Date: December 4th, 1998 11:20:47
From: Rose
e-mail: sahabat@prodigy.net
Subject: Singles! boxes
Hi!
This is my first time writing in. I've been reading this page for quite
some time.
Question - Does anyone know how to get cake boxes that can fit the
Wilton "singles" size cakes nicely? I plan to give these cakes as
gifts, therefore I need nice grease-free boxes. Thanks.
Rose
Date: December 4th, 1998 10:00:28
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: lambeth on e-bay
i hope you see this in time -- i tried to e-mail you but you didn't
include your addy :(
go to www.eBay.com
it is easy to register, dosn't cost anything.
i am offering this book and the price is about 1/4 the usual going
price for such a *mint* condition book. you have until about 10 am
sat. to put in a bid.
lynne
Date: December 4th, 1998 09:55:35
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Lambeth books
hi jackie;
you want the one(s) that have full color pgs included.
right now there are 2 of them available for auction on e-bay.
one is my offering. it deffinately is one of the issues you are
looking for. the price is *extremely* cheap right now. you must bid
on it before about 10 am (?) tomorrow.
then someone else is also offering one. i *think* it also is one
w/pictures but the seller dosn't say.
good luck
lynne
Date: December 4th, 1998 05:36:19
From: Jackie
e-mail: jones@umdnj.edu
Subject: Re: Colettes Christmas Book bargain
Hi Lesly,
Where is that Border's book store? That's an excellent buy, and I was
just hunting around for it!
Jackie
Date: December 4th, 1998 05:45:17
From: Jakie
e-mail: jones@umdnj.edu
Subject: Lambeth books
Hi everyone!
Does anyone know what is the difference between the different printings
of the Lambeth book. I read Dolores message that the 1st edition (1934)
is not the one that everyone is looking for. Since I am interested in
getting one I would like to know which is the one that I should be
looking for. Thanks in advance for your help.
Jackie
Date: December 4th, 1998 04:41:25
From: Lesley
e-mail:
Subject: Colettes Christmas Book bargain
For anyone interested in Collette's Christmas book... I saw some on a
sale table at Border's bookstore last night for $5.98!
Date: December 4th, 1998 04:39:24
From: Lesley
e-mail:
Subject: Colettes Christmas Book bargain
Date: December 4th, 1998 02:16:41
From: Michelle
e-mail:
Subject: Re: Re: lambeth book on e-bay --going cheap. (nt)
You go to the website www.ebay.com
In the search engine at the top of the page type "Lambeth". You have
to register to be able to bid on anything. That particular book is
probably gone by now, but you never know, there might be another one or
probably will be soon.
Also, in the search engine you can type "wilton" or "cake" and find a
lot of pans and yearbooks, etc.
Date: December 4th, 1998 01:33:49
From: Jackie
e-mail: jwcarver@webmail.bellsouth.net
Subject: Re: Re: Computer Pan - HELP!!!!!!!!!!!!!!!!!!!
Tricia,
Thank you very much for your reply. I was able to find the same store
in a city about one half of an hour from my house. They had the
computer pan with instructions, so they allowed me to exchange pans.
Thanks again,
Jackie
Date: December 4th, 1998 12:30:05
From: Joyce
e-mail: JPort1872@aol.com
Subject: Re: Elaine Gonzalez's New Book
I, too, bought her book this past weekend and, in fact, made the chocolate cheesecake recipe. It turned out perfect. Even though there was only 24 ozs of cream cheese, after refrigerating it, it was very heavy as if there was more cheese than there was. I made it for someone and the results are in. It was great! Nick Maligeri's new chocolate bok is a another great book to have on hand if you are a chocoholic as I am.
Date: December 4th, 1998 10:58:05
From: Kelley
e-mail: kelleyd@flash.net
Subject: M Stewart Wedding magazines
Does anyone have old issues of the Martha
Stewart Wedding magazines (1995 thru
1997) for sale? While I don't always agree
with her methods when it comes to
decorating, I do enjoy getting new ideas for
wedding cakes. Please e-mail if you have any
issues for sale - thanks!
Date: December 4th, 1998 12:20:19
From: Joyce
e-mail: JPort1872@AOL.com
Subject: Re: lambeth book on e-bay --going cheap. (nt)
How do I get on to e-bay and where would I find out about this book? Thanks.
Date: December 4th, 1998 12:23:01
From: Joyce
e-mail: JPort1872@aol.com
Subject: Re: M Stewart Wedding magazines
I do not have any for sale but I was going thru them this last week end and saw that if you want back issues you can still get them or go thru her web site as well.
