorating. As said before, when you start doing cakes using 0, 00
or
000 tips, THEN PME tips are better. No seam. We carry them but as said
before here, they are extremely expensive.
Wilton tip 3...with seam. Once I stepped on it & smashed it flat.
Panick! My husband 'reamed' it out for me with something sharp...maybe
an ice pick. That took care of the seam and my icing never curled around
the tip when making strings ever again. After about 30 years it split
at
the seam. Pretty good tip if you ask me.
cheaper too. Then there are nickle silver tips ...oh darn, can't think
of the company...
about quality tips. Then you won't need to invest in many, knowing
this.
Stars can be made with any brand, or shells etc.
From: Dolores
e-mail: proicer@one.net
Subject: Re: Practice Time
'Time' is always a factor at first. Its much better if you DO spend
as
much time as necassary, so that the icing is just the right consistency.
Before anytime at all, you'll be 'feeling' the icing with the spatula
and making a decision whether its just right or not...instantly. It
won't take as long to get GOOD if you take your time learning. People
I've seen rush learning to decorate usually never get really good at
it.
when it took me all day long to make that doll cake I have on my web
site...now I can do all the decorations in 30 minutes (and have - in
30
min. contests.) Once you understand exactly how, it WILL get faster,
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: Re: Re: ivy leaves
Dolores,
Thanks for the info. I think I will try gumpaste pretty soon. Have
you
ever piped ivy leaves directly onto a cake?
Peggy
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: Re: Full Sheet Cakes
I use 2 - 12 x 18 for a full sheet cake. This ends up being the same
size as bakeries in this area.
From: Sienna
e-mail: pathanh@sprint.ca
Subject: Meringue or cream of tartar?
What is the difference Meringue powder and cream of tartar?
What does each one do? Would it make a difference if I use one or the
other?
Thanks in advance for the response.
Sienna.
From: Rebecca
e-mail:
Subject: Re: Meringue or cream of tartar?
Fresh egg whites can be substituted for meringue powder and water in
a
recipe, but I would not recommend it if the cake will sit out for long
or in hot weather. I can't remember right now what the function of
cream of tartar is - the only thing I use it in is my Snicker Doodles.
Hope this helps.
Rebecca
From: Shanon
e-mail: cimba33@aol.com
Subject: Re: New Ideas for supplies
Hi
From: lynne
e-mail:
Subject: Re: Meringue or cream of tartar?
two completely different animals....sweetie:)
meringue pwdr is dried egg whites.
cream of tarter is a chemical formula made from grapes & other
fruits
used in making baking pwder and in some recipes by itsself.
lynne
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: New Ideas for supplies
I am fortunate enough in our present house to have a room set aside
just for crafts and my sewing machine, etc. Now, of course, I also have
cake pans and supplies to go in there. At one of the local budget-type
furniture stores, they have a section of pre-fab, you-put-it-together furniture
and we found wood-veneer cabinets that are 4 feet wide and 6 feet tall
with double doors and lots of shelves. We actually ended up putting in
more shelves ourselves. What I really like about them is they look nice,
the doors cover the clutter and they really hold a lot. We paid about $105
each and bought 2 of them so they cover one whole wall of my room. I stack
pans, cardboard rounds, separators, cake mixes, fillings - you name it
- in them and the mess is contained! The only thing I can't get in there
is my cake boxes and masonite cake boards. Those I stand up between the
end of the cabinet and the wall, so even they are somewhat hidden. Hope
this helps!
From: Mike
e-mail: bakadeer@sympatico.ca
Subject: Re: Meringue or cream of tartar?
Hi Sienna;
Boy! I hope no one around here calls me "sweetie". OK, Baby doll...Only
kidding.
Cream of tartar....this is from my dictionary....is a fine white powder
derived from a crystalline acid deposited on the inside of wine barrels.
It is added to candy and frosting mixtures for a creamer consistency,
and to egg whites before beating to improve stability and volume. It's
also used as the acid ingredient in some baking powders.
Hope this answers some of your questions. Mike
From: lynne
e-mail:
Subject: Re: old yearbooks
jennifer; my opinion is go for the oldest yrbks first. next, i get
a
lot of ideas from celebrat V.
just don't be telling everyone where they are or someone will come
along
and buy them all up! L)
lynne
From: lynne
e-mail:
Subject: so you don't like terms of endearment, ha? lol (NT)
From: Jeannine
e-mail: PJNJMB@aol.com
Subject: airbrush ??
I have just puchased an airbrush and now I'm lost. Does anyone have
any tips or hints for me? Or can you recommend a good book or video
on
the BASICS? I really don't even know where to start so any information
will be much appreciated!!
Thanks
From: Dolores
e-mail: proicer@one.net
Subject: Re: airbrush ??
