Date: March 30th, 1998 04:20:19
From: MaraTLee
e-mail: maraJami@ptdprolog.net
Subject: Re: Cake topper manufacturer
Hi,

 I am looking for the address and/or phone number for the company " Hortense B. Hewitt, Co. " they make
wedding cake toppers. If anyone has dealt with this company or has any info, please e-mail me. Thanking all
that help in advace, Mara!

Date: March 31st, 1998 08:01:42
From: Dolores
e-mail: proicer@one.net
Subject: Re: Chocolate Wafer "gum Paste" recipe
I know what you mean now! I was a blank yesterday. Thats called 'candy clay'
Its in your Wilton Yearbook (in the center with the recipes.

Date: March 31st, 1998 07:53:09
From: Julie
e-mail: j-moran2@nwu.edu
Subject: cracks in icing
Help!!! I made the skateboard cake, I think it turned out cute - ended up making the sckateboard out of a big cookie shaped like a band aid, foil under the ends so they would curve up, used a medium size tip to cut little circles for wheels. The cake was 9 x 13 with filling, I used 3 pieces of card board under it - when I picked it up to put in the box - cracks right down the middle!! I don't want to get into using boards that people have to return - I think that would be too much of a pain. Is something wrong with my icing? I use 3 cups of crisco, 4lbs pwd sug, water & flavoring.

Does anyone else have this problem?

Thanks for your help.
Julie

Date: March 30th, 1998 10:33:32
From: Lisa
e-mail: lfleeman@mail.stlnet.com
Subject: Help!!! I need a picture
I need a picture of a beeper and a hand-held cellular phone.
Any help would be appreciated.
Thanks

Date: March 31st, 1998 12:55:02
From: Jeannine
e-mail: PJNJMB@aol.com
Subject: train cake
Has anyone made a train cake by cutting sheet cakes? Any suggestions or hints? They would really be appreciated! Thanks.

Date: March 31st, 1998 02:19:54
From: Susan
e-mail: MrandMrsB@worldnet.att.net
Subject: 50th Birthday Cake
I am looking to make a cake for my mom's 50th birthday. Looking for interesting and creative designs. Any ideas?
Help with cake and frosting combinations would be great too! Unfortunately no whip cream. Thanks for your help.

Date: March 31st, 1998 02:54:29
From: michelle
e-mail: michelle_gann@mgh.com
Subject: co-worker leaving (rectangle shaped cake)
I need ideas for a co-worker who has moved
on to a better job. The only thing is that it needs to be
rectangle, I'm short on baking pans. (Humorous cakes are
always good)
Thanks.

Date: March 31st, 1998 05:43:49
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: Church cake idea
Hi, I just happened to find this bulletin board yesterday and
have enjoyed reading the archives. I can't believe the
information that is provided. It's great.
Here's my dilemma. Two days ago I was asked to do our church
Birthday cake for April 26th. It's a big deal, they do dinner
on the grounds and a cake cutting ceremony. They want a big
showy cake to feed 300. There will be other desserts there
too. This cake will be seen by about 1500 people. Usually
they have a theme for the celebration. This year they don't.
I've never tried fondant or gum paste so something in
buttercream is in order. Any Ideas????

Date: March 31st, 1998 05:50:17
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: Re: 50th Birthday Cake
A friend did this cake for one of our assosiate pastors.
12 x 18 sheet,iced white. Draw a large tree(vertically)
on cake. Alongside she put "50 isn't old if your a tree!"
You can make the tree any kind you want by having just leaves
adding apples or flowers.

Date: March 30th, 1998 04:31:18
From: jillybean
e-mail: letempt@wavecom.net
Subject: heavy topper (music box)
I have an order for a wedding cake and the topper whe has chosen is a music box. Any suggestions about how
to support it? I think it will be a stacked cake. She hasn't
made any decisions for sure except the top. So if anyone knows of something I should do, or suggest to her please let me know. Thanks!

Date: March 30th, 1998 04:33:34
From: Amy
e-mail: amysckes@netins.net
Subject: Wedding cake setup
I'm curious about setting up some wedding cakes I've seen. I saw one in an ACD mag. that has an inch, or so,
of space between tiers with dropstring loops below each one and cascading flowers. I assume you'd have to
make the loops at the reception site, but how? I couldn't imagine having to reach over the big table to make
such small loops. And I've seen many elaborate setups and wondered the same thing.
Amy

Date: March 30th, 1998 04:34:52
From: Dolores
e-mail: proicer@one.net
Subject: Re: Wedding cake setup
Must not be this month's ACD?
Yes, where stringwork hangs off the edge of a cake, it is added after the cake is set up at the rec. hall. I make
the dropstrings with buttercream...med. consistency.

And if the flowers cascade down over the separations, they also must be added there. One thing though,
usually MOST of the flowers can be on and only the last few added at setup time.

Date: March 30th, 1998 04:35:57
From: Lynne
e-mail:
Subject: Re: Wedding cake setup
interesting amy; i saw that cake and it never occured to me what a problem it would be to transport.

and dolores -- it was several issues back.....not the current one.
lynne

Date: March 30th, 1998 04:56:37
From: Dolores
e-mail: proicer@one.net
Subject: Re: heavy topper (music box)
Support it the way you would the cakes. I'd cut about 4 straws the heighth of the cake and insert tme.
Then add a circle of Saran wrap on the cake so the icing doesn't pull off when they lift the topper off...and
also to keep their precious ornament out of the icing.