Date: December 4th, 1998 10:34:18
From: Terri
e-mail: drugfrmo@bellsouth.net
Subject: Re: Re: Message for Jean (re: 1991 Year Book)
Hi Jean!
Sorry about the email address. I didn't want to list it because I am
upgrading my computer at home and I have been using my work computer.
You can email me and let me know if I can purchase this from you.
I tried to email you Dec 2 but it came back with this message "the I hope to hear from you soon. Terri
Date: December 4th, 1998 09:22:43 I have them. Do you know which instructions you want? I believe there Tricia
Date: December 6th, 1998 12:05:11
Date: December 6th, 1998 12:11:50
Date: December 6th, 1998 12:09:04
Date: December 6th, 1998 12:01:51
Date: December 5th, 1998 10:23:02 How long is the shelf life for chocolate coating wafers (such as Merkens)? Some of the chocolate I have is almost a year old. Should I throw it away or can I still use it? Also, one bag of chocolate has bloom on it. Can I use it or should it be thrown away? How long can you (or should you) keep your chocolate wafers? Do you have to throw away chocolate wafers after a certain period of time?
Date: December 5th, 1998 08:04:42
Date: December 5th, 1998 08:00:58 Thanks Chantal
Date: December 5th, 1998 05:04:33
Date: December 5th, 1998 04:17:57 Dolores responded to my email promptly. Sugarcraft carry boxes 6x6x3 Thanks Dolores :)
Date: December 6th, 1998 04:35:14 I wish my husband had your job title! As for the domes, I have seen
Date: December 7th, 1998 10:43:05 Deb
Date: December 7th, 1998 03:47:41 I have believe you are talking about Thomas the Train. Wilton has a pan
Date: December 7th, 1998 01:55:37
Date: December 7th, 1998 01:54:32
Date: December 7th, 1998 09:38:23
Date: December 8th, 1998 11:58:41
Date: December 8th, 1998 08:58:21
Date: December 8th, 1998 01:57:56
Date: December 8th, 1998 11:39:39 I too have trouble using some of Wilton's pans. I think they are too Terri
Date: December 8th, 1998 11:17:34
Date: December 9th, 1998 07:39:11
Date: December 9th, 1998 05:56:05
Date: December 9th, 1998 06:37:59
Date: December 9th, 1998 02:57:25 Thanks in Advance, Michelle
Date: December 9th, 1998 10:20:21
Date: December 9th, 1998 08:59:01 Happy holidays! Shirley C.
Date: December 9th, 1998 08:20:00
Date: December 9th, 1998 11:55:26 dee.........
Date: December 11th, 1998 01:21:41
Date: December 10th, 1998 10:06:03
Date: December 10th, 1998 11:25:22
Date: December 10th, 1998 10:06:45
Date: December 10th, 1998 11:08:53
Date: December 10th, 1998 11:06:58
Date: December 10th, 1998 11:02:19 But this means it IS probably dried out and won't melt well. You can add Merckens won't go bad if stored wrapped well at 65 degrees or lower. I do have a chocolate HELP-handling page at
Date: December 11th, 1998 11:29:25
Date: December 12th, 1998 10:14:11
Date: December 12th, 1998 07:23:14
Date: December 12th, 1998 07:23:30
Date: December 12th, 1998 02:54:45
Date: December 12th, 1998 12:58:21 Thanks
Date: December 13th, 1998 02:11:58
Date: December 16th, 1998 09:21:08
Date: December 16th, 1998 05:42:26 I do fewer cakes than you do, so I came up with my own way of leveling.