Mainly you unbox it and start using it. Don't be afraid of it. It is
SO
easy. Just pour a little bit of the airbrush coloring (don't use the
other kind!) into the tiny cup. Turn it on. Try airbrushing on a paper
towel first. See what happens when you are very close or raise it higher
etc.
all. (We carry replacement parts if its a Kopy Kake brand...needles
etc).
dir is on my web pages under CAKE PICTURES).
AIRBRUSH at http://www.sugarcraft.com
Books: On the BOOKS (other) page there are several. I don't know which
one to recommend .... Sue does but isn't here now. If you want to call
her, she'll tell you.
Maybe you just want to tint the icing delicately around the top edge
or
sides. Or make roses deeper in color, etc.
using. Other wise color dries in it and then it starts coming out grainy
looking. And does this really easy too. Clean well.
From: Dolores
e-mail: proicer@one.net
Subject: Re: old yearbooks
Those books are getting quite rare. I don't think you have much choice
but to pay her what she wants if you really want to buy those. Would
she
let you put them on layaway so someone else doesn't buy them out from
under you. If someone comes along that knows their value, this will
happen. Those books were made back when the ideas were flowing fast.
I
think they are all good.
place both times.) One is roller skate cake and one is a fancy grad.
cake.
From: Dolores
e-mail: proicer@one.net
Subject: Re: Meringue or cream of tartar?
The only thing I've noticed different when I add Cream Of Tartar to
my
royal icing is that it dries harder. Thats bad if you want to clean
royal icing off your cake dummies LOL.
and beat til frothy and mer. p. is thoroughly dissolved. Then I add
flavoring, usually almond. Then add conf. sugar. ...will be a gooey
mess right now, but...beat until it stands in peaks and is no longer
shiny.
From: Dolores
e-mail: proicer@one.net
Subject: Re: Re: Re: ivy leaves
I don't know of a tip you could pipe flat ivy with. If it were me,
I'd
pipe the 'vines' then maybe just thicken green buttercream icing and
roll out/cut with a gumpaste cutter, apply directly to the cake...for
fast decorating.
From: Susanna
e-mail: scawley@citysearch.com
Subject: Re: Decorating Bags
I have a friend who uses hot glue for EVERYTHING, but that alone doesn't
sound like it would do the trick. But maybe a combination of
approaches... What if you had your sewing machine all ready to go,
and
the hot glue smoldering? Then run a bead of glue down the seam and
press together. Before it had time to cure completely HARD, run a long
stitch - the longest (1/8") regular stitch, or a zig-zag (my machine
is
so old it doesn't zig!) down the seam twice about 1/8 inch apart using
nylon thread...the kind that looks like very, very thin fishing line.
SOUNDS like it would work...if it isn't more trouble than it's worth.
I
don't do a lot of decorating, but I avoid having to scrub out large,
greasy decorating bags by rolling up my icing in a piece of saran wrap
(like a tootsie roll), twisting both ends, then snipping off one end
and
putting the cut end down into the already-coupled-tip end of the bag.
Twist the top of the bag and squeeze out the icing as usual...the thin
saran provides no additional resistance and "squoooozes down" to empty
completely of icing. Easier to fill than the scoop-scrape-and-poke
method, VERY little waste with virtually no icing remaining in the
bag,
and a fraction of the clean-up. For big jobs, you can prepare
additional supplies of the different colored saran/bags of "ammo" ahead
of time and "reload" almost instantly.
From: Susanna
e-mail: scawley@citysearch.com
Subject: Re: Professional decorative designs
Try looking for inspiration outside of cake decorating books. Copy
embroidery borders, or woven ribbon or lace. Celtic multi-strand
braids. Make a leaf-and-tiny-flower border. Try some Greek "key" or
Art Deco print border motifs, or non-symmetrical borders designed to
look like a rustic grapevine wreath with the specified theme or flower
applied randomly. Look in stationery stores for border designs around
cards or letter paper. Make a simple dot,dot,dot with a large, round
tip. Make dots on top of the dots in a different color. Use tailored
non-icing borders of layered ribbon or lace (a sample from the Bride
or
honoree's theme); or thin [any color] satin ribbon over wider [any
contrasting color] ribbon, secured to the cake with icing, with the
join
concealed by one last wisp of ivy from a flower cascade. Do you live
in
a town with an "older" city center or "main street?" Look for
architectural details in the buildings. Many older buildings have
repetitive borders, or, inside, wonderful plaster-on-plaster motifs
that
actually LOOK like they were squeezed out of decorating bags! (And,
I
think, some WERE.)
From: lynne
e-mail:
Subject: old Celebrate magazine
wendy; looked you up in my copy of celebrate mag. how come there is
no
pic of you ? everyone else has pics :) can't even get a hint of what
you look like :(
lynne lol
From: Lori DeMoss
e-mail: iced_follies@hotmail.c