Date: March 30th, 1998 05:50:09
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: heavy topper (music box)
I do something similar to Dolores when the Bride chooses a
heavy cake topper, like the Precious Moments figurines.
support it with straws or several thin dowels, then I place
a plastic disc (from the top part of an ornament base) on top
of the plastic wrap or waxed paper. The disc adds extra support
so it won't sink into the icing. Sometimes I'll use 'Mini-Hold'
(a wax type of material used in miniatures) to keep the ornament
secured in place.
If you feel that the ornament is far too heavy-or too expensive!-
to place on the top tier, don't be afraid to suggest that it be
displayed BESIDE the cake! A nice gumpaste bow or floral arrangement
can be placed on the top tier. I've done this several times and the
bride appreciates my concern that the treasured ornament is safe
from possible breakage if the cake table is bumped!

Good luck.
Jackie

Date: March 31st, 1998 08:42:02
From: Lisa
e-mail: rsm1@airmail.net
Subject: Re: heavy topper (music box)
I would use a cake dummy for the top tier so that the music box has
a sturdy base to set on. Use the next tier or make an extra 6" round for
the couple to save for first anniversary!
 
Date: March 30th, 1998 04:40:57
From: Mary
e-mail: MAryDOlz
Subject: ISO Choc pound cake from mix
Help!!!! I need a chocolate pound cake recipe that preferably starts with a mix. I need it to be extra yummy
and I need it pronto. Can anybody out there help me? It is to go in a 3D pan. Thank you all so much.

Date: March 30th, 1998 04:43:11
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: ISO Choc pound cake from mix
I used this recipe with mixes from the big 3 (Duncan Hines, Betty Crocker, Pillsbury) and it works great.
Preheat oven to 325 and prepare pan (Instead of grease and flour, I grease and cocoa a pan when doing a
chocolate cake, that way it doesn't come out with white flour splotches all over it. Particular when it's a
pound cake or bundt cake that I won't be frosting.)

 1 box Devil's Food Cake mix
1 small box (4 serving size) Instant Chocolate Pudding/Pie Filling Mix(like Jell-O)
3 large eggs
2/3 cup water
3/4 cup whole milk (if skim, add more milk and less water)
1/3 cup oil
1 tsp extracts (I like vanilla-butter-nut, but it's equally good with orange, almond, or just vanilla.)

 Combine dry ingredients in large bowl break up any large clumps.
Add eggs, water, oil, extracts and milk. Stir in until cake mix is moistened.
Beat at medium speed (handheld mixer) or low speed (stand mixer) for about two minutes.
Bake at 325° until done. (usually 50-60 minutes, but that depends on your pan size.) In a large deep pan, you
may want to reduce the temperature even more if you don't use a baking core.

 Let cool about 20-25 minutes in the pan before you remove it. (If this were baked as several shallow layers,
they're probably okay after about 10 minutes)

Date: March 30th, 1998 04:44:15
From: Lynne
e-mail:
Subject: Re: ISO Choc pound cake from mix
here's another option to try:

1 pkg cho cake mix
1 c gran. sugar
1 c flour
1/2 tsp salt
3 whole eggs (lg)
1 1/3 C water
1 c sour cream

 mix dry ingredients together well (mix,sugar,flour,salt)

 in mixer bowl put eggs,water,sour cream; add dry ing.
mix low to moisten, then beat on med-high for 1 minute and low for 1 minute.
pour into prepared pan and bake as usual.
lynne

Date: March 30th, 1998 04:46:02
From: Dana
e-mail: bellis@tvec.net
Subject: ISO Champagne Cake Recipe
Anyone have a recipe for champagne flavored cake?
Do you use flavorings or the real thing in the batter?
Thanks

Date: March 30th, 1998 04:47:07
From: lynne
e-mail:
Subject: Re: ISO Champagne Cake Recipe
hi dana; champagne flavoring is hard to find. i use the real thing. i also use a couple of tablespoons of it in the
filling and icing. oh, btw, it replaces whatever other liquid that is used in the recipe.
lynne

Date: March 30th, 1998 06:01:56
From: Missi Phillips
e-mail: missbill@mcn.net
Subject: Chocolate "gum Paste" molding recipe
I really need some help. I have lost my recipe for using chocolate wafers for flower modeling, It is in a book with a big pink rose on it. No longer in print, You melt the chocolate wafers in a Double boiler add glycerine
and glucose , but in what amts I can't remember. Once melted down you pull it like taffy to get the oil out . Then it can be used in the manner of Gum Paste for making flowers for decorating cakes.
Please can any one help. I am desperate.
cake is to be done by May 1,
Missi missbill@mcn.net

Date: March 31st, 1998 08:08:35
From: Dolores
e-mail: proicer@one.net
Subject: Re: Chocolate "gum Paste" molding recipe
I thought the recipe was in the Wilton Yearbook but it isn't. There is 'candy clay' there...
1998 Yearbook, page 104. Maybe you could use that.

Date: March 31st, 1998 06:04:30
From: Lisa
e-mail: rsm1@airmail.net
Subject: ISO Bananna, Choc. Cherry and Choc. chip
I am in need of good recipes for a bananna cake, a chocolate cherry cake
and a chocolate chip cake. Thanks for looking.

Date: March 31st, 1998 11:49:53
From: RobinM
e-mail: robemai@se-iowa.net
Subject: Re: ISO Champagne Cake Recipe
I use any white cake mix and replace all the water called for with pink champagne and add a hint of pink food coloring to the batter - just enough for a soft color. It's my second most requested cake, especially for anniversaries and graduation.