Date: December 16th, 1998 04:09:17
Date: December 16th, 1998 01:14:21
Date: December 17th, 1998 08:06:16
Date: December 18th, 1998 11:06:03
Date: December 18th, 1998 09:46:36
Date: December 18th, 1998 11:32:06
Date: December 18th, 1998 09:36:36 Just wondering if anyone else has a problem with the heavy-duty pans I have an 8" square (3" deep) that every time I use it the cake won't Anyone else have this problem? What is the best way to solve it? btw -- I use crisco and flour to prepare my pans. Thanks
Date: December 20th, 1998 12:26:07 I level my cakes in the pan before I turn the cake out. I score all around the cake with a serrated knife laying the knife flat on the pan sides to cut evenly all around. Then I use a long piece of dental floss and use it like a saw. Since the pan sides are 2" high, the floss cuts just along the top and I have a perfect 2" cake. I use the Wilton leveler even though it just barely fits but it cuts beautifully. Best wishes, Kay
Date: December 19th, 1998 11:23:51 I went to my father for this one and he made me a 22" (at least) for $5.00. We used PVC pipe and the angled L corners. Then he made feet for me out of the attachments/adapters that are made for the pipe to equal 1", 1 1/2", 2", 2 1/2", and 3". I just pop on the right feet for the height I need. For the cutting wire we used a stainless steal guitar wire ($1.07) around a 11 guage. Stainless steal is food safe (the only part that touches the cake). I am very pleased with it. I replace the wire once a year. Hope this helps, maybe he should make them and sell them. :) Shanon
Date: December 20th, 1998 11:54:41
Date: December 20th, 1998 06:24:56
Date: December 21st, 1998 03:40:19 I use those pans quite a bit and haven't had a problem. I do line the bottom of the pan with waz paper cut to fit. This gives the cake a nice smooth finish and it prevents it from sticking. Hoping this may help you.
Date: December 22nd, 1998 09:48:20
Date: December 25th, 1998 09:28:38 Santa brought me an air brush and compressor for Christmas! I was so Now, I need help. Can anyone suggest a good book or something to help Thanks everyone! Shirley C. P.S. I told everyone I was a good girl this year. :-)
following address had permanent fatal errors
---Transcript of session follows: 550
unknown.
From: Tricia
e-mail: ttleahy2@aol.com
Subject: Re: Computer Pan - HELP!!!!!!!!!!!!!!!!!!!
Jackie:
are three different ones.
From: Jennifer
e-mail:
Subject: Re: Mixers, what one to buy?
I know many people who have KitchenAids and love them, including myself. i don't recall hearing of any problems with them. If you are going to be using it alot, and/or with stiff batters, then you have to be sure and get the professional/heavy duty model, not one of the cheaper ones. I use mine for cake batters, buttercream icing, and royal icing and it handles it with no problems.
From: Carolyn
e-mail: bridal1
Subject: Re: Mixers, what one to buy?
Scale down this board further as I think this just was discussed in the last couple of weeks or look in the last set of archives. You'll find quite a bit of information on mixers in the past.
From: Carolyn
e-mail: bridal1
Subject: Re: Re: Shelf life for chocolate coating wafers
I usually freeze mine if I expect to keep it around for sometime. Just let it return to room temp. before melting. Also, it is is thick, add some liquid crisco oil and stir in. The bloom on it should not affect the taste and when it is melted, should be fine.
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Shelf life for chocolate coating wafers
I think you just have to try it and see; it really can vary depending upon the conditions. Chocolate/coating doesn't spoil, but it can absorb other flavors and odors that can make it taste terrible. And it can absorb moisture which will make it very thick, sometimes to the point of being unusable. I haven't had very good luck with keeping Merkens around very long without being compromised. But if it tastes and melts fine, then it is still good.
From: Tammy
e-mail: Dunkccc@aol.com
Subject: Shelf life for chocolate coating wafers
Sorry about the previous message--I accidently hit Enter.
From: Carolyn
e-mail: bridal1
Subject: Re: Elaine Gonzalez's New Book
We are trying to get Elaine as one of our featured demonstrations for the 1999 ICES Convention in Kansas City so be sure to check it out if you are interested.
From: Chantal
e-mail: chanty@idsi.net
Subject: Mixers, what one to buy?
I am in the market for a countertop mixer. I was going to get a
Kitchenaid, but have heard there are problems with them. The nylon gears
strip and they can't seem to handle stiff batters etc.
So, I am need of advice on what brand of mixer to buy. I want something
that will last and can work hard.
From: Lesley
e-mail:
Subject: Re: Re: Colettes Christmas Book bargain
In PA it's a huge chain store. I thought they were nationwide but maybe
not.
From: Rose
e-mail:
Subject: Re: Singles! boxes
Hi!
that fit those singles cakes. Those of you planning to get them, you can
order direct from her!
From: Tami U.
e-mail:
Subject: Re: Cake Domes
Hi Digger,
them in the local craft stores and art stores in Omaha, NE. I've always
used acrylic boxes, specially made to house my show pieces. That could
be an option. Is she putting real cakes in these? What are they used
for? Maybe we can come up with another ides.
From: Debbie
e-mail:
Subject: Yearbooks
Hi all! There are several older yearbooks and other cake decorating
books at www.abebooks.com. Put "cake decorating" in the description
and hit search. I've had pretty good luck buying books through this
service without having to bid like on eBay!!
From: Terri
e-mail:
Subject: Re: Thomas the Tank
Hi!
this shaped.
From: Tracie
e-mail: tp4jb@aol.com
Subject: Thomas the Tank
Is there such a thing as a Thomas the Tank pan? I plan on using the 3-
D cake pan becasue I have not seen one.
From: Tracie
e-mail: tp4jb@aol.com
Subject: Thomas the Tank
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Elaine Gonzalez's New Book
Hi Joyce,
I asked for Nick Malgieri's for Christmas and am keeping my fingers
crossed! Glad you think it is good. It is always good to have real
person's opinion before you purchase a book.
Renee
From: Carolyn
e-mail: bridal1
Subject: Re: Re: Pan dilema?????
I agree with John. The Magic Line pans are heavier and I like them much better. I can't remember the difference in cost, but for the difference in baking, you'd be wise to pay the difference.
From: John
e-mail: piferj@ptsi.net
Subject: Re: Pan dilema?????
I use Magic Line pans. They are much heavier than the Wilton pans, and
when I bought them, didn't cost more. I'm sure there are other
brands that are just as good. Maybe Sugarcraft sells the heavy duty
pans.
From: Jennifer
e-mail:
Subject: Re: Pan dilema?????
I have been using the Wilton performance pans and I haven't had any problems. I Don't like the decorator preferred line because they only come in a 3 inch depth, which I don't like. There is also the ovencraft "professional" line; I do have one of those and they are a little thicker. While I haven't had any problems baking with the performance pans, I have noticed they aren't as durable in terms of dents and scratches.
From: Terri
e-mail:
Subject: Re: Pan dilema?????
Hi Julie!
thin. I use a commercial grade, heavy aluminum. I get my local bakery
supply store to order for me. Some of them are quite expensive but I
think they are worth it. I have not used the new line of Decorator
Perferred yet they seem to be almost as thick as some of my commercial
pans.
From: Julie
e-mail:
Subject: Pan dilema?????
I am in the midst of purchasing a new set of pans .As of now , I have
been using Wilton's performance pans and seem to
be having problems with baking in them . There always is a huge hole on
the bottom of my cakes . I tap it several times to get the
air bubbles out but this does not seem to be working . I always bake my
cakes in my convection oven at 330 degrees and they
come out nicely browned. Can it be that these pans are too thin ? I am
considering the Decorated Preferred pan line .Would this
be a good idea? I am also starting to get more orders for wedding cakes
and don't have time to waste with pans that can't do the
job right. Any replies would be greatly appreciated.
From: Selina
e-mail:
Subject: Cake Craft. UK magazine
I just received a copy of the new UK magazine from my sister. It has some exquisite cakes with step by step directions. Alot of advertisements. Recipes. Most the cakes are decorated with royal or fondant. For overseas subscriptions its 65 pounds which is about $100. The US distrib is International cakebook Dist.Inc Tri-main Building. 2495 Main St. Suite 410, Buffalo NY 14214.
(716) 831-0562 Fax (716) 831-0584. Maybe they will have a cheaper subscription!!!
From: Carolyn
e-mail: bridal1
Subject: Re: New pan
I use 3 mixes in my 12 x 18 pans which are Wilton. I think 4 would be too much, but not sure if mine are the 3" high ones. I get $32 for this size - others get more and some get less. I'm in the Missouri area - rural.
From: Marida
e-mail: binsted@erols.com
Subject: Re: New pan
I think that pan will take 4 mixes. I use a little more than three
mixes for the one with a 2" height. Be sure and bake it at 325deg.
From: Michelle
e-mail: mogrady@x2.alliance.net
Subject: New pan
Hi. I just bought a 12x18x3 inch pan today for a cake I'm making for
this weekend. (My first sale! I'm basically working for a free pan,
but what the heck, none of the rest of the cake stuff I've bought over
the last year has been free, so I'll take it.) Anyway, I'm wondering
how many cake mixes will I need to fill this pan? I'm guessing 4 but
would appreciate any input.
From: Ron Crigger
e-mail: rcrigger@aol.com
Subject: past issues american cake decorating
i am looking for american cake decorating magizines, from 1996, i only
have the november/december issue and would like the other 5 to complete
the year. please let me know if you have these or know someone who does
thank you
From: Shirley C.
e-mail:
Subject: Re: New pan
I use 4 box mixes for the 12 x 18 x 3 inch pan. But I alway torte this
cake and add filling. Each layer is about 1 1/2 inches, so by the time
I add the filling and top icing the finished cake is almost 4 inches.
That is a nice size half sheet cake.
From: Renee S.
e-mail: reneelschl@aol.com
Subject: Re: Re: New pan
I just made a cake today with this pan. I used 3 mixes, but I am
making a two layer cake. Each layer is about 2 inches high.
From: dee
e-mail: ChefNana1@ao.com
Subject: Re: Yearbooks
debbie.thanks for the info.....
are these books new or used and what condition are they usually in?
From: lynne
e-mail:
Subject: Re: dummy cake
yes use the 'real' fondant. i have had little -- really no -- problems
w/usuing even real buttercream.
back last spring or summer someone posted a ? about having ants in her
house and what do we do. well, one of those that answered was a gal
who had made several fondant cakes for a show and one of them was
covered w/wilton fondant and the others w/homemade (?) and the ants
attacked the homemade one but not the wilton fondant. she said they
were all on the same table.
so what i'm getting at is use wilton fondant :) lol
lynne
From: Monica
e-mail: marques@mit.edu
Subject: Re: Re: KitchenAid mixers
Thanks,Diane. I've bought a Heavy Duty the day after Thanksgiven at BJ's
wholesale store and it was $60.00 off! It was a good deal! It really
works well. Thanks again, Monica
From: Barbara
e-mail: sambar63@ctesc.net
Subject: dummy cake
Hi everyone! If you were going to make a dummy cake with "rolled
fondent lace" what material would you use?? Would you use real
fondent? What about bugs? Thanks for all your help!
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: past issues american cake decorating
Have you checked with American Cake Decorating? They almost always have
back issues available. In fact, if you check the issue you have, there
is usually an insert that came with it that tells you what back issues
they have and don't have available. Good luck.
From: Dolores
e-mail:
Subject: Re: Sugarcraft Order - thank you! Renee :) (NT)
From: Dolores
e-mail:
Subject: Re: Re: Cake Domes-here
They are available here: http://www.sugarcraft.com
From: Dolores
e-mail:
Subject: Re: Re: Re: Shelf life for chocolate coating wafers
If you left it on the shelf, it probably has 'bloom' which makes the
chocolate look chalky. That won't harm the taste or the chocolate. It
always does this if it isn't wrapped well enough or is kept too long.
Paramount crystals to make it a nice pouring consistency. Until you add
this it won't melt, so don't get it real hot and burn it. I melt the
crystals in a cup in the micro then add what is needed.
Humidity 50% or less also. Do as someone else suggested next
time...freeze it after wrapping really well. But thaw for about 2 days
[before] opening it so it won't sweat and lose its moisture.
http://http://www.sugarcraft.com/catalog/chocolate.htm
From: Barbara
e-mail: Sambar63@ctesc.net
Subject: Re: Re: dummy cake - Thanks Lynne (NT)
From: Selina
e-mail:
Subject: Re: piping gel
All of Wiltons products have a code on them. These can be decoded if you go to the Wilton web page and look under FAQ, they have the shelf life of all their foods products. I think piping gel has a 1 yr shelf life after opening
From: Marida
e-mail: binsted@erols.com
Subject: Re: piping gel
I am a big fan of piping gel. I don't refrigerate it. I use Wilton's
and I have never had it go bad, but I guess it is like everything else
in life it could. You could probably tell if it was bad if it had an
unusual odor. Sometimes, but not very often, I throw mine away if it
starts to feel too thick. I have purchased the homemade and I don't
like it as much as Wilton's.
From: Michelle
e-mail:
Subject: Thank you, Carolyn! (NT)
From: Carolyn
e-mail: bridal1
Subject: Re: piping gel
I never refrigerate mine and it seems to keep forever. If it smells fine and has no mold or anything, then I would say it is fine to use.
From: Michelle
e-mail:
Subject: piping gel
How long will a tub of piping gel last after it's opened if left
unrefigerated? I have some that's about four months old and I'm
wondering if I should throw it away or not.
From: Katy
e-mail: PIGLET1@FLASH.NET
Subject: Re: Re: Re: Re: Shelf life for chocolate coating wafers
Hi Dolores. I am fairly new to baking and cake decorating and am not
familiar with Paramount crystals. Could you tell me what they are and
where I might find them? Thanks.
From: Marida
e-mail: binsted@erols.com
Subject: Re: Making your own cake leveler?
Hi, Jen: I have a 22" cake leveler that was the best investment I ever
made. But before I got that this is how I use to do it and it worked
fine for me. I took a ruler and measured down to where I wanted to
slice the cake and took toothpicks and stuck them into the cake all the
way around, measuring with the ruler. Then I took a large piece of
dental floss and pulled that right under those toothpicks. Worked every
time. The only thing--once in a while when you have that dental floss
wrapped tightly around your fingers it can really pinch a lot. The
things we decorators have to put up with.
From: HeatherLee
e-mail: heatherlee@shaw.wave.ca
Subject: Re: Making your own cake leveler?
Hi,
I measure where I want the cake cut, and place a toothpick every so
often. Then I use my knife to cut just clear of the toothpicks. I've
heard the Dental Floss method works too, whether you use the lego or the
toothpicks. Hope this helps. HeatherLee
From: Jennifer
e-mail: Cake4evry1
Subject: Re: Making your own cake leveler?
I heard about someone using Lagos and building to the height they
wanted, then putting one end of waxed dental floss down and putting a
Lago on top to hold it down. She done that with both ends of floss.
Using a sawing motion to cut the cake. I never used this method. So,
I really don't know how good it is. If you give it a try tell me how
it goes. Good luck at whatever you decide to do. Jennifer :)
From: jen
e-mail:
Subject: Making your own cake leveler?
Has anyone tried making a cake leveler? I like Wilton's leveler, it's
just not wide enough for my 12 X 18 cakes. I ordered one from a catalog
for $35 that was big enough, but it was cheap in quality and I sent it
back. I saw one for $75 but since I only sell about 3 or 4 cakes a
month I didn't want to spend that much. So I was thinking about going
to the hardware store and finding a stainless steel blade that I could
fix up as a leveler. Has anybody else tried this?
From: Dolores
e-mail:
Subject: Re: Re: Re: Re: Re: Shelf life for chocolate coating wafers
Of course, since we carry candy making supplies, we also carry Paramount
Crystals. It is always a good idea to keep some on hand when making
chocolates. It won't spoil. Ours will be listed on our CANDIES page at
http://www.sugarcraft.com
From: Selina
e-mail:
Subject: Re: problem with pan
I would recommend you line the pan with parchment paper. Cut the sides first with about 1/2 folded over to go on the bottom then place the bottom piece over this. Grease the pan first, then put in paper and grease again. The cake will never stick this way. Takes a bit longer but worth it. Hope this helps.
From: Nancy
e-mail: morgan0818@aol.com
Subject: Re: problem with pan
Try running a knife around the inside of the pan before trying to
release it.
From: Marida
e-mail: binsted@erols.com
Subject: Re: problem with pan
That's got to be frustrating!! I use the 3" deep square pans a lot and
I have never had that problem. I use Baker's Joy.
From: Jody
e-mail: RunyanFmly@aol.com
Subject: problem with pan
Hi,
with the straight edges and corners?
come out all the way. It always leaves some of the edges in it. I had
to remake a cake 3 times before I was finally able to get it out.
From: Kay
e-mail: cakesavvy@aol.com
Subject: Re: Making your own cake leveler?
Hi Jen,
From: Shanon
e-mail: cimba33@aol.com
Subject: Re: Making your own cake leveler?
Hi
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Making your own cake leveler?
Hi, Shannon. What an innovative idea. Sounds like you and your Dad
could go for a patent on that one. The 22" leveler I have retails for
about $60.00 but I like it because I can use it with my 16 and 18 inch
cakes.
From: jen
e-mail:
Subject: Hey Shanon, I got a ?
You and your dad's idea sounds great, just the help I needed. Can you
tell me how you attached the wire on the pipe and how did you make it
tight enough to cut? Thank for the help!!
From: Cathy
e-mail: Thinkchoc
Subject: Re: problem with pan
Hi Jody,
From: Jody
e-mail:
Subject: Thanks Everyone and Merry Christmas!!!!! (nt)
From: Shirley C.
e-mail: expressivecreations@lj.net
Subject: Santa gave me an Air Brush for Christmas! Now what?
I hope everyone had a great Christmas!
excited! It seems like a good one, with all the attachments and
buttons and etc.
me get started learning how to use my new toy? I can't wait to order
some colors. But I think I need to order a book of instructions too.
Any suggestions?